Put the whites of your eggs in a shallow earthern dish, and allow at least a quarter of 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, grate two nice cocoanuts, and add them; sift one pound of white sugar into half a pound of sifted flour; stir this well; add a little rose-water to flavor; pour into pans, and bake three-fourths of an hour.

COCOANUT DROPS.—­One pound each grated cocoanut and sugar; four well beaten eggs; four tablespoonfuls of flour, mix well, drop on pan, and bake.

COCOANUT JUMBLES.—­Take one cup butter, two cups sugar, three eggs well whipped, one grated cocoanut, stirred in lightly with the flour, which must be sufficient to stiffen to the required consistency.  Bake one to know when enough flour is added.