White Frosting.

One egg white, one teaspoon of lemon juice, one cup of powdered sugar. Beat together for five minutes or till it begins to thicken. Spread over the cake and give it time to harden. For pink frosting beat in a few drops of dissolved pink gelatin.

Chocolate Frosting.

One-half ounce chocolate, melted, two tablespoons of boiling water, mix with about one cup of powdered sugar. Flavor further with vanilla if desired.

Coffee Frosting.

Steep one-fourth cup of coffee in one-half cup of water for ten minutes, and strain. Mix two tablespoons of this extract with each cup of powdered sugar.

Orange Frosting.

Grate the rind from a yellow orange. Squeeze two or three tablespoons of juice over it, and let it stand for an hour or more. Strain and mix the juice with one cup of powdered sugar or enough to keep its shape when spread on the cake. The yolk of an egg may be added to supply lack of color in the orange.

Frosting.

One cup of powdered sugar, one tablespoon of cornstarch, two tablespoons of water or milk, flavor as desired. Spread with a wet knife.

Boiled Frosting.

Boil one cup of fine granulated sugar with one-third cup of hot water in which one-fourth teaspoon of cream of tartar is dissolved without stirring, until the sirup taken up on a skewer will "thread " or" rope." When it is at that point, beat one egg white stiff, and pour the boiling sirup over the egg in a fine stream, beating well. When it thickens and is perfectly smooth, pour it over the cake. It hardens quickly, and should be put on the cake before it stiffens enough to drop.

Boiled Chocolate Frosting.

Add two tablespoons of cocoa or one square of chocolate, melted, to the sirup described above while it is still hot.

Caramel Frosting.

Boil one cup of light brown sugar, one tablespoon of butter, one-third cup of cream in a granite saucepan until, when dropped in cold water, it is hard enough to be waxy. Stir only enough to keep from burning. Flavor with vanilla. Then set the pan in cold water, as it hardens, spread it on the cake while it is still soft enough to spread. It will settle into a smooth surface almost instantly.

Cream Filling.

Scald one cup of milk (or part milk, part coffee, or fruit juice), reserving enough to mix with two tablespoons* of flour, add this to the hot milk, stir smooth, and cook ten to twenty minutes, then add one beaten egg or two yolks; cook one or two minutes longer. Take from the fire, add one-half cup of sugar, one-half teaspoon of flavoring. When cool, spread between layers or put in cream puffs.