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White Glaze or Boiled Icing

1 pound of granulated sugar. 1/2 teacupful of water. 4 whites of eggs. Flavoring extracts.

Boil the sugar and water to a point thicker than for the yellow glaze, or till the drop in cold water sets hard and brittle. After the first mixing of the sugar and water these syrups should never be stirred--makes them turn to sugar. Don't beat the whites any more than enough to mix them. Pour the bubbling syrup to the whites, beating all the while. Set on the fire again and beat for a minute or two while it cooks. It is extremely liable to burn on the bottom.

Then set the saucepan in a pan of ice-water, and heat the icing with a Dover egg beater till it becomes thick. It will be of a dazzling whiteness at last. Can be flavored to suit the fancy. If boiled to right point sets hard as soon as spread or poured over the cake.