NUT ICING
Mix any quantity of finely chopped nuts into any quantity of cream icing (unboiled) as in the foregoing recipes. Ice the top of cake with plain icing, and lay the halves of walnuts on top.
ORANGE ICING
Grate the peel of one-half orange, mix with two tablespoons of orange juice and one tablespoon of lemon juice and let stand fifteen minutes. Strain and add to the beaten yolk of one egg. Stir in enough powdered sugar to make it the right consistency to spread upon the cake.
CHOCOLATE GLAZING
Grate two sticks of bitter chocolate, add five tablespoons of powdered sugar and three tablespoons of boiling water. Put on the stove, over moderate fire, stir while boiling until smooth, glossy and thick. Spread at once on cake and set aside to harden.
CHOCOLATE ICING, UNBOILED
Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating. Beat until very thick, then add four tablespoons of grated chocolate and two teaspoons of vanilla.
This quantity is sufficient for a very large cake.