1 quart ripe sweet berries.
1 lb. sugar.
1 quart fresh cream.
Scatter half the sugar over the berries and let them stand three hours.
Press and mash them, and strain them through a thin muslin bag. Add
the rest of the sugar, and when dissolved beat in the cream little by
little. Freeze rapidly, opening the freezer (if it is not a patent one)
several times to beat and stir.
_Or,_
You may have a pint of whole berries, unsugared, ready to stir in when
the cream is frozen to the consistency of stiff mush. In this case add
a cup more sugar to the quart of crushed berries.