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.