2 cups sugar.

6 tablespoons water.

4 whites of eggs.

Flavor.

Boil the sugar and water until a drop in cold water sets in brittle candy. Have the whites slightly beaten in a bowl, pour the boiling sugar to them while you beat very rapidly. Set over the fire again until it boils, taking care to keep it from burning. Then set it on ice and beat with an egg beater until it is perfectly white and creamy like fondant, and begins to set. Ice cakes with it or dip small cakes in, such as sponge drops, holding them on a fork. This is quick and easy after the first trial; the point is to boil the sugar to "the crack," which takes a little practice. Add flavoring extract when nearly cold.

711 - Rose Glaze Or Boiled Icing

The same as the preceding with coloring to make it pink. Cherry juice or cochineal can be used.