Boiled Frosting

Whites 2 eggs, 1 cup sugar, 1/2 cup water. Put sugar and water in pan, heat gradually to boiling point and boil until the syrup will hair. Pour the syrup gradually on beaten white of egg and continue beating all the while until it is of right consistency to spread. Then add flavoring. Remark - If beaten too long frosting will not be smooth, if not long enough it will run. When it runs, more syrup may be added and frosting beaten over, and when not smooth, it may be made smooth by a few drops of lemon juice or boiling water. - Mrs. Helen Williams, 6032 Ellis Ave., Chicago, 111.

Carmel Icing

Brown sugar in a frying pan, then pom boiling water on it. Boil till it taffies, add the white of an egg beaten stiff, and a little vanilla. - Mrs. J. E. Denham, Hillside, 111.

Chocolate Icing

Boil 1 cup white sugar, 1/2 cup milk and 1/4 teaspoon cream of tartar together for 6 minutes, remove from stove, and add 2 tablespoons of butter, 1 oz. unsweetened chocolate, and 1 teaspoon vanilla; beat until proper consistency to spread on cake. - Mrs. C. E. Linden, Hubbard Woods, 111.

Gelatin Frosting

Soften 1 teaspoon gelatin in 2 tablespoons cold water; add 2 tablespoons hot water; when entirely dissolved add 1 cup powdered sugar, and beat while it is warm, until white and light; flavor with lemon to taste. - Mrs. S. A. Rose, Dalton, 111.

Maple Sugar Frosting

Stir together 1 lb. soft maple sugar, 1/4 to 1/2 cup boiling water until sugar is dissolved. Boil without stirring until syrup will thread when dropped from spoon; pour gradually on beaten whites of eggs, beating mixture continually until of right consistency to spread. - Mrs. F. I. Bailey, Congress Park, 111.