Instructions: Icing: In top of double boiler over boiling water, combine sugar, water, egg white, cream of tartar and salt. With electric mixer, beat at high speed for 7 minutes, or until stiff glossy peaks form. Fold in vanilla. Cover and refrigerate for 1 hour, or until thickened. [Can be stored up to 3 days.]Makes 2 cups.

Ghosts: In Saucepan, melt butter over medium heat, stir in marshmallows until smooth. Stir in vanilla. Scrape into large bowl, stir in cereal until coated.

Set bowl over saucepan of boiling water. Using rubber gloves, shape cereal mixture into 4-inch long ghost shapes. Let stand for about 30 minutes, or until firm. Spread with Icing, let stand for about 30 minutes, or until set.

In top of double boiler over hot (not boiling) water, melt chocolate, pipe onto ghosts to make faces.

[Ghosts can be refrigerated in airtight container for up to 3 days.]

Decorate by drawing faces with chocolate, or use candies and licorice strings.

Variation: Jack-O-Lanterns: Add orange food coloring with vanilla, shape into 1-1/2 inch balls. Create face with currants, red fruit leather and licorice shoestrings and twists.

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