This is sufficient for two loaves.

FROSTING, FOR CAKE.--One cup frosting-sugar, two tablespoons of water
boiled together; take it off the stove, and stir in the white of one
egg beaten to a stiff froth; stir all together well, then frost your
cake with it, and you will never want a nicer frosting than this.

CHOCOLATE FROSTING.--Whites of two eggs, one and one-half cups of fine
sugar, six great spoons of grated chocolate, two teaspoons of vanilla;
spread rather thickly between layers and on top of cake. Best when
freshly made. It should be made like any frosting.

ICING.--The following rules should be observed where boiled icing is
not used:

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