The new practical housekeeping

the time. A wooden spatula is better than a spoon for beating in the sugar. There are various opinions about the length of time icing should be beaten, some giving half an hour, others a much shorter time. Some break the whites into a broad platter and at once begin adding sugar, and keep adding gradually, beating well all the while until all sugar is dissolved and the icing is perfectly smooth. Thirty minutes' beating ought to be sufficient. Lastly, add flavoring, rose, pine-apple or almond for white or delicate cake, and lemon or vanilla for dark or fruit cake. The same amount of material, prepared with the whites of eggs unbeaten will'make one-third less icing than if the eggs are beaten to a stiff froth before adding the sugar; but those who prefer this method think the icing is enough smoother and softer to pay for the extra quantity required. There is a medium method much used by the best of ICING. 87S housekeepers ; the eggs are heaten to a slight foam, sugar added gradually, or all at once, and when thoroughly incorporated, flavor And use. Sometimes the whites of eggs will not froth readily, when add a pinch of alum, sugar, salt or soda ; a teaspoon lemon juice or a little citric acid whitens icing, and the white of one egg whipped separately and heaten in just before putting on the cake makes the icing smooth and glossy. A little corn-starch helps to thicken icing. If the flavor is lemon juice, allow more sugar for the additional liquid. Have the icing ready when the cake is baked and be sure that it is thoroughly beaten before removing cake from oven; if possible, have some one beating while cake is being removed. Invert a common tin milk-pan, placing it on a clean paper, so that if any icing falls ofl'it can be used again, then place the cake on the pan, trim off all unsightly excrescences with a clean, sharp knife and apply icing, pouring it around the center of the cake and smoothing off as quickly as possible with a knife ; it should run over the cake, becoming as smooth as glass,, and adhere firmly to it. If the icing is a little stiff dip the knife in cold water. Dredging the cake well with flour when taken from the oven and wiping carefully before icing will keep the icing from running; when icing only the top of cake, place a rim of stiff white paper around it to keep the icing in place until it sets. If but one person is engaged in preparing cake and icing, and must necessarily stop beating while getting the cake in readiness, it will be best to beat the icing a few minutes again before placing on cake. As eggs vary in size, some common sense must be used in the quantity of sugar. Practice only will teach just how stiff icing ought to be. An excellent proportion is three-fourths teacup pulverized sugar to the white of one full-sized egg, but more sugar is sometimes required. In preparing for a large party, when it is inconvenient to ice each cake as it is taken from the oven, and a number have become cold, place in the oven to heat before icing. If wanted very nice, put the icing on in two coats, letting the first dry before putting on the second, when the icing left may be sufficiently thinned with water, if necessary, to work smoothly, or more icing may be prepared, taking care to have it just soft enough to run smoothly, and yet not run off cake — better to be a little too