Three level tablespoons of corn starch, one cup of boiling water, one-half cup of sugar, one teaspoon of vanilla and whites of four eggs.

Place the corn starch in a saucepan, moisten with three tablespoons of cold water, when well mixed add the boiling water and stir over the fire until clear, then add the sugar, stir it until it bubbles. Remove from the fire, add the vanilla, then the stiffly beaten whites of eggs, a spoonful at a time until all are added, beating vigorously after each spoonful is added. Turn into cups or individual moulds, or into one large mould. Serve with custard sauce poured around, using the yolks of four eggs, one and a half cups of milk, half a cup of sugar and one teaspoon of vanilla.

Let both charlotte and sauce be very cold when served.