Uncooked Icing No. 1
Take four tablespoonfuls water and beat into it enough XXXX sugar to make it thick enough to spread. To beat this icing well improves the texture. Add flavoring desired.
Uncooked Icing No. 2
Take four tablespoonfuls of milk and beat into it enough XXXX sugar to make it thick enough to spread. Flavor and color as desired.
Uncooked Icing No. 3
Take four tablespoonfuls of cream and beat into it enough XXXX sugar to make it thick enough to spread. Flavor as desired.
Chocolate Icing
Make over any of the uncooked icing recipes, and add to it enough melted chocolate or cocoa to give it the desired color and flavor.
Nut Icing
Take four tablespoonfuls of water, and beat into it enough XXXX sugar to make it the consistency of thick cream. Add to it one cupful of broken nut meats and spread on the cake. If the icing is too thin and runs off, add a little more sugar, and if too stiff to spread well, add a little more water. The coated nuts have a better effect when
the icing is made with water than with milk or cream.
Fruit Icing
Make over the Nut Icing recipe, substituting candied fruits for the nuts.
Confectioners’ Icing
This icing is used with metal tubes for decorating cakes. The art can be quickly and easily mastered. Take the whites of two eggs, and beat into them enough XXXX confectionery sugar to make it stiff enough to hold its shape. The
only difficult part about making this icing is the beating. It should be beaten until light and creamy. The amount of sugar needed will vary greatly, according to the size of the eggs used. The icing is not desirable for covering cakes, as it becomes very hard. It is good only for decorating. Metal icing tubes can be purchased at any good hardware store.
Mocha Icing
One-thirds cupful butter
Two tablespoonfuls cocoa
One and one-half cupfuls confectioners’ sugar
Cold coffee
Cream the butter, add the sugar and cocoa, then cold coffee until of consistency to spread.
