Icing for Cake
Roll and sift a pound of loaf-sugar; whip the whites of three eggs; put
in the sugar gradually, and beat it for half an hour; if it is so thick
that it will not run, put in some rose water; let the cake be nearly
cool; dry it in an oven that is nearly cool.
Another Way.
Put the white of one egg and a little rose water into half a pound of
pulverized sugar, and heat them together till they stand; when it is
nearly light enough, add a few drops of lemon juice, or a small portion
of tartaric acid, dissolved in a _little_ water. It must be beaten in a
bowl which has never had any thing greasy in it, (either cream or
butter).
The cake must have a little flour sifted over it, and wiped off
with a towel, then cover it with a thin coat of the icing, set it under
the stove or in a place that is a little warm, and let it harden; then
add the second coat thicker; this will he perfectly white, but the first
is always dark and has crumbs through it.
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