Before you fill your tins again, scrape them well with a knife,
and wash or wipe them clean.

If the cakes are scorched by too hot a fire, do not scrape off the
burnt parts till they have grown cold.

Make an icing with the whites of three eggs, beaten till it stands
alone, and twenty-four tea-spoonfuls of the best loaf-sugar,
powdered, and beaten gradually into the white of egg. Flavour it
with a tea-spoonful of rose-water or eight drops of essence of
lemon, stirred in at the last. Spread it evenly with a broad
knife, over the top of each queen-cake, ornamenting them, (while
the icing is quite wet) with red and green nonpareils, or fine
sugar-sand, dropped on, carefully, with the thumb and finger.

When the cakes are iced, set them in a warm place to dry; but not
too near the fire, as that will cause the icing to crack.
[Footnote: You may colour icing of a fine pink, by mixing with it
a few drops of liquid cochineal; which is prepared by boiling very
slowly in an earthen or china vessel twenty grains of cochineal
powder, twenty grains of cream of tartar, and twenty grains of
powdered alum, all dissolved in a gill of soft water, and boiled
till reduced to one half. Strain it and cork it up in a small
phial. Pink icing should be ornamented with white nonpareils.]


POUND CAKE.

One pound of flour, sifted.
One pound of white sugar, powdered and sifted.