FROSTINGS AND FILLINGS

Boiled Frosting. 2-3 cup granulated sugar and white of 1 egg. Put sugar in granite pan covered with enough cold water to dis- solve and set on top of stove. Cover while cooking. Let boil until it threads, and take off at once. When cooled a little, pour over the beaten white of egg and stir a little with fork. Then put in your Dover egg beater, after adding flavoring to suit, and beat until smooth and the proper consistency to spread.

Miss Laura E. Butterworth.

Caramel Filling. 1 cup sugar browned in a skillet, add 1 cup boiling water. Mix 1 egg, 2 tablespoons flour, small piece of butter, and stir this in the sugar and water, 1 teaspoon vanilla.

Miss Ida Simpson.

Raisin Filling for Cake. 1 cup chopped raisins, y2 cup sugar, 1 tablespoon flour, cup water, juice of 1 lemon. Boil till thick.

Mrs. D. H. Anderson.

Filling for Layer Cake. 1 cup milk and y2 cup sugar boiled together ; when boiling add 1 tablespoon cornstarch, wet with a little milk and 1 egg well beaten. Let this cook, then add piece of butter size of a hickorynut and flavor with vanilla and burnt sugar (a tea- spoonful.) Mrs. H. B. Sanborn.

Frosting. Moisten a cup of pulverized sugar with a little sweet milk and spread on cake while hot.

Maple Sugar Icing. Melt 1 cup maple sugar in T/2 cup water ; boil until it grains, then beat in the white of 1 egg slightly beaten ; stir to smooth cream and spread while warm.

Frosting Without Eggs. % cup sugar, ]/2 cup milk, y2 tea- spoon butter, simmer down till a little will crisp in water ; add vanilla. Set the tin in another pan of water, stirring it till it is stiff enough

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to put on your cake. Melted chocolate can afterward be put on top of this, or melted chocolate can be added to it before cooling, if chocolate frosting is wanted.

Caramel Filling and Icing. 2 cups brown sugar, i cup cream or milk, i teaspoon vanilla, 2 tablespoons butter. Boil till ropy. Chopped walnut meats put in make it very nice.

Mrs. G. C. Nickerson.

Maple Icing. 2-3 cup maple syrup, 1 small cup sugar. Boil until quite stiff and stir into the beaten whites of 2 eggs.

Mrs. Elmer Crane.

Lemon Jelly Filling. 1 cup sugar, the juice of 1 large lemon, 1 teaspoon butter, 2 eggs beaten light ; mix well. Cool until thick, stirring constantly. Cook in double boiler.

Filling. 1 egg, 1 cup sugar, 3 grated apples and 1 lemon. Boil till it thickens, let it cool before spreading.

Hickory Nut Filling. 1 cup thick sour cream, 1 cup sugar, 1 cup hickory nut meats chopped fine. Boil until it clears, when it is ready for use.

Filling. Whites of 2 eggs well beaten, 2 tablespoons thick sour cream, sweeten and flavor with vanilla. Add 1 pound blanched al- monds, chopped fine.

Marshmallow Filling. 2 cups sugar, y2 cup water, whites of 2 eggs, boil sugar and water until it threads, mix stiff with 1 pound of marshmallows cut up fine.

Chocolate Filling. Yolks of 2 eggs well beaten, y2 teacup sweet milk, 1 pint of granulated sugar, y> cup grated chocolate, but- ter size of a walnut and 1 teaspoon vanilla. Cook about five min- utes, then beat until cool enough to put between cake layers and on top. Mrs. H. B. Hubbell.

Orange Filling. y2 cup sugar, 2 tablespoons flour, 2 eggs well beaten, y> grated rind of orange, juice of 2 oranges, butter size of walnut. Mix sugar and flour, add other ingredients in order given, cook 10 minutes in double boiler, stir all the time. Cool before spreading.

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Orange Frosting. I tablespoon orange juice, I tablespoon lemon juice, grated rind of orange, egg yolk, confectioners sugar. Add rind to fruit juice, let stand fifteen minutes, strain and add gradually 2 yolks of eggs slightly beaten. Stir in sugar until right consistency to spread.

Apple Frosting. White of 1 egg beaten to a stiff froth, 1 cup sugar, 1 large apple, peel and grate, add to egg and sugar ; beat all together with silver fork until thick. It will look like cream and the taste will surprise you. Mrs. A. S. Butterworth.

Cocoa Frosting. 2 teaspoons cocoa, 6 teaspoons water and small lump butter. Cook until thick then stir in powdered sugar un- til the consitency of cream. Mrs. Geo. M. Wendell.

Pineapple Filling for Cakes. y2 pineapple grated, 24 cup su- gar, yolks 2 eggs, 1 y2 teaspoons corn starch, 1 y2 tablespoons butter. Cook until thick, stirring constantly, spread while hot.

Jennie Squiers Mitchell.

Chocolate Icing. 3 tablespoons cocoa, 1 teaspoon butter, 6 tablespoons cream or milk, 1 cup sugar, y2 teaspoon vanilla. Put all together in a sauce pan and cook until a little dropped in cold water will thicken slightly. Remove from fire and beat until the right consistency. Mrs. W. H. Black, Youngstown, Ohio.

Raisin Filling. 1 cup water, 2-3 cup sugar, % CUP white Karo syrup, 1 egg, 1 cup raisins. Seed and chop raisins, add sugar, syrup and water, cook until raisins are soft. Put over pan of water and add egg slightly beaten. Cook till consistency of cream. Flavor with lemon. Cool before using. Minnie Theden.

Cocoa Fudge Frosting. To 3 teaspoons hot strong black cof- fee, 2 teaspoons cocoa add small lump butter and enough confection- ery sugar to thicken, flavor with vanilla. Agnes Staack.

Caramel Frosting. 2 cups brown sugar, y2 cup butter, y> cup cream or milk. Boil until it strings, beat until cool, flavor with vanilla. Agnes Staack.

Butter Frosting. 1 cup confectioners sugar, 2 tablespoons but- ter, 1 tablespoon milk or cream, 1 tablespoon either lemon or orange juice ; beat until thick. Agnes Staack.

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Icing from Egg Yolks, i cup sugar, 2 egg yolks, Yi cup water, cook water and sugar together until they will thread. Pour in the yolks slowly. When well mixed, add ]/i cup broken nut meats, a grating of nutmeg, a pinch of cloves and cinnamon, y2 cup finely cut raisins, a little vanilla and citron. Beat until ready to spread on cake. Chocolate Icing : — As soon as the syrup is cooked, drop into it (do not stir), 1 square of Baker's chocolate. Pour into yolks and beat until ready to spread on cake. Flavor with vanilla. Add nuts if liked.

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