- 1 unbeaten egg white
- 1½ cups confectioners' sugar
- 1 teaspoon vanilla extract
Put egg white into shallow dish; add sugar gradually beating with wire whip until of right consistency to spread; add vanilla and spread on cake.
ORNAMENTAL FROSTING
- 1½ cups granulated sugar
- ½ cup water
- 2 egg whites
- 1 teaspoon flavoring extract
- 1 teaspoon Dr. Price's Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten whites of eggs; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until the icing grates slightly on bottom of bowl. Spread on cake saving a small portion of the 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.