Maple Icing. II
1 cup maple syrup
whites of 2 eggs
Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.
Orange Icing
rind of 1 orange
2 teaspoons lemon juice
1 cup confectioner's 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
1/2 cup currant or other jelly
Put 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
1/3 cup water
white of 1 egg
1 teaspoon Royal 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 confectioner's sugar
4 tablespoons cocoa
1 egg white
1 teaspoon vanilla extract
1 tablespoon cream
1 teaspoon melted butter
Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.