Pick the stalks from a pint of currants, which put into a stewpan with half a pint of raspberries and a quarter of a pound of powdered sugar; set them upon the fire, shaking the stewpan round occasionally until boiling, when pour them into a basin to cool. Should the syrup be too thin, which would be the case if the fruit is too ripe, drain the fruit from it, reduce it by boiling, and when cold, pour it again over the fruit, which will then be ready to serve.

825. Royal Iceing for Calces, - Have ready a pound of the best white sugar, which pound well and sift through a silk sieve, put it into a basin with the whites of three eggs, beat well together with a wooden spoon, adding the juice of half a lemon, keep beating well until it becomes very light and hangs in flakes from the spoon (if it should be rather too stiff in mixing, add a little more white of egg, if, on the contrary, too soft, a little more sugar), it is then ready for use where required.

826. Chocolate Iceing for Cakes is made similar to the last, but when finished have ready a piece of the common chocolate, which melt in a stewpan over the fire, keeping it stirred ; when quite melted stir some of it in with the iceing until you have obtained the color required, moistening the iceing with a little more white of egg, and use where directed.

827. Sugar in Grains is made by pounding a quantity of sugar in a mortar, and sifting off all the fine through a hair-sieve, then again what remains in the sieve put into a rather coarse wire sieve, and that which passes through is what is meant by the above term.