Take one pound of powdered or flour sugar (not the common pulverized) and the whites of four eggs. Put the sugar to the eggs before you beat it at all. Then beat until it is stiff. Spread it on the cake with a wet knife, wetting it in cold water each time you use it. Set it in front of the stove to dry, or in an oven with the least particle of heat. The cake must be nearly cold. You can flavor the icing with rose, orange, or lemon; if the latter, add a very small portion of the grated rind. It is much nicer to add sugar to the eggs before beating than afterward.

Icing

The whites of three eggs beaten to a stiff froth. To this add one tablespoonful of powdered sugar at a time till twelve have been added. Flavor with lemon or vanilla.

Icing

Whites of four eggs; four tablespoonsful of sugar to each egg.

Icing

One teacup of pulverized sugar, moisten with water very slightly, and put it in the stove until dissolved; do not let it boil. Pour this while hot intotne whites of two well-beaten eggs, and stir it till thoroughly mixed. Then flavor with vanilla or lemon.