Seven Minute Icing

1 cup granulated sugar 3 tablespoons cold water white of one egg 1/4 teaspoon salt

Method :

Put all of the ingredients in a double boiler over boiling water and beat for seven minutes. Remove from the fire and add any flavoring desired. The icing may be varied by adding melted chocolate or chopped preserved fruits or nuts.

Louise Silcott, Xi

Creamy Frosting

1 cup sugar white of one egg unbeaten

4 tablespoons water

1/4 teaspoon baking powder salt

Method :

Put all ingredients in double boiler over rapidly boiling water and beat with egg beater five to eight minutes. Remove from fire and beat until cool enough to put on cake.

Frances Pitkin Allen, Nu.

Caramel Icing

1 pound light brown sugar

1 cup cream

1 heaping teaspoon cornstrach

1/2 cup milk

1 tablespoon butter

Method :

Mix and boil ten or twelve minutes and beat until it creams.

Dorothy Wilson, Xi.

Caramel Frosting

2 cups brown sugar

3/4 cup rich sweet cream

1 tablespoon butter

Method :

Boil until it forms a soft ball in cold water. Cool somewhat and add vanilla and beat until creamy.

Marion Perkins Gem mill, Xi.

Fig Filling

1/2 package of figs 1/2 cup sugar water

1 teaspoon cornstarch lemon flavor

Method;

Cut up figs, cover with water and sugar and cook until soft. Add cornstarch and cook until clear. Add flavoring.

Lois Goltra Heren, Xi.

Fig Filling

1/2 pound figs

1 cup raisins

1 cup brown sugar

Butter size of a walnut 1 teaspoon vanilla

Method :

After mixing thoroughly, steam over tea kettle until soft.

Helen Shurtleff, Xi.

Fudge Frosting

1 cup sugar 1/3 cup milk 2 squares bitter chocolate

2 tablespoons butter vanilla

Method :

Cook sugar, milk and chocolate three minutes. Add butter and cook until it forms a soft ball in cold water. Remove from fire. Add vanilla and beat until thick.

Lelia Harwood Smith, Xi.

Chocolate Filling

1 cup sugar 1 cup water 4 tablespoons grated chocolate

2 tablespoons cornstarch 1 tablespoon vanilla

Method :

Mix in order given, boil until creamy. Cool slightly and spread between layers of cake.

Helen Shurtleff, Xi.

Chocolate Icing

1 unbeaten egg white

1 tablespoon cream

11/4 cups powdered sugar

2 squares melted chocolate 1 tablespoon melted butter vanilla

Method :

Mix all together and beat with wire egg beater.

Dorothy Wilson, Xi.

Uncooked Icing

1/2 pint cream

3 tablespoons powdered sugar 2 large tablespoons cocoa 1 teaspoon vanilla

Method:

Beat cream till stiff, add sugar, cocoa and vanilla, lump of butter may be used with less cream and more sugar. Beat until smooth.

Dorothea L. Rapp, Xi.

Marshmallow Frosting

30 marshmallows

3 tablespoons hot water

1 cup powdered sugar vanilla

Method :

Melt marshmallows in a double boiler. Add hot water and sugar. Beat well and flavor with vanilla. Will keep moist for several days.

Cora Beazley Haulenbeek, Xi.

Strawberry Icing

1 pint strawberries 1 cup sugar white of 1 egg

Method :

Mash berries, add sugar and white of egg and beat until stiff with egg beater. Makes plenty for four layers. Red raspberries may be used in place of strawberries.

Ruth Rosengren, Xi.

Maple Syrup Frosting

§ cup maple syrup 1 egg white

Put in double boiler over boiling water. Beat with Dover egg beater for eight minutes.

Honey Frosting

§ cup (less one tablespoon) of honey 1 egg white Put in double boiler over boiling water. Beat with Dover egg beater for eight minutes.

Gladys Mars Becker, Xi.