of corn starch dissolved in a little cold water, three tablespoonfuls of sugar, and a pinch of salt. Boil slowly for ten minutes, stirring constantly, then add the whites of three eggs beaten to a stiff froth. Stir well, remove from the fire, mould, and chill. Serve with a custard made of the yolks of the eggs, two cupfuls of milk, three tablespoonfuls of sugar, and half a teaspoonful of lemon extract. Cook the custard in a double boiler until it coats the spoon.
HAMBURG SPONGE
Soak a tablespoonful of granulated gelatine in two tablespoonfuls of cold water and add the juice of an orange. Beat the yolks of three eggs with half a cupful of sugar until very light, then add the dissolved gelatine and a little of the grated rind of the orange. Beat until it thickens, then add the whites of the eggs beaten stiff. Mould and chill. Serve with strawberries crushed with powdered sugar.
STRAWBERRY CREAM CAKE
Cut a sponge cake into three layers, and put together with crushed and sweetened strawberries in between. Cover the cake with whipped cream and garnish with whole strawberries.
