Icing for Cake.
There are a number of formulas for the preparation of icings for cake, but the following will invariably be found the simplest, easiest prepared, and the best:
Take the whites of 4 eggs, and 1 pound of best pulverized white sugar, and any flavoring extract most agreeable to the taste. Break the whites of the eggs into a broad, cool dish, and after throwing a small handful of sugar upon them, begin whipping it in with long even strokes of the beater. Beat until the icing is of a smooth, fine and firm texture. If not stiff enough, put in more sugar, using at least a quarter of a pound to each egg. Pour the icing by the spoonful on top of the cake, and near the centre of the surface to be covered. If the loaf is so shaped that the liquid will naturally settle to its place, it is best left to do so. To spread it, use a broad-bladed knife, dipped in cold water; if as thick with sugar as should be, one coat will be amply sufficient. Leave in a moderate oven for three minutes. To color icing yellow, use the rind of a lemon or orange, tied in a thin muslin bag, straining a little of the juice through it and squeezing hard into the ice and sugar; for red, use extract of cochineal.