Royal baker and pastry cook

Clear Icing, for Cake. — Put 1 cup sugar in a bowl with a tablespoon lemon juice and whites of 2 eggs. Mix together smooth and pour over the cake; if the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven. Transparent Icing. — Place 1 pound pulver¬ ized white sugar in saucepan with y pint water. Boil to consistency of mucilage, then rub sugar with wooden spatula against sides of pan until it assumes white, milky appear¬ ance. Stir in 2 tablespoons extract vanilla; mix well together. Pour this while hot over top of cake so as to completely cover it. Chocolate Transparent Icing. — Melt 3 ounces fine chocolate with small quantity water in pan over fire (stirring constantly) until it becomes soft. Dilute this with y gill of syrup; work until perfectly smooth. Then add to boiled sugar as above. White Icing. — The whites of 4 eggs, 1½ pounds white sugar dust, the juice of ½ lemon, y ounce extract rose. Place the whites and the sugar in a bowl with the juice and ex¬ tract. Beat with a wooden spoon until, let¬ ting some run from the spoon, it maintains the thread-like appearance for several min¬ utes, when use as directed. Bakers’ Soft Icing. — Boil 2 cups granulated sugar with 1 cup water without stirring till it ropes when dropped from fork. Take quickly from fire, let stand untouched till blood- warm . Beat till thick as soft dough, take in hands and knead till soft, smooth, and creamy. Pack in’covered glass and keep in cold place. To use, put some in bowl, set in hot water, stir constantly till soft enough to spread. Flavor and use. Will keep indefinitely. Boiled Icing. — Boil 1 cup granulated sugar with y cup water till it ropes when dropped from fork. Pour gradually over stiffly whipped whites of 2 eggs, beating hard. Add flavoring and use at once. Chocolate Water Icing. — Melt 3 ounces fine chocolate in a few spoons water until creamy. Boil 2 cups granulated sugar with 1 cup water without stirring till it can be rolled in soft ball between fingers in cold water. Take from fire, stir for a moment till it be¬ comes slightly cloudy. Add chocolate and use at once on cake. Plain Icing. — Whip white 1 egg till frothy. Add 1 teaspoon cold water, then 1 tablespoon at a time, sufficient sifted confectioners’ sugar to make stiff enough to spread. Flavor as desired. Royal Icing. — Put whites 2 eggs in a bowl, add 1 tablespoon sifted confectioners’ sugar, beat 3 minutes. Add another tablespoon su¬ gar, beat again, continue till icing is very stiff and glossy, adding 1 teaspoon lemon juice, Spread on cake, let stand till dry. Water Icing. — To 2 tablespoons boiling water add enough confectioners’ sugar to make thick enough to spread. Add any flavoring desired. Maple Sugar Frosting. — Boil y2 pound broken maple sugar with 3 tablespoons water till dissolved and thick enough to rope when dropped from fork. Pour gradually on whipped whites of 2 eggs. Beat till thick enough to spread. Marshmallow Frosting. — Heat 2 table¬ spoons milk and 6 tablespoons sugar over fire ; boil 6 minutes without stirring. In double boiler heat y pound cut marshmallows. When very soft add 2 tablespoons boiling water, cook till smooth. Beat in hot sugar; keep beating till partly cool, add y teaspoon ex¬ tract vanilla. Use at once.