On breaking eggs, take care that none of the yolk becomes mingled with the whites. A single particle will sometimes prevent their frothing well. Put the whites into a large, flat dish, and beat them with an egg-beater made of doubled wire, with a tin handle; or with a cork stuck crosswise upon the prongs of a fork. Strike a sharp, quick stroke through the whole length of the dish. Beat them in a cool place till they look like snow, and you can turn the dish over without their slipping off. Never suspend the process nor let them stand, even for one minute, as they will begin to return to a liquid state, and cannot be restored, and thus will make heavy cake. After they are beaten to a stiff froth they will not return to a liquid state.
The above directions are designed to prevent the necessity of repetition and minuteness in each receipt. The young cook is advised to refer to them in making cake, that she may know at once how to proceed.
Frosting.
A pound of the best of fine white sugar, the whites of three fresh eggs, a teaspoonful of nice starch, pounded, and sifted through a piece of muslin or a very fine sieve, the juice of half a lemon, and a few drops of the essence.
Beat the whites to a stiff froth, then add them to the sugar, and stir it steadily until it will stay where you put it. It will take nearly two hours, perhaps more. Dredge a little flour over the cake, and brush it off with a feather. This is to prevent the frosting from being discolored by the butter contained in the cake. Lay it on smoothly with a knife, and return the cake to the oven twelve or fifteen minutes.
Another (measured).
To a coffee cup of sifted sugar, the white of one egg, half a teaspoonful of powdered starch, and a teaspoonful of lemon juice. Observe the directions for making it, in the previous receipt. This will frost two small pans or one large one.
Another way.
A pound of the best crushed or loaf sugar, the whites of three eggs, the juice of a lemon, and a teaspoonful of finely powdered starch. To mix it, put the sugar into a deep bowl, and pour upon it just cold water enough to soften the lumps, then beat the whites of eggs about half as much as for nice cake—not to a stiff froth; add them to the melted sugar, and set the bowl into a kettle of boiling water, and stir the mixture steadily. It will soon become thin and clear, and afterwards thicken. When it has become quite thick, take it from the fire and stir it till it is cold, and thick enough to spread with a knife. This is enough for a large loaf.