A quarter of a pound of finely-powdered loaf-sugar, of the whitest and best quality, is the usual allowance to one white of egg, For the cake in the preceding receipt, three quarters of a pound of sugar and the whites of three eggs will be about the proper quantity. Beat the white of egg by itself till it stands alone. Have ready the powdered sugar, and then beat it hard into the white of egg, till it becomes thick and smooth; flavouring it as you proceed with the juice of a lemon, or a little extract of roses. Spread it evenly over the cake with a broad knife or a feather; if you find it too thin, beat in a little more powdered sugar. Cover with it thickly the top and sides of the cake, taking care net to have it rough and streaky. When dry, put on a second coat; and when that is nearly dry, lay on the ornaments. You may flower it with coloured sugar-sand or nonparels; but a newer and more elegant mode is to decorate it with devices and borders in white sugar. These are put on with a syringe, moving it skilfully, so as to form the pattern. A little gum tragacanth should be mixed with this icing.
You may colour icing of a pale or deep yellow, by rubbing the lumps of loaf-sugar (before they are powdered) upon the outside of a large lemon or orange. This will also flavour it finely.
Almond icing, for a very fine cake, is made by mixing gradually with the white of egg and sugar, some almonds, half bitter and half sweet, that have been pounded in a mortar with rose water to a smooth paste. The whole must be well incorporated, and spread over the cake near half an inch thick. It must be set in a cool oven to dry, and then taken out and covered with a smooth plain icing of sugar and white of egg.
Whatever icing is left, may be used to make maccaroons or kisses.