2 c. sugar
1/2 c. water
1/8 tsp. cream of tartar
1/8 tsp. salt
2 egg whites
1 tsp. vanilla

Cook sugar, water and cream of tartar in saucepan to soft-ball stage or 236 degrees F. or candy thermometer. Add salt to egg whites in upper part of double boiler. Beat until frothy. Place over hot water and gradually add sugar syrup, beating constantly. Continue beating until mixture forms peaks. Add vanilla. (Double recipe for a 3-tier cake.) For floral decorating use pastry tube.