One sip of this

Will bathe the drooping spirits in delight,

Beyond the bliss of dreams.

Milton.

Water Frosting

1 cup powdered sugar 1 tablespoon lemon or orange juice

1tablespoon boiling water or milk

Stir the boiling water into the sugar, and add the lemon juice. If too stiff, add a little more boiling water. Melted chocolate and vanilla may be used instead of the lemon or orange.

Boiled Frosting

2 cups sugar

2 teaspoons flavoring

I cup water

Heat sugar and water to boiling, stirring occasionally until the sugar dissolves. Then boil without stirring until the syrup threads when dropped from the end of a spoon or fork or until it forms a soft ball when dropped into cold water. Flavor, and pour the frosting over the cake, using a silver knife to guide it over the sides of the cake. If the frosting becomes granular, add a few drops of boiling water.

Royal Frosting

1 cup sugar

1/4 teaspoon cream tartar

1 teaspoon lemon juice 1/3 cup cold water

Boil the sugar, cream of tartar and cold water without stirring until it threads from spoon. Add the lemon juice. Beat until thick, and spread quickly.

Fruit Filling

1/2 cup water

2 tablespoons flour

Juice 1 lemon

1/2 cup sugar

1/2 cup seeded raisins

I dozen English walnuts

Braid the flour with a little of the cold water. Heat the remainder, and when boiling, thicken with the flour. Then add the lemon juice, and chopped nuts and seeded raisins. When cold, spread between layers of cake.

Orange Filling

1/2 cup sugar

2 1/2 tablespoons flour

Grated rind of 1/2 orange

1/4 cup cream

1/2 tablespoon lemon juice

I tablespoon butter

Mix ingredients in order given. Cook ten minutes in a double boiler, stirring constantly. Cool before spreading.

Chocolate Filling

4 ounces chocolate

2 cups sugar

1 cup water

To the cold water, add the sugar and boil until it threads slightly. Melt the chocolate and pour the syrup into it slowly, stirring constantly.