Cream for fruit

Yield: 1 servings

Measure Ingredient
1½ cup Sweet milk
2 \N Egg whites
1 tablespoon Sugar
\N \N Butter size of a nutmeg
1 teaspoon Cornstarch

This recipe is an excellent substitute for pur cream, to be eaten on freh berries and fruit.

Heat one cup of milk until boiling. Beat whites of two eggs together with sugar, butter and then add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk. Cook until it thickens -- IT MUST NOT BOIL--. Set aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer.

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