Frosting from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take the whites of two eggs, two cups of pulverized sugar, and corn starch. Blend the corn starch with a little milk to make a thick paste, add the whites of the eggs, beaten light, and the pulveri...
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Ingredients
- The Whites of 2 Eggs
- 2 Cupfuls of Pulverized Sugar
- 3 Tablespoonfuls of Corn Starch
- 4 Tablespoonfuls of Milk
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