Butter Frosting

(Mrs. Ten Broeck.)

1/2 cup butter, 2 cups XXX powdered sugar; cream until very light; add 1 square chocolate melted.

Boiled Chocolate Frosting

3 squares of chocolate, 1 1/4 cups milk, 3/4 cup granulated sugar, 1/2 tablespoon cornstarch, 1 pinch of salt, 1/2 teaspoon vanilla. Melt chocolate over hot water, blend with the warmed milk. When hot stir in sugar thoroughly mixed with the cornstarch and the pinch of salt. Cook in double cooker until thick as custard (does not run from spoon, but drops off quickly). Add 1/2 teaspoon vanilla. Cool and spread between layers of cake.

Caramel Frosting

(G. C. D.)

3 cups brown sugar, cream enough to corn, stir until smooth. Place on stove and continue to stir; when nearly cooked, add a butter ball size of walnut. Test by trying a little, well beaten in a saucer and cooled on ice for a few minutes. When right consistency, flavor with vanilla. If cooled too much, a little cold cream can be worked in.

Caramel

1 cup sugar. 1 cup sour cream. Boil slowly until it thickens. Whip until almost cold. Spread on cake.

Lemon Filling

2 small lemon rinds, grated, and the juice, 1 cup sugar, 1/2 cup water. Heat to almost boiling, then add 1 egg, well beaten, and let boil. Add 2 tablespoons cornstarch rubbed smooth with 1/4 cup water.

Lemon Filling For Layer Cakes

2 lemons - juice and rind - 3 eggs, 2 cups of sugar, butter size of an egg. Stir over a slow fire until boiling.

Filling For Marshmallow Cake

(Mrs. E. B. Peirce.)

2 cups sugar, 1/3 cup water. Cook until it balls in cold water. Add 1 dozen melted marshmallows, 1 teaspoonful Bee brand vanilla, and pour onto 2 well beaten whites of eggs. Beat until thick, then spread on cake and put mar slim a Hows on top.