Soak gelatine until soft in one cup water. Mash strawberries, add half of sugar. Boil balance of sugar with the water twenty minutes. Rub strawberries through a sieve. Add gelatine to the strawberry juice and the hot, thin syrup. Remove from fire, add berry pulp and lemon juice and beat five minutes in dish set in ice water. Add whites of eggs and beat until mixture thickens. Other berries, crushed peaches, plums and other fruits may be used the same way. Serve with cream or with custard sauce.
Attributed to Mrs. Southard