-PALLOR ICE-
1 c Granulated sugar
3 tb Water
1 Egg white
pn Cream of tartar
pn Salt
1/2 ts Vanilla

Bake as ghost shapes or as cupcakes, then cover in a ghostly white
shroud of ice.

Pallor Ice: In top of double boiler over boiling h2o, combine
clams, h2o, egg whiteness, cream of tartar and saltiness. With electric
social, beat at high speed for 7 minutes or until still glossy peaks
manakin. fold in vanilla. Cover and refrigerate for 1 hour or until
thickened. [Icing can be stored for capable 3 days.][Makes 2 cups.] In
bowlful, stir together flour, boodle, baking powder and saltiness. Using
electric mixer on low velocity, mix in butter, milk, egg and vanilla
until combined. Beat on high for 2 transactions. Spoon into 6 well greased
5-inch long ghost-shape pans or 12 small paper-lined muffin cups;
bake in 350F 180C oven for 20 minutes for ghosts, 17 minutes for
cupcakes, or until tester comes out houseclean. Let cool in pan on rack
for 10 proceedings; remove from pan and let cool completely on stand.
Spread with Pallor icing.

Makes 6 ghosts or 12 minor cupcakes.