Iceing for Cakes.
Beat the white of an egg to a strong froth; put in by degrees four ounces of fine sugar, beaten and sifted very fine, with as much gum as will lie on a sixpence. Beat it up for half an hour, and lay it over your cakes the thickness of a straw.
Another.
Take the whites of four eggs and a pound of double-refined sugar, pounded and sifted; beat the eggs a little; put the sugar in, and whip it as fast as possible; then wash your cake with rose-water, and lay the iceing on; set it in the oven with the lid down till it is hard.
Jaunemange.
Steep two ounces of isinglass for an hour in a pint of boiling water; put to it three quarters of a pint of white wine, the juice of two oranges and one lemon, the peel of a lemon cut very fine, and the yolks of eight eggs. Sweeten and boil it all together; strain it in a mould, and, when cold, turn it out. Make it the day before you use it.
Another way.
One ounce of isinglass, dissolved in a good half pint of water, the juice of two small lemons, the peel of half a lemon, the yolks of four eggs, well beaten, half a pound of sugar, half a pint of white wine: mix these carefully together, and stir them into the isinglass jelly over the fire. Let it simmer a few minutes; when a little cool, pour it into your moulds, taking care to wet them first; turn it out the next day.
Coloured Jelly, to mix with or garnish other Jelly.
Pare four lemons as thin as possible; put the rinds into a pint and a half of water; let them lie twelve hours: then squeeze the lemons; put the water and juice together; add three quarters of a pound of the best sugar, but if the lemons are large, it will require more sugar. When the sugar is quite melted, beat up the whites of six new-laid eggs to a froth; mix all together, and strain it through a hair sieve into a saucepan; set it on a slow fire, and keep it stirred till it is near boiling and grows thick. Then take it off, and keep stirring it the same way till it cools. The colouring is to be steeped in a cup of water, and then strained into the other ingredients. Care must be taken to stir it always one way. The eggs are the last thing put in; the whole must be well mixed with a whisk till thoroughly incorporated.