Filling

Whip until thick, 1 cup thick cream, 1 cup confectioner's sugar. - Mrs. Sadie M. Low.

Filling

2 cups confectioner's sugar, 2 tbsp. butter, 1/2 cup sweet milk.

Boil 5 minutes and beat well.

- Mrs. Geo. F. Tyson.

Marshmallow Filling

Put one hundred marshmallows in double boiler with 7 tbsp. of hot water, 5 cups of xxxx sugar and vanilla. Good for any cake. - Mr. Jos. Moore, Chef.

Orange Filling

1/2 cup sugar, 3 tsp. flour, a little orange rind, 1/4 cup orange juice and juice of one lemon, 1 egg slightly beaten.

Mix in order given and boil in double boiler until thick enough to spread.

- Mrs. H. R. Putnam.

Boiled Frosting

2 unbeaten egg whites, 1 cup sugar, 3 tbsp. boiling water. Place ingredients in top of double boiler. Place over boiling water and beat with dover beater for 8 minutes, no more and no less. Frosting will be ready for the cake. Never fails.

- Mrs. Ella S. Scovill.

Caramel Icing

2 cups blown sugar, 1 top. flour rubbed into the sugar, 1/2 cup cream, butter size of a walnut.

Boil all together until it forms a soft ball in cold water.

Chocolate Icing

1 cup sugar (scant), 3 tbsp. milk or cream, 1 tbsp. water, 2 squares Baker's chocolate.

Melt the chocolate; add the milk, water and sugar. Boil about 5 minutes; spread on cake while hot.

- Mrs. F. Milhening.

Chocolate Frosting

1 cup granulated sugar, 6 tbsp. milk, 2 squares chocolate, yoht of 1 egg.

Boil milk and sugar until it forms a soft ball, about 6 minutes; add 2 squares of chocolate and stil until dissolved, then add the egg yolk (unbeaten) and stir until ready to spread. - Mrs. McKee.

Cocoa Icing

1 cup sugar, 1 tbsp. flour, 2 tbsp. cocoa, 5 tbsp. milk. Let cook slowly, and when cold, add 1/2 tsp. vanilla. - Mrs. Schermerhorn.

Frosting

2 tbsp. butter, 4 tbsp. hot milk, 2 cups xxxx sugar. 1 tsp. maple flavoring.

Sprinkle in the nuts.

- Mr. Jos. Moore, Chef.

Golden Icing

Boil 2/3 cup water and 2 cups sugar until it threads. Pour over well-beaten yolks of 3 eggs. Beat until smooth and thick. Add 1/2 tsp. flavoring.

- Mrs. G. A. Burton.

Icing Cream

1 tbsp. butter with confectioner's sugar and add beaten whites of eggs; use enough confectioner's sugar to make icing smooth enough to spread.

- Mrs. Orton.

Mocha Frosting

3 tbsp. melted butter, 1 cup conf. sugar, 2 tbsp. cocoa, 1 tbsp. cold coffee, 1 tsp. vanilla.

Beat butter to a cream, add sugar, cocoa and coffee. Add more sugar if not stiff enough to spread.

- Mrs. James H. Thomas.

Orange Icing

A little grated orange rind, 1 tbsp. orange juice, 1/2 tsp. lemon juice, 1 egg yolk.

Mix in order given and add enough powdered sugar to make it thick enough to spread. Beat well.

Plain Apple Frosting

1 cup sugar, white of 1 egg, 1 medium-sized apple, nuts, nutmeg or flavoring as desired.

Grate apple in deep bowl, add white of egg (unbeaten) thoroughly cold, and 1 cup of granulated sugar. Beat 20 minutes with silver fork. The mixture must be kept cold all the time. - Mrs. C. F. Elliott.

Seven Minute Icing

1 unbeaten egg white, 7/8 cup granulated sugar, 3 tbsp. cold water.

Place all ingredients in top of double boiler. Place over boiling water and beat with dover beater for seven minutes. Add 1/2 tsp. flavoring and spread on cake.

- Mrs. B. K. B.

Uncooked Fudge Frosting

1 square chocolate, 1 tbsp. butter, 1 tsp. vanilla, 1 egg, powdered sugar.

Melt chocolate and butter in bowl over hot water. Take from fire, add egg, unbeaten, and vanilla. Stir in powdered sugar, about 1/2 lb. until stiff enough to put on cake, which should not be entirely cold.