1 quart strawberries 1 cup sugar 1 tablespoonful lemon juice 3 tablespoonfuls cornstarch

Knife

Measuring cup Tablespoons Lemon squeezer Double boiler or chafing-dish Cup Bowls

Pick over 1 quart of strawberries or raspberries, hull them and cut them in half. It is better to wipe the berries than wash them, but sometimes they have to be washed.

Cut a lemon in half and squeeze the juice into a cup with a lemon-squeezer.

Measure 1 tablespoonful of the juice and put in the top pan of a double boiler or chafing-dish.

Add to this 1 cup of granulated sugar, and 2 cups of cold water.

Put the pan on a hot part of the stove.

Measure 3 tablespoonfuls of cornstarch, and put it in a cup half full of cold water.

Stir until the cornstarch is dissolved.

When the sugar-water has come to a hard boil, add the dissolved cornstarch gradually.

Stir until the mixture is thick and smooth.

Now set the pan onto the lower part of your chafing-dish or double boiler containing boiling water.

Put the berries into the cornstarch mixture, stir them in well and put your double boiler on a hot part of the stove.

The mixture should cook for 10 minutes.

When done, turn the pudding out into a jelly mold and put aside to cool.

Serve cold with milk or cream.

This is enough for 6 people.

When a dessert or jelly is to be served cold and turned out of a mold, the mold should be washed with very cold water before the mixture is poured in.