Prune Filling

1/4 . pound prunes 1/2 tablespoon gelatin 4 tablespoons cold water 1/2 cup sugar

1/2 cup rhubarb-juice or pineapple-juice 1/2 cup whipped cream

Wash the prunes, soak over night in water to cover, and cook slowly until soft. Remove pits and rub pulp through a coarse sieve. Soak the gelatin in cold water. When soft, add it to the hot prune pulp and stir until the gelatin dissolves. Add sugar and fruit-juice. When the filling has cooled, fold in the whipped cream.

Walnut Filling

2 cups brown sugar 1/2 cup water 2 egg-whites

1/2 teaspoon vanilla

1/2 cup chopped walnut-meats

Cook the sugar and water, stirring occasionally until the sugar is dissolved. Boil without stirring until sirup will form a thread when dropped from the tip of the spoon (234° F.). Remove from the fire and cool while beating the egg-whites stiff,-then pour the sirup in a thin stream on the egg-whites, beating the mixture constantly until it is thick enough to spread. Add flavoring and nuts. Cool before spreading on cake. Chopped nut-meats may be sprinkled over the top of the cake.

Frostings Confectioners' Frosting

1 egg-white

1/2 cup confectioners' sugar

1/2 teaspoon vanilla

Beat the egg-white stiff and add the sugar gradually; continue beating until the mixture is smooth and light. Add flavoring.

Eggless Confectioners' Frosting

2 tablespoons milk or water

1 cup confectioners' sugar 1/2 teaspoon vanilla

Stir the sugar gradually into the milk or water. Add vanilla. More sugar may be added if the frosting is not thick enough.

Any fruit-juice or flavored liquid such as strong coffee or maple-sirup may be used instead of milk or water.

Crushed berries mixed with the sugar give a pleasing frosting.

Two tablespoons cocoa may be mixed with the sugar.

One-half square of melted chocolate may be added.

Boiled Frosting

1 cup sugar 1/2 cup water

1, 2, or 3 egg-whites 1/2 teaspoon vanilla

Cook the sugar and water together, stirring until the sugar has dissolved. Then cook without stirring. For one egg-white, cook to 238° F.; for two egg-whites, cook to 244° F.; and for three egg-whites, cook to 254° F. Remove from the fire and allow it to cool while you are beating the egg-white stiff, then pour the sirup in a thin stream over the stiff white, beating the mixture constantly until thick enough to spread.

Ornamental Or Twice-Cooked Frosting

1 1/2 cups granulated sugar 1/2 cup water

2 egg-whites

1 teaspoon flavoring extract 1/8 teaspoon cream of tartar

Boil sugar and water without stirring until the sirup will form a soft ball in cold water (234° F.); add very slowly to beaten egg-whites; add flavoring and cream of tartar and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until icing grates slightly on bottom of bowl.

Seven-Minute Icing

1 unbeaten egg-white 7/8 cup granulated sugar

3 tablespoons cold water

1/2 teaspoon flavoring extract

Place all the ingredients in the top of a double boiler. Place over boiling water and beat with beater for seven minutes. Add flavoring, beat, and spread on cake.

Chocolate - Add to above one and one-half ounces melted unsweetened chocolate two minutes before taking from fire.

Coffe - Use cold boiled coffee in place of water.