5 Tb. corn starch
1 Tb. lemon juice
Pinch of salt
2 egg whites
1 pt. boiling water

Mix the corn starch and sugar and salt, stir into the boiling water, and
cook directly over the fire until the mixture thickens. Continue to
cook, stirring constantly for 10 minutes, or place in a double boiler
and cook 1/2 hour. Beat the egg whites until they are stiff.

When the corn starch is cooked, remove from the fire and mix thoroughly
with the fruit juices. Pour over the beaten egg whites and stir slightly
until the eggs and corn starch are mixed. Pour into sherbet glasses or
molds wet with cold water and set aside until ready to serve.

SAUCE FOR ORANGE FLUFF

1 Tb. corn starch
3/4 c. boiling water
2 Tb. butter
3/4 c. sugar
2 egg yolks
1/4 c. orange juice
1 Tb. lemon juice

Moisten the corn starch with a little cold water and stir in 1/2 cupful
of the boiling water. Cook for 10 or 15 minutes. Cream the butter, add
the sugar and egg yolks, beat the mixture with a fork, and add the
remaining 1/4 cupful of boiling water. Stir this into the corn starch