White of Egg Icing with Lemon Juice

white of 1 egg 1 tablespn. lemon juice

1 cup powdered sugar 1/2 teaspn. vanilla

Put the white of egg into a bowl and add the sugar by degrees, beating; when the sugar is all in, add lemon juice and vanilla.

Golden Icing

Yolks of 2 or 3 eggs and powdered sugar to make stiff enough to spread, about 1 cupful for 3 yolks; vanilla or orange flavoring or both. Beat until thick and creamy.

For an orange cake, use the juice and grated rind of a small orange to 3 yolks with the powdered sugar, and use for filling and icing. Sections of orange may be laid on top. Confectioner's sugar may be used.

Butter Frosting-almost like whipped cream

Work together 1 cup confectioner's sugar and 1 level tablespn. of butter. Flavor with vanilla. Add 1 1/4 - 1 1/2 tablespn. of milk. Beat well.

Jelly Icing Beat a glass of jelly, a little at a time, into the whites of 2 eggs. If the jelly is very tart, use 2-3 tablespns. powdered sugar. Prepare the icing some little time before it is to be used and set on ice. Elder-berry jelly gives a delightful flavor and beautiful color. Quince is also nice.

Boiled Icing

1 cup granulated sugar 1/3 cup water white of 1 egg

1/2 teaspn. vanilla, or the proper proportion of any desired flavoring

Stir sugar and water together over the fire until sugar is dissolved, then boil without stirring until the syrup will spin in threads when dropped from the tines of a fork, or until a hard ball is formed when dropped into cold water. Pour slowly over the stiffly-beaten white of egg, beating briskly, until stiff enough to spread. If the icing gets too stiff, set over hot water or thin with a trifle of lemon or other fruit juice, or hot water. 1/2 - 1 teaspn. of lemon juice added to the white of egg when about half beaten will make the icing more creamy. Some beat the white of egg slightly, only.

2 or 3 whites may be used with this quantity of syrup. One writes that she turns her syrup on to a platter and allows it to become perfectly cold before beating in the eggs, and she thinks it is much smoother and nicer.

One combination of flavors is, 1/4 teaspn. each vanilla, orange and strawberry, or 1 or 2 drops of rose in place of strawberry.

Bro. Cornforth's directions are excellent: "Boil the sugar and water till it threads well, not just till it begins to thread; then set the dish off the stove and cover tight while you beat the whites stiff; then pour the hot syrup in a small stream into the whites, beating continuously; beat till it becomes cool enough to spread on the cake.'

Boiled Milk Icing-no egg

1 cup granulated sugar 4 tablespns. milk, with or without a little butter or 1 1/2 cup sugar and 1/2 cup milk

Boil 5 m., or until syrup stiffens in cold water; stir until thick enough to spread.

Caramel Icing-no egg

1 1/2 cup brown sugar, 1/2 cup cream. Boil until syrup stiffens when dropped in water. Substitute 2/3 cup sour cream for sweet, with brown or granulated sugar.