The new practical housekeeping

into the whites of eggs, stirring very swiftly to cook all alike, and lastly add six ounces sifted XXX sugar. Another method is to beat whites of four eggs with one and one-third pints powdered sugar, stir in a cup water and boil all together until thick and creamy, adding flavoring after taking from fire. For Boiled Icina Without EggSj boil a cup granulated sugar four or five minutes with five tablespoons milk. Stir on ice or in cool place until cold and creamy, and wait until cake is cold before icing. Economical and preferred by some to that with eggs. Any of the above recipes makes a nice Chocolate Idng with the addition of grated chocolate to taste. Cape May Icing. — ^To the beaten yolk and white of one egg, add cup powdered sugar, beating well together ; melt in pan over teakettle two or three squares Baker's chocolate, according to strength of flavor liked, add this to above with teaspoon vanilla, pinch of powdered cinnamon, and when well mixed, stirin a tablespoon boiling milk. Spread at once. Chocolate Idng — For Chocolate Idng With Gelatine, soak a teaspoon gelatine one or two hours in three tablespoons water. Pour on it one-fourth cup boiling water, and stir in one and two-thirds cups powdered sugar. Grate two squares chocolate and stir into this mixture. Use immediately. For Boiled Chocolate Idng, beat one and two-thirds cups pulverized sugar into unbeaten whites of two eggs. Orate two squares chocolate, and put it and one-third cup sugar and four tablespoons boiling water m small frying pan. Stir over a hot fire until smooth and glossy, and then stir this into beaten whites and sugar. Enough for two loaves or one layer cake. Or, for a much richer icing, boil two cups granulated sugar and half cup water together for five minutes and add small cup grated chocolate. When a drop hardens in cold water stir four whole eggs in rapidly, beating all the while. Cook five minutes, stirring constantly, and flavor with vanilla, if liked. Does not crack nor break, and for this reason is highly prized. To make Chocolate Caramel Idng, take one cup brown sugar, one square Baker's chocolate, grated, and one tablespoon water or milk ; simmer gently twenty minutes and spread on cake while hot. Or boil half cup milk, coffee-cup sugar, butter size of an egg and two tablespoons grated chocolate twenty minutes or till thick. Flavor with vanilla, or some add a pinch best pulverized cinnamon. To ice small cakes with this, take them on a fork and dip into the icing deep enough to ice both top and sides. If to be put together in a pjrramidalform, ice the bottom and sides, instead of top, because of the more uniform surface. To keep the icing from becoming cold and hard while using, set in a pan of hot water or over steam until all are iced. The above caramel is nice in which to dip the balls made in French Candy. For Spiced Chocolate Idng^ warm a half cake chocolate in 376 ICES. the oven ten minutes; add a heaping cup of sugar, teaspoon cinnamon, half teaspoon each pulverized cloves and ginger, two teaspoona vanilla, pour in a little water, stir all well together and melt to a smooth paste. Clear Icing, — Mix a cup nice gelatine jelly with a teaspoon lemon juice and whites of two eggs until smooth, and pour over the < c£^e. If the cake is not hot enough to dry it, place for ^a few minutes in a moderately warm oven.