Boiled Icing

1. One and one-half cups of sugar; put to this two tablespoonfuls of water. Let it boil on back of stove until it is waxy, or stringy; then add whites of two eggs.

2. Whites of four eggs, beaten stiff; one pint of sugar, melted in water, and then boiled; add to it the eggs, and beat until cold.

Chocolate Icing

One-half cake of chocolate grated fine, two-thirds of a cup of sugar, one-half cup of milk or cream; boiled and stirred to a paste.

2. Take the whites of two eggs, one and one-half cups of powdered sugar, and six large tablespoonfuls of chololate.

Icing

1. Two and a half cups sugar, two-thirds of a cup of a water; boil together until it candies; then add the whites of three eggs, slightly beaten. stirring briskly for fifteen minutes, or until it seems perfectly smooth and white; then add the juice of one lemon. This is sufficient for one large white mountain cake, of eight or nine layers, covering also top and sides.

2. Beat the whites of four eggs with one pound of powdered sugar sifted, with one-half a tablespoon starch, and one-fourth of an ounce of fine gum-arabic. Stir it well.

Icing For Cake

1. Beat the whites of four eggs with one pound of powdered sugar, one teaspoonful each of corn starch and sifted white gum-arabic, and the juice of one lemon.

2. Beat the whites of six eggs with one pouud each of powdered sugar and blanched and pounded almonds; a little rose-water should be added to the almonds during the process of pounding; lay on with a knife, and harden in a cool oven. The eggs must be beaten to a stiff froth.