Boil the syrup slowly till it makes a thread when you hold it up; then add it slowly to your beaten egg-whites, beating till cold. Orange Filling 1 cup powdered sugar. 1 tablespoonful boiling water. Grated rind of 1 orange. 1 tablespoonful orange-juice. Put the sugar in a bowl, add the rind, then the water and juice, and spread at once on the cake. This icing must be very thick when made, and if is seems thin put in more sugar. Caramel Filling 2 cups brown sugar. 1/2 cup cream or milk. Butter the size of an egg. 1/2 teaspoonful vanilla. Mix all together and cook till it is smooth and thick. Plain Icing Put the white of one egg into a bowl with a half-teaspoonful of water, and beat till light. Then stir in a cup of sifted powdered sugar, and put on the cake while that is still warm, and smooth it over with a wet knife. Chocolate Icing Melt one square of Baker's chocolate in a saucer over the teakettle, and put in two tablespoonfuls of milk and stir till smooth. Add two tablespoonfuls of sugar and a small half-teaspoonful of butter, and stir again. Take it off the stove and put it on the cake while both are warm. Caramel Icing 1/2 cup of milk. 2 cups brown sugar. Butter the size of an egg. 1 teaspoonful of vanilla. Mix the butter, sugar, and milk, and cook till it is smooth and thick, stirring all the time and watching it carefully to see that it does not burn; take it off and put in the vanilla, and spread while warm on a warm cake. Doughnuts Margaret's mother did not approve of putting this rule in her cook-book, because she did not want Margaret ever to eat rich things; but her grandmother said it really must go in, for once in awhile very nice doughnuts would not hurt anybody. 1 1/2 cups of sugar. 1/2 cup of butter. 3 eggs. 1 1/2 cups of milk. 2 teaspoonfuls baking-powder. Pinch of salt. Put in flour enough to make a very soft dough, just as soft as you can handle it. Mix, and put on a slightly floured board and make into round balls, or roll out and cut with a cooky cutter with a hole in the centre. Heat two cups of lard with one cup of beef suet which you have melted and strained, and heat till it browns a bit of bread instantly. Then drop in three doughnuts,--not more, or you will chill the fat, --and when you take them out dry on brown paper. It is much better to use part suet than all lard, yet that will do if you have no suet in the house. Oatmeal Macaroons These little cakes are so like real macaroons that no one who had not seen the recipe would guess how they were made. 2 1/2 cups rolled oats. 2 1/2 teaspoonfuls baking-powder. 1/2 teaspoonful salt. 3 even tablespoonfuls butter. 1 cup sugar. 3 eggs, beaten separately. 1 teaspoonful vanilla.