66 KATE AITKEN'S CANADIAN COOK BOOK

ORNAMENTAL ICING

2 egg whites, unbeaten 14 teaspoon cream tartar
1 cup sifted icing sugar

Put the egg whites into a bowl; add 1% cup icing sugar; beat
vigorously for 7 minutes. Add the remaining )4 cup icing sugar and
again beat. Add the cream of tartar and enough additional icing
sugar to make the icing spread easily. Tint pastel shades with
vegetable colorings; use to décorate the tops of the small cakes.

Will frost 60 small cakes.

SEA FOAM ICING

2 e¢6 whites, unbeaten 2 tablespoons cold water
1% cups brown sugar 1 teaspoon vanilla
Dash of salt 1 teaspoon baking powder

Combine all the ingredients except the vanilla and baking
powder in the top of the double boiler; beat until blended. Cook
over boiling water, beating constantly with the dover beater, until
the frosting is fluffy and holds it shape. This takes about seven
minutes. Remove from heat; add the vanilla and baking powder.
Beat again until mixture peaks. Use to fill and ice the cake. Fills
and frosts a 9” layer cake.

SEVEN MINUTE ICING

(Snow or Silver)

2 egg whites 4 tablespoons cold water
11% cups white sugar V4 teaspoon vanilla
1 tablespoon corn syrup 1 teaspoon baking powder

Combine all the ingredients except the vanilla and baking
powder in the top of a double boiler; stir until blended. Cook over
boiling water, beating constantly with the dover beater, until the
frosting is fluffy and holds its shape (this takes about 7 minutes).
Remove from the heat; add the vanilla and baking powder; beat
again until the mixture peaks. Will fill and ice a 9” layer cake.

Note: For Snow or Silver Icing substitute lemon juice for the
water.

THIN WHITE ICING

This is an icing we use frequently for buns, cakes and hot
breads. Measure 1% cup icing sugar into a bowl; add a few drops
of boiling water; stir till dissolved. Will ice an 8” x 8” cake.