stency to spread; add vanilla and spread on
cake.

ORNAMENTAL FROSTING

1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Dr. Price's Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add
very slowly to beaten whites of eggs; add flavoring and baking powder
and beat until smooth and stiff enough to spread. Put over boiling
water, stirring continually until the icing grates slightly on bottom
of bowl. Spread on cake saving a small portion of the icing to
ornament the edge of cake. This can be forced through a pastry tube,
or through a cornucopia, made from ordinary white letter paper.

WHITE OR COLORED ICING

1/2 teaspoon butter
2 tablespoons hot milk
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Dr. Price's Baking Powder

Add butter to hot milk; add sugar slowly to make right consistency to
spread; add baking powder and vanilla. Spread on top and sides of
cake.

If pink icing is desired add one tablespoon strawberry or other fruit
juice. For yellow icing add one teaspoon egg yolk and flavor with
orange rind and one teaspoon lemon juice.

SEVEN-MINUTE ICING

1 unbeaten egg white
3 tablespoons cold water
7/8 cup granulated sugar

Place all ingredients in top of double boiler. Place over boiling
water and beat with dover beater for seven minutes; add 1 teaspoon
vanilla extract and spread on top and sides of cake.

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 boiled coffee in place of
water.

CHOCOLATE FILLING AND ICING

Whites of 2 eggs
2 cups confectioners' sugar
1/2 teaspoon Dr. Price's Baking Powder
1-1/2 tablespoons milk
1 teaspoon vanilla extract
4 ounces chocolate
1 teaspoon butter

Beat whites until stiff; add sugar and baking powder slowly, beating
continually; add milk, vanilla and chocolate which has been melted
with butter; mix until smooth. Spread on cake.

OLD-FASHIONED CHOCOLATE FILLING

3 ounces melted chocolate
3 tablespoons cream
1 egg
3/4 cup powdered sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 teaspoon vanilla extract

Add melted chocolate and cream to beaten egg; mix in powdered sugar
gradually; add cornstarch which has been mixed with a little cold
water; cook in top of double boiler, stirring constantly until smoo