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Strawberry Souffle

Take half a pint of the pulp of fresh, ripe strawberries; mix with it the yolks of three eggs, half a pound of sugar, and one ounce and a half of butter; also half a gill of cream and three table-spoonfuls of milk mixed with an ounce of flour and half an ounce of arrowroot to the consistency of a custard. Put this in a saucepan, boil up, and let it cool. Then add a tea-spoonful of lemon-juice, a table-spoonful of maraschino, the whites of five eggs well beaten to a stiff froth, and six to eight ounces of strawberries cut into slices. Colour with a little carmine, pour into a souffle-dish, then bake for half an hour or so in the oven, and when nearly done dredge with fine sugar. A fancy paper or a napkin may be put round. Serve with cream and sugar, or a puree of fruit. Probable cost, 1s. 8d. to 2s.