Icing (for Cake). Recipe No. 2.
Reading edition
Place one pound of sugar (double refined) in a bowl with a level teaspoonful of cream-tartar, and the whites of three eggs; beat with a wooden spoon twenty minutes, when it should be very white and light, and on letting it run from the spoon, preserve its thread-like appearance three or four minutes. Invert the cake on a mould that is smaller than the cake. Ice the sides with a broad-bladed knife; when dry, turn the cake and cover the top by slowly pouring the icing on the center of the cake.
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