|Gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Grapefruit sections||20 Ounce (1 Can, No.2 Size)|
|Eggs||2 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
Soften gelatin in the cold water for 5 minutes; then dissolve in a little boiling juice drained from the grapefruit.
Add to rest of juice and the grapefruit which may be diced or left whole, as desired.
Chill until liquid starts to congeal.
Beat egg whites until stiff; then gradually beat in the 1/4 cup sugar.
Whip this meringue into the gelatin mixture.
Chill until firm.
Beat egg yolks, add milk and stir in the 2 tablespoons of sugar combined with the cornstarch.
Cook over boiling water, stirring constantly until sauce thickens and coats a spoon.
Stir in salt and butter and cool.
Serve over the grapefruit fluff.