Sour Cream Frosting

1 cup sugar. 1 cup sour cream. 1 cup chopped nuts.

Cook until it threads; beat until a little cool and spread quickly. Mrs. M. B. Moon.

Sour Cream Frosting. 2

1 cup sugar. 1/2 cup chopped nut meats. 1/2 cup sour cream. Lump of butter.

Boil until thick enough to spread.

Mrs. E. B. Pentz.

Cocoa Frosting

1 cup 4X sugar. 2 level tablespoons butter. 2 tablespoons cocoa. 3 tablespoons hot coffee. Flavoring.

Stir well. This frosting will not harden.

Mrs. C. E. Mutschel.

Cocoa Icing

1 tablespoon butter (melted). 2 cups powdered sugar. 2 tablespoons Baker's cocoa. 3 tablespoons hot coffee. Vanilla.

Mix melted butter, cocoa and hot coffee, add sugar and vanilla. Add more coffee if needed to spread well.

Mrs. G. McKean.

Delicious Chocolate Frosting

1/2 cake chocolate (unsweetened). 1/2 pint sour whipping cream. 1 large cup sugar.

Cook on a very slow fire for five minutes, then beat till cool enough to spread. If desired, now add 1 cup chopped pineapple which is absolutely free from juice.

Mrs. Harvey Stofflett,

Ann Arbor, Mich.

Cream And Marshmallow Filling

One-half pint cream, whipped stiff; 1 cup marshmallows, cut rather small; 1/2 cup chopped walnut meats.

Spread thickly between and on top of 2 layer cake.

Mrs. Thomas.

Butter Icing

6 tablespoons powdered sugar. 1 tablespoon milk or boiling water. 1 tablespoon butter.

Mix above together, flavor with vanilla. May be varied with chopped nut meats, raisins or cocoa.

Mrs. A. W. Brewster.

Cream Icing

2 cups sugar. 1 cup chopped nuts. 2/3 cup milk. Vanilla.

Boil sugar and milk slowly, 4 minutes. Remove from fire, add nuts and beat until creamy.

Mrs. J. E. Warren.

Lemon Jelly For Filling

1 cup sugar. Small lump of butter. Juice and grated rind 1 lemon. 1 egg.

Heat butter, sugar and lemon, add beaten egg. Boil 3 minutes. Mrs. J. E. Warren.

Mocha Frosting

1/2 cup butter. 2 teaspoons cocoa. 2 cups powdered sugar. 1 teaspoon vanilla. 2 tablespoons cold coffee.

Mix after melting butter and spread.

Mrs. M. Yerkes.

Quick Icing

1 tablespoon butter. 1 teaspoon lemon juice. 3 tablespoons orange juice.

Add powdered sugar until right consistency.

Mrs. M. Yerkes.

Caramel For Flavoring

Put any amount of sugar desired in a saucepan; stir over fire until sugar dissolves and turns brown. Now add hot water equal in quantity to the sugar; this hardens the sugar, but let the mixture simmer about 15 minutes and the sugar dissolve again and a clear syrup is formed. If the syrup be desired thick for flavoring a mousse or seasoning sauces, it may be allowed to simmer 1/2 an hour or more. Be careful that the hot mixture does not spatter on hands when water is added. Mrs. C. J. Chandler.