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Mocha Frosting

Mix to a cream one and one-half cups confectioners' sugar and one-third of a cup of butter. Beat thoroughly and add one tablespoon of breakfast cocoa and enough strong coffee to make it of the right consistency to spread. This is much used as a decoration for small cakes, it being forced through a pastry bag and tube in ornamental designs.

CHOCOLATE FROSTING No. 1-Melt two squares of chocolate, add one teaspoon of melted butter and three tablespoons of hot water. Flavor with one-fourth teaspoon of vanilla and stir in sufficient confectioners' sugar to make of the right consistency to spread.

CHOCOLATE FROSTING, No. 2-Use one ounce of chocolate (one square); three tablespoons of sugar; one tablespoon of water. Place these ingredients together in a small frying-pan, and stir over a hot fire until the mixture is smooth and glossy. Beat the white of one egg enough to thin it, but not so as to make it frothy; add eight even tablespoons of powdered sugar, stir until perfectly smooth and light, and put in the chocolate. One-half teaspoon of vanilla may be added if desired.