CHOCOLATE CREAM FROSTING.

1 cup brown sugar.

3 tablespoons butter.
Powdered sugar.

1 cup chopped nuts.
1%) cup water.

1% teaspoon salt.

3 squares chocolate.

Method—Mix brown sugar, choco-
late, butter and water. Bring to boil-
ing point and boil 3 minutes. Remove
from heat and cool slightly. Add
enough powdered, sifted sugar to
spread, add nuts and vanilla. Spread
between layers and on top of cake.

—Mrs. J. G. Johnson.

MARSHMALLOW FROSTING.

Boil 1 cup granulated sugar and 1/3
cup water until the mixture forms a
soft ball in cold water. Pour slowly
into two stiffly beaten egg whites,
beating constantly. Add half teaspoon
vanilla and 12 marshmallows cut in
quarters. Beat until the right con-
sistency for spreading. Delicious on
dark chocolate cake.

—Mrs. C. F. Baker, Brandon, Man.

ALMOND ICING.

1 lb. almond paste.

1 lb. powdered sugar.
Few drops almond extract.
Whites of 2 eggs.

Yolk of 1 egg.

Method—Put almond paste into a
bowl with the sugar, slightly beat egg
whites and yolk, add to this the flav-
oring. Then mix all ingredients to-
gether. Knead thoroughly like a bread
dough and when of proper consistency,

spread a thick coating over cake. Al-
low to dry and cover with desired ic-

ing. —Mrs. Salome Backman.

FRUIT FILLING FOR CHOCOLATE
CAKE.

cup chopped dates.

cup chopped raisins.

cup chopped figs.

cup chopped walnuts.

cup (1 small tin) evaporated milk.

cup water. |

1 teaspoon vanilla.

3%, cup granulated sugar.
Method—Dilute milk with water.

Put in double boiler with sugar. Stir

until sugar is dissolved. Add fruit and

cook until thick (about % hour).
Cool, add vanilla and nuts.

Chocolate Icing—

Melt 214 squares unsweetened
chocolate in double boiler. Then

add one can of sweetened condensed
milk and stir for three minutes. Re-
move from fire and add 1 tablespoon
cold water. Beat quickly until per-
fectly smooth.

—Mrs. John Thordarson.

CAKE FILLING.

1 tablespoon flour.
2 egg yolks.
1% cup water.
1 lemon.
1 cup sugar.
1 tablespoon butter.
Pinch salt. :
Boil until thick and spread between
layers of cake. Use whites for icing.

—Mrs. B. E. Johnson.

COOKIES

SWEETHEART COOKIES.

Cream three-quarters cup salt-free
shortening, gradually add one-half cup
sugar and the yolk of one egg. Add
one and one-half cups of flour and
knead. Chill dough several hours, form
in tiny balls, place on greased baking
pan. Make a depression in each
centre, fill the hollow with tart jam.
Bake in a moderate oven (350 degrees

34

F.) till very light brown. When cool
roll in powdered sugar.

—Mrs. Wm. O’Neill, Pilot Mound.

SCOTTISH FANCIES.

% cup butter.

1 cup brown sugar.

1 small teaspoon of soda.
1 teaspoon of vanilla.

2 cups of rolled oats.