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Pink Icing

Put the whites of two eggs into a bowl and beat them lightly. Add, gradually, icing sugar to make a stiffish paste, and mix but do not work the ingredients. Add now and then three or four drops of lemon-juice and a drop of cochineal until the mixture looks thick, smooth, shiny, and as deeply coloured as is desired. The icing should be spread fully a quarter of an inch thick over the cake, or whatever it is used for, and should be placed in a cool oven until dry. If the eggs are beaten to a firm froth, the icing will not dry so easily. Time to mix the paste, till it is stiff. Probable cost, 6d. for this quantity.