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Boiled Fluffy Frosting

12 t lemon extract 14 t cream of tartar Put sugar, water and cream of tartar in saucepan and boil without stirring until the "soft ball" stage is reached. Remove from fire and add gradually six tablespoons of the syrup to the stiffly beaten whites. Return remaining syrup to fire and boil until it spins a thread. Add slowly to the egg-white mixture. Beat very little and when about cold, add flavoring. When slightly glazed, spread upon cake. Mrs. A. L. Johnson. 1/2 C maple sugar