"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 1/4 c. sugar 1/8 tsp. cream of tartar 1/8 tsp. salt 1/3 c. water 3 egg whites, stiffly beaten 1 tsp. vanilla
Combine sugar, cream of tartar, salt and water in saucepan. Stir over low heat until sugar dissolves. Cook until syrup forms a hard ball when dropped in cold water. Beat into egg whites until frosting stands up in peaks. Add vanilla.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.