Hasty Icing

1 cup of sugar.

1/4 cup of cold water.

White of one egg.

Set the bowl containing these ingredients in boiling water over gas and cook for about eight or ten minutes, beating steadily until the icing is of the consistency of whipped cream. It may be spread hot on a hot cake, hence it is a quick method.

Note: A good coffee icing may be made by using Chase & Sanborn's coffee instead of water.

Eunice J. Cleveland.

Chocolate Mocha Frosting

To every half cup powdered sugar use one tablespoon butter. Cream together. Beat in one teaspoon cocoa and enough hot Chase & Sanborn's coffee to make a frosting which will spread well. Add nuts.

Mrs. Harry Eugene Kelly.

French Pastry Frosting

3 heaping tablespoons cocoa 1 teaspoon vanilla.

2 cups XXXX sugar 1/2 cup butter.

Add three or four tablespoons black, warm, Chase & Sanborn's coffee.

Ruth Reading Brownlee.

Mocha Frosting

To every half cup of XXXX sugar use 1 tablespoon of butter. Cream. Add enough hot Chase and Sanborn's coffee to spread well. Delicious on sponge cake.

Mrs. Harry Eugene Kelly.

Icing

White of one egg beaten. Juice and grated rind of one orange. Thicken with confectioner's sugar.

Mrs. Charles J. Rice.

White Icing

7/8 cup granulated sugar 3 tablespoons cold water.

1 egg white unbeaten.

Put all in top part of double boiler, set in boiling water and cook seven minutes, beating constantly with Dover egg beater. Take from fire and flavor with vanilla. For chocolate icing, use above adding 1 1/2 ounces melted unsweetened chocolate or 4 1/2 tablespoons cocoa after removing from fire.

For coffee icing use 3 tablespoons cold Chase & Sanborn's coffee.

Mrs. E. G. Leander.