For each batch, beat the white of one egg with 1/2 teaspoon cream of tartar or salt until foamy. Gradually beat in 16 oz. of confectioner's sugar until stiff peaks form. Keep frosting covered with damp towel until ready to use. Submitted By THESERVS@GATE.NET (THOMAS E. HAUG) On THU, 09 NOV 1995 172248 ~0500
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