Cakes are frosted for the purpose of decoration, to add to the flavor, and to preserve the moisture of the cake.

Frostings are both cooked and uncooked. Uncooked frost -ings are made of powdered or confectioner's sugar, combined with water, milk, cream, egg, or butter. Cooked frostings are made from boiled syrups, plain or combined with egg white or prepared in the form of fondant.

Uncooked Frostings

Egg Frosting

1 egg white

1 cup powdered sugar

1 tablespoon lemon juice

Put the unbeaten white of the egg into a bowl, add the sugar slowly, beating with a spoon. When all the sugar has been added, stir in the lemon juice. For chocolate frosting omit the lemon juice and add 1/2 ounce of melted chocolate and 1/2 tea-spoonful vanilla. (1 cake.)

Water Frosting

1 cup powdered sugar

1 tablespoon boiling water or milk

1 tablespoon lemon juice

Stir the boiling water into the sugar and add the lemon juice, if too stiff add a little more boiling water. One-half ounce melted chocolate and 1/2 teaspoon vanilla may be used instead of the lemon. (1 cake.)

Mocha Frosting

1/4 cup butter 1 1/2 cup powdered sugar 1 or 2 teaspoons cocoa, or

2 squares chocolate

(melted). 1/4 cup boiled coffee (strong)

Cream the butter, add a portion of the powdered sugar gradually, then add the chocolate and coffee. Continue adding powdered sugar until of the consistency to spread, using more chocolate or coffee as desired for flavor and color. (1 cake.)

Ornamental Frosting

3 egg whites

3 cups confectioners sugar

3 teaspoons lemon juice

Put the eggs into a large bowl. Add 1 tablespoon sugar and beat 5 minutes. Repeat until the mixture begins to thicken, then add the lemon juice. Continue to add sugar until the frosting will not run together when cut with a knife. Spread a thin layer of frosting on the cake, and when dry cover with a layer 1/4 inch thick. Add sugar more rapidly to the remainder of the frosting until it begins to harden on the spoon and bowl. Put a confectioner's tube into the end of a pastry bag. Partially fill the bag with frosting, twist the end slightly, and press the frosting through in the desired design. (1 large cake.)

Orange Filling for Cake

1 egg yolk 1/2 orange, rind and juice Salt

2 cups or more powdered sugar

Beat egg yolk, add orange juice and rind. Add a sprinkle of salt. Add enough powdered sugar to make a thick filling. Use between layers of cake. (1 cake.)

Orange Frosting

1/2 orange, rind and juice 1 tablespoon lemon juice

Powdered sugar

Add enough powdered sugar to orange and lemon juice to make a stiff icing. Use on top of layer cake with orange filling between the layers. (1 cake.)

Cooked Frostings

Boiled Frosting

1 cup sugar 1/3 cup boiling water

1 egg white

Boil sugar and water together until the syrup threads. Pour gradually on well-beaten white. Beat until it begins to thicken, then spread on cake. (1 cake.)

Chocolate Frosting

To the recipe for boiled frosting add 1 square chocolate which has been grated and melted.

Maple Frosting

1 pound soft maple sugar 1/2 cup boiling water

2 egg whites

Add the water to the sugar and stir until the sugar is all dissolved. Boil slowly without stirring until the syrup will thread when dropped from the tip of a spoon. Pour slowly over the well-beaten egg-whites, and beat until thick; spread on cake. (1 large cake.)

Brown Sugar Frosting

2 cups brown sugar 1/2 cup milk

2 tablespoons butter

Boil all together slowly to the soft ball stage. Remove from the fire and beat until creamy, spread quickly on cake. (1 cake.)

Caramel Frosting

2 cups sugar 1/2 cup milk

1/2 teaspoon butter 1/2 teaspoon vanilla

Melt 1/2 cup sugar to a caramel. Boil remaining sugar with the milk, add caramel and butter and boil slowly to the soft ball stage. Beat until creamy, add vanilla, spread quickly on cake. (1 cake.)