Allow 10 teaspoonfuls of powdered sugar and 1/2 tea-spoonful of lemon-juice to the white of 1 egg. Beat the egg until you can invert a spoonful of it without its falling, then beat in the sugar, a spoonful at a time. Add the lemon-juice, and spread it upon the warm cake with a broad knife dipped occasionally in cold water. Put in a cool, dry place to harden. If the cake is rich, dust with flour, then brush lightly with a napkin to remove what does not adhere, before frosting it.
Take the whites of 4 eggs and 1 pound of powdered sugar well sifted, and beat the whites of the eggs with a spoon egg beater until frothy but not white; then add the sugar a little at a time, and beat from the bottom, so as to take up all the egg at each stroke. Continue this beating until it can be cut with a knife clean and smooth like cake. This is for a large cake.
Take the whites of 2 eggs which are very cold, or place them on ice for a few minutes, then beat them, adding a little at a time 1/2 pound of powdered sugar, beating until stiff enough to be cut with a knife.
Take 1 cup of nut milk, 1/4 pound of chocolate, and 1/2 pint of powdered sugar. Put the chocolate grated fine in a basin on the stove, add a little of the milk, and let it melt; then add the rest of the milk and the sugar. When this is hot, pour over it the white of a well-beaten egg, beating constantly while pouring it in. When smooth, spread on the cake while it is a little warm, and let dry.
Select a good, solid orange, wipe clean with a damp cloth, then roll it with the hands on a plate until the oil starts from the pores; then take a little granulated sugar in each hand and rub the orange until the sugar is filled with the oil. Take more sugar and so on until all of the oil is taken out of the orange. This gives the pure flavor of the orange without the bitter part of the rind. Add the sugar and the orange juice to the plain icing.
When breaking the eggs for the cake, select the egg that has a very dark-colored yolk, as some yolks are a great deal darker than others. Beat this egg yolk until thick and foamy. Have ready 1 cup of sugar which has been boiled in 3 tablespoonfuls of water until it will rope when dropped from the spoon. Pour it over the egg yolk, and beat it in; flavor with 1 tablespoonful of orange extract, or a little of the juice and grated rind of the orange.
Take a lemon, and wipe it clean with a damp cloth, then roll it on a plate until the oil begins to exude from the pores. Now take some sugar in each hand and rub the lemon over with it until the flavor is extracted, changing the sugar as fast as it seems saturated with the oil. In this way you have the pure flavor of the lemon without the bitter white portion of the rind. If the color of lemon is desired, add a little of the tincture of saffron to the icing. Add the sugar and the juice of the lemon to the plain icing. When done, use at once.