Butter Icing

1 lb. pulverized sugar, 2 tablespoonfuls of melted butter, sweet cream sufficient to thin to the desired consistency. Flavor. Mrs. Jacob Trone.

Cream Chocolate Icing

Boil 2 cups of sugar with 1/2 cup of sweet milk 7 minutes, then beat until it begins to thicken. Spread cream over cake, then cover with the dissolved chocolate. Mrs. Jacob Trone.

Cold Chocolate Icing

1 egg beaten very light, add enough pulverized sugar to stiffen, 1/4 cake chocolate, and butter the size of a hickorynut. Melt butter with chocolate, then stir in the already beaten egg and sugar.

Mrs. A. R. Brodbeck.

Chocolate Icing

2 cups brown sugar, one-third cake chocolate, piece of butter size of walnut, 1/2 cup water. Boil until it hardens in cold water, beat and add 1/2 tea-spoonful of vanilla.

Mrs. Unger.

Chocolate Filling

One-fourth cake chocolate grated, 1/2 cup milk, yolk 1 egg, 1 cup sugar, 1 teaspoonful vanilla. Boil sugar, chocolate, and milk till thickened, add egg yolk; cook 2 min. Take from fire and add vanilla.

Mrs. Luther Haverstick.

Filling For Cake

Boil 3 cups of powdered sugar and 3/4 cup of water till it spins a thread. Stir the boiling syrup into 4 whole eggs beaten together. Mix with 2 cups of chopped raisins and 2 cups of chopped and blanched almonds. Flavor with vanilla and spread between the layers. Finally make a white frosting and spread over the whole cake. Half this receipt makes a fair sized cake.

Icing

1 cup very thick sour cream, 1/2 cup sugar, 1 cup finely chopped hickorynuts, whites of 3 eggs well beaten, flavor with vanilla, spread each layer, put a few dozen whole kernels on top.

Mrs. W. S. Alleman.

Marshmallow Icing

2 tablespoonfuls of gelatine dissolved in 8 table-spoonfuls of water, 2 cups pulverized sugar, beat until stiff enough to spread on cake.

Mrs. A. R. Brodbeck.

Cake Icing

Whites 3 eggs, 3 cups sugar, pour 1/2 pt. boiling water on sugar, and boil until almost candied. Beat whites and pour into the sugar, then beat to a stiff cream. Flavor to taste.

Mrs. A. C. Matthews.

Chocolate Icing

1 1/2 cupfuls granulated sugar, 1/2 cupful milk, 1 tablespoonful butter, 1/8 cake chocolate, vanilla. Boil until a soft ball can be formed in cold water. Beat well. Ada Basehoar.

Caramel Icing

1 1/2 cupfuls brown sugar (light), 1/2 cupful milk, 2 oz. butter, vanilla. Boil about five minutes or until a soft ball can be formed in cold water. Beat well. Ada Basehoar.

Marshmallow Icing

1/2 pack of gelatine, soaked in 8 tablespoonfuls of water, 2 cups granulated sugar mixed with 8 table-spoonfuls of water; put all together and beat until very stiff.

Mrs. Edw. F. Redding.