The Vintage Chiffon Cake Site
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Frostings/Icings, etc.
Nesselrode Icing
Combine 2 egg whites, 1 1/2
cups sugar, 1/8 tsp. salt, 1/4 tsp.
cream of tartar, 1/3 cup water.
Cook over boiling water, beat-
ing constantly with rotary
beater 7 min., or until icing
peaks. Cool. Add 1 tsp. rum
flavoring, 1/4 cup chopped
drained maraschino cherries,
1/4 cup chopped nuts. Ice cake.
Strew top with 1/2 sq. choco-
late, prepared as shavings.
Source: Official print ad.