To the white of 1 egg, allow 5 tablespoonfuls of powdered 6ugar. Put the sugar into the egg before beating it. Stir briskly in a deep bowl. Flavor to taste.
Boil 1 cup of sugar in water enough to cover it. Boil until ropy. When boiling pour on the unbeaten white of an egg and beat rapidly to a froth with a knife.
One-half cup of water, 2 cups of sugar. Boil till it strings. Beat in a pan set in cold water till it is cooled. Beat the whites of 2 eggs and stir into the sugar and water.
To the white of 1 egg add 4 tablespoons of powdered sugar, full. Mix sugar and egg without beating the egg. Beat together till the frosting drops from the spoon, and makes little mountains standing alone.
One-fourth pound of sugar to white of 1 egg. Beat the white to a froth. Add sugar and beat until stiff. Never fails.
One cup of sugar, 1/4 cup of sweet milk. Boil from 5 to 8 minutes. When it "hairs" it is done. (Take a little on the finger and press it) When it is partially cool add the flavoring. Beat very hard until white. If too thick to spread nicely, add a little milk.
When white of 1 egg is beaten, stir in spoonful by spoonful 10 teaspoons of sifted pulverized sugar. Beat thoroughly. Spinkle in 1/8 of a teaspoon of Cream of tartar, add 1/3 of a teaspoon of water, drop by drop, stirring all the while.