Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring
only until sugar is dissolved. Boil rapidly, without stirring, until small
amount of syrup forms a soft ball in cold water, or spins a long thread
when dropped from tip of spoon ( 240
deg. F.). Pour syrup in fine stream over egg whites, beating constantly.
Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or
until frosting is cool and of right consistency to spread. Use wooden
spoon when too stiff for beater. Make s enough frosting to cover tops and
sides of two 9-inch layers.
Kate Smith Collection 1940 Published by General Foods
