Strawberry Pudding

1 quart strawberries, washed
1/2 cup sugar
2 tablespoons brandy
2 tablespoons cornstarch
1 1/2 cups milk
2 egg yolks, beaten
2 envelopes unflavored gelatin
1/2 cup cold water
1 cup heavy cream, whipped

Reserve half the berries. Slice remainder and mix with the sugar and brandy in a heavy saucepan. Bring to a boil over low heat and simmer ten minutes. Whirl in a blender or force through a sieve.

Blend cornstarch with some of the milk in the op of a double boiler. Add remaining milk and cook over boiling water five-six minutes, or until thickened. Add egg yolks and cook, stirring, two minutes.

Soften gelatin in cold water, add to hot mixture, and stir until dissolved. Fold in strawberry mixture. Cool. Fold in whipped cream. Add a few drops of red food coloring if desired. Pour into a five-cup ring mold and chill until set. Unmold and fill center with reserved strawberries, lightly sweetened, either whole or halved. Serves six to eight.

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