BOILED:

2 c. sugar
1/4 tsp. cream of tartar
3/4 c. water
2 egg whites
1 tsp. vanilla

FLUFFY:

3/4 c. sugar
1/4 c. water
2 egg whites
1 tsp. vanilla

COMFORT:

2 c. sugar
1/4 tsp. salt
2 tbsp. white corn syrup
1/2 c. water
2 egg whites
1 tsp. vanilla

Measure sugar, corn syrup or cream of tartar and water. Mix thoroughly. Boil slowly at 238 to 240 degrees. While syrup is cooking, beat egg whites stiff. Pour hot syrup very slowly in thin stream into egg whites. Beat constantly until stiff peaks are formed. Add flavoring and continue beating until fluffy. Cool and add fruits, nuts, etc. If not stiff enough add 2 to 3 tablespoons 10X sugar and beat.

SOPHIE'S FLUFFY ICING:

2 tbsp. flour
1/2 c. sugar, granulated
1/2 c. milk

Boil flour, sugar and milk. Cook until thick. Then cool. Cream one stick (1/4 pound) butter, butter or vegetable shortening and then add 1 tablespoon of cream mixture at a time and whip until fluffy.

MARSHMALLOW ICING:

32 lg. marshmallows
2/3 c. milk
1 stick (1/4 lb.) butter
1 tsp. marshmallow

Heat marshmallows and milk until dissolved and then cool. Cream 1 stick butter then add 1 teaspoon marshmallow and milk to butter and beat. Add more milk and beat. Continue until all milk has been used up. Can be stored in refrigerator up to 3 weeks.