EGG FROSTING
1 egg white 1 tablespoonful lemon juice 1 cupful confectioner's sugar Salt
Put the unbeaten egg white into a bowl; add the lemon juice, then the salt and sugar. Mix thoroughly. Spread on warm cake.
The lemon juice may be omitted, and chocolate (or cocoa) and vanilla added, as in Water Frosting.
GOLD FROSTING
2 egg yolks
Confectioner's sugar
1 tablespoonful lemon juice or vanilla
Salt
Add the flavoring and salt to the unbeaten yolks. Add enough confectioner's sugar to the mixture to make it thick enough to spread. Use on White Cake when it is warm.
BOILED FROSTING
3/4 to 1 cupful sugar 1 teaspoonful vinegar 1 teaspoonful flavoring 1/3 cupful water 1 egg white Salt
Mix the sugar, water, and vinegar in a saucepan. Cook gently until the sirup (when dropped from a spoon) "spins a thread" 3 inches long. Remove from the fire, and gradually pour the sirup over the egg white to which a pinch of salt has been added and which has been beaten stiff. Continue to beat the mixture; when it begins to stiffen, add the flavoring, and spread over cooled cake.