ICING FOR CAKES.

TAKE one cup of sugar to the beaten white of one egg. Put the sugar on to boil with two tablespoonfuls of water. When this has boiled clear pour on the beaten white of the egg, stirring constantly until cold. Flavor with rosewater and vanilla mixed.

Take the whites of two eggs and half a pound of sweet almonds, with a few bitter mixed, which should be blanched, dried and grated, or pounded to a paste. Beat the whites of the eggs, add half a pound of confectioner's sugar, a handful at a time, until all is used up, and then add the almonds and a few spoonfuls of rosewater. Spread between or on top of cake. Put on thick, and when nearly dry cover with a plain icing. If the cakes are well dredged with a little flour after baking, and then carefully wiped before the icing is put on, it will not run, and can be spread more smoothly. Put the frosting in the center of the cake, dip a knife in cold water and spread from the center toward the edge.

Beat up the white of an egg with one-quarter of a pound of pulverized sugar until thick; half a pound for two whites, and so on. Set in a very warm place to dry.

This icing is made as above, or like boiled icing, using pink confectioner's sugar or color with cochineal or prepared fruit coloring, which you may procure at any first-class grocery.

Grate the peel of one or more oranges; put the peel in a fine batiste rag; tie it up and boil in a few spoonfuls of water. Squeeze it to extract the color, and boil with as much sugar as you want for icing--say two whites of eggs, juice of one orange and two cups of sugar. You may use the orange juice in place of the water.

Make a stiff icing by beating the whites of four eggs, and adding gradually one pound of sifted powdered sugar. Add gradually one-third of a cake of bitter chocolate, which you have previously melted in a tin-cup on the back of the stove. Mix with icing and flavor with vanilla. This quantity is enough to ice the layers and top of a large cake.

Boil chocolate with very little water and sugar until thick. It must harden on the spoon when cool. Flavor with vanilla and spread. Set in a very warm place to harden.

Beat the whites of three eggs and one and one-half cups of pulverized sugar, added gradually while beating. Beat until very thick, then add four heaping tablespoonfuls of grated chocolate and two teaspoonfuls of vanilla. Frosting for a strawberry cake should not be set in the oven, and it should not be frosted longer than half an hour before serving, and then set in the ice-chest immediately. Try this, you will never do otherwise. Tastes like whipped cream. You may flavor with vanilla or strawberry juice.

Take two ounces of vanilla bean and one of tonka. Soak the tonka in warm water until the skin can be rubbed off; then cut or chop in small pieces and put in two wine bottles. Fill with half alcohol and half water, and cork and seal and in a week's time will be ready for use.

Take the peel of half a dozen lemons, and put in alcohol the same as for vanilla. I prefer the grated peel of a lemon for flavoring cakes. Use as little flavoring as possible, as most persons, especially gentlemen, object to too strong flavoring.

Keep a wide-mouthed bottle of brandy in which to throw lemon peel. Often you will have use for the juice of lemons only. Then it will be economical to put the lemon peel in the bottle to use for flavoring. A teaspoonful of this is sufficient for the largest cake.

Take the white of one egg, and add to it the same quantity of water (measure in an egg shell). Stir into this as much confectioner's sugar to make it of the right consistency to spread upon the cake. Flavor with any flavoring desired. You may color it pink as you would boiled frosting by adding fruit coloring.

Prepare the above unboiled icing, add as much grated chocolate as you desire and flavor with vanilla.

Is made just as you would the white unboiled icing, substituting the yelk of the egg instead of the white, flavor with orange juice, and if you wish a deeper yellow, grate the orange peel into the juice of the orange, and strain through a fine piece of cheese cloth before adding to the yellow icing.

Mix cocoanut with the unboiled icing. If you desire to spread it between the cakes, scatter more cocoanut over and between the layers.

Mix any quantity of finely chopped nuts into any quantity of cream icing (unboiled) as in the foregoing receipts. Ice the top of cake with plain icing, and lay the halves of walnuts on top.

Boil two cupfuls of maple sugar, with half a cupful of boiling water until it threads from the spoon. Pour it upon the beaten whites of two eggs and beat until cold. Spread between and on top of cake. A pretty effect is made by sprinkling dessicated cocoanut on top of cake.

Two cupfuls of granulated sugar, a piece of best butter the size of an egg, and one scant cupful of sweet milk. Boil very briskly for ten minutes, being careful not to burn. Flavor with vanilla. Stir until cold.

[Editorial note: Handwritten inscriptions]

Layer Cake
small

2 eggs -- 1/2 cup butter -- 1 cup
sugar -- 1 cup milk -- 2 cups flour
1 heaping teaspoon yeast powder
1 teaspoon lemon flavoring --

Pineapple layer cake --

Yolks of 3 eggs -- 1 1/2 cups sugar salt --
vanilla -- 2 cups flour sifted 4 times
2 teas. baking powd. 1/2 cup cold water.
3 layers. Filling boiled icing
2 cups sugar 1/2 cup water boil till
candy -- can pineapple whites 2 eggs.

[Editorial note: Handwritten inscriptions]

Molasses Cake --

2 eggs --
1/2 cup butter, 1 cup sugar, 1 cup
molasses -- 1/2 teaspoon soda, about
3 1/2 cups flour + after all is mixed
put in 1 cup black coffee.
spices -- ginger -- cinnamon + alspice

Cookies --

3 eggs 2 cups sugar -- 1/2 cup milk
2 teaspoons baking powder -- nutmeg
flour enough to roll, 1 cup butter.

Chocolate Cake

2 eggs -- 1 cup milk -- dissolve yolks
of 2 eggs -- 5 heaping tablespoon choco.
in 1/2 cup milk -- when dissolved pour
over 1 cup sugar -- dissolve 1
teaspoon soda in 1 tablespooon boiling water
add other 1/2 cup milk -- 2 heaping cups flour
last 3/4 cup melted butter