This section is from the book "Larger Cookery Book Of Extra Recipes", by Mrs A. B. Marshall. Also available from Amazon: Mrs A.B. Marshall's Larger cookery book of extra recipes.
Put about half a pound of apricot jam into a stewpan with about two gills of water, six ounces of castor sugar, and a saltspoonful of apricot yellow or other colouring; boil up and let it cook on the stove for fifteen to twenty minutes until somewhat thick, then put it through a fine hair sieve, and use while hot to glace over the cakes.
Cut up very finely four ounces of Fry's Caracas Chocolate, put it into a stewpan with one gill of warm water, and boil it till quite smooth. Mix three-quarters of a pound of Marshall's Icing Sugar in a stewpan with three tablespoonfuls of the prepared chocolate and half a table-spoonful of warm water, stir over the fire till just warm, then use.
Put the finely-chopped peel of an orange into a stewpan, and pour over it half a gill of boiling water; cover the pan, and let the contents remain till cool; then add the juice of the orange, and strain through a piece of muslin. Take three-quarters of a pound of Marshall's Icing Sugar, and mix with it three tablespoonfuls and a half of the liquor prepared as above; just stir over the fire till it is warm, then use at once.
Take six ounces of icing sugar, mix it with one and a half table-spoonfuls of water, a few drops of vanilla essence, and a few drops of carmine; warm and use.
Put in a stewpan three-quarters of a pound of Marshall's Icing Sugar, three or four tablespoonfuls of strawberry syrup or pulp, and a few drops of carmine; just warm together, then use.
Mix three-quarters of a pound of Marshall's Icing Sugar with three or four tablespoonfuls of water, stir this over the fire till warm, then use.
 
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