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Cream for Ice Cream Cake

Pour one-half pint boiling water over three cups of granulated or pulverized sugar and boil until one spoonful placed on a cold plate will stir to a thick cream. Pour this over the whites of four eggs beaten to a stiff froth and stir until creamy and cold; add one-half teaspoon of tartaric acid, flavor to taste, spread between the cakes and cover the top with the same. This is enough for two loaves and is splendid. The sugar and water must not be stirred until done and ready to mix with the eggs.