Title: Confectioners' Icing
Categories: Cake Dessert Check
Yield: 1 Servings

White of 1 egg 2 t. cold water 1/2 t. vanilla 3/4 c. powdered sugar

Beat the egg white until stiff. Then add the water and sugar and beat thoroughly. Then add the vanilla. If the icing is not thick enough to spread, more sugar may be added. A spatula is good to use in spreading.

This same icing is frequently used on sponge cakes, but usually with the substitution of one-half tablespoon of lemon or orange juice or sometimes more for the vanilla and with the addition of the grated rind of half a lemon or orange.

Note: "Chocolate Frosting" and "Chocolate Icing" are also on this newspaper clipping. I'll make a note of this on the others as well.

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