90.

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

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

PLAIN ICING ? 1 egg white ? 1-1/4 c. confectioner's sugar ? 2 tsp. cold water ? 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 ? 1-1/2 c. confectioner's sugar ? 4 Tb. orange juice ? Few drops orange extract ? 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 ? 1 sq. chocolate ? 3 Tb. boiling water ? 1-1/2 c. pulverized sugar ? 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 ? 2 egg whites ? 1-1/4 c. confectioner's sugar ? 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.