• 1 lb. icing sugar (approx.)
• 2 egg whites
• 1 teasp.

If the sugar is lumpy, roll with a rolling-pin before sieving. Put the egg whites into a bowl, beat slightly with a wooden spoon. Add 2 tablesp. sieved sugar and beat again. Gradually add the remainder of the sugar, beating well until a thick, smooth consistency and a good white colour are obtained.