White Mountain Cream

White Mountain Cream

Ingredients:
1 cup sugar
1 teaspoon vanilla or
1/3 cup cold

Directions:
water
1/2 tablespoon lemon
juice
White 1 egg
Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat
gradually to boiling−point, and boil without stirring until syrup will thread when dropped
from tip
of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture
constantly, and continue beating until of right consistency to spread; then add flavoring and
pour
over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long
enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long
may
be improved by adding a few drops of lemon juice or boiling water. This frosting is soft
inside,
and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place
them on frosting as soon as spread.
23
Ice Cream Frosting
11/2 cups sugar
Whites 2 eggs