"Whatsoever thy hand finedth to do, do it with thy might."

- Bible.

Boiled Icing

One cup sugar, four teaspoons boiling water, one-quarter teaspoon cream of tartar white one egg, one-half teaspoon vanilla. - Mrs. A. W. Richardson, Los Angeles, Calif.

Caramel Cake Frosting

One cup light brown sugar, one-third cup granulated sugar two-third cup thin cream, one-half teaspoon vanilla. Put first three ingredients over fine in sauce pan and stir until dissolved, then cook, stirring occasionally to prevent burning, until it will form a soft ball when tried in cold water. Pour on a platter, add vanilla and beat until the right consistency to spread. Add nuts before spreading if desired. - Mrs. Scott Mitchell, Kansas City, Mo.

Caramel Icing

Two cups brown sugar, one-half cup cream. Piece of butter size of walnut. - Mrs. Wra. Daze, Winslow, Ariz.

Caramel For Cake

One dessert spoonful butter, one teacup brown sugar, two tablespoonfuls grated chocolate, one-fourth cup milk. Boil twenty minutes. - Dorothy Stark, Williams, Ariz.

Caramel Frosting

One and one-half cups brown sugar, three-quarter cup milk, one-half tablespoon butter, Cook until a ball is formed when mixture is tried in cold water. Beat until ready to use. - Mrs. Finney, Williams, Ariz.

Divinity Fruit Icing

One cup brown sugar, one cup white sugar, the beaten whites of one one-half eggs. Boil brown sugar with a little water until it hairs from the spoon. Pour over the beaten whites, beat until it begins to thicken, then pour over the boiling white sugar - boiled until it threads - and beat until it thickens ready to spread. Add a cup of chopped nuts, figs, raisins and dates and spread on cake. - Miss Sutherland, Tar-kio, Mo.

Dressing For Cake And Short Cake

Put into a deep bowl or basin one heaping cup of fresh strawberries, crush them thoroughly with a fork or potatoe masher, add one cupful of sugar and the unbeaten white of an egg. Beat with an egg beater until light and serve as a dressing over loaf cake. - Mrs. C. M. Glowner, Williams, Ariz.

Fudge Frosting

One-half tablespoonful of butter, one-half cup unsweetened cocoa, one and one-fourth cupfuls confectioner's sugar, one-fourth cup milk, saltspoon of salt. Melt cocoa, sugar, butter, salt and milk and boil eight minutes. Remove from fire, add vanilla, beat until creamy and pour over cake one-fourth inch thick. - Mrs. Brophy, Williams, Ariz.

Lemon Honey

One cup sugar, well beaten egg, add the grated rind and juice of one lemon, butter size of a hickory nut; melt all over a slow fire, stir rapidly until as thick as honey. This is very nice to spread on layer cake. - Mrs. Eva Wheeler, Manistee, Mich.

Maple Icing

One pound of moist maple sugar, melt in hot water, let boil until it reaches the soft ball stage, pour in fine stream over the whites of two eggs, beat until foamy, spread on the top of cake. - Mrs. Thiermann, Adrian, Mich.

Maple Filling

One cup sugar, one cup maple syrup, let boil until will spin a {.bread, then pour over the whites of. two eggs, beaten stiff, beating all the time. Is very good. One may add chopped nuts if they wish. - Mrs. Eva Wheeler, Flagstaff, Ariz.

Boiled Frosting

One and one-half cupful granulated sugar, eight tablespoon-fuls cold water. Boil until it threads or hairs, then beat into the beaten white of one egg, then syrup, until it is stiff enough to spread. - Miss Lydia Nelson.

Icing

One and one-half cups sugar, one-half cup milk, teaspoon butter, cooked enough to form a ball dropped in water. Beat till thick and creamy. Put between layers and on top. - Mrs. C. B. Hollaway, Phoenix, Ariz.

Marshmallow Frosting

As soon as cake is removed from pan cover bottom with marshmellows pulled apart with the tips of the fingers but not quite separated into halves. The exposed soft surface will quickly adhere to hot cake. Cover with boiled icing. - Mrs. A. W. Richardson, Los Angeles, Cal.

Uncooked Icing

Three cups of powdered sugar, two tablespoons of milk, three tablespoons of melted butter; any flavoring desired. Beat for about ten minutes. - Mrs. Ross Barnard, Williams, Ariz.

Strawberry Icing

Take six large juicy strawberries, crush with fork; add powdered sugar to stiffen. Nice to put any cake together with, especially a white one. - Mrs. Eva Wheeler, Flagstaff, Ariz.

Tutti Frutti Cake Filling

Three cups sugar, one cup hot water, one tablespoon glucose, thirty-two marshmallows, one-fourth pound chocolate creams, one-fourth pound crystallized fruit, whites of three eggs, one cup of walnuts chopped fine. Cook sugar, water and glucose until it threads, add marshmallows. Have the eggs beaten light; when the marshmallow is soft-, pour over the eggs. Beat until almost cool, add the nuts, creams and fruit. - Mrs. D. B. Thurston, Manistee, Mich.

White Icing

Put in sauce pan on the range, two cups granulated sugar with seven tablespoonfuls of cold water. Boil until it hairs. Beat very stiff the whites of two eggs. To this add the syrup gradually, beating hard and constantly until it will spread nicely. Add teaspoon vanilla if desired. - Miss Charlotte Wickstrom, Hartford, Conn.