Beat whites of eggs to a stiff froth, add powdered sugar gradually, beating well all the time. (There are various opinions about the length of time frosting should be beaten, some giving half an hour, others a much shorter time). Or, break the whites into a broad platter, and at once begin adding powdered and sifted sugar, keep adding gradually, beating well all the while until the icing is perfectly smooth (thirty minutes beating ought to be sufficient); lastly, add flavoring (rose, pineapple or almond for white or delicate cake, and lemon or vanilla for dark or fruit cake). Have the frosting ready when the cake is baked; beat the white of one egg to a stiff froth, then stir in ten heaping tea-spoons pulverized sugar (well heaped, but not all that you can lift on the spoon) and one of corn starch; be sure that it is thoroughly beaten before taking the cake from the oven. If possible, have some one beating while you take out the cake. Now invert a common tin milk-pan, placing it on a clean paper, so if any falls off it can be used again, then place the cake on the pan and apply frosting; it will run over the cake, becoming as smooth as glass, and adhere firmly to it. If but one person is engaged in preparing cake and frosting, and must necessarily stop Treating while getting the cake in readiness, it will be best to beat the frosting a few minutes again before placing on cake. As eggs vary in size, some common sense must be used in the quantity of the sugar. Practice only will teach how stiff icing ought to be. In preparing for a large party, when it is inconvenient to frost each cake as it is taken from the oven, and a number have become cold, place them in the oven to heat before frosting. If the cake is rough or brown when baked, dust with a little flour, rub off all loose particles with a cloth, put on frosting, pouring it around the center of the cake, and smooth off as quickly as possible with a knife. If the frosting is rather stiff, dip the knife in cold water. If the flavor is lemon juice, allow more sugar for the additional liquid. It is nice, when the frosting is almost cold, to take a knife and mark the cake in slices. Any ornaments, such as gum drops, candies, orange flowers or ribbons should be put on while the icing is moist. When dry ornament with piping, which is a stiff icing squeezed through a paper funnel, and may be tinted with colored sugars. If the above-directions are followed, the icing will not crumble. The recipe for "Centennial Drops" (see index) is excellent for icing. In frosting sponge-cake it is an improvement to grate orange peel over the cake-before frosting.