The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

juice until of the right consistency to spread; use a knife dipped in cold water to smooth the icing; 1-1½ tablespn. of liquid will be enough for the top of a medium sized loaf of cake. If you have never made such an icing, you will be surprised to see how much sugar a little liquid will take. More icing is quickly made if you do not have enough. When juices of different fruits are used in their season, the top of the cake may be decorated with the fruit whole, in halves or in slices. For instance, slices from the heart of strawberries, or, halves of red raspberries. The fruit may also be placed between the layers of the cake. =Cream Icing= Stir confectioner’s sugar into cream, plain or whipped, for both filling and icing. If you have a little of these icings left over, cover it and set in a cold place, and add more liquid and sugar to it the next time. =White of Egg Icing--Miss Stokes= white of 1 egg 1 tablespn. ice water speck of salt 1 cup confectioner’s sugar flavoring Beat white of egg with water, flavoring and salt to a stiff dry froth; add sugar until of the right consistency to spread, if too stiff, add quickly 1 teaspn. of cream or a few drops of water. The icing is sometimes made by mixing the water and egg without beating and stirring the sugar in, making a smoother and more tender frosting. May use powdered sugar. =White of Egg Icing with Lemon Juice= white of 1 egg 1 cup powdered sugar 1 tablespn. lemon juice ½ teaspn. vanilla Put the white of egg into a bowl and add the sugar by degrees, beating; when the sugar is all in, add lemon juice and vanilla. =Golden Icing= Yolks of 2 or 3 eggs and powdered sugar to make stiff enough to spread, about 1 cupful for 3 yolks; vanilla or orange flavoring or both. Beat until thick and creamy. For an orange cake, use the juice and grated rind of a small orange to