1 qt. fresh strawberries
2 env. unflavored gelatin
1/2 c. water
4 eggs
1/2 c. sugar
Dash salt
1 c. heavy cream & some sugar to sweeten

Clean and hull berries and puree in a blender. Pour into a large bowl and set aside.

Sprinkle the gelatin over the water to soften.

Separate the egg yolks from the whites. Mix the yolks with 1/4 cup of sugar in the top of a double boiler. Cook over boiling water, stirring constantly until thick and custardy. Stir in the dissolved gelatin, cool, and mix with the strawberry puree.

Beat the egg whites until they hold a soft shape, gradually adding the remaining sugar and continue beating until the mixture is shiny and holds a definite peak.

Beat the cream until it peaks, gradually adding a heaping tablespoon of sugar. Pile it on top of the egg whites. Gently fold into the strawberry mixture.

Pour into a nice mold and chill until set, 3 to 4 hours.