For Coffee Icing use 3 tablespoons cold boiled coffee in place of water.

CHOCOLATE FILLING AND ICING

Whites of 2 eggs 2 cups confectioners’ sugar 1/2 teaspoon Dr. Price’s Baking Powder 1-1/2 tablespoons milk 1 teaspoon vanilla extract 4 ounces chocolate 1 teaspoon butter

Beat whites until stiff; add sugar and baking powder slowly, beating continually; add milk, vanilla and chocolate which has been melted with butter; mix until smooth.  Spread on cake.

OLD-FASHIONED CHOCOLATE FILLING

3 ounces melted chocolate 3 tablespoons cream 1 egg 3/4 cup powdered sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 teaspoon vanilla extract

Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add cornstarch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla.  Spread between layers of cake.

MARSHMALLOW FILLING OR ICING

1-3/4 cups sugar 1/8 teaspoon salt 1/2 cup water 1/2 cup marshmallows Whites of 3 eggs 1/2 teaspoon Dr. Price’s Baking Powder

Mix sugar, salt and water; add marshmallows and boil without stirring until syrup spins a thread; then add slowly to beaten egg whites; add baking powder and beat until firm enough to spread.

MAPLE ICING.  I

1/2 teaspoon butter, 2 tablespoons hot milk 1-1/2 cups confectioners’ sugar 1/2 teaspoon Dr. Price’s Baking Powder 1/2 teaspoon maple flavoring

Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add baking powder and flavoring and spread on top and sides of cake.

MAPLE ICING.  II

1 cup maple syrup Whites of 2 eggs

Boil syrup without stirring until it spins a thread; add very slowly to stiffly beaten whites of eggs; beat well with wire whip, preferably on a platter until stiff enough to spread.

FRUIT FILLING

2 cups granulated sugar 2/3 cup boiling water Whites of 2 eggs 1/4 cup chopped nuts 1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine

Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit.  Spread between layers and on top of cake.

ORANGE ICING

rind of 1 orange 2 teaspoons lemon juice 1 cup confectioners’ or powdered sugar white of 1 egg

Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly.  Spread on warm cake.