What and how much. Fruit juice Water

1 cup 1 cup or

Lemon juice

Water

Sugar

Cornstarch

Eggs

1 or 2 lemons

2 cups

2 or 3 tablespoonfuls

3 tablespoonfuls 2 or 3

How to make. Cook the cornstarch and the water in a stew-pan until the mixture is clear. Add the sugar and the fruit juice, and remove from the fire to cool. Beat the whites of the eggs very stiff. When the cooked mixture has cooled off slightly, fold in the beaten whites very lightly.

Pour this mixture into small cups, one for each person, or into a larger dish. The cups or dish should have cold water standing in them, while the pudding is making. Set the sponge away to become cold; on the ice if possible. Use the yolks for custard to serve with the sponge, page 245, or use them in cake or muffins.