A quarter of a pound of finely powdered loaf-sugar, of the whitest
and best quality, is the usual allowance to one white of egg. For
the cake in the preceding receipt, three quarters of a pound of
sugar and the whites of three eggs will be about the proper
quantity. Beat the white of egg by itself till it stands alone.
Have ready the powdered sugar, and then beat it hard into the
white of egg, till it becomes thick and smooth; flavouring it as
you proceed with a few drops of oil of lemon, or a little extract
of roses. Spread it evenly over the cake with a broad knife or a
feather; if you find it too thin, beat in a little more powdered
sugar. Cover with it thickly the top and sides of the cake, taking
care not to have it rough and streaky. To ice well requires skill
and practice. When the icing is about half dry, put on the
ornaments. You may flower it with coloured sugar-sand or
nonparels; but a newer and more elegant mode is to decorate it
with, devices and borders in white sugar; they can be procured at
the confectioners, and look extremely well on icing that has been
tinted with pink by the addition of a little cochineal.
You may colour icing of a pale or deep yellow, by rubbing the
lumps of loaf-sugar (before they are powdered) upon the outside of
a large lemon or orange. This will also flavour it finely.
Almond icing, for a very fine cake, is made by mixing gradually
with the white of egg and sugar, some almonds, half bitter and
half sweet, that have been pounded in a mortar with rose water to
a smooth paste. The whole must be well incorporated, and spread
over the cake near half an inch thick. It must be set in a cool
oven to dry, and then taken out and covered with a smooth plain
icing of sugar and white of egg.
Whatever icing is left, may be used to make maccaroons or kisses.