This seven-minute frosting is just what Minnie Schwab o Silver Spring requested. Thanks to Harriet Seese of Aberdeen for forwarding the recipe.
1 cup light brown sugar, packed
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
Combine sugar, water and cream of tartar in a heavy saucepan. Boil rapidly to 230 degrees on a candy thermometer. In a bowl, beat the egg whites until stiff. Gradually add hot sugar mixture to egg whites, beating until thick. Spread on cake in swirls.