Directions for Frosting

Break the eggs into a flat dish and beat with a fork.

Beat until stiff, then add the sugar and flavoring last, or add the sugar before the eggs are beaten and beat all together.

Use ten heaping spoonfuls of pulverized sugar to the white of one egg, which is a good proportion.

If the eggs do not heat quickly, put in a pinch of salt.

If the frosting is too stiff to spread nicely, dip the knife in cold water.

If the flavor is acid, put in a little more sugar than for other flavorings.

Be sure all is thoroughly beaten before taking the cake from the oven.

If the cake is rough or brown when baked, dust on a little flour and rub off all loose particles with a cloth.

Place the cake on an inverted milk-pan so it can be handled and the frosting put on more evenly, then spread the frosting on the sides.

Put on the frosting and rub it smoothly down with a knife.

Let stand a moment in the oven or hot sun to set, but do not let it brown.

Put on any ornaments, such as raisins, nuts or candies, while the icing is moist.

For boiled frosting, to one cup of sugar add the white of one egg, cover the sugar with water, and let it boil without stirring until it ropes.

Beat the egg white, and when the sugar has boiled sufficiently, stir it into the egg white and continue stirring until cool.

If boiled too much, the frosting is inclined to dry before cooling; remedy this by adding a drop or two of hot water.