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Cake Filli Ings and Icings: Icing

Plain Icing.

Pour 2 tablespoonfuls whipped cream into a bowl and sift over it sufficient confectioner's sugar to make an icing thick enough to spread. Flavor with any extract or fruit juice you desire to use.

Egg Icing.

White 1 egg, 1 cupful confectioner's sugar, 1 teaspoonful lemon juice.

Whip the white of egg unti frothy, beat in the lemon juice, then the sugar, until the icing is of a con sistency that will spread.

White-Mountain Icing. 1 cupful granulated sugar, 1 teaspoonful McIlhenny's Mexi can Vanilla, cupful water, White 1 egg.

Bring the water to the boil, ado the sugar, and let the sirup cook without stirring until it will thread when lifted on the tip of a spoon Pour it boiling hot over the white of egg which has been beaten to a stifi froth. Whip the mixture till it is soft and creamy, add the flavoring and pour over the cake, spreading i smooth with a palette knife dipped in cold water.