MAPLE SUGAR ICING.
MRS. ALBERT CLINT.
One cup of maple sugar, six teaspoonsful water, boiled till thick. White of one egg beaten crisp to be stirred in with the syrup until cool, then spread on the cake. Stir quickly when mixing the syrup and egg.
ORANGE JELLY ICING.
Two oranges, one lemon, one cup of sugar, one cup of water, one tablespoonful of cornstarch. Grate the rinds, add the juice of oranges and lemon; mix the cornstarch with a little water, put in a saucepan and let it come to the boil until thick and clear, stir constantly. When cool enough spread between cakes.
SOFT ICING FOR CAKES.
Two cups of white sugar (teacups), three fourths cup of sweet milk, one half a tablespoonful of washed butter. Boil for ten minutes, take off and stir constantly till it begins to thicken, then spread immediately over cakes. Put in flavoring to taste when you begin to stir.
CREAM ICING.
MRS. RATTRAY.
Take a piece of butter about one half the size of an almond, wash thoroughly to remove salt, beat it to a cream with one tablespoonful of rich cream, flavor with a few drops of lemon, vanilla or any flavoring preferred, then thicken with powdered sugar and spread on cake with a knife dipped in cold water. Let stand before using an hour or longer.