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UNBOILED ICING

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







Take the white of one egg and add to it the same quantity of water
(measure in an egg shell). Stir into this as much confectioner's sugar
to make it of the right consistency to spread upon the cake. Flavor with
any flavoring desired. You may color it as you would boiled frosting by
adding fruit coloring.











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