1 1/2 c  Sweet milk
2    Egg whites
1 tb Sugar
Butter size of a nutmeg
1 ts 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.