Soft Icing
2/3 cup light syrup
1/3 cup granulated sugar
2 tablespoons cold water
whites of 2 eggs
1 teaspoon corn starch
1/2 teaspoon Royal Baking Powder
1 teaspoon vanilla extract
Boil syrup, sugar and water without stirring until syrup spins a thread; pour slowly into stiffly beaten egg whites and beat well. Add corn starch, baking powder and flavoring, and mix until smooth.
Marshmallow Filling and Icing
1-3/4 cups sugar
1/8 teaspoon salt
1/2 cup water
1/2 cup marshmallows
whites of 3 eggs
Mix sugar, salt and water, add marshmallows and boil until syrup spins a thread, then add slowly to beaten egg whites; beat until firm enough to spread.
Fruit Filling
2 cups granulated sugar
2/3 cup boiling water
whites of 2 eggs
1/4 cup chopped nuts
1 cup mixed figs, raisins, citron, cherries and pine apple, 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 of cake.
Fresh Strawberry Icing
Crush ten strawberries with a little sugar and few drops lemon juice and let stand until juicy; mix in gradually three cups of confectioner's sugar. Spread between layers and on top of cake.
Maple Icing. I
1/2 teaspoon butter
2 tablespoons hot milk
1-1/2 cups confectioner's sugar
1/2 teaspoon maple flavoring
Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add flavoring and spread on cake.