In the top of a double boiler mix the cornstarch, salt and sugar. Add the milk and over boiling water, cook the mixture stirring often for 15 minutes. In the mixing bowl, beat the egg yolks until light, slowly pour the hot mixture over the yolks, stirring constantly. Return the custard to the double boiler and cook for l min, stirring. Stir in the grated rind and juice. Allow the mixture to cool somewhat and then chill it in the refrigerator. Into the chilled mixture, fold the whipped cream. Spoon the mousse into a serving dish and put it in the freezer for at least 3 hours.

which to end a good meal. You can try this, the unchilled mousse mixture can be spooned over 1 pint strawberries, hulled, rinsed and drained. Halved lengthways and arranged on the bottom of a serving dish. Then chill the dessert.