Butter Frosting

Butter, 1/2 cup. Confectioner's sugar, 1 cup.

Egg whites, 2. Vanilla.

Cream butter and sugar until very soft. Add this to the stiffly beaten egg whites. Flavor and beat to the consistency of whipped cream, adding more sugar if necessary. Mrs. J. L. 8., Foxboro.

Simple Creamy Frosting

To 2 cups of sugar, add just enough water to dissolve, boil till it will barely hold together when a little is dropped in cold water. Remove from fire at once and set in pan of cold water until syrup is cold. Then beat with a fork till of right consistency to spread, which will be some time. Nineteen, Wellesley.

Chocolate Marshmallow Frosting

Marshmallows, 1/2 pound. Sugar, 1 cup.

Hot water, 1-3 cup. Egg white, 1.

Chocolate icing.

Put the marshmallows in an agate ware pan in the open oven till they have melted and run together. Meanwhile make a frost-ing of the sugar and water, boiling till the syrup spins a thread. Pour this slowly over the beaten white of egg, beating constantly. Add the melted marshmallows to this and beat slowly for 5 minutes or until stiff enough to spread. Make a chocolate icing, spread it over the marshmallow as thin as paper with a knife dipped in cold water or with a pastry brush.

Creamy Nut Frosting

Brown sugar, 1 1/4 cups. White sugar, 1/4 cup. Boiling water, 1/4 cup.

Egg whites, 2.

Vanilla, 1/2 teaspoon.

English walnut meats, 1-3 cup.

Put the sugar and water in a saucepan and boil till the syrup will spin a long thread. Pour slowly over the stiffly beaten whites of the eggs, beating constantly. Beat the mixture till cool. Then set pan into a larger pan of boiling water on the range and stir till it becomes slightly granular around the sides of the pan. Re-move and beat till it will hold its shape. Add the flavoring and nut meats and spread with the back of a spoon, leaving the surface rough. Trying to Help, Neponset.

Caramel Frosting

Sugar, 3 cups. Milk, 1 cup.

Butter, 1 heaping tablespoon. Vanilla.

Put 2 cups of the sugar with milk and butter in a saucepan. Set on the stove till butter is melted and sugar dissolved. Meanwhile put the remainder of the sugar in a frying pan and let it brown. When it is smooth pour milk, sugar and butter mixture into it, stir thoroughly and cook as for fudge till soft ball stage is reached. Flavor with vanilla.

Marshmallow Frosting

Granulated sugar, 2 cups. Cream of tartar, 1 teaspoon. Water, 1/2 cup.

Marshmallows, 1/4 pound. Egg whites, 2. Vanilla flavoring.

Mix the sugar, cream of tartar, and water and boil until it threads. Then add the marshmallows and stir until they melt. Then remove mixture from fire. Pour at once over the egg whites, stiffly beaten, beat till thick, add flavoring and spread over cake.

Orange Frosting

Egg yolk, 1. Water, 1 tablespoon.

Confectioner's sugar. Orange, 1/2.

Add water and juice of the orange to the unbeaten egg yolk and stir in confectioner's sugar (about 1 pound) to make it right con-sistency to spread. Enough for 2 small cakes. Lemon frosting may be made in the same manner.

Mock Marshmallow Frosting

Confectioner's sugar, 1 cup. Cocoa, 1-3 cup.

Butter, 2 heaping tablespoons. Milk.

Egg white, 1.

Sift sugar and cocoa together, add butter, melted, and blend well. Add just milk enough to make a stiff frosting, then stir in the stiffly beaten egg white. Beat until of the consistency of marsh-mallow and spread when cake is cool. B. T., Malden.

Chocolate Filling

Light brown sugar, 2 cups. Unsweetened chocolate, 2

squares. Milk, 1 cup.

Cream of tartar, 1/2 teaspoon. Butter, 1 tablespoon.

Cream, 1 tablespoon.

Vanilla.

Cook sugar, chocolate, milk and cream of tartar together to the soft ball stage, add the butter and when it is melted remove from fire, beat in the cream and flavoring and beat till thick enough to pour over cake.

Brown Sugar Frosting

Brown sugar, 1 1/2 cups.

Cream, 3/4 cup.

Butter, 1/2 tablespoon

Cook together till soft ball is formed when a little is dropped in cold water. Remove from fire and beat till ready to spread.

Nut Frosting

Sugar, 1 cup. Water, 1-3 cup.

Egg white, 1. Lemon flavoring.

Nuts, 2 cups.

Make a boiled frosting in usual manner and beat in gradually the nuts, coarsely chopped.