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Frosting

HE old method of making frosting is no longer followed. It used to be thought necessary to beat the white of the egg to a very stiff froth and then to add the sugar. Frosting made in this way is extremely hard when cut and after a few days can scarcely be cut at all. There are many kinds of frostings made just now, but none are prepared in this way, except for elaborate decorating. A cake should always be cold to receive frosting. A frosted cake may be readily decorated as soon as the icing is set. When a name or date is to be placed on a cake, the icing for the purpose may be colored with red sugar, dissolved chocolate or cochineal. Trace the name or date on the center of the iced surface of the cake with a pencil, and then follow the lines with the frosting, pouring it from a confectioner's funnel or a cornucopia of stiff paper having a small point.

FROSTING (Plain) -One egg (white only); eight even tablespoons of powdered (or confectioners' sugar); one-half teaspoon of vanilla. Beat the egg only enough to thin it, being careful not to make it frothy; then add the sugar, and stir with a fork until the frosting is perfectly smooth and light. The longer it is beaten the finer it will be. Add the vanilla, mixing it in thoroughly.