Boiled Icing

• 1 cup sugar
• ½ cup water
• 1/16 tsp. cream of tartar
• Few grains salt
• 2 egg whites, beaten stiff
• ½ tsp. flavoring

Cook sugar, salt, cream of tartar, and water to thread stage, stirring only until sugar dissolves. Pour ½ of syrup in a fine stream on egg white beating constantly while adding to prevent cooking egg. Continue cooking the last half of mixture until the Firm Ball state (246 – 250 degrees). Pour slowly into the egg white, beating constantly. Flavor. Beat until just thick enough to spread.