Pallor 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 Pallor Icing; let stand for about 30 minutes es or until set.

In top of double boiler over bot (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.

into 1-1/2 inch balls. Create face with currants, red fruit leather, and licorice shoestrings and twists.

Presented in article "Kids & Fun: Happy Halloween" Recipe by Canadian Living Test Kitchen