and care to do it with success.

BOILED FROSTING.

To one pound of finest pulverized sugar add three wine-glassfuls of
clear water. Let it stand until it dissolves; then boil it until it is
perfectly clear and threads from the spoon. Beat well the whites of
four eggs. Pour the sugar into the dish with the eggs, but do not mix
them until the syrup is luke-warm; then beat all well together for
one-half hour.

Season to your taste with vanilla, rose-water, or lemon juice. The
first coating may be put on the cake as soon as it is well mixed. Rub
the cake with a little flour before you apply the icing. While the
first coat is drying continue to beat the remainder; you will not have
to wait long if the cake is set in a warm place near the fire. This is
said to be a most excellent recipe for icing.

FROSTING WITHOUT EGGS.

An excellent frosting may be made without eggs or gelatine, which will
keep longer and cut more easily, causing no breakage or crumbling and
withal is very economical.

Take one cup of granulated sugar; dampen it with one-fourth of a cup
of milk, or five tablespoonfuls; place it on the fire in a suitable
dish and stir it until it boils; then let it boil for five minutes
without stirring; remove it from the fire and set the dish in another
of cold water; add flavoring. While it is cooling, stir or beat it
constantly and it will become a thick, creamy frosting.

GELATINE FROSTING.

Soak one teaspoonful of gelatine in one tablespoonful of cold water
half an hour, dissolve in two tablespoonfuls of hot water; add one cup
of powdered sugar and stir until smooth.

GOLDEN FROSTING.

A very delicious and handsome frosting can be made by using the yolks
of eggs instead of the whites. Proceed exactly as for ordinary
frosting. It will harden just as nicely as that does. This is
particularly good for orange cake, harmonizing with the color of the
cake in a way to please those who love rich coloring.

FILLINGS FOR LAYER CAKES.

No. 1. CREAM FILLING.

Cream filling is made with one pint of new milk, two eggs, three
tablespoonfuls of sifted flour (or half cup of cornstarch), one cup of
sugar. Put two-thirds of the milk on the stove to boil, stir the
sugar, flour and eggs in what is left. When the milk boils, put into
it the whole and cook it until it is as thick as custard; when cool,
add vanilla extract. This custard is nice with a cup of hickory nuts,
kernels chopped fine and stirred into