Almond Frosting

Blanch half pint sweet almonds by putting them in boiling water, stripping off the skins, and spreading upon a dry cloth, until cold; pound a few of them at a time in a mortar till well pulverized; mix carefully whites of three eggs and three-quarters.

pint powdered sugar, add almonds, flavor with a tea-spoon vanilla or lemon, and dry in a cool oven or in the open air when weather is pleasant.

Boiled Frosting

Whites of three eggs beaten to a stiff froth, one large cup granulated sugar moistened with four table-spoons hot water; boil sugar briskly for five minutes or until it "jingles" on the bottom of the cup when dropped into cold water, or "ropes" or threads when dropped from the end of the spoon. Then, with left hand, pour the boiling syrup upon the beaten eggs in a small stream, while beating hard with right hand. This is an excellent frosting. If preferred, add half pound sweet almonds blanched and pounded to a paste, or a cup of hickory-nut meats, chopped fine, and it will bo perfectly delicious. This amount will frost the top of two largo cakes. - Mrs. A. S. C.

Chocolate Frosting

Six rounded table-spoons grated chocolate, one and a half cups powdered sugar, whites of three eggs; beat the whites but very little (they must not become white), add the chocolate, stir it in; then pour in the sugar gradually, beating to mix it well. - In the Kitchen.

Frosting

Beat whites of two eggs to a stiff froth, add gradually half pound best pulverized sugar, beat well for at least half an hour, flavor with lemon juice (and some add tartaric acid, as both whiten the icing). To color a delicate pink, use strawberry, currant or cranberry; or the grated peeling of an orange or lemon moistened with the juice and squeezed through a thin cloth, will color a handsome yellow. This amount will frost one large cake. - Mrs. W. W. W.

Frosting With Gelatine

Dissolve large pinch gelatine in six table-spoons boiling water; strain and thicken with sugar and flavor with lemon. This is enough to frost two cakes. - Mrs. W. A. J.

Frosting without Eggs. To one heaping tea-spoon Poland starch and just enough cold water to dissolve it, add a little hot water and cook in a basin set in hot water till very thick (or cook in a crock; either will prevent its-burning or becoming lumpy). Should the sugar be lumpy roll it thoroughly, and stir in two and two-thirds cups while the starch is hot; flavor to taste, and spread on while the cake is a little warm. This should be made the day before using, as it takes longer to-harden than when made with eggs, but it will never crumble in cutting. This is excellent. - Mrs. Ola Kellogg Wilcox.

Minnesota Frosting

Beat whites of three eggs until frothy, not white, add one and a third pints powdered sugar gradually with one hand, beating briskly with the other. Flavor with a tea-spoon of vanilla. It is better not to beat the whites of the eggs until stiff before addingsugar, as it makes the icing very hard to dry. - Mrs. C. J., Winona, Minn.

Ornamental Frosting

Draw a small syringe full of the icing and work it in any design you fancy; wheels, Grecian borders, flowers, or borders of beading look well. - Mrs. M. J. W.

Yellow Frosting

The yolk of one egg to nine heaping tea-spoons pulverized sugar, and flavor with vanilla. Use the same day it is made. - Mrs. J. S. W