4 pounds of strawberries 2 1/2 pounds of sugar.
Hull and mash the berries; add sugar, cook thirty minutes, stirring very often. When thick turn into jelly glasses and cover.
1 1/2 tablespoonfuls gelatin 1/4 cupful cold water 1/3 cupful boiling water.
1 cupful strawberry syrup.
2 cupfuls cream 1 small jelly roll.
Soak gelatin in cold water and dissolve in boiling water. Add strawberry syrup, drained from one quart strawberries that have been standing with one cupful sugar for several hours. Set bowl containing mixture in pan of ice water, and stir until mixture begins to thicken, then fold in stiffly beaten cream. Cut jelly roll in one-half inch slices. Line a charlotte russe mold with slices and fill with the mixture, chill, and unmold for serving.