FROSTING
Reading edition
1 unbeaten egg white
1½ cups confectioners' sugar
1 teaspoon vanilla extract
Put egg white into shallow dish; add sugar gradually beating with wire whip until of right consistency to spread; add vanilla and spread on cake.
ORNAMENTAL FROSTING
1½ cups granulated sugar
½ cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Dr. Price's Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten whites of eggs; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until the icing grates slightly on bottom of bowl. Spread on cake saving a small portion of the icing to ornament the edge of cake. This can be forced through a pastry tube, or through a cornucopia, made from ordinary white letter paper.
WHITE OR COLORED ICING
½ teaspoon butter
2 tablespoons hot milk
1½ cups confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon Dr. Price's Baking Powder
Add butter to hot milk; add sugar slowly to make right consistency to spread; add baking powder and vanilla. Spread on top and sides of cake.
If pink icing is desired add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.
SEVEN-MINUTE ICING
1 unbeaten egg white
3 tablespoons cold water
⅞ cup granulated sugar
Place all ingredients in top of double boiler. Place over boiling water and beat with dover beater for seven minutes; add 1 teaspoon vanilla extract and spread on top and sides of cake.
For Chocolate Icing use above, adding 1½ ounces melted unsweetened chocolate or 4½ tablespoons cocoa after removing from fire.
For Coffee Icing use 3 tablespoons cold boiled coffee in place of water.
CHOCOLATE FILLING AND ICING
Whites of 2 eggs
2 cups confectioners' sugar
½ teaspoon Dr. Price's Baking Powder
1½ tablespoons milk
1 teaspoon vanilla extract
4 ounces chocolate
1 teaspoon butter
Beat whites until stiff; add sugar and baking powder slowly, beating continually; add milk, vanilla and chocolate which has been melted with butter; mix until smooth. Spread on cake.
OLD-FASHIONED CHOCOLATE FILLING
3 ounces melted chocolate
3 tablespoons cream
1 egg
¾ cup powdered sugar
1 tablespoon cornstarch
⅛ teaspoon salt
1 teaspoon vanilla extract
Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add cornstarch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.
MARSHMALLOW FILLING OR ICING
1¾ cups sugar
⅛ teaspoon salt
½ cup water
½ cup marshmallows
Whites of 3 eggs
½ teaspoon Dr. Price's Baking Powder
Mix sugar, salt and water; add marshmallows and boil without stirring until syrup spins a thread; then add slowly to beaten egg whites; add baking powder and beat until firm enough to spread.
MAPLE ICING. I
½ teaspoon butter,
2 tablespoons hot milk
1½ cups confectioners' sugar
½ teaspoon Dr. Price's Baking Powder
½ teaspoon maple flavoring
Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add baking powder and flavoring and spread on top and sides of cake.
MAPLE ICING. II
1 cup maple syrup
Whites of 2 eggs
Boil syrup without stirring until it spins a thread; add very slowly to stiffly beaten whites of eggs; beat well with wire whip, preferably on a platter until stiff enough to spread.
FRUIT FILLING
2 cups granulated sugar
⅔ cup boiling water
Whites of 2 eggs
¼ cup chopped nuts
1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine
Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit. Spread between layers and on top of cake.
ORANGE ICING
rind of 1 orange
2 teaspoons lemon juice
1 cup confectioners' or powdered sugar
white of 1 egg
Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly. Spread on warm cake.
JELLY MERINGUE
white of 1 egg
½ cup currant or other jelly
Put unbeaten egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.
SEA FOAM ICING
1 cup brown sugar
⅓ cup water
white of 1 egg
1 teaspoon Dr. Price's Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder, when icing foams put between layers and on top of cake.
COCOA ICING
1 cup confectioners' sugar
4 tablespoons cocoa
white of 1 egg
1 teaspoon vanilla extract
1 teaspoon melted butter
1 tablespoon cream
Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.
FRESH STRAWBERRY ICING
Crush ten strawberries with a little sugar and a few drops lemon juice and let stand until juicy; then mix in gradually three cups of confectioners' sugar or sufficient to spread easily. Put between layers and on top of cake.
BROWN SUGAR ICING AND FILLING
3 cups brown sugar
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake.
BUTTERSCOTCH ICING AND FILLING (Without Sugar)
2 cups light syrup
½ cup butter
½ cup milk
Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.
Chopped nuts may be added while icing is still soft.