One cu}) brown sugar. 1 vu[) white, 1 cup water, 1 tablespoon vinegar. Boil as for frosting. When it will hair add 3/4 lb. of marsh mallows and when melted in the syrup pour on the beaten whites of 2 eggs✪ Marshmallow Frosting. This will frost 2 large cakes. Maple Frosting. Two cups of brown sugar, 1 cu^) of crcaju or milk, butter size of an egg, 1 tea- spoon of vanill✪ Maple Frostinga. Cook until it forms a soft ball when dropped in water. Then stir imtil cool. M_rs. Thko. D. Hall. Maple Sugar Frosting. One and one-half cups shaved mai)le sugar moisteiu'd with little water. Boil until it hairs. Beat whites of 2 eggs✪ Maple Sugar Frosting light. When syrup is done. po\ir slowlv upon the eggs. This frosting will kee]i n wei^k. Apple Cream Filling. Boil 4 large apples so that they burst the skin ami froth with the heat of cook- 144 SUPERIOR COOK BOOK ing. Jlave ^U P^- "^ c-ri'ain .md tlic wliite of an egg wliipjied to a stiff frofli. Press apples throngh a sieve and Ijeat into the M-lii])ped eream. Sweeten lightly and spread between tlie la3-ers of the cake. 'V\\v top should be covered with whipped cream with apples. Miis. Ciikistiax. Chocolate Icing. Melt in a dry pan -i ozs. chocolate. Boil l-)4 ciij^s sugar A\ith 1 cupful of water till it threads wlien dropped from tiie spoon. Turn it slowlv in the chocolate; stir all tlie time. ' E. D.' Chocolate Filling. One and one-half cups iuill<, I'o (•u])s sugar. '^ cake cliocohite, butter the size of a walnut. Put all togt^lier and Iniil slowly |(i juinutcs. Add this to whites of 2 eggs well beaten. Kltzabeth Gottsteix. Chocolate Filling and Frosting. One lb. c-onfectioiu'r's sugar, '2 ozs. TUikcr's choeolate. unsweetened, vanilla and hot water. Sift the sugar and add the hot water, a few drops at a time, until you get a mixture that will s])read nicely: lla\(n' with vanilla and add the chocolate which has been melted over hot watci'. A \-ery little stirring will l)lend the materials smooth]}', when the mixtui'e is i-cndx' for filling and frosting. j\riss- MiNxiE Witt. Jelly and Nut Filling. For middle lllling use '^ cup of mirranl jelly to wliieli has been added iq lb. of pecan meats. For to]) of cake use ' /.> cup of cream and enough confectioner's sugar to make a thin liattei-. .Melt ' ■_. cake of choeolate ami add this to the sugar and. eream. Florence IIaxdall. Fig or Jelly Filling. One cup of figs. 1 cup of I'aisins witli M'ater to cover. (*ook until tender. Ee- niove fruit from water and chop line. Put back into the same water, add 1 cup sugar, small ])iece of butter, yolks of 'i eggs, 1 teas])()on corn starch. Beat this thoroughly and stir into the fruit until a thick ])aste is fornie<l. "When this is cool add nut meats cho{)])ed and a teas]»oon of vanilla. Date Filling. -Use 1 cup of dales ])itted instead of iigs and pi'oceed as above. Fig Filling. Mix \U lb. of figs, chopped fine, 1 cupful each of sugar and water, and l)oil in a double boiler until smooth and thick; then add 1 teas])oonful of vanilla. Boil the figs in the water until tender before adding sugar. Mus. Bargpi. Orange Filling. Beat the whites of 2 egg✪ Apple Cream Fillings to a stiff froth, l^i cujjs sugar boiled with !/> cupful water until it hairs and then pour in beaten whites and add rind and juice of 1 orange. Mrs. Drake. Maple Pecan Frosting. ✪ Maple Pecan Frosting

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One cu}) brown sugar. 1 vu[) white, 1 cup water, 1 tablespoon vinegar. Boil as for frosting. When it will hair add 3/4 lb. of marsh mallows and when melted in the syrup pour on the beaten whites of 2 eggs. This will frost 2 large cakes. Maple Frosting. Two cups of brown sugar, 1 cu^) of crcaju or milk, butter size of an egg, 1 tea- spoon of vanilla. Cook until it forms a soft ball when dropped in water. Then stir imtil cool. M_rs. Thko. D. Hall. Maple Sugar Frosting. One and one-half cups shaved mai)le sugar moisteiu'd with little water. Boil until it hairs. Beat whites of 2 eggs light. When syrup is done. po\ir slowlv upon the eggs. This frosting will kee]i n wei^k. Apple Cream Filling. Boil 4 large apples so that they burst the skin ami froth with the heat of cook- 144 SUPERIOR COOK BOOK ing. Jlave ^U P^- "^ c-ri'ain .md tlic wliite of an egg wliipjied to a stiff frofli. Press apples throngh a sieve and Ijeat into the M-lii])ped eream. Sweeten lightly and spread between tlie la3-ers of the cake. 'V\\v top should be covered with whipped cream with apples. Miis. Ciikistiax. Chocolate Icing. Melt in a dry pan -i ozs. chocolate. Boil l-)4 ciij^s sugar A\ith 1 cupful of water till it threads wlien dropped from tiie spoon. Turn it slowlv in the chocolate; stir all tlie time. ' E. D.' Chocolate Filling. One and one-half cups iuill<, I'o (•u])s sugar. '^ cake cliocohite, butter the size of a walnut. Put all togt^lier and Iniil slowly |(i juinutcs. Add this to whites of 2 eggs well beaten. Kltzabeth Gottsteix. Chocolate Filling and Frosting. One lb. c-onfectioiu'r's sugar, '2 ozs. TUikcr's choeolate. unsweetened, vanilla and hot water. Sift the sugar and add the hot water, a few drops at a time, until you get a mixture that will s])read nicely: lla\(n' with vanilla and add the chocolate which has been melted over hot watci'. A \-ery little stirring will l)lend the materials smooth]}', when the mixtui'e is i-cndx' for filling and frosting. j\riss- MiNxiE Witt. Jelly and Nut Filling. For middle lllling use '^ cup of mirranl jelly to wliieli has been added iq lb. of pecan meats. For to]) of cake use ' /.> cup of cream and enough confectioner's sugar to make a thin liattei-. .Melt ' ■_. cake of choeolate ami add this to the sugar and. eream. Florence IIaxdall. Fig or Jelly Filling. One cup of figs. 1 cup of I'aisins witli M'ater to cover. (*ook until tender. Ee- niove fruit from water and chop line. Put back into the same water, add 1 cup sugar, small ])iece of butter, yolks of 'i eggs, 1 teas])()on corn starch. Beat this thoroughly and stir into the fruit until a thick ])aste is fornie<l. "When this is cool add nut meats cho{)])ed and a teas]»oon of vanilla. Date Filling. -Use 1 cup of dales ])itted instead of iigs and pi'oceed as above. Fig Filling. Mix \U lb. of figs, chopped fine, 1 cupful each of sugar and water, and l)oil in a double boiler until smooth and thick; then add 1 teas])oonful of vanilla. Boil the figs in the water until tender before adding sugar. Mus. Bargpi. Orange Filling. Beat the whites of 2 eggs to a stiff froth, l^i cujjs sugar boiled with !/> cupful water until it hairs and then pour in beaten whites and add rind and juice of 1 orange. Mrs. Drake. Maple Pecan Frosting.

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