Water Icing is made with ordinary Sugar and Water, colored and flavored as desired.
Ornamental Icing is composed of plain Sugar beat up well with Egg Whites and a few drops of Lemon Juice. The usual proportion is to use ¼ lb. sugar to every white of an egg used.
Icing for cake is usually made thinner than ornamenting icing. For a cheap icing Gelatine is used in place of the eggs. Use 2 oz. Gelatine to every pint of water (warm). Beat up well with the sugar.
Chocolate Icing is made with 1 lb. of Chocolate to every quart of water and the necessary amount of sugar. A cheaper Chocolate Icing is made with Cocoa and Cocoa Butter. Boiled Chocolate Icing is made by boiling the chocolate, sugar and water for about 10 minutes.
Transparent Icing is made by boiling Pulverized Sugar and water together in proportions of about 2 lbs. of Sugar to each pint of water. When it becomes like rich cream it is poured hot on the cake top. Care should be taken to rub the sugar thoroughly against the sides of the vessel while boiling in order to mix thoroughly.