Fondant, Uncooked

• 1½ lbs. confectioners' sugar
• ⅕ cup pure cold water
• Vanilla to taste

Slip the white of a strictly fresh egg in a cup; measure the space it occupies; add the same amount of water (usually one-fifth cup), and mix thoroughly. Pour enough XXXX confectioners' sugar into the mixture to mould like dough. Flavor to taste and knead thoroughly. Use same as Cooked Fondant.