Beat to a stiff froth the whites of four eggs; then beat into them, gradually, (a spoonful at a time,) a pound of finely-powdered loaf-sugar. Next put the beaten white of egg and sugar into a very clean porcelain-lined kettle, (or something that will not discolour it,) and boil and skim it till the scum ceases to rise. Then remove it from the fire; and while it is warm, stir in the juice of two large lemons or oranges, or a tea-spoonful of extract of roses, or a wineglass of rose-water, or a large table-spoonful of extract of vanilla. Have ready your cake, which must first be dredged with flour all over, and the flour wiped off with a clean cloth. This will make the icing stick. With a spoon, place a large portion of the warm icing on the centre of the top of the cake; and then with a broad-bladed knife, (dipped now and then into a bowl of cold water) spread it thick and evenly all over the surface. When done, let it dry gradually. It is best that the cake, when iced, should be warm from the oven.
This warm icing is now much in use. It spreads easily; rises up high and thick in cooling; and has a fine gloss on the surface.
To give it a fine red or pink colour, use cochineal. For green colouring, pound in a mortar some raw spinach till you have extracted a tea-cup full of green juice. Put the juice into a very clean porcelain or earthen pan, Bet it over the fire, and give it one boil up, (not more,) and when cold it will be fit for use. This is the best way of preparing green colouring for all culinary purposes.