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Pears, Frosted or Iced

Take half a dozen large pears, which have been stewed whole in syrup. Dry them well, then cover them smoothly and evenly with a white icing made as follows. Beat the white of an egg to a firm froth, add a quarter of a pound of powdered and sifted sugar, a table-spoonful of lemon-juice, and a few drops of cold water, and beat the mixture thoroughly until it forms a very thick smooth liquid. When the pears are covered, set them in a warm place, or in a cool oven, to stiffen the icing. Probable cost, 2d. each. Sufficient for a dessert-dish.