Required: One raw white of egg.

One tablespoonful of water flavoured with concentrated essence of peppermint. About one pound of icing sugar.

Put the egg and water into a basin, and work in gradually enough of the sieved icing sugar to form a pliable paste easily moulded yet not sticky. Note if the cream is pleasantly flavoured with peppermint.

Dust the slab with sieved sugar. Lightly roll out the cream to the thickness of about an eighth of an inch and stamp it out into flat, round lozenges. Let them stand in a cool, dry room overnight or till they feel dry to the touch. Cost, 7d.