Pearl Glaze for Angel Food (See below for precautions)
1cupicing sugar
2whites of eggs
2teaspoonsflavoring
Instructions
Sift flour and cream of tartar together seven times. Whip the whites enough to bear an egg, put in the sugar, add the flavoring, then stir in the flour lightly without beating. As soon as mixed, put the cake into the oven.
For the Pearl Glaze
NOTE: While common in the 1800's-1900's, this is not safe for current times as the egg whites are used raw. Use his variations below using water instead of the whites.
Mix together in a bowl. As soon as the sugar is fairly wetted it is ready, but may be whitened by beating one minute. It dries pearl white. Spread it over the angel food cake. It does nearly as well with the sugar only slightly wetted with water instead of egg whites, and it dries white. It may also be colored.