Procure a clean china bowl with a round (not square) bottom inside; break into it the whites of three eggs, add about half a pound of the finest powdered sugar obtainable (ask a confectioner for icing sugar, if that is not obtainable procure "lozenge sugar;") now with a wooden spatula, (which is made of a piece of wood about ten inches long and one and one-half inches wide at the thick end, and gradually tapering off to fit the hand, and not more than half an inch thick at the thick end. See diagram No. 40. I recommend wood because it is really better in every respect than any metal instrument for the purpose, and once made will last a life time) beat the sugar and whites vigorously until it begins to thicken, then add as much cream of tartar as will lay on a ten-cent piece, and one (not more than two) drop of indigo blue; now add about a quarter of a pound more sugar, and continue beating; continue beating and adding sugar, a teaspoonful at a time, until the icing is as thick as you wish it, and it is ready for use. Be careful not to get any of the yolk of the eggs in, or you can not beat the icing up. Be careful that the bowl, spatula, and all the implements used are perfectly free from grease. Remember to beat well, and not attempt to get the icing thick by the addition of sugar alone, or it will run. Good icing depends upon good beating as well as sugar; three whites and one pound of sugar is about the proportion.