Boiled Icing.
1½ pound cut sugar, or double refined.
1 teacup of water.
6 whites of eggs.
Boil the sugar to candy height; when nearly cold put in eggs.—Miss E. P.
Cold Icing.
Whites of 3 eggs.
1 pound sugar.
Beat very light and season with vanilla or lemon. After beating very lightly, add the white of another egg and it will give a pretty gloss upon the icing.—Miss E. P.