Apple Filling For Cake

One apple grated, one cup of sugar, one teaspoonful of vanilla, the white of one egg beaten stiff.

Chocolate Frosting

White of one egg, eight tablespoons powdered sugar, one inch square of chocolate, one half teaspoon vanilla. Do not whip the egg but stir the sugar into it beating until smooth. Place the chocolate in a teacup, float the latter in a saucepan full of boiling water. Cover the pan and when the chocolate melts stir into the frosting and add vanilla and spread upon the cake.

Chocolate Icing (Original)

One cup granulated sugar, two squares of chocolate, boil till thick (do not stir) then turn into beaten white of one egg.

Boiled Icing

One cup granulated sugar, boiled till it threads, then turned into the beaten whites of two eggs, and whip till cold.

Chocolate Paste

Melt two ounces Baker's chocolate, add one tablespoonful of water, and three of milk, one piece of butter, one egg well beaten, one cup of sugar, make as in lemon marmalade.

Fig Cake Filling

One pound figs, one half cup sugar, two thirds cup of water. Boil figs after being chopped fine with sugar and water until thick.

Maple Syrup Icing

One cup maple syrup, boil until it will harden slightly when dropped in cold water, then pour on the stiffly beaten white of an egg and stir constantly until it thickens, then spread on cake.

Maple Sugar Icing

One cup of maple sugar, six teaspoonsful water, boiled till thick. White of one egg beaten crisp to be stirred in with the syrup until cool, then spread on the cake. Stir quickly when mixing the syrup and egg.

Orange Jelly Icing

Two oranges, one lemon, one cup of sugar, one cup of water, one tablespoonful of cornstarch. Grate the rinds, add the juice of oranges and lemon; mix the cornstarch with a little water, put in a saucepan and let it come to the boil until thick and clear, stir constantly. When cool enough spread between cakes.

Soft Icing For Cakes

Two cups of white sugar (teacups), three fourths cup of sweet milk, one half a tablespoonful of washed butter. Boil for ten minutes, take off and stir constantly till it begins to thicken, then spread immediately over cakes. Put in flavoring to taste when you begin to stir.

Cream Icing

Take a piece of butter about one half the size of an almond, wash thoroughly to remove salt, beat it to a cream with one tablespoonful of rich cream, flavor with a few drops of lemon, vanilla or any flavoring preferred, then thicken with powdered sugar and spread on cake with a knife dipped in cold water. Let stand before using an hour or longer.