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Strawberry Souffle

Pick the stems from three pounds of ripe strawberries, put these in a saucepan with the grated peel of half a lemon and one teacupful of crushed loaf sugar, and allow to simmer gently by the side of the fire. Beat the yolks of four eggs in one pint of milk, sweeten to taste with sugar, stand the basin in a saucepan containing hot water, and stir the custard mixture over the fire till it is thick. Put the strawberries round a glass dish, forming a high wall and leaving a hollow in the center, which fill with custard; whisk the white of four eggs to a firm froth, pour them over the souffle, cover with powdered sugar, and serve.