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Boiled Frosting or White Mountain Cream

1 cup sugar cup water Whites of 1 or 2 eggs 1 teaspoon flavoring Cook sugar and water together in a saucepan, stirring until sugar is dissolved. If 1 beaten egg is used, boil the sugar solution to the soft-ball stage, until it forms 2-inch threads when dropped from a spoon or fork. If 2 egg whites are used, boil to the firm ball stage. The syrup should not be stirred during the process of cooking. If crystals collect on the sides of the saucepan, remove with a wet cloth or wet brush. When the sugar solution has boiled to the right temperature pour it gradually into the stiffly-beaten whites of eggs beating continually while pouring and continue beating until of right consistency to spread on the cakes. Flavor.