BOILED CHOCOLATE FROSTING

• 2 ounces chocolate,
• ½ cup cream,
• 2 whites of eggs,
• Vanilla,
• Powdered sugar.

Boil chocolate and cream and when cool add vanilla. Beat the whites to a stiff froth, add powdered sugar until stiff enough to cut. Combine the two mixtures, beat and spread.

CARAMEL FROSTING

• ¾ pound maple sugar, scraped,
• ¾ pound brown sugar,
• Butter, size of an egg,
• 1½ cups cream.

Mix and boil slowly for forty minutes. Remove from stove and stir over ice until the proper consistency to spread. If too stiff, thin with cream. Dip knife in cream to spread.

NUT OR FRUIT FILLING

• ½ cup fruit (chopped fine),
• Boiled frosting,
• ½ cup nuts (chopped fine).

To boiled icing add one cup chopped walnuts, almonds, pecans, hickory, hazel nuts, chopped figs, dates, raisins, or selected prunes, separately or in combination.

MARSHMALLOW FROSTING

• ½ pound marshmallows,
• ¼ cup milk or water,
• Whites of 2 eggs,
• 1 teaspoonful vanilla.

Break the marshmallows in pieces, add milk or water, and put in double boiler, over boiling water. Stir until melted. Take from fire and while hot pour into the well beaten whites of eggs. Add vanilla.

BOILED ICING

• 1 cup sugar,
• ? cup water,
• ¼ teaspoonful cream of tartar,
• 1 teaspoonful flavoring,
• 1 egg white (large).

Beat white of egg until frothy, add the cream of tartar and beat until stiff and dry. Make syrup of sugar and water. When it has reached the honey stage, or drops heavily from spoon, add 5 tablespoonfuls slowly to egg, beating in well. Then cook the remainder of the syrup until it threads and pour over the egg, beating thoroughly. Add flavoring and beat until cool enough to spread.

WHIPPED CREAM FILLING WITH PINEAPPLE AND NUTS

• 1 yolk of egg,
• 2 tablespoonfuls powdered sugar,
• ½ cup whipped cream,
• 1 cup nut kernels, or ½ cup nuts and ½ cup pineapple.

Whip cream, same as above, using one-half cupful nuts and one-half cupful pineapple, all chopped up.

WHIPPED CREAM FILLING

• ¾ cup thick cream,
• ¼ cup powdered sugar,
• White of 1 egg,
• ½ teaspoonful vanilla.

Set medium sized bowl in pan of crushed ice to which water has been added. Place cream in bowl and beat until stiff, with wire whip or, if possible, use patent cream whipper. Whip up well that air bubbles may not be too large. Add sugar, white of egg beaten stiff, and vanilla. Keep cool.

CHOCOLATE FILLING

• ½ cup sugar,
• ½ cup milk,
• ½ cup grated chocolate,
• Yolk of 1 egg,
• ½ teaspoonful vanilla.

Melt chocolate, add sugar and milk, and boil when it forms a soft ball in cold water, remove from fire. Add beaten yolk and vanilla. Cool and spread between layers.

ICING FOR WHITE CAKE

• 1½ cups sugar,
• 1 cup water,
• 2 eggs (whites).

Boil sugar and water until it threads well, pour over the egg whites well beaten, beating all the time, when partly cool add ½ cup chopped pineapple.