Portsmouth Frosting

2 tablespoons cream Confectioners' sugar.

2 teaspoons melted butter 1/2 teaspoon vanilla.

To cream add sugar until of right consistency to spread; then add butter and vanilla.

Coffee Confectioners' Frosting

2 tablespoons hot coffee infusion.

1 teaspoon butter 1/2 teaspoon vanilla.

Confectioners' sugar.

Melt butter in coffee and add vanilla and confectioners' sugar until mixture is of the right consistency to spread. Vanilla may be omitted.

Berkshire Chocolate Frosting

2 squares chocolate 1 teaspoon butter.

3 tablespoons boiling water Confectioners' sugar.

1/4 teaspoon vanilla.

Melt chocolate in small saucepan placed over hot water. Add butter and boiling water and stir in sugar, gradually, until mixture is of right consistency to spread; then add flavoring.

Mocha Frosting

1/3 cup butter.

1 cup Confectioners' sugar.

1 tablespoon strong, boiled or filtered coffee.

cup Jordan almonds.

Wash butter and pat until no water flies. Work until creamy, and add sugar gradually, while beating constantly. As mixture thickens, add coffee, a few drops at a time, keeping the mixture throughout the entire beating of a creamy consistency. Spread on cake and sprinkle with almonds, blanched, shredded and baked in a slow oven until delicately browned.

Cocoa Frosting

Make same as Mocha Frosting, using one and one-half tablespoons breakfast cocoa in place of coffee.

Coffee Butter Frosting

1/2 cup washed or unsalted butter.

1 1/2 cups confectioners' sugar 1 1/2 tablespoons strong coffee infusion.

Work butter until creamy and add sugar gradually, while stirring constantly, adding during the process the coffee, a few drops at a time.

Chocolate Butter Frosting

2 tablespoons washed or unsalted butter Confectioners' sugar.

1 teaspoon breakfast cocoa 1/2 tablespoon boiling water teaspoon vanilla.

Work butter until creamy and add sugar gradually, while beating constantly, until mixture is of the right consistency to spread, or force through a pastry bag and tube; then add cocoa, mixed with water and vanilla.

Buttermilk Frosting

Put three-fourths cup buttermilk in a graniteware saucepan, add three-fourths cup sugar, bring to the boiling point and let boil until mixture when tried.

* in cold water forms a soft ball. Remove from range and beat until of right consistency to spread.

Sultana Nut Frosting

2 cups brown sugar 1/2 cup heavy cream.

1/2 cup sultana raisins.

cup English walnut meats.

Cook sugar and cream in a graniteware saucepan until a soft ball may be formed when mixture is tried in cold water. Turn on a marble slab or large platter, cool, then work until creamy, using a spatula or large wooden spoon. Add raisins and nut meats, cut in small pieces, and spread on cake.