Old-Fashioned Frosting

To the white of each egg allow one scant cupful of pulverized sugar. Have the eggs as cold as possible, in a large platter. Do not beat them alone, but begin by beating half the sugar with them, adding the rest by degrees. Beat about half an hour in a cold place, or till the mixture becomes stiff. Then stir in a little extract or lemon-juice; the latter is nicest. As soon as stiff, spread over the cake, which should be previously dredged with a little flour to prevent the butter in the cake from discoloring the frosting. Put a large spoonful of frosting in the centre of the cake, and spread it smoothly with a knife dipped in hot water to prevent its sticking. When all is done set the cake in a cool place for half an hour to harden.

N. B. If the top is not a good shape, frost the bottom of the cake.

Allow the whites of two eggs to frost one large loaf.

Boiled Frosting

1 cupful granulated sugar.

10 tablespoonfuls boiling water.

1 egg, white only.

Boil the sugar and water together, without stirring, till it hardens when dropped in cold water (try it as soon as the bubbles become large). Have ready the white of the egg, well beaten. Pour the hot sugar on it, and beat till stiff enough to ice the cake.

Enough for one large loaf.

Isinglass Frosting. (No Egg.)

1 sheet Russia Isinglass.

1 small cupful boiling water.

2pounds pulverized sugar.

Dissolve the isinglass in the water, then stir in the sugar. Beat well and pour over the cake.

Gelatine Frosting, (No Egg.)

1 tablespoonful Cox's gelatine. 1/2 cupful boiling water (nearly).

4 cupfuls pulverized sugar (nearly).

1 teaspoonful cream of tartar (dry).

Soak and dissolve the gelatine. Beat in sugar till stiff. Add the cream of tartar. Then pour over the cake. Enough for two very large loaves. This is a very smooth, pretty frosting. It can be made in a few minutes, and hardens immediately on the cake.

How To Color Frosting

Pink. A little red jelly or preserve-juice, cranberry syrup or cochineal, stirred into ordinary frosting, colors a pretty pink.

Yellow. Cut an orange in halves, and soak the yellow part of the rind in the juice. Put in a thin muslin bag and squeeze it through the muslin. The juice will be colored by the rind. Stir it into ordinary frosting.

The whitest icing is made by adding lemon juice to the egg and sugar.

Chocolate Frosting

6 tablespoonfuls grated chocolate.

3/4 cupful fine sugar.

2eggs, whites only.

Beat the ingredients together, and spread the frosting on when the cake is hot.

If you like, you can add one teaspoonful vanilla extract to the above.

Fancy Frosting

Chopped figs, raisins, or citron (sliced) beaten in with ordinary frosting makes a pleasant variety. Almonds or English walnuts broken in pieces are nice, too; or break neatly in halves, and lay on the top. Plain frosting sprinkled with red sugar is pretty. If for a child's birthday-cake, sprinkle with tiny red seed-candies.

Orange Frosting

2 eggs, whites only.

1/2 pound or 2 cupfuls pulverized sugar.

1 large orange, juice only.

Beat the whites of the eggs with the sugar, adding it by degrees, and beat until stiff; then stir in the orangejuice.

Cocoanut Frosting

1 egg, white only. 1 cupful sugar.

3 tablespoonfuls grated cocoanut.

Proceed as with "Orange Frosting." Enough for one loaf.