1 cup sugar. Bring to boiling point, stirring all the time. Cook
15 minutes over boiling water.

Add
1/2 teaspoon salt and
1 1/2 tablespoons lemon juice. Cool and fold in
1 cup cream beaten stiff.



BOILED ORANGE FROSTING

Put
1 cup sugar and
1/4 cup water in a small saucepan. Stir until sugar is dissolved and
boiling point is reached. Do not stir after it boils. Wash down sides
of saucepan with pastry brush dipped in cold water to prevent formation
of crystals. Cook until syrup spins a 4 inch thread when dropped from
spoon held at least 8 inches above pan. Pour slowly onto
2 egg yolks beaten until thick and lemon colored, beating constantly
with egg beater until mixture will hold its shape, then add
Few gratings orange rind and
1/2 tablespoon orange juice and spread on cake

2 egg whites may be used instead of egg yolks if preferred.



ICED COFFEE WITH VANILLA