am
whipped.

FIG FILLING

Cook in a double boiler one-half pound figs, finely chopped; one-third
cupful sugar; one-third cupful boiling water and one tablespoonful lemon
juice, until thick enough to spread.

NUT FILLING FOR CAKE

Mrs. E. R. Blew

One cup sour cream, one cup hickory nuts chopped fine, one cup sugar.
Cook in double boiler till thick enough to spread.

SOUR CREAM FILLING FOR LAYER CAKE

Mrs. W. F. Becker

One cup sour whipping cream; one-half cup sugar; one-half cup walnuts
chopped; one teaspoonful vanilla.

LEMON FILLING

Mrs. G. D. Prentiss

One cupful sugar; one egg; one tablespoonful butter; juice and grated
rind of one lemon. Boil over hot water until thick and creamy.

LEMON ICING

Mrs. J. T. Wilcox

Whites of two eggs beaten to a froth, one pound powdered sugar and one
lemon grated.

WHITE ICING AND FILLING

Mrs. De Vries

Cook together one and one-half cupfuls sugar and one-third cupful water
until it threads; let cool a little and break in the whites of two eggs
well beaten. Beat until cold and put between layers and on top.

MARSHMALLOW ICING

Mrs. W. D. Hurlbut

One cup granulated sugar; one-fourth cup water; stir until dissolved and
boil until it forms soft balls when dropped into cold water. One-half
pound marshmallows in double boiler with two tablespoonfuls hot water,
stir until melted; now pour hot syrup gradually into this mixture,
beating constantly, add flavor, beat until cold.

CHOCOLATE ICING

Mrs. E. G. Cooley

One cupful granulated sugar; one egg; three tablespoonfuls sweet milk;
two squares Baker's chocolate. Stir the whole egg, unbeaten, into the
sugar; add the milk and grated chocolate. Cook, stirring constantly, for
three minutes; flavor with one teaspoonful vanilla. Let cool before
putting on cake.

CHOCOLATE CREAM FROSTING

Miss Nora Edmonds

Beat the whites of two eggs; stir into them enough powdered sugar to
make a smooth paste; add one teaspoonful vanilla. Spread on cake. Melt
enough bitter chocolate to make a coating over this.

QUICK ICING

Miss Shay

Four tablespoonfuls butter creamed, add six tablespoonfuls sugar; spread
on cake, using a knife dipped in hot water to make it smooth.

BOILED ICING

Two cupfuls sugar, one-fourth teaspoonful cream of tartar and one-half
cupful cold water. Stir until it boils. When it just drops, beat in
seven teaspoonfuls to the stiffly beaten whites of two eggs; then boil