The whites of four eggs. 1/4 teaspoonful of cream-of-tartar, or 1 tablespoonful of lemon juice. 1 pound of confectioner's sugar.

Beat the whites of the eggs with one fourth cup of sugar three or four minutes, then continue to add the same quantity of sugar, beating the same length of time, until half the sugar has been used; add the cream-of-tartar with the second quantity of sugar; or add the lemon juice gradually as the mixture thickens. Now continue adding the sugar, a spoonful at a time, beating several minutes between each addition, until a knife cut down into the frosting makes a " clean cut " that will not close again. Spread the cake with a thin coating of frosting and, when this has hardened by standing, spread on a second layer, make it level with a thin knife, score for cutting in slices and set aside to become perfectly dry before tracing upon it the pattern for piping. Many recommend setting the cake in warming oven a few moments, as "the heat sets, swells, and glazes the icing." Icing to be spread upon the sides of a cake needs be a little thicker than that for the flat top surface. To the remaining frosting continue to add sugar and beat until the icing will flow in a continuous stream and keep the shape of the tube attached to the bag. The full pound of sugar will not be needed if a part of the frosting be used, before its addition, to cover the top of the cake.

The success attending the use of this icing depends much upon thorough beating between the additions of sugar.

Particularly is this true of icing used for piping; this needs be stiffer and tougher than that for merely covering a cake; and this condition is secured by the beating rather than by the addition of sugar. Without beating it will not hold its shape.

This icing dries very quickly and, if it be not used as soon as finished, cover it with a damp cloth and plate. When a large cake is to be iced, it is better to make frosting, and ice and dry the cake before commencing the ornamental icing for piping. Icing is often tinted with vegetable color paste. When a brown color is desired, cocoa or confectioner's chocolate, such as is used for dipping bonbons, is preferable to the ordinary chocolate, which thickens too much to allow the icing to flow freely.