Cake Filling

Yolks of 3 eggs, well beaten, 1 cup sweet milk and 1 tablespoon butter, 2 tablespoons chocolate or cocoa mixed with 2 cups sugar. Mix all together and cook.

Miss Minnie Welch.

Icing For Cake

1 Large cup sugar, 1 cup hot water. Cook rapidly until it spins its first long thread when dropped from the spoon. Have ready 2 egg whites beaten very stiffly. Pour hot syrup over eggs and beat until it begins to cream, spread over cake. Etta Karraker.

Marshmallow Filling

Add to the above icing 20 marshmallows, let melt and beat. Ella Marsh.

Seven Minute Icing

Measure 1 cup sugar and take out 2 tablespoons, put in double boiler and add 3 tablespoons hot water and 1 egg white unbeaten. Place over boiling water and beat with a Dover egg beater 7 minutes. If recipe is doubled, cook 14 minutes. Spread on cake immediately.

Orange Filling

1/2 Cup sugar, 2 tablespoons flour, J cup orange juice, 1 teaspoon lemon juice, 1 teaspoon butter and 1 egg slightly beaten. Mix in order given, beat well, cook in double boiler, stirring constantly.

Brown Sugar Caramel Icing

2 1/2 Cups brown sugar, 3/4 cup milk, 1 tablespoon butter. Boil until soft ball is formed when dropped into cold water. Remove from fire and beat until thick enough to spread.

Caramel Frosting

2 Cups sugar, 1/2 cup milk, 1 teaspoon butter and 1/2 tea-spoon vanilla. Melt 1 cup sugar to caramel. Boil remaining sugar with milk, add caramel and butter and boil to soft ball stage. Beat until creamy, add vanilla.

Chocolate Icing

2 Cups confectioner's sugar, 1/4 cup butter, 2 teaspoons boiled coffee, 1 1/4 square unsweetened chocolate. Cream butter and sugar and add melted chocolate and coffee. If not of the right consistency add more sugar or coffee.

Ruby Rice, Domestic Science.

Caramel Filling

1 1/2 cups sugar, whites 2 eggs, 3 teaspoons caramel, 1/2 cup boiling water and 1 teaspoon vanilla. Boil sugar and water together until it spins a thread and pour slowly on beaten whites of eggs. Beat until cold and add caramel and vanilla. Mrs. W. T. Skaggs.

Peach Butter Filling

For a plain cake, instead of icing, try spreading the top with this mixture and serve with or without cream: Stir 3/4 cup nuts into 1 cup apple or peach butter. Sweeten slightly and spread on cake. Mrs. Fred Baumer.

Red Raspberry Filling

1/2 Cup red raspberries, white of 1 egg, 1/3 cup powdered sugar, 1 cup thick cream. Whip the cream to a stiff froth, also the white of egg. Put the two together and with a fork stir the sugar in, blending it perfectly. At the last stir in the raspberries thoroughly mashed. Strawberries may be used in the same way or the pulp of apricots. - Curtis Cook Book.

Tutti-Frutti Filling

1 Cup whipped cream, 1 cup powdered sugar, 1 cup combination chopped walnuts, almonds, dates, raisins, and shaved citron. Whip the cream very stiff, beat in the sugar, then add the nuts and fruit, blending it thoroughly with a fork.

Coffee Frosting

Use the recipe given for Plain Icing, only substitute 1/3 cup strong coffee for boiling water, and leave out flavoring.

Maple Sugar Frosting

4 Tablespoons boiling water, 1/2 pound maple sugar, white of 1 egg. Boil the sugar and water together until it spins a thread. Pour over the white of egg beaten till stiff, and whip until thick enough to spread. - Curtis Cook Book.