Marshmallow-Cream Frosting

3/4 cup sugar 1/4 cup milk 2 tablespoons hot water

6 marshmallows or 2 tablespoons marshmallow cream 1/2 teaspoon vanilla

Put the milk and sugar into a saucepan, bring slowly to the boiling-point and boil for five minutes. Place the marshmallow in a double boiler with hot water and vanilla. Stir until the mixture is smooth, then add the milk and sugar sirup gradually, stirring constantly. Beat until cool, then spread.

Milk Frosting

1 teaspoon butter 1 1/2 cups sugar

1/2 cup milk

1/2 teaspoon vanilla

Put the butter into a saucepan and, when it is melted, add the sugar and milk. Stir until the boiling-point is reached and then boil for ten minutes without stirring (235° F.). Remove from the fire, add vanilla, and beat until of spreading consistency.

Mocha Frosting

1 1/2 teaspoons Mocha extract or strong coffee

1 cup confectioners' sugar

2 tablespoons water

Mix the extract or coffee with the sugar and stir into the water, gradually, rubbing out all lumps. After the frosting is spread on the cake, three-fourths of a cup of chopped nut-meats may be sprinkled over the top.

Rolling And Cutting Cookies

In Rolling Any Dough, take out on the lightly floured board only as much as can be handled easily. Flour the rolling-pin and use only as much pressure as is necessary to spread the dough out into a sheet of the desired thickness. If the dough is too soft to be rolled, more flour may be worked in, but the texture of the finished cookie will be harder in proportion to the amount of flour added.

Dip the Cutter, knife or wheel in flour, and cut the shapes as close together as possible. Lift the cookies on a broad knife or spatula and lay them on a greased baking-sheet, allowing a little space between for possible spreading.

Save all the Trimmings for the last rolling. The last cookies will not be of the same texture as the first because of the extra flour which will be worked into the dough in the process of mixing the trimmings into a mass to be rolled again.

Frosted Delights

1/2 cup shortening

1 cup granulated sugar

2 eggs

1/2 teaspoon salt

1 1/2 cups pastry or cake flour 1 teaspoon baking powder 1/2 teaspoon vanilla extract

Cream shortening and sugar until light and fluffy. Add beaten eggs and sifted dry ingredients. Add vanilla and mix well. Spread the batter onto a baking sheet as thinly as possible and frost with the following:

Remove lumps from 1 cup brown sugar and fold into 1 stiffly beaten egg white. Spread onto cookie batter, sprinkle with 1 cup chopped nuts and bake in moderate oven (325° F.) 30 minutes. Cut in squares. Makes 24 to 36.

Sugar Cookies

2/3 cup shortening

1 cup sugar

2 eggs

3 cups flour

2 teaspoons baking-powder 1/3 cup milk 1/2 teaspoon salt 1/2 teaspoon vanilla

Cream the shortening and mix well with the sugar, add the beaten egg, then the flour, baking-powder and salt sifted together, alternating with the milk. Roll and cut in any desired shape. Sprinkle with sugar before baking. Bake in a moderate oven (350°-375° F., 10-12 minutes).