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Fruit Sauce

1 cup sugar 2 level tablespoons cornstarch Whites of 2 eggs Any kind of fresh or canned fruit may be used, reducing the amount of sugar if the fruit is very sweet. Mix the sugar and cornstarch thoroughly; add the boiling water and the fruit mashed to a pulp. Cook until clear, stirring constantly. Serve hot or cold, adding the stiffly-beaten whites just before using.