the end where it closes
near the top over to the inside, clip a small piece from the end of
funnel with a scissors and slip a small tube inside it to the end
opening; then put in the icing and bend the top of funnel in all
around the same way as 1/4 pound tea is put up in those small
funnel-shaped bags; next press the icing down towards the end and
commence to squirt it onto the cake. The cake may be ornamented with
a border and a harp in the center, or an anchor or any kind of a
pattern that may be desired. Flowers and leaves may be bought at any
confectionery and pasted on with a little icing.

922. +White Icing.+-- Sift 1/2 pound powdered sugar into a bowl, add
the whites of 2 eggs and stir 20 minutes; add a few drops lemon
juice while the stirring is going on; drop a little icing onto
paper; if the icing stands without running it is stiff enough; if it
shows the least tendency to run more sugar must be added. This icing
is used for ornamenting cake and serves as a kind of paste to stick
flowers and leaves onto top of cake.

923. +Clear Icing.+-- Sift 1/2 pound powdered sugar into a bowl, add
the whites of 2 eggs and stir for 5 minutes; add a few drops lemon
juice and stir 5 minutes longer; then spread it over the cake; set
the cake for 2 or 3 minutes in a cool oven, take out and let it dry
for a few hours in a dry place which is free from dust.

924. +White Icing with Wine or Liquor.+-- Mix 1/2 pound sifted powdered
sugar with the white of 1 egg and add 3 tablespoonfuls maraschino,
Madeira or sherry wine, kirsch, rum or brandy; before this icing is
put on cover the cake with a layer of jelly; then put the icing over
it and set the cake for 1 minute in the oven; then set it in a dry
place which is free from dust to dry. To make pink icing add a few
drops prepared cochineal or strawberry syrup. Yellow icing is made
by adding prepared saffron. Essence of lemon or the grated rind of 1
orange may be used instead of vanilla flavoring.

925. +Almond Icing.+-- Pound 3 ounces blanched almonds with the white
of 1 egg in a wedgewood mortar to a paste, mix them with 1/4 pound
powdered sugar, the white of 1/2 egg and 1/2 teaspoonful vanilla extract
and stir for 5 minutes; dip small pieces of cake into the icing;
pour and spread it over whole cakes with a broad-bladed knife. Hazel
nuts and walnuts may be used the same way as almonds, as can also
pistachio nuts. To the latter add a few drops spinach green.

926. +Fruit Icin