“The plainest of cakes and the simplest of biscuits can make most elaborate fare with the proper icing”
1920’s – From Aunt Kate’s Baking Book

INGREDIENTS

1lb sugar
1 dessertspoonful of lemon juice
1 gill water
2 whites of eggs

1. Put the sugar into a saucepan with the water and stir until dissolved.
2. Then boil until a soft ball forms when a little is tested in cold water.
3. Add the lemon juice and pour slowly on to the frothed eg whites.
4. Whisk all the time until the frosting is nearly cold, then use a s required and leave to set.