BOILED ICING.

1 cup sugar; water to cover and boil. Remove from stove when syrup makes a soft ball dropped in cold water; stir slowly into the beaten white of an egg; flavor.

ORANGE OR LEMON ICING.

Add juice and grated rind of fruit to boiled icing while cooking.

MOCCO FROSTING.

1 1/2 cups pulverized sugar; 1 tablespoon melted butter; 2 tablespoons coffee; 2 tablespoons cocoa; 2 tablespoons vanilla.

MRS. D. O. HERBERT.

CARAMEL FROSTING.

2 cups C. sugar; 1/2 cup cream; boil. When cool enough not to cook the egg, put in 1 teaspoon vanilla, 1 tablespoon butter and 1 egg beaten very light; stir until cold.

MRS. J. B. JONES.

MAPLE FONDANT.

1 cup yellow or maple sugar; 1/2 cup thin cream; boil together 15 minutes, take from fire and stir constantly till it stiffens; spread quickly on warm cake, as it hardens very fast.

FIG FILLING.

1 pound of figs ground fine; 1 cup water; 1 cup sugar. Cook until it jellies.

MARSHMALLOW FROSTING.

Stir marshmallows which have been quartered into boiled icing, as you stir sugar into the egg.

CARAMEL ICING.

2 cups sugar; 2-3 cup sweet milk; butter size of egg; boil 15 minutes; beat until cool and flavor with vanilla.

NELLIE M. SHAIN.

SOUR CREAM FROSTING.

1/2 cup thick sour cream, 1 cup sugar and cook until it hairs; then add 1 cup chopped nuts and stir until cool enough to spread.

MISS MYRTLE DEAN.

ORANGE OR LEMON FILLING.

1/2 cup butter; yolks of 4 eggs; 1 cup sugar; rind and juice of 2 oranges; stir all together; boil in double boiler until thick.

MRS. ELLA GAUL.

LEMON CHESSE FILLING.

6 eggs, well beaten; 1 pound lump sugar; 1/4 pound butter; the juice of 2 lemons and the peel grated. Boil till the sugar is well melted and the whole is of the consistency of honey.

JENNIE HOPLEY.