Frost while hot, with one white of egg, beaten ten minutes with a small cup of sifted powdered sugar, and juice of half a lemon.

This frosting hardens very quickly.

Before it is quite hard, divide it into oblong or square pieces, scoring at intervals with the back of a large knife.

The milk can be omitted if a richer cake is wanted.

It may also be baked in jelly-cake tins; one small cocoanut grated, and mixed with one cup of sugar, and spread between, and the whole frosted.