Chocolate Icing.—Take one cup of sugar, four tablespoonfuls of water, the well-beaten white of one egg, a pinch of cream of tartar, and 1oz. of unsweetened chocolate grated. Boil the sugar and water together until the syrup will string when poured from the end of a spoon. Stir the grated chocolate into the stiff white of egg, to which has been added the cream of tartar. Slowly pour the boiling syrup on the egg, beating hard all the time. Beat until the mixture begins to cool and thicken, and then spread it between the layers of cake, and on the top.