|Red raspberries||1 Pint|
|Sugar||1⁄4 Cup (4 tbs)|
Crush raspberries in saucepan; bring to a boil.
Mix sugar, salt and cornstarch; add to raspberries, a small amount at a time.
Cook, stirring constantly, until thickened; cool.
Fold in egg whites; pour into but- tered baking dish.
Place dish in pan of hot water.
Bake at 325 degrees for 30 to 40 minutes.
Serve with custard sauce or whipped topping, if desired.