Miss Parloa's kitchen companion

This icing must be made carefully, else it will not be smooth and glossy, and keep its shape when pressed into various forms. The exact amount of sugar cannot be given for an icing which is made with the whites of eggs and sugar, as the size of the eggs varies. About a teacupful of confectioners' sugar to the white of an egg is the proper amount as well as can be estimated. Put the whites in a bowl with one table-spoonful of sugar. Beat with a spoon for about five minutes ; then add another spoonful of the sugar, and beat again. Add all the sugar by spoonfuls, and beat well between each addition. It takes nearly an hour to make this icing, beating all the time. When it is done it will be light, and hang from the spoon without falling. If the sugar should be added too rapidly, the icing would not be smooth and glossy. Flavor with lemon juice. Keep the dish covered with a wet towel until you are ready to use it * Cream Icing. Put into a bowl the white of one egg, two tablespoonfuls of water, and half a cupful of confectioners' sugar. Beat well. Continue beating and adding sugar until the mixture is smooth, and so thick that it can be spread easily, and yet will not run off the cake. This can be used for all simple icing. It may be flavored with lemon or vanilla. If the water be omitted a firmer icing will be the result. This icing can be made in five minutes. It is only suitable for spreading on plain cakes, as it will not hold its shape. * Chocolate Icing. Scrape one ounce of chocolate, and put it into a small frying-pan with three table-spoonfuls of sugar and one of water. Stir over a hot fire until smooth and glossy. Stir this into a cream icing. Cocoanut Icing. Beat the white of one egg rather light, and beat into it one teacupful of powdered sugar. Add two tablespoonfuls of lemon juice and one cupful of grated cocoanut. Spread on the cake, and sprinkle grated cocoanut over it. * Coffee Icing. Put half a gill of very strong coffee into a saucepan. Add to it one cupful of confectioners' sugar. Stir over the fire until it is warm ; then spread on the cake. * Orange Icing. Grate the yellow rind of an orange into a bowl. Add four table-spoonfuls of juice, and let the preparation stand for an hour or more. At the end of this time add half a saltspoonful of tartaric acid. Stir well, and gradually beat in powdered or confectioners' sugar until the icing is thick enough to spread on the cake. It will take about a generous cupful of Sugar. Wine Icing. Boil together for fifteen minutes one cupful of sugar and half a cupful of water. Add to this half a gill of wine, one table-spoonful of lemon juice, and enough confectioners' sugar to thicken the mixture to a smooth thin paste. Spread the icing on the cake while it is still hot. Boiled Icing. Put in a small saucepan one cupful of granulated sugar, one-fourth of a cupful of boiling water, and onefourth of a teaspoon ful of cream-of-tartar. Boil for six minutes. Beat the white of an egg to a stiff froth, and gradually beat into it the boiled sugar, pouring it in a thin stream. Beat for five minutes after the last of the sugar has been added. Flavor to suit your taste. Do not stir the sugar while it is being boiled. Fondant Icings.