Icing
2 egg-whites beaten stiffly
2 C-"C" sugar
½ C-water
½ t-vanilla
Cook the sugar and water together until it "clicks" when a little is dropped into cold water. Pour the syrup slowly over the stiffly beaten egg whites. Beat vigorously until cool and creamy. Add the vanilla and spread on the cakes. If the icing gets hard before it is cool, add two tablespoons of water and continue beating. The secret of good icing is steady, constant beating.
Bettina's Apples (Twelve portions)
12 apples
3 C-"C" sugar
2 C-water
¼ t-cinnamon
½ t-vanilla
18 marshmallows
1 T-butter
Wash, peel and core the apples. Place in a broad flat pan in which the sugar and water have been thoroughly mixed. Cook the apples, turning often until tender, remove from the syrup and place in a serving dish. Fill the center with one-half a marshmallow. Add the cinnamon and butter to the syrup and cook five minutes or until it thickens. Pour over and around the apples. Decorate with a marshmallow cut into fourths. Serve warm.
CHAPTER LXI
A RAINY NIGHT MEAL