Put the white of one egg into a bowl with a half-teaspoonful of water, and beat till light. Then stir in a cup of sifted powdered sugar, and put on the cake while that is still warm, and smooth it over with a wet knife.
CHOCOLATE ICING
Melt one square of chocolate in a saucer over the tea-kettle, and put in two tablespoonfuls of milk and stir till smooth. Add two tablespoonfuls of sugar and a small half-teaspoonful of butter, and stir again. Take it off the stove and put it on the cake while both are warm.
CARAMEL ICING
½ cup milk.
2 cups brown sugar.
Butter the size of an egg.
1 teaspoonful vanilla.
Mix the butter, sugar, and milk, and cook till it is smooth and thick, stirring all the time and watching it carefully to see that it does not burn; take it off and put in the vanilla, and spread while warm on a warm cake.
DOUGHNUTS
Margaret’s mother did not approve of putting this recipe in her cook-book, because she did not want Margaret ever to eat rich things; but her grandmother said it really must go in, for once in a while very nice doughnuts would not hurt anybody.
1½ cups of sugar.
½ cup of butter.
3 eggs.
1½ cups of milk.
2 teaspoonfuls of baking-powder.
Pinch of salt.
Put in flour enough to make a very soft dough, just as soft as you can handle it. Mix, and put on a slightly floured board and make into round balls, or roll out and cut with a cutter with a hole in the centre. Take two cups of lard with one cup of beef suet which you have melted and strained, and heat till it browns a bit of bread instantly. Then drop in three doughnuts—not more, or you will chill the fat—and when you take them out dry on brown paper. It is much better to use part suet than all lard, yet that will do if you have no suet in the house.