a pound or sixteen tablespoons 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 and lemon-juice whitens icing. It
may be shaded a pretty pink with strawberry-juice or cranberry 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 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 to the cake in large spoonfuls,
commencing over the center; then spread it over the cake, using a
large knife, dipping it occasionally in cold water. Dry the frosting
on the cake in a cool, dry place.

ICE-CREAM ICING, FOR WHITE CAKE.--Two cups pulverized white sugar,
boiled to a thick syrup; add three teaspoons vanilla; when cold, add
the whites of two eggs well beaten, and flavored with two teaspoons of
citric acid.

ICING, FOR CAKES.--Take ten whites of eggs whipped to a stiff froth,
with twenty large spoonfuls of orange-flower water. This is to be laid
smoothly on the cakes after they are baked. Then return them to the
oven for fifteen minutes to harden the icing.

ICING.--One pound pulverized sugar, pour over one tablespoon cold
water, beat whites of three eggs a little, not to a stiff froth;
add to the sugar and water, put in a deep bowl, place in a vessel
of boiling water, and heat. It will become thin and clear, afterward
begin to thicken. When it becomes quite thick, remove from the fire
and stir while it becomes cool till thick enough to spread with a
knife. This will frost several ordinary-sized cakes.

ALMOND CAKE.--Take ten eggs, beaten separately, the yolks from the
whites; beat the yolks with half a pound of white sugar; blanch a
quarter of a pound of almonds by pouring hot water on them, and remove
the skins; pound them in a mortar smooth; add three drops of oil of
bitter almonds; and rose-water to prevent the oiling of the almonds.
Stir this also into the eggs. Half a pound of sifted flour stirred
very slowly into the eggs; lastly, stir in the whites, which must
have been whipped to a stiff froth. Pour this into the pans, and bake
immediately three-quarters of an hour.

COCOANUT CAKE.--Whip the whites of ten eggs, gra