2-1/2 c. sugar 3/4 c. hot water 1/4 tsp. cream of tartar 1 egg white
Boil the sugar, water, and cream of tartar until the sirup threads. Beat the egg white until stiff, add the sirup slowly so as not to cook the egg, and beat constantly until thick enough to spread on the cake without running. This may be used for icing, as well as filling.