ater, two level teaspoons of soda dissolved in the hot
water, one half cupful (generous) of butter or shortening, one large
teaspoon of ginger and a little salt. Add enough flour to make pretty
stiff, about three cups. Bake in moderate oven in one sheet. As
molasses cake of any kind burns easily care should be taken not to have
the oven too hot. Eat warm for luncheon. Is nice sliced cold and served
with whipped cream as a dessert also.--Mrs. Whitehead.

WALNUT FILLING FOR CAKE.--One pound chopped walnut meats, yolks of six
eggs, two cups sugar, one cup sour cream, flavor with vanilla. Boil in
double boiler until thick and beat until cool. Spread between layers of
cake.--Mrs. Aaron J. Bessie.

RAISIN FILLING FOR CAKE.--One tablespoon of butter, two tablespoons of
flour, four tablespoons of sugar. Mix well together, add enough hot
water to cream it. Cook in double boiler until thick. Remove from fire
and add one half package of raisins and two tablespoons of
frosting.--Mrs. John Heffernan.

BOILED FROSTING.--Two cups of sugar boiled with water till it threads
from spoon. Beat whites of two eggs very stiff. Pour the thick hot
syrup gradually into the whites, beating continually until light and
thick. Flavor to suit taste. For chocolate frosting add one third cake
of Bakers chocolate cut or shaved fine, while the frosting is warm
enough to melt it. For tutti-fruitti filling add mixed chopped nuts,
raisins, figs, dates or crystalized fruits to two thirds of the
frosting, reserving the balance for icing the top of cake. For cocoanut
cake, spread the layers with frosting and sprinkle thickly with grated
cocoanut. Marsh mallows may be steamed, mixed with nuts, and served
through the frosting too.--Mrs. Whitehead.

WHITE CARAMEL OR FONDANT FROSTING.--Two cups of sugar, boiled with one
and three fourths cups of milk or thin cream to the soft ball stage.
Test it by dropping a spoonful in cold water. If you can pick it up in
a soft ball take the carmel from the stove. Add one tablespoon of
(uncolored) butter and one teaspoon of vanilla and beat steadily until
it creams or turns to a fondant. Spread immediately on the cake.
Chopped nuts are nice added to this or halved English walnuts may be
placed regularly on top of a square cake. Chocolate may be added to the
warm fondant before beating it. White icing like this is nice covered
with thin layer of chocolate melted with butter or English walnuts
buried in the white icing and th