1/2 c. sugar
1/4 c. orange juice
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.