Cake Filling 

Angel Custard Filling

Soften gelatin in cold water. Combine egg yolks, ¾ c. sugar, lemon peel and lemon juice. Cook over hot, not boiling, water, stirring constantly, till mixture coats a metal spoon. Remove from heat; add softened gelatin and stir till dissolved. Cool till partially set. Beat the second ¾ c. of sugar into egg whites; fold into the custard. Slice angel cake to make 3 layers. Put filling between layers and use it to "frost" the cake. Place in refrigerator until ready to serve.

Date Filling

Combine sugar, butter, water and dates. Cook until thick. Add the sugar and beat until creamy. Add nuts and salt. Fill cake.

Date Filling

Boil:

You may also use raisins or figs in place of dates. Cool mixture. Pour into 1 beaten egg white and stir.
Orange Cream Filling

Mix flour, sugar and salt. Add orange rind, orange and lemon juice with water, mixing well. Cook 10 min. in double boiler, stirring constantly. Add egg, cook 1 min. longer. Add butter, remove from fire and cool well. Add the 2 c. whipped cream, if you wish.

FROSTING

Apple Frosting

Put all together and beat until stiff and use on a cake.
Boiled Icing Dissolve sugar and cream of tartar in boiling water. Place over fire and boil until a small amount of syrup forms a soft ball in cold water or spins a long thread (238 F). Pour syrup slowly over egg white, beating constantly. Continue beating until stiff enough to spread on cake.
Chocolate Frosting Melt chocolate in double boiler. Add butter and water; stir thoroughly. Add baking powder and cook the mixture. Add vanilla and enough sugar to make consistency to spread easily.
Chocolate Frosting
Mother's note: Marvelous. From Spry cookbook. Melt butter and chocolate over hot water. Pour hot milk over sugar and stir until dissolved. Add vanilla. Add chocolate mixture and beat until smooth and thick enough to spread.
Cream Cheese Frosting In large bowl cream together cream cheese, butter, milk, salt and vanilla. Gradually beat in powdered sugar. If mixture seems too stiff, add a little more milk, a few drops at a time, to make the right consistency for spreading in pretty swirls. Makes enough for two 8 or 9" layers. For making decorations, add 2 to 4 tbsp. more powdered sugar to half of the above recipe. Color lightly and use in a decorating tube.
Decorating Icing
(From Yvonne Huggett) Beat 10 min. at low speed. This is the kind they use for professional decorating.
Frosting for Petit Feurs

Mix 4 cups sugar, ¼ tsp. cream of tartar, 2 c. hot water in a pan and bring to a boil, stirring occasionally. Boil without stirring to 226 F. on a candy thermometer. Cool to 100 F. Stir in 3 cups confectioners' sugar or enough to make thick frosting of pouring consistency. It should leave a coating about 1/16-inch thick when poured over cakes.

To decorate with chocolate, melt unsweetened chocolate and drip on edges with a tsp. On others put a flower made with decorating tube of butter cream frosting.

Mock Whipped Cream Frosting
From Janet, but she cut down on shortening, and it won't work for me. Cook flour and milk together until very thick. Place sugar, shortening and margarine in a large bowl, add the cooked paste and vanilla. Beat well with electric beater until thick and creamy. (The longer you beat it the thicker and whiter it gets.) If chocolate frosting is desired, add 2 tbsp. cocoa.
Mother's Glossy Frosting
(Her own version)

Heat in pan:

Let marshmallows melt. In the meantime, melt 2 squares of Baker's Chocolate. After they have melted, remove from heat. Add to marshmallow mixture, after it has melted: Beat with electric beater.
Pineapple Icing Drain pineapple, reserving juice. Beat egg yolks well; gradually beat in melted margarine. Add lemon rind, then add pineapple juice alternately with sugar, beating until smooth and well blended. Pour glaze over cool cake and dribble down sides. Arrange well drained pineapple tidbits on top. Let stand until glaze is set. Makes ¾ c. glaze.
Prize Frosting

Mix and cook until thick and smooth:

Cool. Cream well: Add to cooled paste and flavoring. Beat until fluffy.
Sugarless Icing

Bring 1 cup corn syrup to a boil. Pour slowly over 2 beaten egg whites. Beat until stiff. Add ½ tsp. vanilla extract.

Uncooked Frosting
From Virginia D'Elia Combine sugar, cream of tartar, egg white. Add boiling water gradually, beating 8 - 10 min.
Uncooked Fruit Topping for Cake Place all ingredients in electric mixer bowl. If bananas are used, slice fairly thin. Set speed on low until mixture begins to thicken, then turn to high and beat until it stands in peaks. Serve within an hour or two on any plain cake squares or cupcakes.
Whipped Cream Topping for Gingerbread

Spread sweetened whipped cream on warm gingerbread and cover with sliced bananas.