Required: Two pounds of sieved icing sugar. The whites of six or more eggs.

The juice of two lemons. Put the sieved sugar in a basin, strain the lemon-juice into the middle of it. Whisk the whites of eggs lightly, add some of the whipped whites to the lemon-juice, and stir them well in with a wooden spoon; continue adding more whites until all the sugar is mixed in. The icing should be so stiff that patterns can be traced on it with a spoon without becoming blurred. When it is the right thickness, beat the icing well, as this will whiten it. The Boiled Icing Required: Two pounds of loaf-sugar.

One pint of boiling water. A little lemon-juice. Put the sugar, water, and a squeeze of lemon-juice in a saucepan on the fire. Let the sugar dissolve; then boil it well until the syrup forms a thick, strong thread between the fingers; it will probably take fifteen minutes. Pour it into a basin, and beat it with a spoon until it gets thick and white and coats the back of the spoon like a thick sauce; it must then be poured quickly over the cake.