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Grape Sponge

Wet 4 rounding tablespoonfuls of corn-starch with a little cold grape juice and then turn it into I pint of the juice that is boiling, adding a speck of salt and I rounding teaspoonful of butter. Stir until it is transparent; then remove from the fire and fold in 3 whites of eggs beaten very stiff and dry. Pour into a dish or a fancy mold and stand in a cold place to chill. The yolks of the eggs can be used for the boiled custard which accompanies it. Garnish the dish with grapes if they can be secured.