ORANGE FLUFF
Instructions:
- 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.