STRAWBERRY SOUFFLE
- Fruit.
- Fresh strawberries, 3 quarts.
- Powdered sugar, 1½ cups.
- Custard.
- Egg yolks, 4.
- Cream or milk, ¾ pint.
- Sugar.
- Meringue.
- Egg whites, 4.
Put two and a half quarts of the strawberries and the powdered sugar into a saucepan. Put in oven and let it simmer till sugar is melted. Beat the yolks of the eggs in the cream or milk, and sweeten to taste. Set in double boiler over the fire, and stir till thick. Arrange the berries without the juice in glass dishes, so that they will form a sort of wall. Fill the center with custard and meringue the top with the whites. Use the remaining two cups of berries to decorate the meringue with half or whole berries. Serve hot or cold.