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.