Three teacupfuls of powdered sugar, whites of four eggs, one teaspoonful of cream-tartar, one tablespoonful of cold water, flavor to taste. Put the whites of the eggs in a clean, cool, stone china dish, and add the sugar, with cream-tartar, and beat half an hour, or until the icing is of a smooth, fine, and firm texture. If not stiff enough, put more sugar. If you season with lemon juice, allow, in measuring your sugar, for the additional liquor. The lemon juice, or cream-tartar whitens the icing. Add the water last. When you frost the cake, pour the icing, by the spoonful, on the top of the cake, and near the center of the surface to be covered. If the loaf is of such a shape that the icing will settle of itself to its place, it is best to let it do so. If you spread it, use a broad bladed knife, dipped in cold water. If it is thick with sugar, one coat should be enough.

Frosting To Be Made In Three Minutes

One heaping teacupful of sugar, to one egg, or one pound to the whites of three eggs; beat the whites until they are slightly foaming, only; as soon as the sugar and eggs are thoroughly stirred together, flavored with a little lemon, the icing is done.

Frosting With Gelatine

Dissolve one tablespoonful of gelatine in six tablespoonfuls of boiling water, strain and thicken with powdered sugar and flavor with lemon or with anything you like; beat till very white. This is enough to frost two cakes. This icing will not crumble in cutting and is very nice.

Boiled Frosting

Whites of three eggs, beaten to a stiff froth, two teacupfuls of granulated sugar, one-half cup of hot water; boil sugar briskly for five minutes or until it "ropes" from the end of the spoon, turn while hot upon the beaten eggs, and stir until cold. Add one-half teaspoonful of citric acid and flavor to taste. If you like, add half pound sweet almonds blanched and pounded to a paste, and it will be found very nice. This amount will frost the top and sides of two large cakes.

How To Blanch Almonds

Pour boiling water on them, slip their "coats" off, and throw them in cold water, to prevent them turning yellow; when pounded, moisten with whites of eggs, rose water, or orange flower water.

Almond Icing - Very Fine

Beat up the whites of six eggs to a stiff froth; add one pound of blanched almonds, pounded fine, with a little rose water, then mix in by degrees, five teacupfuls of powdered sugar; put it on the cake very thick, and when nearly dry, cover with plain icing.

Chocolate Icing

Two sticks of chocolate, grated, one-half cup of sweet milk, one tablespoonful cornstarch, one teaspoonful vanilla. Boil two minutes, sweeten to taste, and add the vanilla.

How To Color Icing

To color a delicate pink, use strawberry, currant or cranberry; or the grated peeling of an orange or lemon moistened with the juice and squeezed through a thin cloth, will color a handsome yellow.