1 pound sugar - 2 cups - either granulated or powdered will do.

6 whites of eggs.

4 ounces grated common chocolate - 1 cup.

2 teaspoons vanilla extract.

Put the sugar and whites of eggs together into a bowl and beat rapidly with a wooden spoon or paddle, in a cool place for about ten minutes, or until you have good white frosting. Set the grated chocolate on the side of the stove to melt merely by the heat, without anything added to it. Pour it to the frosting in the bowl, add flavor, beat up and use to cover cakes or spread between layers.

Speaking of cake glaze and icings, however, there are two young friends of mine, the head and second baker at the Gondolier-Grand Hotel, at Firefly Grove, who have their ambition aroused even now while I am writing this, trying how many and how choice a lot of small cakes and trifles they can send in, in the silver baskets daily, and are much pleased with the soft glazes or icings of the following receipts, which they found in the American Pastry Cook. They find a number of uses for them and are glad of having so many kinds and colors. Another friend, a grizzly bearded old partner up north was using them one day, and he remarked: "Hal that's what we call bong dong, eh? - you know?"

"No - that is not quite fondant, al though it is as good for these uses. To make fondant you must have a saccharo-meter, kettle and marble slab, etc., but these fondant icings a boy or girl can make with a tin pan, a spoon and an egg whip."