Sift 4 ounces of pulverized sugar, beat the white of 1 egg stiff, then gradually beat in the sugar, adding a little at a time until it forms a thick and smooth paste; when it is ready for use.
Make the same as for plain icing, and then add 1 table-spoonful of rose-water. Rose-water harmonizes well with the flavor of almonds. If a pink color is desired, a table-spoonful of thick cranberry juice may be added; add with it more sugar. Confectioners use cochineal and carmine for coloring; but they are not to be recommended.
Make a boiled frosting, and add enough of the green coloring (see index) to make the desired color, any flavoring desired may be added. This coloring is simple, and not at all injurious.
To the yolk of 1 egg add 9 heaping teaspoonfuls of pulverized sugar, and flavor with lemon, vanilla, or any flavoring desired. This is a nice frosting for a lemon cake, in which case it should be flavored with lemon.
Take 1/2 pound of almond butter, 1 tablespoonful of rose-water, 3/4 pound of pulverized sugar, and the whites of 3 eggs. Beat up the whites and sugar as directed for plain icing, then work in the almond butter. Spread it on the cake, let dry, and cover with a plain icing.
Mix 1/2 pound of pulverized sugar with 1 tablespoonful of nut milk or any kind of fruit juice desired. Spread on the cake while warm about one-eighth of an inch in thickness and let dry. This is excellent for sponge cake, snow cake, etc.
Take the whites of 3 eggs, and beat to a stiff froth. Place in a basin 1 cup of granulated sugar with 4 tablespoonfuls of boiling water. Boil briskly for five minutes or until it drops in threads from the spoon, then pour in a small stream on the beaten egg, beating constantly in order thoroughly to mix and cook all parts of the egg. A little cranberry juice may be added if a delicate pink frosting is desired; or if a yellow color is desired, grate the rind of an orange or lemon; add a very little of the juice, and squeeze through a thin cloth. Chopped almonds or hickory-nuts may be added.
Dissolve 1 heaping teaspoonful of corn-starch in a very little water, placing the dish in a pan of hot water; add a little hot water, and let cook until very thick. While the starch is hot, stir in 1 2/3 cups of sifted sugar. Flavor with any flavoring desired, and spread on the cake while the cake is yet warm. This cake should be made the day before using, as it takes longer for the frosting to dry than where eggs are used.
Take 1 teaspoonful of water or any kind of fruit juice, and dissolve in it all the powdered sugar it will take up, or until very thick; then spread over the cake. It will not be very thick, but it is nice for light cakes, such as sponge cake, etc.