Water Frosting

1 cup powdered sugar 1 tablespoon boiling water.

1 tablespoon lemon juice or milk.

Stir the boiling water into The sugar and add the lemon juice. If too stiff add a little more boiling water. Melted chocolate and vanilla may be used instead of the lemon.

Boiled Frosting

2 cups sugar 2 egg whites.

1 cup water 2 teaspoons flavoring.

Heat sugar and water to boiling, stirring occasionally until the sugar dissolves. Then boil without stirring until the syrup threads when dropped from the end of a spoon or fork or until it forms a soft ball when dropped into cold water. Then pour the hot syrup gradually on the stiffly beaten egg whites, beating meanwhile, and continue beating until of the proper consistency to spread. Flavor and pour the frosting over the cake, using a silver knife to guide it over the sides of the cake. If the frosting* becomes granular, add a few drops of boiling water.

Ornamental Frosting

Whites of 3 eggs 3 cups confectioner's sugar.

3 teaspoons lemon juice N Put the eggs in a large bowl. Add 1 tablespoon sugar and beat 3 to 5 minutes. Repeat until the mixture begins to thicken, then add the lemon juice. Continue to add sugar until the frosting will not run together when cut with a knife. Spread a thin layer of frosting on the cake, and when dry cover with a layer thick. When firm, mark it for cutting. Add sugar more rapidly to the remainder of the frosting until it begins to harden on the spoon and bowl. Put a confectioner's tube into the end of a pastry bag. Partially fill the bag with frosting, twist the end tightly, and press the frosting through in the desired design.

Lemon Pilling

1/2 cup water.

1 tablespoon butter.

Grated rind of lemon.

2 tablespoons lemon juice 2 tablespoons cornstarch 1 egg yolk.

1/4 cup sugar.

Heat the water, sugar and lemon rind to boiling. Add the butter and the cornstarch moistened with a little cold water. Let come to the boiling point, then cook in a double boiler 20 minutes. Add the beaten egg yolk and cook 5 to 10 minutes. Lastly add lemon juice and cool.

Fruit Filling

1/2 cup water.

2 tablespoons flour.

Juice of 1 lemon.

1/2 cup sugar.

1/2 cup seeded raisins.

1 dozen English walnuts.

Braid the flour with a little of the cold water. Heat the remainder, and when boiling, thicken with the flour. Then add the lemon juice and chopped nuts and seeded raisins. When cold, spread between layers of cake.

Orange Filling

1/2 cup sugar.

2 1/2 tablespoons flour.

Grated rind of 1/2 orange.

1/4 cup orange juice.

1/2 tablespoon lemon juice.

1 egg slightly beaten.

1 tablespoon butter.

Mix ingredients in order given. Cook ten minutes in a double boiler, stirring constantly. Cool before spreading.

Marshmallow Filling

2 1/2 cups sugar 3/4 cup hot water.

1 egg white.

1/4 teaspoon cream of tartar.

To the hot water add the sugar and the cream of tartar and boil until it threads slightly. Beat the egg white until stiff and pour the hot syrup, slightly cooled, over the beaten egg white, beating meanwhile:

Orange Frosting

Make the same as Water Frosting, using orange juice instead of lemon juice. If used for Lady Fingers, grate a little orange rind into it.