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Wellesley Frosting

2 cups sugar, 1/2 cup boiling water, Whites 2 eggs, 1/2 teaspoon vanilla. Put sugar and water in saucepan, stir until sugar has dissolved. Bring to boiling point and let boil vigorously, without stirring, until syrup will thread when dropped from top of spoon. Put whites of eggs in saucepan and beat until stiff. Pour on the syrup gradually, while beating constantly, and continue the beating, until mixture is nearly stiff enough to spread. Place saucepan containing mixture in a larger saucepan, containing a small quantity of boiling water, place on range and cook, stirring constantly (scraping from bottom and sides of pan) until mixture becomes granular around sides of pan. Remove from saucepan of hot water, and beat until mixture will hold its shape; then add vanilla. Pour on cake and spread evenly, using a knife. This is one of the varieties of thick, soft frostings which has recently met with so much favor.