Chocolate Icing Recipe

To one cup of granulated sugar add one-third cup of boiling water, and

stir to dissolve until it begins to boil, but no longer. Cook until it

hairs from a spoon, then pour slowly on the stiff white of an egg,

beating steadily. When the candy is well mixed through the egg, add two

squares of chocolate, grated, and continue beating until cool and thick

enough to spread. If the candy happens to be taken off too soon, the

icing will not get thick, and in that event it can be made the right

consistency by the addition of a little confectioner's sugar.

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