Strawberry Souffle Frappe

The yolks of three eggs. The whites of two eggs. 1/2 cup of sugar. 1 cup of double cream. 1/2 cup of strawberry juice and pulp. Strawberry jelly. 1 cup of strawberry juice and pulp. 1/2 cup of orange juice. The juice of half a lemon. 1/2 cup of sugar. 1/4 cup of sugar, scant. 1 tablespoonful of gelatine. 1/4 cup of cold water. 1/2 tablespoonful of gelatine.

Cook the yolks of the eggs, beaten with half a cup of sugar, in the fruit juice, scalded with the second half cup of sugar; add the gelatine, softened in cold water, strain and cool in ice water; when the mixture begins to thicken fold in the whites of the eggs, beaten dry, and the cup of cream, whipped solid. Turn the mixture into a soufflé dish surrounded with a paper band that comes up about an inch above the edge of the dish. Turn the soufflé into the dish, smooth the top and pour over it a strawberry jelly made of the ingredients given. (See Fruit Jellies.) Surround the dish with ice and salt and let stand four or more hours, to become chilled and partly frozen. The jelly may serve as sauce, or the cold orange sauce recipe may be passed with a soufflé.