1 box strawberries.

1 1/4 cupfuls sugar.

2 egg whites.

Few grains salt.

3 tablespoonfuls cornstarch.

Hull the berries, crush and combine with one cupful of the sugar and let stand for at least an hour. Then strain off one and one-half cupfuls of juice and bring to boiling point. In the meantime, mix together the cornstarch, sugar, and salt, add a little of the hot juice, combine the two mixtures, and let boil until a thick paste is formed. It should cook at least fifteen minutes. Beat the egg-whites and pour in the cornstarch mixture, beating constantly. Turn into a mold wet with cold water and let stiffen. Serve with the crushed fruit about the base.

Strawberry Fluff No. 2

Crush two cupfuls of strawberries and cook them with one and one-half cupfuls of granulated sugar until they are thick. When thoroughly cool, stir in four finely crushed lady fingers. Beat this mixture, a spoonful at a time, into the stiffly beaten whites of four eggs. Line a mold with blanched almonds, and fill it with the mixture; place in pan of boiling water, and bake in the oven for one-half hour. When cool, invert on dish and serve with cream.