Boil together 1 cup granulated sugar and 4 tablespoonfuls hot water until it threads from the spoon, stirring often. Beat the white of 1 egg until firm; when the sugar is ready set it from the stove long enough to stop boiling, then pour onto the egg slowly, but continually, beating rapidly; continue to beat until of the right consistency to spread on the cake, and flavor while beating. It hardens very quickly after it is ready to put on the cake, so it is best to have the white of another egg ready to add a little if it gets too hard to spread smoothly. Boil the sugar the same as for candy; when right for candy it is right for frosting; if at last it hardens very rapidly it has been boiled too hard, but a little white of egg will rectify it. Or if not boiled enough (that is, if it remains too thin after beaten until cold) put in pulverized sugar, adding a little and beating hard; then, if not just right, a little more, and beat again until thick enough.

The one thing is to have the sugar boiled just right; if you hit that point you will not have a bit of trouble; if not, it will require "doctoring." A good deal depends upon stirring the sugar into the white of the egg at first; if too fast or too slow it will cook the egg in lumps. If you should not get it just right at first do not be discouraged; when once you get it perfect you will never make it any other way. This quantity is for one cake.