FROSTING WITHOUT EGGS.
AN EXCELLENT frosting may be made without eggs or gelatine, which will keep longer and cut more easily, causing no breakage or crumbling and withal is very economical.
Take one cup of granulated sugar ; dampen it with one-fourth of a cup of milk, or five tablespoonf uls ; place it on the fire in a suitable dish and stir it until it boils ; then let it boil for five minutes without stirring ; remove it from the fire and set the dish in another of cold water ; add flavoring. While it is cooling, stir or beat it constantly and it will become a thick, creamy frosting.
SOAK one teaspoonful of gelatine in one tablespoonful of cold water half an hour, dissolve in two tablespoonf uls of hot water ; add one cup of powdered sugar and stir until smooth.
A VERY delicious and handsome frosting can be made by using the yolks of eggs instead of the whites. Proceed exactly as for ordinary frosting. It will harden just as nicely as that does. This is partic- ularly good for orange cake, harmonizing with the color of the cake in a way to please those who love rich coloring.
��FILLINGS FOR LAYER CAKES.
No. 1. CREAM FILLING.
CREAM filling is made with one pint of new milk, two eggs, three tablespoonfuls of sifted flour (or half cup of cornstarch), one cup of sugar. Put two-thirds of the milk on the stove to boil, stir the sugar, flour and eggs in what is left. When the milk boils, put into it the whole and cook it until it is as thick as custard ; when cool, add vanilla extract. This custard is nice with a cup of hickory nuts, kernels chopped fine and stirred into it. Spread between the layers of cake. This custard can be made of the yolks of the eggs only, saving the whites for the cake part.