1 cup powdered or confectioners' sugar
2 tablespoons milk or water ¼ teaspoon vanilla
Add only enough liquid to make a moderately thick paste; different grades of sugar may require different amounts.
Two tablespoons of cocoa or grated chocolate, melted, may be added if desired.
1 cup powdered sugar White of 1 egg
1 teaspoon lemon juice
This frosting is to be used only for decoration on a cake that has already been iced.
Beat the egg until it is frothy but not dry; add three teaspoons of sugar and beat five minutes; add one teaspoon every five minutes until the frosting is thick; then add the lemon juice. Continue beating until a point of the mixture will keep any form; press through a pastry tube upon the cake as desired.
1 cup sugar 1 egg white
4 tablespoons water 1 teaspoon vanilla
Boil the sugar and water until the syrup will thread when dropped from the tip of a spoon. Pour gradually over the stiffly beaten white, beating constantly until the mixture is of the right consistency to spread; then add flavoring and spread evenly with a knife over the cold cake.
If two eggs are used instead of one the mixture will not harden so quickly and will be more easily spread.
Make a boiled frosting, adding one square of unsweetened chocolate, grated, to the beaten egg. The chocolate will melt when the hot syrup is poured on.
2 tablespoons melted chocolate 5 tablespoons powdered sugar
3 tablespoons boiling water
Cook over the fire until smooth and glossy, and use at once. This icing is to be used for eclairs or small cakes.
½ pound maple sugar ½ cup milk
Whites of 2 eggs
Scrape the sugar into a saucepan; add the milk and stir over the fire until it spins a thread. Pour hot over the beaten whites of eggs; beat until it begins to thicken and spread quickly between the layers of cake.
1 cup brown sugar 1 egg white
3 tablespoons water 1 teaspoon vanilla
Boil the sugar and water until it forms a soft ball when dropped into cold water. Proceed as with Boiled Frosting.