Whip one quart of cream to a stiff froth with a syllabub churn, placing the bowl in a basin of ice and water. Dissolve one ounce of grated chocolate, add three tablespoons of powdered sugar, one tablespoon of boiling water. Stir over a hot fire until smooth, about one minute. Add six tablespoons of whipped cream ; when cool add to dish of whipped cream ; now stir in gently one cup of powdered sugar. Put in a mousse tin. In packing mousse have a layer of ice thin and a layer of salt thick. Paste a strip of greased muslin around the edge of the covers. Have the mousse well covered with salt and ice, then cover with a piece of carpet ; freeze four hours. Take out carefully, wipe off salt, remove cloth, turn quickly on a cold dish, cut in slices, serve on very cold plates. Mousse tins may be had at any first-class tin store. Serve all frozen puddings, etc., on dishes that have set a while in an ice-chest.
Mash one quart of strawberries, press through a sieve, sweeten with powdered sugar ; stir on ice until very cold. Add one pint of thick cream beaten to a stiff froth. Turn into a mould. Freeze as above directed.