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Boiled Frosting

1 cup sugar

1 egg-white

½ cup water

½ teaspoon vanilla

Cook the sugar and water together, stirring until the sugar has dissolved. Then, without stirring, cook until the sirup will form a thread when dropped from the tip of a spoon (or until it reaches 238° F.). Remove from the fire and cool while beating the egg-white stiff, then pour the sirup in a thin stream over the stiff white, beating the mixture constantly until thick enough to spread.