2 whites of eggs beaten stiff.
½ pound of powdered sugar.
Beat together until it will fall in flakes from the knife. Dust the cake with flour to absorb any grease, and brush off lightly. Flavor the frosting to please the taste,.
Whites of two eggs beaten stiff. 1 teaspoonful powdered starch or 2 teaspoonfuls cornstarch.
Stir in 18 tablespoonfuls powdered sugar.
2 teaspoonfuls lemon juice or orange water.
If a heavy frosting is required, let each coating dry in a warm oven before applying the next one.
Yolks of 2 eggs beaten with 1 cup of sugar. Flavor to suit.
1 cupful of white sugar boiled with ½ cup of water until it 'Will was when dropped into cold water. Poor 16 this over the well-beaten white of 1 egg. Stir briskly until it is cool enough to thicken. After the top of the cake has been covered, stir in a little fine dry sugar before frosting the sides. The cake should be cold. Put in the oven a moment to dry.
Dissolve 1 teaspoonful of gelatine in 6 teaspoonfuls of boiling water. Strain and stir in 1 cup of sugar (powdered). Flavor to suit enough for 1 cake.
1 cup of powdered or confectioners' sugar moistened with as little cold water as can be used to make a smooth paste of the right consistency for spreading.
1 cup of powdered sugar boiled in 3½ teaspoonfuls of milk for five minutes. Flavor, remove from fire and stir until it thickens. Spread on the cake before it hardens.
1 white of an egg beaten stiff, add 1 cup of powdered sugar, 4 tablespoonfuls of grated chocolate, or enough to suit the taste, 1 teaspoonful of vanilla.
¼ cake of chocolate, grated. Put it over boiling water to dissolve. Boil 1 cup of sugar with ½ cup of sweet milk for ten minutes. After it begins to boil, add the chocolate, stirring until mixed. Use hot.
1 cup granulated sugar boiled in 1 cup of water until it threads. Let cool slightly and beat un-til creamy, put over the cake, then cover with a thin layer of dissolved chocolate melted over boiling water, or stir chocolate in.
2 cups of granulated sugar boiled with 4 tablespoonfuls of water for five minutes, then pour it over 3 whites of eggs beaten to a froth. Beat the whole until cold, and add to it ½ pound of almonds, blanched and pounded to a paste with rose water. Nice for Sponge, Delicate or White Cake.
Prepare in the same manner as Almond Icing, adding instead of the pounded almonds ½ pound of almonds chopped, ½ cup of large white raisins and somewhat less citron sliced thin. Particularly nice for Sponge, Delicate or White Cake. Delicious used as filling for some nice layer cake.
1 white of an egg beaten to a froth. over this pour 1 cup of thick maple syrup, stir briskly. Maple sugar may be melted and boiled to wax if syrup is not convenient.