Seven Minute Frosting

Have water boiling in bottom of double boiler. In upper part, put white of one raw egg, three tablespoons cold water and one cup cane sugar. Beat for seven minutes with a double Dover egg beater. Frosting should be the consistency of marshmallow cream. Note:-Be sure water in bottom of boiler boils all the time while beating.

Viola Michel, Chicago, Ill.

Northwestern University.

Chocolate Sauce

Good for ice cream, boiled rice, puddings, etc.

1 1/2 cups sugar 1/4 cup cocoa.

1 cup boiling water 1/2 teaspoon vanilla.

Mix sugar and cocoa, add boiling water, and stir and cook till it boils. Let boil five or six minutes. Use hot or cold. Do not flavor till ready to use.

Violet Long, Dudley, Ill. Northwestern University.

Bavarian Cream (Cake Filling)

Bake your favorite Sunshine or Sponge Cake in tube pan. Cover over with the following Bavarian Cream:

1 envelope (scant) Knox gelatine 1 cup sugar.

1 1/2 bottles whipping cream Pinch salt.

1/2 cup water - warm.

6 egg yolks.

1 1/2 bottles plain cream.

Vanilla to flavor.

1 cup chopped almonds.

Dissolve gelatine in water. Heat plain cream and mix. Add this to eggs and sugar, creamed together. Whip whipping cream, add vanilla and salt, and add to other mixture. When cool, spread thick over cake. Blanch, chop and brown almonds and sprinkle over all. Will serve sixteen. Can be made the day before. Keep cool.

Beth Manker Dobbin, Wilmette, Ill. Northwestern University.

Lady Finger Torte

6 eggs.

1 cup sugar.

1/2 teaspoon baking powder.

1 teaspoon vanilla.

1 cup almonds (ground) 6 stale lady fingers (grated and browned for a minute in oven).

Beat eggs well. Add sugar gradually (constantly beating mixture); then almonds and finally the lady fingers and baking powder. Flavor.

Filling

1 cup cream 3 egg yolks.

1 cup chopped almonds 1/2 cup sugar.

1 teaspoon cornstarch.

Cook in double boiler until thick; stir occasionally. Serve between the layers of cake and top with whipped cream to which has been added a small amount of sugar and vanilla.

Vera Gifford Nott, Byron, Ill. Northwestern University.

Date Torte

1 cup dates (stoned) 1 cup sugar 1 tablespoon butter 1 egg.

1 1/2 cups flour.

1 1/2 teaspoons baking powder 1/2 cup chopped walnuts 1 scant teaspoon soda dissolved in little boiling water.

Cook stoned dates in 1 1/2 cups boiling water for ten minutes. Cool. Cream sugar with butter and add soda and one cup of the flour. Add dates (dredged in flour), walnuts and one-half cup of flour with baking powder. Bake in two layers in moderate oven and put together with butter filling and top with whipped cream.

Butter Filling

Cream butter size of walnut, add one cup powdered sugar and enough milk to give it the consistency for spreading.

Marguerite Rickert Jones, St. Louis, Mo.

University of Wisconsin.