Icing (for Cake).
Recipe No. 1.
Beat the whites of three eggs to a froth only (not until they are white); add gradually one pound of powdered sugar while you continue beating; this may be done in five minutes. Flavor with lemon or vanilla. Beating the egg stiff before the sugar is added makes the icing slow in drying. Ice the cake as soon as taken from the oven.
Icing (for Cake).
Recipe No. 2.
Place one pound of sugar (double refined) in a bowl with a level teaspoonful of cream-tartar, and the whites of three eggs; beat with a wooden spoon twenty minutes, when it should be very white and light, and on letting it run from the spoon, preserve its thread-like appearance three or four minutes. Invert the cake on a mould that is smaller than the cake. Ice the sides with a broad-bladed knife; when dry, turn the cake and cover the top by slowly pouring the icing on the center of the cake.
Icing (for Cake).
Recipe No. 3. (Almond.)
Blanch fifteen ounces of Jordan, and one ounce of bitter almonds; pound to a smooth fine paste, with two tablespoonfuls of orange-flower water; then add one and a quarter pounds of sifted sugar, and the whites of four eggs. Mix and pound well for eight or ten minutes; take it up in a bowl. Pass a long band of paper, 2½ inches wide, around the sides of the cake, leaving it 1 inch above the top; then make a layer of the icing, place it in a slow oven thirty-five minutes without acquiring any color. It may be served as it is, or be iced over, as in previous recipe.
Index.
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General Directions [3-6]