Boiled Icing

1/3 cup boiling water 1 cup sugar

1/8 teaspoon cream of tartar White of 1 egg

1 teaspoon vanilla

Boil water and sugar to 240° F., or until the syrup forms soft ball when tried in cold water; add cream of tartar and vanilla, and pour slowly upon the stiffly beaten white of egg, beating constantly until thick enough to spread without running. For caramel flavor melt one-third of the sugar first.

Caramel Icing

1 cup brown sugar 1/3 cup milk

1 teaspoon butter Few grains salt

Put ingredients in saucepan, and boil to 240° F., or until a soft ball can be formed when tested in cold water. Beat until creamy, and spread while warm. Chopped nut meats may be added.

Chocolate Icing

2 squares chocolate 1/4 cup boiling water

Confectioners' sugar 1/2 teaspoon vanilla

Melt chocolate, add boiling water, and mix well; add confectioners' sugar until of right consistency to spread; add vanilla and beat well. Coffee may be used in place of water.

1 The syrup should be boiled in a small saucepan; otherwise the bulb of the thermometer will not be covered.

Cocoa Icing

1 tablespoon butter

2 tablespoons milk

2 tablespoons cocoa Confectioners' sugar

Heat butter and milk in a saucepan, remove from fire, add cocoa, and enough confectioners' sugar to thicken. About one cup of sugar will be required.

Coffee Icing

Follow directions for Boiled Icing (see No. 521), using strong coffee in place of water. Or to recipe for Quick Icing (see No. 528) or Cream Icing (see No. 526) add one teaspoon of instantaneous coffee.

Cream Icing

1 1/4 cups confectioners' sugar

Heavy cream

1/4 teaspoon vanilla

Sift sugar and add cream until of right consistency to spread (about two tablespoons); add flavoring, and beat well.

Orange Icing

Juice of 1/2 orange

Grated rind of 1/4 orange

Confectioners' sugar

Mix sugar with orange juice and rind until icing is firm enough to spread.

Quick Icing

1 tablespoon butter

2 tablespoons boiling water

Confectioners' sugar 1/4 teaspoon flavoring

Pour boiling water over butter; stir in sugar enough to thicken; add extract, and beat well before spreading. (A little more than one cup of sugar will usually be required.)