Plain Icing

White of one egg. 1 teaspoonful of lemon juice.

About one cup of powdered sugar.

Stir the sugar in the white of egg without first beating the white; flavor with the lemon or any flavoring yon prefer.

Orange Icing

Juice of half an orange, one-half teaspoonful of lemon juice, powdered sugar; stir enough powdered sugar into the juice to spread a thin icing.

Confectioners' Frosting

To two tablespoonfuls of boiling water or boiling fruit juice and one teaspoonful of lemon juice, add enough confectioners' sugar to spread.

Boiled Icing

1 cup granulated sugar. 1/3 cup of boiling water. White of one egg.

1/4 teaspoonful of cream of tartar.

Boil the sugar and water without stirring until the syrup threads; beat the egg stiff, add the cream of tartar and pour the boiling syrup over the egg in a fine stream, beating all the while. When it is thick enough to spread, put it on the cake.

Royal Icing

This icing is thickened largely by the beating. Beat the white of one egg and a tablespoonful of confectioners' sugar vigorously for two minutes; add the sugar by the tablespoonful, beating after each one for some time. Keep on adding the sugar and beating till the mixture begins to sugar on the spoon, and a knife will make a clean cut through it. Add a few drops of lemon juice at a time until a tablespoonful has been used.

Yellow Frosting

Beat the yolks of two eggs till light colored, then stir in powdered sugar till stiff enough to spread. Flavor with lemon, vanilla or wine.

Mocha Frosting

Wash one cup of butter in cold water to free from the salt, pat to remove the water and beat to a cream. Beat in the yolk of an egg, then gradually one and one-half cups powdered sugar, add strong coffee to give the desired flavor. It should be like strong coffee and cream.

Chocolate Frosting

Stir into boiled icing a square of melted chocolate; add it to the icing before it is thick enough to spread.

Chocolate Frosting (No. 2)

1 cup granulated sugar. 1/2 cup of cream. 1 square of scraped choco late.

1/4 teaspoonful of salt. Speck of cinnamon bark - Cook with it if cared for.

One-half cup of milk and one tablespoonful of butter may be used in place of the cream. Cook all together without stirring till it will fly a fine thread when tried. Remove from the fire. When cold, beat to a thick cream; flavor with vanilla (if the cinnamon is not used). Remove the cinnamon before starting to beat it.

Nut Icing

Stir into a boiled or plain icing one-half cup of any kind of nuts you prefer. Chop the nuts fine.

Banana Icing Or Filling

Add to a boiled icing one-half cup of bananas cut in fine pieces; flavor with one teaspoonful of lemon juice.

Pink Icing

Color the plain or boiled icing with a little of the pink vegetable coloring.

Caramel Icing

1 cup of brown sugar. 1/4 cup of cream or milk.

If milk is used, add one tablespoonful of butter with it.

1/4 teaspoonful of salt.

Boil without stirring till the mixture threads. Remove from the fire and when cool beat to a cream and spread over the cake.

Maple Icing

Boil the maple until a thick syrup, then add one-fourth cup of cream and a little salt; boil till it threads. Make the same as caramel icing.