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The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
Whites of 3 eggs,
3 cups of white sugar,
Water enough to dissolve.
Pour the water over the sugar and let it cook till it is thick, or the syrup threads when dropped from a spoon.
Beat the whites of the eggs to a stiff froth and pour the syrup over them, beating all the time.
Use any flavor desired.
When it begins to thicken, spread on cakes with a broad knife.
If the icing hardens, heat the knife through in hot water and it can be spread on perfectly smooth on top and sides.
The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
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