1. Fondant

A cup of sugar mixed with a quarter of a teaspoonful of cream of tartar for twelve minutes in half a cup of water. At he end of this time this syrup should be in such a condition that a drop rubbed between the finger and thumb will quickly form into a ball. At this stage pour the fondant on to a greased platter, and when it is cool enough to handle knead it with the hand until it is a smooth, creamy mass. When ready to use it put the fondant in a saucepan and set the saucepan in another containing boiling water. When the fondant melts stir in half a cup of walnuts, add a teaspoonful of lemon juice, and when the icing is a little cooled pour it over the cake.

2. Boiled Icing (No. 1)

One cup granulated sugar, one-half cup water, one-quarter tea-spoonful cream of tartar. Set on the back of the stove and stir occasionally until dissolved. Then boil until it will harden when dropped into cold water (or about eight minutes). Let cool a little and beat until stiff enough to spread on the cake.

3. Boiled Icing (No. 2)

Boil one teacupful of granulated sugar with four teaspoonfuls of water until it drops from the spoon in threads. Have ready the beaten white of one egg, and pour the syrup slowly into it, stirring all the time. Flavor, and spread on the cake while warm.

4. Chooolate Icing

One cup sugar, one-quarter cup chocolate, one-half cup milk, yolk of one egg, one teaspoonful vanilla.

5. Boil Together

Boil togetherall the ingredients, until the chocolate and sugar are dissolved. When cool, spread the icing between the layers and on top of the cake.

6. Frosting

To the white of one egg allow five tablespoonfuls of sugar and the juice of half a lemon. Beat the egg stiff, or until it will not fall from an inverted spoon, and stir in the sugar, little at a time; when all in, add the lemon juice; spread while the cake is still warm, using a broad knife dipped occasionally into cold water.