Boiled Icing

1 1/2 cups granulated sugar. Whites of 2 eggs.

1/2 cup hot water.

Add hot water to sugar, being careful not to stir so there will be no sugar on sides of saucepan, cover until boiling point is reached, then remove and cook syrup until it will form a soft ball when rolled between the fingers in a cup of cold water. Pour on well-beaten whites of eggs and beat until stiff, then flavor.

Quick Icing

3/4 cup sugar.

3 tablespoons cold water.

1 egg white.

Put sugar, water and unbeaten egg white into a double boiler, place over boiling water and beat with an egg beater for 6 minutes. Remove from the fire and beat until thick enough to spread; add flavoring.

Confectioner's Icing

2 tablespoons hot water. Confectioner's sugar.

1/4 teaspoon lemon flavoring.

To the hot water add enough confectioner's sugar to make stiff enough to spread. Do not use this icing on a hot cake or it will melt. Any fruit juice may be used instead of water. Orange juice and grated rind are particularly satisfactory.

Chocolate Confectioner's Icing And Filling

2 squares unsweetened chocolate or 1/2 cup ground chocolate. 1 teaspoon butter.

1 1/2 cups powdered sugar. 1/3 cup hot water. 1 teaspoon vanilla.

Melt chocolate and butter over hot water. When melted add sugar, then hot water gradually, beating until smooth, then add flavoring. Let stand until thick enough to spread between layers. If used for icing only, can be used at once.

This filling may be varied by using cinnamon as flavoring or by using hot coffee instead of water.

Also, either chopped walnuts or raisins may be added. Do not put between layers while they are hot or the filling will melt.

Caramel Icing And Filling

1 1/2 cups brown sugar. 4 tablespoons milk.

1 teaspoon butter., 1/2 teaspoon vanilla.

Put sugar in a saucepan, add milk and stir until dissolved. Place over the fire and when mixture starts to boil cook 3 minutes. Take from the fire at once, add butter, turn into a cold bowl and beat until creamy; then add vanilla.

This may be used as an icing or filling. One-third cup of chopped walnuts may be added for the filling.

Creole Icing

Make the quick icing. Beat until thick and pile on top of a loaf cake. When firm, pour over the top melted, unsweetened chocolate, or make half the chocolate icing and use in the same manner. This gives a chocolate cream top. The cake should be cut in small squares.

Divinity Icing

1 cup sugar. 1/4 cup corn syrup. 1/3 cup hot water. 1 egg (white).

1/2 cup chopped walnuts. 1/8 teaspoon salt. 1 teaspoon vanilla.

Mix sugar, syrup and water; cook until syrup forms a soft ball when dropped in cold water, then pour very slowly over the well-beaten white of an egg and continue beating until mixture becomes creamy and will hold its shape; add nuts, flavoring and salt.