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Lemon Foam

2 cups hot water 1 cup sugar 2 tablespoons (rounding) cornstarch 1 lemon 3 eggs (whites) Put the hot water and sugar into double boiler or saucepan. When it boils, add the cornstarch moistened with a little cold water and stir. After cooking 4 or 5 minutes, squeeze in the juice of 1 lemon (or lemon extract) stirring steadily. Now whip to a stiff froth with wire spoon the whites of 3 eggs in a large earthen dish. By this time the cooked cornstarch, which has been stirred constantly, is cool enough to be poured over the egg whites. Beat rapidly, and in a few minutes the whole mass will be light and foamy and ready to be set away to cool. The colder it can be kept the better.

Serve with custard. Very good as summer dessert.

Heat the milk, add salt and flour (which has been softened in a little milk) and cook 10 minutes after it has thickened.

Mix together butter, sugar and yolks of eggs. Pour hot mixture over, stirring well, and set aside to cool. Add vanilla and cocoanut. Lastly, fold in the stiffly beaten whites. Bake in buttered pan in moderate oven till firm. Serve with hot chocolate sauce No. 1.