Seven Minute Icing

· 1 egg white, unbeaten
· 1 scant cup of white sugar
· 1/8 tsp cream of tartar
· Few grains of salt
· 1/3 boiling water
· vanila to flavour


1. Place sugar, salt, cream of tartar and boiling water in top of double boiler, place over boiling water
2. Add unbeaten egg white, heat mixture with rotary egg beater, until thick and smooth.
3. Remove from heat and add flavouring.

To test 7-minute icing, cut with silver knife. Frosting should retain the clean cut. All boiled icings require longer cooking on damp, heavy days than on dry days.