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 and cook until the eggs thicken slightly. Remove from the fire and add the orange and lemon juices. Serve cold over the orange fluff.