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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

BOILED ICING
 

 As soon as the cake is taken from the oven, break the whites of 2 large fresh eggs into a medium-sized meat platter. When beaten stiff, place a scant teacupful of granulated sugar with 3 tablespoonfuls of hot water on the stove, and boil quickly until it will harden in cold water. Then pour it slowly over the beaten whites, beating quickly all the time until perfectly mixed. Flavor to suit taste, and spread on cake immediately. It will be as smooth as satin in a few minutes.

Sister Mary P. Ellenberger, Turney, Mo.