It comes to pass sometimes, you know, that one will have on hand a
pint or so of strawberries that can hardly be called _passée_, still
they have lost their pristine freshness and show symptoms of becoming
soft. Well, the best way to serve them is to heat them through in a
little syrup, not letting them lose their shape or their color. Then
put them into a pudding dish and cover them with a half-inch layer of
bread-crumbs. Make a custard of four eggs and a quart of milk,
seasoning it with a little grated nutmeg, pour into the dish with the
berries and bread-crumbs and bake for half an hour. It may be served
either hot or cold. And you will have reason to be pleased with
yourself for having turned out an appetizing sweet, and one that will
help you to foster that pet belief of every housekeeper, namely, that
you are past mistress in the art of domestic economy.