Take large ripe cherries, plums, apricots, or grapes, and cut off
half the stalk. Have ready in one dish some beaten white of egg,
and in another some fine loaf-sugar, powdered and sifted. Dip the
fruit first into the white of egg, and then roll it one by one in
the powdered sugar. Lay a sheet of white paper on the bottom of a
reversed sieve, set it on a stove or in some other warm place, and
spread the fruit on the paper till the icing is hardened.