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.