stale sponge cake
1 medium sized can of peach halves
1/4 pint fresh doubled cream, (thick stuff)
1 tbsp. milk
1 tbsp. powdered sugar
1 egg white
4 oz. fresh or frozen strawberries
extra sifted powdered sugar

Line base of fairly small serving dish with cake. Moisten with 4 to 5 tablespoons of peach syrup. Arrange peach halves on top. Whip cream and milk together until thick. Stir in sugar, then fold in egg white beaten to a stiff peak. Pile over peaches and chill. Just before serving, crush strawberries finely, sweeten to taste with powdered sugar and trickle gently over cream.