Boiled Honey Icing

3 Marshmallows 1/2 Cup Strained Honey 1 Egg white.

Boil honey until thick, pour over stiffly beaten white of egg; add marsh-mallows; beat until soft and creamy.

Maple Fondant Icing

1 Cup Maple Sugar 1/2 Cup of Thin Cream.

Boil fifteen minutes. Take from fire and stir until creamy. Spread quickly over warm cake, as it hardens very fast.

Maple Sugar Cream

1 lb. Soft Maple Sugar.

2 Eggs (whites)

1/2 Cup Boiling Water.

Break sugar in small pieces; put in saucepan with boiling water and stir occasionally until dissolved. Boil without stirring until syrup will thread when dropped from the tip of spoon. Pour gradually over the stiffly beaten egg whites, beating constantly until right consistency to spread.

Icing

4 Tablespoons Honey White 1 Egg Cocoa or Lemon Flavor.

Cook the honey until a ball is formed when dropped into cold water. Pour into the beaten white of an egg, and whip until cool. Flavor with cocoa or lemon.