UNBOILED ICING

Take the white of one egg and add to it the same quantity of water (measure in an egg shell).  Stir into this as much confectioner’s sugar to make it of the right consistency to spread upon the cake.  Flavor with any flavoring desired.  You may color it as you would boiled frosting by adding fruit coloring.

COCOANUT ICING

Mix cocoanut with the unboiled icing.  If you desire to spread it between the cakes, scatter more cocoanut over and between the layers.

NUT ICING

Mix any quantity of finely chopped nuts into any quantity of cream icing (unboiled) as in the foregoing recipes.  Ice the top of cake with plain icing, and lay the halves of walnuts on top.

ORANGE ICING

Grate the peel of one-half orange, mix with two tablespoons of orange juice and one tablespoon of lemon juice and let stand fifteen minutes.  Strain and add to the beaten yolk of one egg.  Stir in enough powdered sugar to make it the right consistency to spread upon the cake.

CHOCOLATE GLAZING

Grate two sticks of bitter chocolate, add five tablespoons of powdered sugar and three tablespoons of boiling water.  Put on the stove, over moderate fire, stir while boiling until smooth, glossy and thick.  Spread at once on cake and set aside to harden.

CHOCOLATE ICING, UNBOILED

Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating.  Beat until very thick, then add four tablespoons of grated chocolate and two teaspoons of vanilla.

This quantity is sufficient for a very large cake.

INSTANTANEOUS FROSTING

To the white of an unbeaten egg add one and one-fourth cups of pulverized sugar and stir until smooth.  Add three drops of rose-water, ten of vanilla, and the juice of half a lemon.  It will at once become very white, and will harden in five or six minutes.

PLAIN FROSTING

To one cup of confectioner’s sugar add some liquid, either milk or water, to make it the right consistency to spread, flavor with vanilla.  Instead of the water or milk, orange juice can be used.  A little of the rind must be added.  Lemon juice can be substituted in place of vanilla.  Chocolate melted over hot water and added to the sugar and water makes a nice chocolate icing; flavor with vanilla.

ALMOND ICING