The following rules should be observed where boiled icing is not used: -

Put the whites of your eggs in a shallow earthen dish, and allow at least a quarter of a lb., or sixteen table-spoonfuls, of the finest white sugar for each egg. Take part of the sugar at first and sprinkle over the eggs; beat them for about half an hour, stirring in gradually the rest of the sugar, then add the flavor. If you use the juice of a lemon, allow more sugar. Tartaric acid and lemon juice whiten icing. It may be shaded a pretty pink with strawberry syrup, or colored yellow by putting the juice and rind of a lemon in a thick muslin bag and squeezing it hard into the egg and sugar.

If the cake is well dredged with flour after baking, and then carefully wiped before the icing is put on, it will not run, and can be spread more smoothly. Put frosting on the cake in large spoonfuls, commencing at the center, then spread it over the cake with a large knife, dipping it occasionally in cold water. Dry the frosting on the cake in a cool dry place.

Boiled Icing

1 pt. granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated, and let it boil until it threads from the spoon, stirring often; while the sugar is boiling, beat the whites of 2 eggs till they are firm, then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all together rapidly until of the right consistency to spread over the cake. Flavor with lemon, if preferred. This is sufficient for two loaves.