COLD-WATER ICING

The ingredients used in uncooked icings determine to a certain extent the utensils required to make the icings. A fine-mesh wire sifter should be used to sift the sugar.

A bowl of the proper size to mix the materials should be selected, and a wooden spoon should also be secured for this purpose, although a silver spoon will answer if a wooden one is not in supply. To spread the mixture on the cake, a silver knife produces the best results. If the icing is to be put on in ornamental way, the equipment already mentioned, that is, a pastry bag or a paper cornucopia, should be provided.

COLD-WATER ICING

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1 c. confectioner's sugar
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2 Tb. cold water
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1 tsp. lemon juice

Add the sugar to the water and lemon juice, beat together thoroughly, and spread on any desired cake.

PLAIN ICING

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1 egg white
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1-1/4 c. confectioner's sugar
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2 tsp. cold water
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1/2 tsp. vanilla

Beat the white of the egg until it is stiff. Sift in the sugar and add a little of the water occasionally until all the water and sugar are added. Beat together thoroughly, add the flavoring, and spread on the cake.

ORANGE ICING

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1-1/2 c. confectioner's sugar
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4 Tb. orange juice
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Few drops orange extract
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Orange coloring for tinting

Sift the sugar into the orange juice and beat thoroughly. Add the orange extract and just a little of the orange coloring for an even tint. Spread on the cake.

CHOCOLATE WATER ICING

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1 sq. chocolate
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3 Tb. boiling water
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1-1/2 c. pulverized sugar
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1/2 tsp. vanilla

Melt the chocolate in a double boiler, add the boiling water and the sugar, and stir together until smooth. Add the vanilla. Spread on the cake.

WHITE ICING

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2 egg whites
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1-1/4 c. confectioner's sugar
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1 tsp. vanilla

Beat the egg whites until they are stiff, sift in the powdered sugar, add the vanilla, and beat together until the icing is of a consistency to spread.