Ice Cream Frosting

1 1/2 cups sugar 1/2 cup water

Whites 2 eggs

1/2 teaspoon vanilla

Follow Directions For White Mountain Cream

Boiled Frosting

1 cup sugar

1/2 cup water

Whites 2 eggs

1 teaspoon vanilla, or 1/2 tablespoon lemon juice

Make same as White Mountain Cream. This frosting, on account of the larger quantity of egg, does not stiffen so quickly as White Mountain Cream, therefore is more successfully made by the inexperienced.

Boiled Chocolate Frosting

To White Mountain Cream or Boiled Frosting add one and one half squares melted chocolate as soon as syrup is added to whites of eggs.

Brown Frosting

Make same as Boiled Frosting, using brown sugar in place of white sugar.

Maple Sugar Frosting

1 lb. soft maple sugar

1/2 cup boiling water

Whites 2 eggs

Break sugar in small pieces, put in saucepan with boiling water, and stir occasionally until sugar is dissolved. Boil without stirring until syrup will thread when dropped from tip of spoon. Pour syrup gradually on beaten whites, beating mixture constantly, and continue beating until of right consistency to spread.

Cream Maple Sugar Frosting

1 lb. soft maple sugar

1 cup cream

Break sugar in small pieces, put in saucepan with cream, and stir occasionally until sugar is dissolved. Boil without stirring until a ball can be formed when mixture is tried in cold water. Beat until of right consistency to spread.

Milk Frosting

1 1/2 cups sugar 1/2 cup milk

1 teaspoon butter 1/2 teaspoon vanilla

Put butter in saucepan; when melted, add sugar aind milk. Stir, to be sure that sugar does not adhere to saucepan, beat to boiling-point, and boil without stirring thirteen minutes. Remove from fire, and beat until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm.

Caramel Frosting I

Make same as Milk Frosting, adding one and one-half squares melted chocolate as soon as boiling-point is reached, and flavoring with one-eighth teaspoon cinnamon.

Caramel Frosting II

1 1/3 cups sugar

2/3 cup grated maple sugar

1/2 cup butter 2/3 cup cream

Mix ingredients and boil thirteen minutes. Beat until of right consistency to spread.

Nut Caramel Frosting

1 1/4 cups brown sugar 1/3 cup water 1/4 cup white sugar Whites 2 eggs

1 teaspoon vanilla

1/4 cup English walnut meats, broken in pieces

Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly, on beaten whites of eggs, and continue the beating until mixture is nearly cool. Set pan containing mixture in pan of boiling water, and cook over range, stirring constantly, until mixture becomes granular around edge of pan. Remove from pan of hot water and beat, using a spoon, until mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface.