Macaroon Filling

One-half pt. sweet cream. Twenty cents worth not too fresh macaroons. Whip cream, sweeten to taste and flavor with vanilla. Roll macaroons fine and stir into whipped cream. Spread between layers of cake and ice top and sides.

Mrs. E. Williams.

Caramel Filling

3 cupfuls brown sugar, 1 cupful sweet cream, Butter size of an egg, Pinch of cream tartar. Cook filling until nearly candy; put in a dish and beat till cold, then add two large ta-blespoonfuls of vanilla.

Mrs. E. B. Cahoon, Soquel.

Marshmallow Filling

Two teaspoonfuls Knox's gelatine dissolved in little warm water; add six table-spoonfuls boiling water, twenty-one table-spoonfuls bar sugar and beat with a, fork thirty minutes. Flavor with banana or pineapple and pour into a buttered tin, same size as used for your cake, and set in cool place until it stiffens; then put between layers of cake with boiled icing.

Mrs. John Clements.

Marsh Mallow Filling

Make a boiled icing; cut or chop into small pieces twenty-five cents worth of marsh mallows, add to the icing and put between cakes.

Mrs. G. B. Richmond.

Cream Filling

Whip the cream to a stiff froth' sprinkle it over with sugar and add to each pt. of cream about two tablespoonfuls of gelatine that has been covered with half a cupful of cold water, and put over hot water to dissolve.

Mrs. South, Los Angeles.

Chocolate Frosting Or Filling

One cupful powdered sugar, two squares Baker's unsweetened chocolate, shaved or melted, two tablespoonfuls boiling water, white of one egg. Cook one-third of sugar, the chocolate and water together until smooth. Have egg and remainder of sugar beaten together and pour into them the hot chocolate. Beat well and spread over cake at once.

Mrs. A. W. Anderson, Pacific Grove.

Clear Frosting

One cupful of sugar and just enough milk to moisten; put on stove and boil until it is foaming, then remove and beat until smooth and clear; while still warm and before it gets too stiff spread between layers and on top of cake.

Miss Breese.

Gelatine Frosting

Dissolve one-half tablespoonful gelatine in three tablespoonfuls boiling water; strain; thicken with powdered sugar and flavor; beat till white. This icing will not crumble.

Mrs. D. A. Smith, San Jose.

Icing

Allow about five spoonfuls powdered sugar to white of one egg; beat egg until you can invert the plate without egg falling, then beat in sugar little at a time; pour over the hot cake. The icing should be thin enough to settle into place.

Boiled Frosting

Put one cupful sugar into a sauce-pan, add four tablespoonfuls water, stir until dissolved; beat white of an egg to stiff froth; after sugar comes to a boil, let it boil just four minutes, then pour it over the beaten white and beat till thick and smooth and nearly cold; spread while just warm. B.

Boiled Frosting

One cupful sugar, five tablespoonfuls milk; boil four or five minutes, then stir until cold and put on a cool cake.

Miss Owens, S. F.