1 1/2 cups of sugar. The whites of two eggs. 1/4 teaspoonful of cream-of-tartar. 1/2 teaspoonful of vanilla, or 1/2 teaspoonful of lemon juice. 1/2 cup of boiling water.

Stir the sugar, cream-of-tartar and water over the fire until the sugar dissolves and the mixture reaches the boiling point, then wash down, cover let boil three minutes, uncover and cook without stirring until the syrup threads when dropped from the spoon. The sugar thermometer will register about 238° Fahr. Pour the syrup in a fine stream on to the whites of the eggs, beaten dry, beating constantly meanwhile, add the flavor, and beat occasionally until cool enough to spread. This frosting is made to perfection when it has a thin glossy crust upon the outside and is soft and creamy inside. Ornament the icing and score for cutting as soon as it is spread, since it often crusts over instantly. If, when ready to spread, it seems to have been cooked too much, a little boiling water, lemon juice, preserves or syrup may be beaten into it. If not sufficiently cooked, let cook longer, over a slow fire, stirring constantly, or add some ingredient, as chopped nuts. Or add melted chocolate, which thickens on cooling.