Confectioners’ sugar
Add rind to brandy and fruit juices; let stand fifteen minutes. Strain, and add gradually to yolk of egg slightly beaten. Stir in confectioners’ sugar until of right consistency to spread.
Gelatine Frosting
2½ tablespoons boiling water
½ teaspoon granulated gelatine
¾ cup confectioners’ sugar
½ teaspoon vanilla
Dissolve gelatine in boiling water. Add sugar and flavoring and beat until of right consistency to spread. Crease in squares when slightly hardened.
Plain Frosting
White 1 egg