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Brown-Sugar Frosting

1 cup brown sugar

1 teaspoon vanilla or ½ tea- ½ cup water spoon lemon extract

2 egg-whites

Make a sirup of the sugar and water and cook to the soft-ball stage (238° F.). Remove from the fire and cool while the eggwhites are beaten, then pour the sirup in a thin stream on to the stiff whites, beating the mixture constantly until thick enough to spread. Add the flavoring. Chopped nuts may be stirred into the frosting just before spreading.