SUGAR ICING

Beat the whites of three eggs to a froth

Add the powdered sugar by degrees, or it will spoil the froth of the eggs

When all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin

Take a little of the icing and lay it aside for ornamenting afterward

When the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven

For ornamenting the cake the icing may be tinged any color preferred

For pink, use a few drops of cochineal; for yellow, a pinch of saffron dissolved; for green, the juice of some chopped spinach

Let the coloring be first mixed with a little colorless spirit and then stirred into the white icing until the tint is deep enough

To ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be