Recipe - Colonnade Icing

4 One half cup Sugar
1 cup Water
6 tablespoon Light corn syrup
6 Egg whites; beaten stiff
One half cup Confectioner's sugar

Cook 4One half cups sugar, water and corn syrup to softball stage (238 degrees
on candy thermometer). Add slowly to egg whites, beating thoroughly until
consistency of cream. Add confectioner's sugar. This is a
softontheinside and crustyontheoutside icing that never fails.
Leftover may be refrigerated then placed over pan of warm water when ready
to use. Variation: Mix with fresh or toasted coconut flakes for chocolate
or yellow cake.

MRS ELTON BATCHELOR (SUE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.