Strawberry Soufflé
1 quart strawberries
8 table-spoons powdered sugar
8 whites of eggs
¹⁄₂ tea-spoon lemon juice
Press the berries through a fine sieve into a basin. Add the sugar. Beat until very frothy. Add the lemon juice and the whites whipped to a firm froth. Bake in a slow oven for half an hour. Sprinkle with lemon sugar (see [p. 164]).