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Charlotte

Whites of 4 eggs 1/2 cup sugar 1/2 teaspoon vanilla Custard sauce 3 tablespoons cornstarch 1 cup boiling water Moisten the cornstarch with a little cold water; pour over it the boiling water and sugar and cook until the mixture begins to clarify. Pour while hot over the well-beaten whites of the eggs; mix and flavor and turn into a bowl that has been rinsed in cold water. At serving time turn out and pour custard around it. 2 oranges 1 pint milk 1/2 cup sugar