Icing For One Loaf Of Cake

Whites oí t.wo eggs üeaten toa stut trotn - u i they will not slip frora the plate whon turned over; one large ?p"on of corn staroh; four lavge spoonsof eugai, dcuble refined, gradually sifted in till of a thick consistency. Stir ivell, a few minutes. Fiavor with rose - water orTemon. Spread it on the cake with a knifo dipped oftcn in oold wa.ter. . The cake must be warm, not hot. , Iritis hot it will give the icing a bad appearance. Keep in a warm room till dry. If it does not look nice wben dry, it may be improvedbv icing the ncond time. Divide the icing with a sharp knife wilcn. you out the cake - it will break if cut with a dull knife. Confectioners use very sharp knivcs wben cutting frosted cake. Il thu icing runs on the cake, use more sugar 6pread into the egg; some "ggs, being larger than others, require more sugar.