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White Mountain Cream

Make a syrup by boiling one cup sugar and one-third cup of hot water. Stir constantly that it may not stick to the saucepan. When the syrup will form a thread when dropped from tip of spoon pour it gradually on the beaten white of an egg, beating the mixture continually and not stopping until the mixture has reached the right consistency for spreading. Add one teaspoon of vanilla or other flavoring, if desired. When properly made this frosting should be soft inside with a glossy surface. Any decorations must be put on when frosting is first spread, as the glossy surface must not be broken.