Icing for Cakes

Beat up the whites of 3 eggs with 3/4 lb. of powdered white sugar till light; pour it over the cake, smoothing it with a knife.

Set the cake in a warm place till the sugar becomes hard.

Icing for Cakes 2

Four eggs, 1 lb. finely powdered white sugar, vanilla, strawberry, lemon, or any other flavoring.

Beat well the whites of the eggs, adding the sugar to stiffen in small quantities; continue until you have beaten the eggs to a stiff froth; it will take about 1/2 an hour if well beaten all the time; if not stiff enough then, add more sugar; spread carefully on the cake with a broad-bladed knife; to color icing yellow put the grated peel of a lemon (or orange) into a piece of muslin, strain a little juice through it and press hard into the other ingredients. Strawberry juice or cranberry syrup colors a pretty pink color.

Icing for Cakes 3

The whites of 2 eggs, 1/2 lb. castor sugar, and the juice of a lemon or a few drops of orange-flower water.

Beat the mixture until it hangs upon the fork in flakes, then spread over the cake, dipping the knife in cold water occasionally; stand it before the fire, and keep turning the cake constantly, or the sugar will catch and turn brown. As soon as it begins to harden it may be removed. The icing must not be put on until the cake itself is cold; otherwise it will not set. A few drops of cochineal will color it if desired.

Lemon Icing

Squeeze the juice of 2 lemons into a basin with 1/2 lb. of powdered white sugar, and beat it for a short time. If wanted pink, add cochineal.

Eggless Icing

Take 1 cupful confectioner's sugar and 2 tablespoonfuls water; beat thoroughly and spread on your cake, which should be ice-cold. The icing will whiten when it has stood a little while. You may color it with pink sugar or chocolate if you like.

Almond Icing

Put in a brass or copper pan 4 lbs. moist sugar, with 1 pint of water. Boil 8 minutes, draw off the fire, and mix 2 lbs. ground sweet almonds, stirring till thick, then pour over the cake and dry slowly.

Chocolate Icing

One-quarter cake chocolate, 1/2 cup sweet milk, 2 dessertspoonfuls corn starch, 1 teaspoonful vanilla.

Mix together the chocolate, milk and starch; boil for 2 minutes, flavor with the vanilla, and sweeten with powdered white sugar to taste.