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Green Icing

Take a handful of young spinach-leaves, wash them thoroughly, and put them, while wet, into a mortar, and bruise them until the juice can be squeezed out. Whisk the white of a fresh egg to a firm froth; add, gradually, a quarter of a pound of sifted loaf sugar, and the juice of half a lemon, with as much of the spinach-juice as will colour the icing sufficiently. Beat it well, one way, for half an hour, and add a little more sugar, if necessary. Spread it smoothly, and dry in a cool oven. Probable cost, 3d.