- 3 egg whites
- 3 c. confectioner’s sugar
- 3 tsp. lemon juice
Put the egg whites into a bowl, add a little of the sugar, and beat. Continue adding sugar until the mixture becomes too thick to beat well, and then add the lemon juice. Add the remainder of the sugar, and continue beating until the ICING is thick enough to spread. Spread a thin layer over the CAKE and allow it to harden. When this is dry, cover it with another layer to make a smooth surface, and add more sugar to the remaining ICING until it is of a very stiff consistency. Color and flavor as desired, place in a pastry bag, and force through pastry tubes to make any desired designs.
Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)