_ten servings_
1 pint strawberries
1 cup granulated sugar
2 teaspoons lemon juice
2 cups whipping cream
2 egg whites
¹⁄₁₆ teaspoon salt
Wash and stem berries. Add sugar and crush. Heat until sugar is
dissolved. Strain and chill. Add lemon juice to berry mixture. Fold
in whipped cream and stiffly beaten egg whites to which salt has been
added. Pour into freezing tray, molds or individual cups. Freeze
without stirring. See page 4 for use of Cold-Control. This dessert is
very attractive when frozen in silver cups, and decorated with whipped
cream or whole, fresh berries.