The national course in home economics

Saffron, indigo and cochineal can be used for coloring yellow, blue and red instead of the fruits, but the former is much nicer and more healthful. FROSTING OR ICINQ (BOILED). Two cups of sugar and water to moisten. Let stand till it dissolves; boil slowly without stirring until it threads from the spoon. Beat the whites of two eggs to a stiff froth, when syrup is slightly cooled, stir in gradually, and beat until cold; season to taste with vanilla, lemon or what you prefer. C. Clements. DATE, RAISIN OR FIG ICINQ. Fruits chopped and added to the above icing substituted in place of the whites of eggs is a most palatable change. LEMON FROSTING. Take the juice of two lemons and add to it powdered sugar until thick enough to spread. Pour over top of cake and smooth with thin bladed knife which has been dipped in water. A. P. V. PLAIN VANILLA ICING. Break the white of one large egg into a bowl and gradually beat into it one cupful of confectioners' sugar. Beat for three minutes, add onehalf teaspoonful of vanilla extract and spread thinly on the cakes, Maria Parloa. PLAIN CHOCOLATE ICING. Make a vanilla icing, and add one tablespoonful of cold water to it. Scrape fine one ounce of chocolate and put it in a small iron or graniteware saucepan, with two tablespoonfuls of confectioners' sugar and one tablespoonful of hot water. Stir over a hot fire until smooth and glossy, then add another tablespoonful of hot water. Stir the dissolved chocolate into the vanilla icing. Maria Parloa. GLAC6 ICING. See Chocolate Glac6 Cake. COCOA FROSTING. Four teaspoonfuls of cocoa, two tablespoonfuls of cold water, three tablespoonfuls of hot water, one-half teaspoonful of vanilla, about one and three-fourth cups of confectioners' sugar. Put the cocoa in a small saucepan; add the cold water and stir until perfectly smooth, then the hot water, and cook for one or two minutes; add vanilla and a speck of salt, then stir in enough sugar to make it stiff enough to spread nicely. Beat until smooth and glossy and free from lumps. If too thick add a little cold water. If not thick enough add a little sugar. Never make a frosting so stiff that it will have to be made smooth with a wet knife. It is better to let it run to the sides of the cake. For frosting sides of the cake make a little stiffer. This frosting never cracks as an egg frosting but is hard enough to cut nicely. Miss Elizabeth K. Burr. CHOCOLATE AND WHITE ICING. Put into a granite-ware saucepan two gills of sugar and one-half of water and boil gently until bubbles begin to come from the bottom — say, about five minutes. Take from the fire instantly. Do not stir or shake the sugar while it is cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiff froth, beating the mixture all the time. Continue to beat until the icing is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing and to the remaining one-third add one ounce of melted chocolate. To melt the chocolate shave it fine and put in a cup, which is then to be placed in a pan of boiling water. Maria Parloa. ICINQ OF MAPLE SUQAR.