This section is from the book "A Textbook Of Domestic Science", by Matilda G. Campbell. Also available from Amazon: A textbook of domestic science for high schools.
White of 1 egg 2 ts. cold water
1/2 ts. vanilla or 1/2 tb. lemon juice
3/4 c. confectioner's sugar Beat egg stiff. Add water and sugar and beat well. Add flavoring and more sugar if needed. Spread with a broad knife.
1 c. granulated sugar 1/3 c. water
1/8 ts. cream of tartar
Mix together, and boil, without stirring, until the syrup will thread when dropped from a fork. Pour gradually on the beaten white of 1 egg, beating constantly, and continue beating until thick enough to spread. Flavor with 1/2 ts. vanilla. If not beaten long enough it will run when spreading; if beaten too long it will not spread smoothly. In the latter case a few drops of boiling water may be added.
One square of melted chocolate may be added when the syrup is poured on the egg.
Sugar for frosting is boiled to thread stage or soft ball, and at this stage the sugar thermometer registers 238° F.
1 c. granulated sugar 1/3 c. water
Boil together without stirring till of the consistency of honey; then dip 3 tb. of it and pour on the beaten white of 1 egg. Boil rest of syrup until it threads, then pour slowly on the egg. Add 6 or 8 marshmallows which have been heated over hot water till soft. Flavor and beat till thick enough to spread.
To the unbeaten whites of 2 eggs add 3 times their measure in bulk of XXXX confectioners' sugar. Beat until stiff enough to spread on the cake. Flavor to taste. This frosting thickens from the beating and will require beating from 20 to 30 minutes. It may then be used for ornamental decoration on a cake.
2 squares of Baker's chocolate 1/4 c. milk
1/2 ts. vanilla
1 c. powdered sugar
Yolk of an egg
Melt the chocolate in the double boiler, add 1/2 the sugar and the milk; add the remaining sugar and the beaten yolk. Cook till it thickens, stirring constantly at first. Cool slightly, flavor, and spread.
 
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