Name: Colonnade Icing
Ingredients: 4 1/2 c Sugar; 1 c Water; 6 tb Light corn syrup; 6 Egg whites; beaten stiff; 1/2 c Confectioner's sugar

Remember that the man who truly repents is never satisfied with his own repentance. We can no more repent perfectly than we can live perfectly. However pure our tears, there will always be some dirt in them; there will be something to be repented of even in our best repentance. But listen! To repent is to change your mind about sin, and Christ, and all the great things of God. There is sorrow implied in this; but the main point is the turning of the heart from sin to Christ. If there be this turning, you have the essence of true repentance, even though no alarm and no despair should ever cast their shadow upon your mind.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs		Frosting	1	Servings

INGREDIENTS

4 1/2	c	Sugar
1	c	Water
6	tb	Light corn syrup
6		Egg whites; beaten stiff
1/2	c	Confectioner's sugar

INSTRUCTIONS

Cook 4-1/2 cups sugar, water and corn syrup to soft-ball stage (238 degrees
on candy thermometer). Add slowly to egg whites, beating thoroughly until
consistency of cream. Add confectioner's sugar. This is a
soft-on-the-inside and crusty-on-the-outside 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 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”