Title: Boiled Icing
Categories: Penndutch, Cakes, Frostings
Yield: 1 Servings

1 c Sugar
4 tb Water, cold
1 Egg white, beaten
1 ts Vanilla

Add the water to the sugar and boil until the syrup spins a thread. Pour
the hot syrup very slowly into the beaten white of egg, whipping
constantly. Flavor with vanilla and spread the icing on the cake. For
chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint
icing: Lemon juice will whiten icing. The grated rind of an orange will
give a yellow color. Strawberry, raspberry or cranberry juice will give a
pink shade. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini