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Frost, or Icing, for Cakes

Put two pounds of what is called icing sugar into a bowl, and mix with it the whites only of two, or, if necessary, of three eggs, or even four, and a few drops of lemon-juice. The fewer eggs the better. The egg-whites must not be beaten. Stir the sugar vigorously till there is a smooth thick paste that will not run; this will call for both strength and patience. Lay the icing on the cake with hands dipped frequently into cold water, and smooth it with an ivory knife dipped in cold water. Let it harden in a cool oven.