The new home cook book

moderate for larger. To ascertain if a large cake is sufficiently baked, pierce it with a broom-straw through the centre; if done, the straw will come out free from dough ; if not done, dough will adhere to the straw. Take it out of the tin about fifteen minutes after it is taken from the oven (not sooner), and do not turn it over on the top to cool. ICING. The following rules should be observed where boiled icing is not used : Put the whites of your eggs in a shallow earthen dish and allow at least quarter of a pound or sixteen tablespoons of the finest white sugar for each egg. Take part of the sugar at first and sprinkle over the eggs ; beat them for about half an hour, stirring in gradually the rest of the sugar; then add the flavor. If you use the juice of a lemon, allow more sugar. Tartaric acid and lemon juice whitens icing. It may be shaded a pretty pink with strawberry juice or cranberry syrup, or colored yellow by putting the juice and rind of a lemon" in a thick muslin bag and squeezing it hard into the egg and sugar. If cake is well dredged with flour after baking, and then carefully wiped before the icing is put on, it will not run and can be spread more smoothly. Put frosting on to the cake in large spoonfuls, commencing over the center; then spread it over the cake, using a large knife, dipping it occasionally in cold water. Dry the frosting on the cake in a cool, dry place. FROSTING. Mrs. Louise Dewey. One pint of granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated ; let it boil until it threads from the spoon, stirring often ; while the sugar is boiling, beat the whites of two eggs till they are firm ; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all together rapidly until of the right consistency to spread over the cake. Flavor with lemon if preferred This is sufficient for two loaves. FROSTING FOR CAKE. Ella Guild. One cup frosting sugar, two tablespoons of water boiled together; take it off the stove and stir in the white of one egg beaten to a stiff froth ; stir all together well ; then frost your cake with it, and you will never want for a nicer frosting than this. ICE CREAM ICING FOR WHITE CAKE. Mrs. P. B. Ayer. Two cups of pulverized sugar boiled to a thick syrup; add three teaspoons vanilla; when cool, add the whites of two eggs well beaten, and flavored with two teaspoons of citric acid. ICING. Mrs. H. P. Stowell. One pound pulverized sugar, pour over one tablespoon cold water, beat whites of three eggs a little, not to a stiff froth ; add to the sugar and water ; put in a deep bowl ; place in a vessel of boiling water and heat. It will become thin and clear, afterward begin to thicken. When it becomes quite thick remove from the fire and stir while it becomes cool till thick enough to spread with a knife. This will frost several ordinary sized cakes. CHOCOLATE FROSTING. Mrs. C. H. Wheeler. Whites of two eggs, one and one-half cups of fine sugar, six great spoons of grated chocolate, two teaspoons of vanilla; spread rather thickly between layers and on the top of cake; best when freshly made. It should be made like any frosting. BLACK FRUIT CAKE.