Ten-cent slice of sweet butter, work it to a cream with the hands, then add 1/2 cup of sugar, yolks of 2 eggs; then gradually add a little black strong coffee, a little at a time, until you think it has a mocha taste.
One cup powdered sugar, 1/4 cup melted butter, 2 tablespoons medium strong coffee. Beat together thoroughly and spread on layers when cold. - C. B. D.
A teaspoonful of vinegar beaten into boiled frosting when the flavoring is being added will keep it from being brittle and breaking when the cake is cut. It will be as moist and nice in a week as the day it was made. - M. B.
One-half cup of milk, 1 cup of sugar. Boil 5 minutes, then take off the stove and beat to a cream. - S. G. B.
Two cups sugar, pinch cream tartar, 1 cup cold water. Stir until sugar is dissolved. Boil until it begins to drop thick from spoon. Beat whites of 2 eggs stiff. Beat in sugar syrup spoonful at a time, leaving on stove to continue cooking until last third will make hard ball in water. Beat well, adding 2 generous squares chocolate grated and 1 teaspoon vanilla. Do not spread until it begins to cream. This makes plenty for 3 or 4 layers. One-half is enough for 2. - Mrs. R. A. L.
Mix a large tablespoonful chocolate with a cup of powdered sugar; add the white of 1 egg and a teaspoonful of vanilla. Beat until thick and spread on top of cake. - F. McG.
Six tablespoons milk, 1 cup sugar, 2 squares Baker's chocolate, butter size of walnut; put in after it gets hot. Boil 3 minutes and flavor and beat until thick enough to spread. Put back on fire if, after heating, it is not hard enough. - Mrs. F. J. M.
One cup powdered sugar, 1 tablespoon cocoa and piece butter big as a walnut stirred into that (have butter little soft); then moisten it with cold coffee, just enough so it will spread on the cake. Flavor with vanilla. - C. I. M.
One cup powdered sugar, 1 slice butter, cream together; then add 1/2 teaspoon vanilla, white of 1 egg, 2 tablespoons cream. - Mrs. W. B. C.
One and one-half tablespoons butter, 1/2 cup unsweetened powdered cocoa, 1 1/4 cups confectioner's sugar, 1/4 cup milk, 1/2 teaspoon vanilla, a few grains of salt. Melt butter, add cocoa, sugar, salt and milk. Heat to boiling point and boil about 8 minutes. Remove from fire; beat until creamy; add vanilla and spread over cake. - Mrs. R. W.
One and one-fourth cups white sugar, 1/4 cup Karo corn syrup, 1/4 cup cold water. Cook all together until it hairs good; then remove from the stove and let stand till you beat the white of 1 egg stiff; then pour syrup on it and beat and beat and beat until it gets real thick. I beat it until bottom of the platter feels quite cool; it does not harden like other frosting. You may color it with a few drops of fruit coloring if you wish. - Mrs. F. J. M.
One-half cup milk brought to a boil (in double boiler), yolks of 2 eggs, 2 tablespoons sugar. Make a boiled custard of this, then add 1 level tablespoonful of Knox's gelatine soaked in 1/4 cup cold water; let cool; then add 3 tablespoonfuls rum and 1 teaspoonful vanilla, and when nearly solid beat up 20 cents' worth of whipping cream to a stiff froth and add to mixture. Beat well and add to center of cake. Garnish with candied cherries and angeleek. The center of sponge cake is cut out to within about an inch of the bottom and within an inch of the side and filling put in. Cherries cut in half and laid around outside rim of cake and angeleek cut up in fine strips and put on filling, laying it on from the center out to the cherried edge in form of a star. - Mrs. U. B. C.
One cup powdered sugar, white of 1 egg, 1 cup strawberries, fresh (not mashed). Beat all together and spread on layer cake. - Mrs. R. B. P.