1-1/4 c. brown sugar
1/4 c. white sugar
1/3 c. water
2 egg whites
Pinch of cream of tartar
Boil the sugar and the water until it threads or forms a fairly hard
ball when tried in cold water.
[Illustration: FIG. 26, Pouring hot sirup over beaten egg whites.]
Beat the egg whites until stiff, adding a pinch of cream of tartar while
beating. Pour the hot sirup over the egg whites and continue beating.
Flavor with vanilla if desired. Beat until stiff enough to spread and,
if desired, cook over boiling water as described for boiled white icing.