Cooked Icing II
2 cps granulated sugar
1 cp water
2 white of eggs, beaten stiff
1 - Boil sugar and water on low fire until a drop of the mixture will harden when dropped into a
cp of cold water, remove from fire, pour into the beaten whites, beating all the time.
2 - Beat until thick enough to ice your cake.
3 - If the mixture hardens too fast, put a tbsp of cold water in it and it will spread
evenly again, as when hot.
4 - Flavor if desired, 1/2 tsp extract.