One pound of sugar, dissolved and boiled in a small teacup of water. Then strain the sugar and pour it into the egg, beating it hard until cool. Add one-half teaspoonful lemon acid.--_L. D. L._ BOILED ICING. 1½ pound cut sugar, or double refined. 1 teacup of water. 6 whites of eggs. Boil the sugar to candy height; when nearly cold put in eggs.--_Miss E. P._ COLD ICING. Whites of 3 eggs. 1 pound sugar. Beat very light and season with vanilla or lemon. After beating very lightly, add the white of another egg and it will give a pretty gloss upon the icing.--_Miss E. P._ ICING FOR CAKE. Take three pounds cut or best quality of loaf sugar, dissolve it in a small quantity of water, boil to candy height or until it ropes. Have ready the whites of thirteen eggs well beaten. When the sugar is boiled sufficiently, pour it into a deep bowl, occasionally stirring it gently, until you can just bear your finger in it; then add the beaten egg all at once, beating it very hard for half an hour, when it is ready for use. Strain into the icing the juice of one lemon into which the peel has been grated, for half an hour.--_Mrs. F C. W._ ICING. Break into a dish the whites of four eggs. Whip in by degrees one and one-quarter pound of the finest loaf sugar, powdered and sifted. Beat till stiff and smooth, then add the strained juice of a large lemon with a few drops of oil of lemon, and beat again; in all beat half an hour. If too stiff add a little more white of egg. Some persons put it on with a knife, but it is far smoother and more evenly spread over the cake if put on with a large spoon. Dip up a spoonful of the icing and pour it from the spoon over the cake. Pour it over the top of the cake and it will diffuse itself down the sides. To color icing yellow, steep the rind of an orange or lemon in the lemon juice before straining it into the icing. To make it pink, put in strawberry or cranberry juice with the lemon juice.--_Mrs. S. T._ ICING FOR CAKES. Whites of six eggs to one pound sugar, or one egg to three teaspoonfuls of sugar.--_Mrs. Dr. J._ BOILED ICING. One and one-fourth pound loaf sugar, added to one teacup of water and boiled to a thick syrup. Then strain it through thin muslin, and, while hot, stir into it the whites of three eggs beaten stiff. Then beat in the strained juice of a lemon and season with a little oil of lemon. If too thin, add a little sugar; if too stiff, add a little more white of egg.--_Mrs. S. T._ SOFT GINGER CAKE. 1 cupful butter. 1 cupful sugar. 1 cupful molasses. 1 cupful sour cream. 3 eggs. ½ tablespoonful of soda. 2 tablespoonfuls of ginger. Flour until the spoon will almost stand alone. Cloves and cinnamon to taste. (This is very good.)--_Mrs. J. F._ SOFT GINGERBREAD.