platter and let cool; then begin and knead with spatula or spoon until
creamy white--when stiff knead like dough, cover and set aside for
twenty-four hours. To use, melt in double boiler, adding flavoring
desired and just a tablespoon or two of boiling water to make a
consistency that will spread.


CHOCOLATE ICING

Place in bowl

One pound XXXX sugar,
Two tablespoons cornstarch,
One-half cup cocoa,
Sufficient boiling water to make mixture spread.

Beat until smooth, then add one tablespoon of melted butter and use.


BUTTER CREAM ICING

Wash salt from two ounces of butter, then beat until creamy, then add
white of one egg and beat until mixture fluffs, then add

One teaspoonful vanilla extract,
One-half teaspoonful almond or rose extract,
One pound XXXX sugar.

Beat to thoroughly blend, if too thick, add one tablespoonful of
boiling water, spread between layers and use for icing the cake.