Confectioners' Frosting

2 tablespoons boiling water or cream.

Confectioners' Sugar Flavoring

To liquid add enough sifted sugar to make of right consistency to spread; then add flavoring. Fresh fruit juice may be used in place of boiling water. This is a most satisfactory frosting, and is both easily and quickly made.

Orange Frosting

Grated rind 1 orange

1 teaspoon brandy

1/2 teaspoon lemon juice

1 tablespoon orange juice Yolk 1 egg Confectioners' sugar

Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk 'of egg slightly beaten. Stir in confectioners' sugar until of right consistency to spread.

Gelatine Frosting

2 1/2 tablespoons boiling water 1/2 teaspoon granulated gelatine

3/4 cup confectioners' sugar

1/2 teaspoon vanilla

Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened.

Plain Frosting

White 1 egg

2 teaspoons cold water

3/4 cup confectioners' sugar

1/2 teaspoon vanilla or 1/2 tablespoon lemon juice

Beat white of egg until stiff; add water and sugar. Beat thoroughly, then add flavoring. Use more sugar if needed. Spread with a broad-bladed knife.

Chocolate Frosting I

1 1/2 squares chocolate 1/3 cup scalded cream Few grains salt

Yolk 1 egg

1/2 teaspoon melted butter

Confectioners' Sugar

1/2 teaspoon vanilla

Melt chocolate over hot water, add cream gradually, salt, yolk of egg, and butter. Stir in confectioners' sugar until of right consistency to spread; then add flavoring.

Chocolate Frosting II

1 3/4 cups sugar 3/4 cup hot water

4 squares chocolate, melted 1/2 teaspoon vanilla

Boil sugar and water,, without stirring, until syrup will thread when dropped from tip of spoon. Pour syrup gradually on melted chocolate, and continue beating until of right consistency to spread; then add flavoring.

Chocolate Frosting III

2 squares chocolate 1 teaspoon butter

5 tablespoons hot water Confectioners' sugar

1/4 teaspoon vanilla

Melt chocolate over boiling water, add butter and hot water. Cool, and add sugar to make of right consistency to spread. Flavor with vanilla.

White Mountain Cream

1 cup sugar

1/33 cup cold water

White 1 egg

1/2 teaspoon vanilla or 1/2 tablespoon lemon juice

Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork. Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm. If not beaten long enough, frosting will run; if beaten too long, it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. This frosting is soft inside, and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.