2 baskets strawberries
3/4 cup granulated sugar
1 envelope unflavored gelatine
1 cup ginger ale, chilled
1/4 cup sherry
Few drops red food coloring
1 (9-inch) graham crust, baked and cooled

Reserve three well-formed berries. Wash, hull and slice remaining berries. You should have about 6 cups. Sprinkle sugar over berries and stir to distribute evenly. In small saucepan, sprinkle gelatine over 1/2 cup ginger ale. Let stand 5 minutes.

Stir over low heat until dissolved. Stir in sherry, remaining ginger ale and food coloring. Pour mixture over berries. Set the bowl in larger pan of ice water. Stir until of egg white consistency. Spoon mixture into pie crust. Coat reserved berries with gelatine and arrange on top. Cover and chill for 2 hours.