Boiled Frosting

I cup sugar 1/4 cup boiling water 1 white of egg

1 teaspoon vanilla, or 1/2 tablespoon lemon juice 1/4 teaspoon cream of tartar

Put sugar, part of cream of tartar, and water in saucepan, stir until sugar is dissolved, heat gradually to boiling point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork, which will be Thread 2380. Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. If not beaten long enough frosting will run; if beaten too long it will not be smooth. Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water. This frosting is soft inside and has a glossy surface. If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.

Caramel Frosting

2 cups light brown sugar 1/3 cup milk

2 teaspoons butter 1/2 teaspoon vanilla

Melt butter, add sugar and milk. Stir until sugar is dissolved, then boil until when dropped into cold water it approximates a soft ball. Remove from fire, cool, and beat until right consistency to spread; if too thick add a few drops of milk or water; flavor, pour over cake, and spread evenly with back of spoon.

Uncooked Frosting

Put 1/2 white of egg unbeaten into a bowl with an equal volume of water, stir into it gradually 4x powdered sugar until the mixture will spread but not run when put upon a cool cake. Flavor and use at once. If it must stand cover with a damp cloth. Fruit juice may be used instead of water.