Take large ripe cherries, plums, apricots, or grapes, and cut off half the stalk. Have ready in one dish some beaten white of egg, and, in another some fine loaf-sugar, powdered and sifted. Dip the fruit first into the white of egg, and then roll it one by one in the pow-(1 sugar. Lay a sheet of white paper on the bottom of a reversed sieve, set it on a stove or in some other warm place, and spread the fruit on the paper till the icing is hardened.