Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until icing grates slightly on bottom of bowl. Spread on cake saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube, or, through a cornucopia, made from ordinary white letter paper.
White or Colored Icing
1-1/2 cups confectioner's sugar
2 tablespoons hot milk
1/2 teaspoon butter
1/2 teaspoon vanilla extract
Add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla. Spread on cake.
For pink icing add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.
Seven Minute Icing
1 unbeaten egg white
7/8 cup granulated sugar
3 tablespoons cold water
Place all ingredients in top of double boiler. Place over boiling water and beat with beater for seven minutes. Add 1/2 teaspoon flavoring and spread on cake.
For "Chocolate Icing" add to above 1-1/2 ounces melted unsweetened chocolate.
For "Coffee Icing" add 3 tablespoons cold boiled coffee in place of water.