Plain Icing

For each pint of water, use whites of two eggs, beaten to a stiff froth. Add all the sugar possible; then, little by little, add the boiling water. After the addition of the water again add sufficient XXXX sugar to make frosting of the thickness desired.

Flavor either with extract of fruit, lemon or vanilla, or with liquors such as Maraschino, Kirschwasser, rum, brandy, etc.

It may be colored any shade desired.

To obtain a glossy surface, place cakes, after icing, for five seconds inside of oven door.

Fondant (Boiled Icing)

Take granulated sugar, add enough water and a little cream of tartar previously dissolved in a little water. (For 20 lbs. sugar, use 1 oz. cream of tartar). Boil the sugar for five minutes, then skim until clean, washing the side of the pan with cold water to cleanse from the impurity settling on pan during boiling.

Boil to the soft ball, then remove and pour onto a slab previously sprinkled with ice water. Let rest awhile, then work with spatula until it becomes white and creamy. Place in a jar, cover with a damp cloth, and set in a cool place.

It can also be creamed in the pan in which it has been boiled. In this case, allow to cool down some, and then stir constantly until creamy and too thick to stir more. Then work with hands until smooth.

When using, put as much as needed in a small pan, flavor, thin down over fire until luke-warm; if too stiff, add a little water. Never allow this icing to become hot over fire.

Chocolate Icing

Chocolate icing can be made to good advantage by adding a little melted chocolate to either fondant or plain icing, and add a little vanilla flavor.

Sugar Boiled To Soft Ball

Sugar is boiled to a soft ball, when the adhering sugar to a teaspoon dipped in ice water, then in boiling sugar and immediately again in ice water, will form a soft ball when worked between the thumb and finger.