Icing for Cakes
white of 1 egg
3/4 cp confectioners' sugar
1/2 tsp vanilla or 1/2 tbsp lemon or the combined vanilla and lemon flavors
1 - Beat stiff the white of 1 egg, adding 2 tsp cold water and 3/4 cp confectioners' sugar and beating well together.
2 - Flavor with 1/2 tsp vanilla or 1/2 tbsp lemon or the combined vanilla and lemon flavors.
3 - Use broad blade for spreading.
whites of 2 eggs
1 1/2 cps sugar
1/2 tsp vanilla
1 - Beat until stiff the whites of 2 eggs.
2 - In a saucepan heat to the boiling point 1 1/2 cps sugarmand 1/2 cp water, stirring steadily until sugar is dissolved.
3 - Add to the beaten egg-whites 5 tbsp of the sirup, one by one, beating steadily.
4 - When the rest of the sirup has boiled until it will spin a long thread let it drop into the mixture in a thin line, continuing to beat.
5 - As soon as the icing is thick enough to spread well, beat in 1/2 tsp vanilla and spread on the cake
2 ounces chocolate
4 tbsp milk
4 tbsp sugar
1/2 tsap butter
1 - Over hot water melt 2 ounces chocolate,then thin with 4 tbsp milk.
2 - Into this stir 4 tbsp sugar and 1/2 tsp butter, cintinuing to stir intil the icing is smooth and ready to spread.
1/4 lb maple sugar
4 tbsp milk
1 - Melt in a saucepan 1/4 lb of maple sugar which has been grated and cook it until it just begins to smoke.
2 - Then put in 4 tbsp milk and stir now and then while it boils.
3 - When the mixture has become a thick sirup, strain it and beat it as it cools so as to make a smooth icing.
4 - Chopped nuts may be added before beating.
1 3/4 cps sugar
1/2 tsp salt
1/2 cp marshmallows
whites of 3 eggs
1 -Take 1 3/4 cps sugar, 1/8 tsp salt and 1/2 cp water; when they are well mixed, put in 1/2 cp marshmallows
and let it boil until the sirup will spin a fine thread.
2 - Gradually add this to the whites of 3 eggs which have been beaten stiff.
3 - Continue to beat until the icing is of a consistency to spread well.