Strawberry Souffl'e

From a
1902
cook book
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.

Sprinkle the Berries with Sugar;
place on the ice and let it stand several hours.
Meanwhile put 1 1/2 pints of Milk in a double boiler,
and when it comes to a boil,
add 2 Tbsp. of Sugar,
a pinch of Salt,
and 2 Beaten Eggs;
flavor with vanilla.
Set away to cool.
Just before serving,
whip to a froth 1/2 pint of Cream.
Pour the Custard over the chilled Berries,
and place the Cream on top of the Custard.
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