Boiled Frosting

1 cupful sugar 1/4 cupful water

1 egg white Flavoring

Boil the sugar and water until it threads. Pour the syrup in a fine stream onto the egg white which has been beaten dry; flavor and beat until thick enough to spread, or return to a double boiler until the edges are dry, and the frosting will hold its shape when dropped from the spoon onto a cold plate, or onto the frosting itself.

Boiled Chocolate Frosting

Make according to the preceding recipe for Boiled Frosting, adding a square and a half (1 1/2 ounces) of shaved chocolate to the syrup when put on to cook.

Boiled Orange Frosting

Prepare the mixture for plain Boiled Frosting, and, just before beating, add 1/4 teaspoonful of finely-grated orange rind and 1 teaspoonful of orange juice.

Boiled Butter Frosting

1 1/2 cupfuls sugar 1/4 cupful water

2 tablespoonfuls butter Few drops vanilla

Dissolve the sugar in the water, then boil together, without stirring, until it threads. Add the vanilla, and, when tepid, beat until it is thick enough to spread.

Boiled Coffee Frosting

1/2 cupful clear cold coffee 1/8 teaspoonful cream of tartar

2 cupfuls granulated sugar 1/4 cupful coffee 1/4 cupful milk

Mix together, stir until dissolved, and boil, without stirring, until a very soft ball is formed in cold water; remove from the heat, cool until tepid, add a few drops of vanilla, if desired, and beat until creamy.

Boiled Caramel Frosting

1 cupful brown sugar

1/2 cupful granulated sugar

1/4 cupful water

2 egg whites

1/2 teaspoonful vanilla

Boil the sugar and water until it threads. Pour slowly onto the egg whites, beaten stiff, and beat until nearly cool; then cook over boiling water until the mixture becomes slightly dry around the edges. Remove from the heat and beat until it will hold its shape.

Boiled Maple Walnut Icing

1/2 pound maple sugar 1/4 cupful boiling water 1 egg white

1/2 cupful broken walnut, hickory nut, or black walnut meats

Scrape the sugar; add the water and boil until the mixture threads. Pour slowly onto the egg white, beaten stiff; add the nut meats and beat until thick enough to spread.