Soft Frosting

Ten teaspoonsfuls of fine sugar to one egg; beat one-half hour.

Sutti Fru1tti Frosting

One-half teacupful of water, three cups of sugar, whites of two eggs; boil sugar and water until very thick and waxy; beat the white of eggs to a stiff froth, and pour the syrup over them, beating all till cool. Then add one-half pound of almonds, chopped fine; one small half teacup of large white raisins, and a little citron sliced thin. Very nice for sponge cake.

Chocolate Frosting

One cake (or one-half pound) French vanilla, sweet chocolate, grated, one-half cup granulated sugar, three-fourths of a cup of sweet milk, one tablespoon butter, a little salt. Boil twenty minutes, stirring constantly; take from the fire and pour into a dish. When near cool, add one tablespoon of vanilla; spread on the cake. If the mixture is thicker than jelly, thin it with milk. This quantity will ice two cakes, three layers each. The best cake is gold cake, baked in jelly tins.

Almond Frosting

Blanch some sweet almonds, and when cold pound in a mortar until pulverized; mix the whites of three eggs and three-fourths of a pint of powdered sugar; flavor with vanilla, and add the almonds.

Gelatine Frosting

Dissolve a tablespoonful of gelatine in half cup of boiling water, and strain; thicken with powdered sugar, and flavor.

Hickory-Nut Frosting

Allow one cup of sugar to the white of one egg; beat until very light, and add the hickory-nut after chopping very fine.