Marshmallow Frosting
Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups sugar, 3 tablespoons light corn sirup, 4 tablespoons water, ¼ teaspoon cream of tartar, and ⅛ teaspoon salt. Set over rapidly boiling water and beat constantly with rotary egg beater until mixture will hold a peak (7 min.). Remove from hot water, add 1 teaspoon vanilla, and beat until cool and thick enough to spread. Just before spreading, fold in 1 cup marshmallows, cut in quarters. Yield: frosting for top and sides of 8″ x 12″ x 2″ loaf.