The Twin-city housewife

Excellent Icing, Without Eggs To two teaspoons gelatine add two tablespoons of cold water. Let stand one hour, then add two tablespoons of boiling water. After the gelatine is dissolved stir in pulverized sugar until thick enough to put on with a knife. Flavor to taste. This will dry almost as fast as it is [ put on.—Mrs. R. D. Moseley. Uncooked Icing White of one egg, three cups of confectioner's sugar. If not thick enough to spread stir in more sugar.—Miss Jennie Bingham. White Frosting Whites of two eggs, beaten stiff, one-half pound powdered sugar. Beat together until it will fall in flakes from the knife; flavor to taste. Dust flour over the cake to absorb grease and brush off lightly before putting on the frosting. —Mrs. E. L. Almond Filling Boil two cups sugar and one-half cup water until it will thread from a spoon and pour over the well-beaten whites of three eggs. Beat until cold and add one-half pound almonds, blanched and pounded to a paste. Flavor with rose water. . Cream Filling Two cups white sugar, one cup milk, a small piece of butter. Boil until thick, beat until cool and flavor with vanilla—Miss Jennie Bingham. Butter Filling Whites four eggs, one pound pulverized sugar, two tablespoons butter, creamed well with part of the sugar. Add the rest of the sugar to the beaten whites. Mix together and beat well. Flavor to taste. aan Caramel] Filling Four cups of brown sugar, one cup of rich cream, one-half cup of butter. Boil together until it thickens a little. To one-half of this add one pound of pecans, chopped fine, for the filling, and use the other half for outside of cake.—Mrs. Virgil Moir. Chocolate Filling Make a boiled icing of two cups sugar and one-half cup water; boil until it strings. Pour over the beaten whites of two eggs and add two squares Baker's chocolate dissolved over the steam of kettle. Flavor with vanilla.—Mrs. Frank Miller. ninety-two THE TWIN-CITY HOUSEWIFE Chocolate Filling One cup brown sugar, five tablespoons sweet milk, three tablespoons shaved chocolate, butter size of a chestnut. Boil four or five minutes, beat until cool enough to spread.—Mrs. E. D. Vaughn. Ice Cream Filling Whites of four eggs, four cups pulverized sugar; pour one-half pint boiling water over the sugar; boil until it is clear and candies in cold water. Pour the boiling syrup over the beaten whites; beat hard until the mixture is cold and into a stiff cream. Flavor with two teaspoons vanilla and one-third teaspoon tartaric acid. Spread quickly between the layers.—Mrs. W. M. Hendren. Lemon Butter One lemon, one cup sugar, two eggs, a piece of butter the size of an egg. Grate the rind and press the juice of the lemon into the mixture. Boil fifteen minutes.—Miss Laura Lemly. Lemon Butter Cook together until thick one cup sugar, three rounding tablespoons butter, yolks of three eggs, rind and juice of one lemon. Fine for spreading between Sunshine biscuits.—Mrs. T. J. Wilson. Marshmallow Filling, No. 1 One pound marshmallows heated in oven for a few minutes. Add to a simple boiled frosting—Mrs. W. M. Norfleet, Jr. Marshmallow Filling, No. 2 Make an icing of one-half cup of water, two cups sugar, whites of two eggs, beaten well. Put one-half pound marshmallows in stove, let heat and lay on icing between layers.—Mrs. E. P, Albea. Marshmallow Filling, No. 3 One-half cup water, one cup sugar, white of one egg, one-fourth pound marshmallows and one-fourth pound English walnuts. Boil sugar and water and pour over the beaten egg as for boiled icing. Add marshmallows and stir until dissolved. Spread on cake with nuts between.—Mrs. H. D. Leak. Mocha Filling One cup of powdered sugar, butter size of an egg. Cream together, and add two tablespoons of cocoa, two of strong coffee and one teaspoon of vanilla—Miss Jennie Bingham. Orange Filling, No. 1