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Iceing For Cakes

(Confectionary.) - (The Lady's Own Cookery Book)







Beat the white of an egg to a strong froth; put in by degrees four

ounces of fine sugar, beaten and sifted very fine, with as much gum as

will lie on a sixpence. Beat it up for half an hour, and lay it over

your cakes the thickness of a straw.











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