Chocolate Icing

Place in a bowl the white of one egg, add to it one-fourth cup of cold water, then stir in three cups of confectioners' XXXX sugar, add a few drops of vanilla, and one ounce of unsweetened chocolate, which has been melted over steam. Mix thoroughly and spread at once between the layers and on top of the cake.

Confectioners' Icing

Make the same as chocolate icing, omitting the chocolate and adding a little more vanilla extract.

Orange Icing

Grate the yellow rind of one large orange, add it to the juice and let stand about one hour, then strain through cheese cloth, add two tablespoonfuls of cold water, then stir in sufficient confectioners' XXXX sugar to make the proper consistency to spread (about three cups).

Boiled Icing

Boil two cups of granulated sugar with two-thirds cup of boiling water, until it will form a soft ball in cold water, then take from the fire and pour over the whites of two eggs which have been beaten to a stiff froth, beat well until thick enough to spread, flavor with a few drops of vanilla, and spread between the layers and on top of the cake.

Marshmallow Icing

Make a boiled icing with two- cups of granulated sugar, two-thirds cup of boiling water and whites of two eggs. Before making, place over the fire in a double boiler, one-half pound of marsh-mallows. As soon as the last of the hot syrup is poured over the beaten whites of eggs, add the softened marshmallows. Continue heating until the proper consistency to spread.