Keep cake in a tin box, or in a stone jar wrapped in clean linen.
Rose Butter.
Take a glass jar, put on the bottom a layer of butter, and each day put in rose leaves, adding layers of butter, and when full, cover tight, and use the butter for articles to be flavored with rose water.
Directions for Cleansing Currants.
Put them in warm, not hot water, and rub them thoroughly. Take out all but the bottom part into another pail of water. Then rinse those remaining in the bottom of the first water, through two or three waters, as this part contains most of the impure parts. Then put them into the other pail with the first portion, and rinse all very thoroughly. Take them out with the hands, drain them on a sieve, and spread them on a clean large cloth on a table. Rub them dry with the ends of the cloth, and then sit down and pull off the good ones into a dish in your lap, and push the poor ones aside, being careful to look for the little stones. Spread them to dry on a board, or large dishes, and set them in the sun, or any warm place, to dry. Then tie them up in a jar for future use.
Frosting for Cake.
For the whites of every two eggs, take a quarter of a pound of sifted loaf sugar. Some use only one egg for this quantity of sugar.
Make the eggs cold in cold water, and free them from all of the yolk. Beat the whites in a cool place, till a very stiff froth. Sift the sugar, and beat it in until you can pile it in a heap. Flavor with lemon or rose water. Allow two whites for each common-sized loaf. Spread on with a knife, after the cake is cool, and then smooth with another knife dipped in water. Set it in a warm place to dry. The ornamental filagree work on frosting is easily done by using a small syringe. Draw it full of the above frosting, and as you press it out make figures to your taste. It must not be put on till the frosting of the cake is hardened.
Cake Frosting (another, which is harder).
To the white of each egg, put one heaping teaspoonful of starch, and nine heaping teaspoonfuls of sifted white sugar.