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INSTANTANEOUS FROSTING

(Icings And Fillings For Cakes) - (The International Jewish Cook Book)







To the white of an unbeaten egg add one and one-fourth cups of
pulverized sugar and stir until smooth. Add three drops of rose-water,
ten of vanilla, and the juice of half a lemon. It will at once become
very white, and will harden in five or six minutes.











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