Strawberry Blanc-Mange
Crush two teacups of very ripe berries with a cup of granulated sugar. Press through a fine strainer to remove the seeds. Beat the whites of four eggs so stiff that the dish may be inverted without spilling the contents. Add gradually one-half cup of powdered sugar. Next beat in the juice by degrees and continue until the mass becomes so stiff it stands in ragged peaks. Serve with a soft custard made of the unused yolks, cup and a half of milk and four tablespoons of sugar cooked in a double boiler until thick as cream. Pour custard into a pretty dish and slip the blanc-mange upon it while custard is hot.