Iced Fruits For Desserts Recipe

Instructions

1. Any desirable fruit may be easily iced by dipping first in the beaten white of an egg, then in sugar finely pulverized, and again in egg, and so on until you have the icing of the desired thickness.
2. For this purpose oranges or lemons should be carefully pared, and all the white inner skin removed that is possible, to prevent bitterness; then cut either in thin horizontal slices if lemons, or in quarters if oranges.
3. For cherries, strawberries, currants, etc., choose the largest and finest, leaving stems out.
4. Peaches should be pared and cut in halves, and sweet, juicy pears may be treated in the same way, or look nice when pared, leaving on the stems, and iced.
5. Pineapples should be cut in thin slices, and these again divided into quarters.