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Yellow Glaze or Boiled Icing

1 pound of granulated sugar. 1/2 teacupful of water. 6 yolks of eggs. Flavoring extracts.

Boil the sugar and water, without stirring, for 5 minutes or more, or till a drop of the syrup in cold water sets so that it can hardly be flattened between the finger and thumb. A deep bowl-shaped saucepan holding one quart should be used. Have the yolks slightly beaten ready in a bowl. Pour the bubbling syrup to the yolks quickly while you rapidly beat them with an egg beater. Return to the fire and keep stirring while it cooks a minute or two. It will then do to pour on sheets of cake and if the syrup was at the right point it will set hard and dry as soon as cold.

But it is better to finish by beating the glaze rapidly while it is cooling, and add the flavoring just as it becomes too thick to beat. The above is the easiest of the kind to make, as it does not make so much difference what point the syrup is boiled to--it will dry on the cakes anyway.