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Yellow Glaze for Cakes

Beat up the white of an egg with four ounces of powdered white sugar, add to it by degrees the strained juice of half a lemon and beat it well, for the more it is beaten the whiter it will be. When it is white enough, add to it a small quantity of strained infusion of saffron. Grate the yellow rind of a lemon on lumps of sugar, or if the flavor of lemon peel is desired, the rinds of two lemons may be used. Scrape off the yellow sugar, pound and beat it in, being careful not to put too much, or the glaze will be bitter.