Allow for the white of one egg nine heaping tea-spoonsful of double
refined sugar, and one of nice Poland starch. The sugar and starch
should be pounded, and sifted through a very fine sieve. Beat the whites
of eggs to a stiff froth, so that you can turn the plate upside down,
without the eggs falling from it--then stir in the sugar gradually, with
a wooden spoon--stir it ten or fifteen minutes without any
cessation--then add a tea-spoonful of lemon juice, (vinegar will answer,
but is not as nice)--put in sufficient rosewater to flavor it. If you
wish to color it pink, stir in a few grains of cochineal powder, or rose
pink--if you wish to have it of a blue tinge, add a little of what is
called the powder blue. Lay the frosting on the cake with a knife, soon
after it is taken from the oven--smooth it over, and let it remain in a
cool place till hard. To frost a common sized loaf of cake, allow the
white of one egg, and half of another.