Miss Corson's practical American cookery and household management

Put five ounces of white sugar over the fire in a sugarboiler, with a gill of cold water, and boil it until it is thick enough to drop in fine threads from the spoon, from which a little is poured ; while the sugar is thus being boiled to a thread, beat the white of one egg to a stiff froth, and when the sugar is ready pour it gradually into the egg, beating all the time, until the icing is white and smooth ; then apply it to the cake. TUTTI FRUTTI ICING. Mix with a boiled icing made as directed above, one ounce each of chopped citron, candied cherries, seedless raisins, candied pineapple, and blanched almonds. CONFECTIONER'S ICING. Beat the whites of two eggs to a foam ; then sift in gradually half a pound of powdered sugar, beating all the time, , until a smooth, thick icing is formed, which can be smoothly cut and spread ; keep the icing cold until it is wanted for use. FRUIT ICING. To the quantity of confectioner's icing given in the recipe, add two tablespoonfuls of any fruit-juice, and two heaping tablespoonfuls more of powdered sugar; use the icing as soon as it is made. FRUIT-CREAM ICING. Mix together one tablespoonful each of water and any fruit-juice, the white of one egg, and enough finely powdered sugar to make a smooth icing of like consistency with that produced from any of the preceding recipes, and use it at once. CORN-STARCH ICING. Sift together four ounces of powdered sugar, and a quarter of an ounce of corn-starch ; beat the white of one egg stiff, and then gradually beat into it the sugar and cornstarch, until a smooth icing is formed, which can be cut and spread with a flexible knife ; keep the icing cool until it is required for use. ALMOND ICING. Pour boiling water upon an ounce of shelled almonds, including a few bitter almonds ; rub off the skins with a wet cloth, and then pound the nuts to a smooth paste, in a mortar, adding a few drops of rose water whenever the almonds begin to look oily; thoroughly mix the almonds with a confectioner's icing, and use it at once. PAPER CONES FOR ICING. In icing cakes where ornamentation is desired, the little paper cones shown in the accompanying engraving will be found useful ; the tip of the second figure, b, may be cut off to permit the escape of the icing ; or a larger cut may be made and a metal tip inserted, as shown at the lower end of Fig. 3. To make the cones, cut pieces of paper shaped like Fig. I, about twelve inches across the longest diagonal side, and five inches from ^ to C ; make creases in the paper following the dotted lines from ^ up to O and down to P, and then from E to D ; take the tip of the paper marked C between the thumb and forefinger of the left hand, holding the point marked A upward, and the diagonal or bias side of the paper toward one ; then take the tip of the paper marked B between the thumb and forefinger of the right hand, and turn the paper around the fingers of the left hand ^^. ic''-— X\ Jij.u \ c\ E P Paper Cones for Icing.