Put one pound of fine-sifted, treble refined sugar into a basin, and
the whites of three new-laid eggs; beat the sugar and eggs up well
with a silver spoon until it becomes very white and thick; dust the
cake over with flour, and then brush it off, by way of taking the
grease from the outside, which prevents the iceing from running; put
it on smooth with a palette knife, and garnish according to fancy:
any ornaments should be put on immediately; for if the iceing gets
dry, it will not stick on. Set it in a cool oven to harden.