Icing.
Whites of five eggs, one and one-fourth pound powdered sugar, teaspoonful vanilla, a tiny bit of citric acid. Put all the sugar except two ounces in a bright tin pan with just enough water to moisten well. Place on stove to boil. While this is boiling beat eggs to a stiff froth, then add the two ounces of sugar, a little at a time. Now try the boiling syrup in cold water, as for taffy, and when brittle pour in a fine stream into the eggs previously prepared, beating hard all the time. Beat awhile and while cooling add vanilla and citric acid. When nearly cold spread on cake.