Filling for white mountain cake
Boil together a half-pound of sugar and a half-cupful of water until the syrup is thick enough to hang in a thick thread from a fork dipped into it. Stir in, a teaspoonful at a time, the stiffened whites of two eggs, beating them hard into the boiling syrup. Remove from the fire and beat until like thick cream, and cool; then add a teaspoonful of lemon juice. Spread on each layer of the cake, put the layers in a pile on top of one another and pour the remaining icing over the top layer, spreading it smoothly with a knife dipped in boiling water. Sprinkle the whole cake with powdered sugar while the frosting is still moist.