1 c. sugar
1 c. water
Pinch of cream of tartar (1/8 tsp.)
2 egg whites
1/2 tsp. vanilla extract
Few grains of salt

Dissolve the sugar in the water and add the cream of tartar. Boil to the soft ball stage, 234 degrees.

Beat the egg whites and salt until very stiff, then pour the syrup over them, beating all the time. Add the vanilla and continue to beat until frosting is cool and of right consistency to spread. Yield: about 3 1/2 cups of icing or enough for 3 (8" or 9") cake layers.