BUTTER ICING

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1 Tb. butter
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1-1/2 c. powdered sugar
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1 Tb. cream
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1/2 tsp. vanilla
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1 egg white

Cream the butter, add the sugar, diluting it with the cream, and add the vanilla. Beat the egg white and add to the mixture, continuing the beating until the mixture is dry and ready to spread.

CHOCOLATE BUTTER ICING

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1 Tb. butter
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1-1/2 c. powdered sugar
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3 Tb. milk
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1/2 egg
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1 oz. chocolate
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Vanilla

Cream the butter and add the sugar gradually, moistening with the milk and egg to make the mixture thin enough to spread. Melt the chocolate in a saucepan over hot water and pour into the icing mixture.

Add the vanilla. Beat thoroughly and if more sugar or liquid is needed to make the icing thicker or thinner, add until it is of the right consistency to spread.

ORNAMENTAL ICING

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3 egg whites
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3 c. confectioner's sugar
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3 tsp. lemon juice

Put the egg whites into a bowl, add a little of the sugar, and beat. Continue adding sugar until the mixture becomes too thick to beat well, and then add the lemon juice. Add the remainder of the sugar, and continue beating until the icing is thick enough to spread. Spread a thin layer over the cake and allow it to harden.

When this is dry, cover it with another layer to make a smooth surface, and add more sugar to the remaining icing until it is of a very stiff consistency. Color and flavor as desired, place in a pastry bag, and force through pastry tubes to make any desired designs.