Frosting 1

Beat the yolks of 2 eggs light, add 4 tablesp powdered sugar and spread while cake is warm.-[Mrs. W. R. C., Pa.

Frosting 2

Take confectioner's sugar (not powdered sugar) and wet with enough sweet cream or milk so it will spread easily. Flavor to taste.- [Mrs. J. C. McC., Vt.

Frosting 3

Dissolve 1 tablesp cornstarch in 1 cup milk, beat 1 egg well with 1/2 cup sugar and add. Cook until thick and then flavor with 1 teasp vanilla. Spread when cool.- [Mrs. W. K., Cal.

Frosting 4

Put in a double boiler 1 1/2 cups milk, butter size of walnut, 1/2 cup sugar, 1 egg and scant 1/2 cup flour. Boil until it thickens, stirring constantly. Flavor to taste.-[Mrs. S. E. Y., Me.

Frosting 5

Boil slowly about 1/2 to 3/4 hour 1 cup sweet cream with 2 cups maple sugar. Remove from fire, let it cool, then stir in 1 cup chopped English walnuts and beat until creamy.-[Mrs, J. C. H., Vt.

Frosting 6

To 1 cup sugar add 1 egg, 2 or 3 grated sour apples and the juice and grated rind of one lemon. Boil until it thickens, stirring constantly. Cool before spreading on cake.- [Mrs. R. N. P., N. Y.

Frosting 7

To the beaten white of 1 egg add 1 cup sugar. Mix thoroughly and then add 1 cup strawberries, crushed. Beat together with an egg beater until it is as thick as whipped cream.-[O. A., Cal.

Frosting 8

Boil until it candies 1 cup brown sugar, 1/2 cup sweet milk, 1 tablesp flour and 1 tablesp butter. Remove from fire, beat until creamy and spread between layers and on top of cake.- [Mrs. R. A. G., N. Y.

Frosting 9

Soak 1 teasp granulated gelatine in 3 tablesp hot water. When dissolved and cooled off a little, add 1 cup confectioner's sugar and beat until smooth. Spread at once, or this icing will set.- [Miss L. E. F., Can.

Frosting 10

To 1/2 cup sugar add 2 tablesp flour, a little grated orange rind, 1/4 cup orange juice, 2 teasp lemon juice, 1 teasp butter and 1 beaten egg. Mix in order given and cook in a double boiler, stirring constantly until thick. Cool before spreading on cake.- [Mrs. J. S. D., N. Y.

Frosting 11

Cook until it is thick and ready to candy, 2 cups brown sugar, 1/2 cup thick cream, and butter size of walnut. Remove from fire, beat until cool and add 1 teasp vanilla. Sometimes I use white sugar and lemon flavor, and add grated cocoanut at the last.-[Mrs. V. A. H., N. D.

Frosting 12

Boil 1 cup sugar with 1/4 cup water until it threads, then pour on the beaten white of 1 egg and beat until smooth, after which add 1/4 cup each of figs and raisins cut fine, 1/4 cup walnut meats cut fine, and 1/4 cup grated coccanut. Spread between and on top of cake.- [Mrs. H. M., Mo

Frosting 13

Cook in a double boiler until it thickens 1 pt sweet cream or rich milk, 1 egg, 1 tablesp cornstarch and pinch of salt. Stir constantly and after it has thickened remove from fire and flavor to taste.-[Miss B. C., Ia.

Frosting 14

This makes a nice, glossy frosting for the top of a cake. Boil together for a few minutes 1 heaping tablesp grated chocolate, 2 tablesp sugar and 1 tablesp boiling water. Remove from fire, flavor with vanilla, and spread on cake before icing is cold, using a broad-bladed knife dipped in cold water to smooth it. If the icing seems too thick, add a little more boiling water, but never use cold water.- [Miss U. R., Ia.