To ten tablespoonfuls of sweet milk, add one and one-half cupfuls of sugar, and boil six minutes. Take from the fire and stir until white. Flavor and spread quickly.
Frosting made with yolks
(Contributed)
Proceed exactly the same as for ordinary frosting, using the yolks of the eggs instead of the whites.
VARIOUS FILLINGS FOR CAKE
Marshmallow filling
Dissolve five teaspoonfuls of powdered gum arabic in half a cup of cold water, add half a cupful of powdered sugar and boil until thick enough to form a soft ball between the fingers when dropped into ice water. Pour upon the white of an egg beaten stiff, flavor with a teaspoonful of vanilla and a few drops of lemon juice and spread on the cake with a knife dipped in hot water.
Soft white filling for layer cake
Make a syrup of a cupful of granulated sugar and a third of a cupful of water and simmer over the fire until it threads. Beat the whites of two eggs stiff, add a generous pinch of cream of tartar, and beat steadily while you pour in the hot syrup. Do not cease beating until it is like a thick white paste; then flavor with vanilla or lemon and spread at once on the layer cakes.