One cup chopped nuts, 1 cup sugar, 1 cup sour cream. Cook until thick enough to spread well.

Mix 3/4 cup sugar, 1/8 teaspoonful salt, 2 eggs, well beaten. Pour gradually on 2 cups scalded milk. Cook in double boiler, stirring constantly until mixture coats spoon, then add 1/2 envelope Knox gelatin that has been soaked in 1/4 cup cold milk and teaspoonful vanilla. When cold spread on cake.

Beat whites of 2 eggs stiff & dry. Add pinch of salt cream & cream of tartar. Boil 1 1/2 C. white sugar till it *** Allow to cool a little & heat into eggs. Flavor Vanilla. Melt choc. & pour over this for double frosting.

Pare and grate 1 large sour apple. Add 1 cup sugar, 1 unbeaten white of egg, 1 teaspoon vanilla. Whip 15 minutes.

One small cup of powdered sugar, white of 1 egg, 1 teaspoonful of cornstarch. Beat these all together, without whipping up the white of egg first, set over hot water until a little more than milk-warm. Remove from fire and beat until it begins to grow stiff, then spread on cake.

One cup of granulated sugar, 1 cup of hickory nuts, chopped, 1 cup of sour cream, stir all together and cook slowly until thick enough to spread nicely between the layers of the cake, stir occasionally to keep from burning.

Put a level cup of granulated sugar in small saucepan and boil until it hairs. Pour this slowly upon the stiffly beaten white of 1 egg beating all the time with a Dover egg beater. If possible let one person beat while another slowly pours the syrup over the egg. Remove the beater, and beat for a few moments with a silver knife, add vanilla and spread while still hot upon the cake. If the sugar hairs the frosting will always be thick enough, if by accident too thick, thin with hot or cold water to the consistency desired.

30 marshmallows
1/3 Cup orange juice
1 - 10oz package frozen raspberries (thawed)
1 Cup heavy cream whipped OR substitute small carton of cool whip instead of cream.

Stirring occasionally, melt marshmallows in orange juice using double boiler. Pour into bowl. Let cool. Stir in thawed berries and syrup. Gently fold in whipped cream. Cover. Chill until set.

3 cups brown sugar. Water to dissolve. Cook until it spins a thread. Remove from heat. Coll slightly. Add 5 tablespoons of thick cream and a lump of butter. Beat until right consistency to spread on devils food cake.

Chop three bananas fine; make a boiled frosting with the white of one egg and a cup of sugar; reserve a little more than a third of it for the top of the cake. Mix the bananas with the remainder and spread on the two lower layers.

FOR A FIG CAKE.---Use a pound of figs in place of the bananas.