A pound of the best of fine white sugar, the whites of three fresh eggs, a teaspoonful of nice starch, pounded, and sifted through a piece of muslin or a very fine sieve, the juice of half a lemon, and a few drops of the essence.

Beat the whites to a stiff froth, then add them to the sugar, and stir it steadily until it will stay where you put it. It will take nearly two hours, perhaps more. Dredge a little flour over the. cake, and brush it off with a feather. This is to prevent the frosting from being discolored by the butter contained in the cake. Lay it on smoothly with a knife, when the cake is nearly cool, and return the cake to the oven twelve or fifteen minutes. The oven should be very moderate.

Chocolate Frosting

Beat the whites of four eggs very stiff. Add a cup and a half of sugar, and six spoonfuls of grated chocolate. Beat till thick. Harden in the air, - not in the oven.

Another Way

A pound of the best granulated sugar, the whites of three eggs, the juice of a lemon, and a teaspoonful of finely-powdered starch. To mix it, put the sugar into a deep bowl, and pour opon it just cold water enough to soften the lumps, then beat the whites of eggs about half as much as for nice cake - not to a stiff froth; add them to the melted sugar, and set the bowl into a kettle of boiling water, and stir the mixture steadily. It will soon become thin and clear, and afterwards thicken. "When it has become quite thick, take it from the fire and stir it till it is cold, and thick enough to spread with a knife. This is enough for a large loaf.

* Whites that have stood a little while upon ice, will soonest beat up to a stiff froth.