This should be the first to be tried as it is of less consequence whether the sugar is boiled to the exact point for yolks of eggs than for whites.

2 cups granulated sugar - a pound.

1/2 teacup water - 6 tablespoons.

6 yolks of eggs.

Flavoring extract.

Boil the sugar and water for 5 minutes, i or until a drop in cold water sets in candy so hard it can be hardly flattened between the finger and thumb. Have the yolks slightly beaten ready in a bowl, pour the bubbling syrup to them quickly while you keep beating with an egg beater. Set over the fire for a minute or two and keep beating while it cooks a little more, flavor and pour it over sheets of cake, or dip small cakes in it. If the sugar was boiled enough it will set hard and dry as soon as cold. Is improved by being beaten in the saucepan until partly cooled, and the flavoring should go in the very last thing to avoid loss by boiling out.