Almond Paste (for Cakes, etc.).

4 ozs. ground almonds.

6 ozs. loaf sugar.

1 white of egg.

Lemon juice.

Put the sugar with 1 tablespoon of water and a teaspoon of lemon juice into a stew pan; bring to the boiling point, skim well, and boil to the "ball point." Pour the syrup on to the ground almonds, add about one-half the white of egg, mix well together, and use as required.

Ice Cream Icing

The whites of 2 eggs.

1/2 c. confectioner's sugar.

1/2 tsp. vanilla extract.

Beat the whites of the eggs until foamy; then beat in. gradually, the sugar; add the flavoring, and beat the mixture until it is very smooth and glossy. This makes a very soft icing. It is used principally on white layer cakes, as filling and icing. It spreads easily upon the sides of the cake.

Butter Cream

1/4 c. best butter.

1 1/2 c. confectioner's sugar.

Flavoring.

White of 1 egg.

Beat butter till creamy; add sugar gradually, and beat well; then add beaten white of egg, and keep on beating; then flavor. Use any flavoring desired.

One-fourth cup of grated chocolate added to this will make a delicious chocolate icing.

Boiled Frosting

1 c. granulated sugar.

1/2 c. cold water.

White of 1 egg.

1/4 tsp. cream tartar.

Boil the sugar and water, without stirring, until the syrup will "thread" or "rope." When it is nearly at that point, beat the egg "stiff"; add the cream of tartar, and pour the boiling syrup in a fine stream, beating well. When it thickens and is perfectly smooth, pour it over the cake. It hardens quickly, and should be put on the cake before it stiffens enough to drop.

Marshmallow Filling

Make boiled icing as above, using whites of 4 eggs instead of 1. As soon as syrup has been poured over eggs, add 1/4 lb. marshmallows, cut in quarters, and beat until stiff. Be certain that the marshmallows are very fresh.

Chocolate Cream Filling

Boil 1 1/2 cups sugar and 1/2 cup cream together until it makes a soft ball in water. Do not stir. Just before removing from the fire add a pinch of cream of tartar. Let stand until nearly cool, add vanilla and beat, spread on cake. Melt plain chocolate, and spread on top, after cream filling has hardened.

Chocolate Fudge Frosting

1 square chocolate.

1 c. sugar.

6 tsp. cold water.

1 tbsp. butter.

1 spk. salt and cinnamon.

Boil for 15 minutes, remove from fire and slightly cool; add 1 teaspoon vanilla and beat till thick enough to spread.

Maple Sugar Frosting

1 heaping c. maple sugar.

1 c. boiling water.

1 white of egg.

Pinch of cream of tartar.

Put maple sugar and water into a sauce-pan; when boiling, add the cream of tartar, and boil until it forms a soft ball when tried in cold water. Pour onto the beaten white of egg, and continue beating until of a consistency to spread between cakes.

Orange Filling

Yolks of 3 eggs.

1 c. sugar.

2 tbsp. flour.

Juice and rind of 1 orange and 1/2 lemon.

Lump of butter, size of walnut.

Boil together until thick. When cold spread on cake.