Creamy Orange Frosting

Cream 2 tbsp. soft butter. Add 1% cup sifted icing sugar, few grains
of salt. Blend until smooth. Aidd 1 egg yolk, 2 tsp. finely grated orange
rind, 1 tbsp. orange juice. Beat well. Then gradually beat in about
114 cups sifted icing sugar. Beat until creamy.

—Ida Lowe

Butter Cream Frosting

Before starting a cake, mix 5 tbsp. of flour with 1 cup milk, cook until
thick and then refriger ate . Beat with mixer:
4 cup butter 1 cup sifted icing sugar
YY, cup margarine 1 tsp. vanilla
Add cooked, chilled mixture a little at a time beating until fluffy after
each addition.
—Frances Powlesland

Frosting
Y. cup sugar 1 tsp. vanilla
2 thsp. water Few dronvs of red food color-
4 cup corn syrup ing (optional)

2 egg whites

Mix sugar, water and corn syrup together in saucepan. Cover and
bring to a boil. Uncover and cook to 242 degrees F. or until syrup spins
a 6- to 8-inch thread. Meanwhile beat eggs to stiff peaks. Pour hot
syrup very slowly in a thin stream into egg white, beating constantly.
Continue beating until frosting holds point. Blend in vanilla and color-
ing if desired.

—Maudie Liane

Chocolate Fudge Frosting

Me!t together: Add:
2 squares unsweetened chocolate 1 cup sifted icing sugar
2 thsp. butter lz cup cream or evaporated milk

Few grains of salt

Beat with a spoon until smooth. Place over low direct heat and stir
until mixture bubbles well around the edges. Remove from heat. Add
1 tsp. vanilla. Then gradually add 1 cup icing sugar. Beat until smooth
after each addition. Then set in a pan of ice water, stirring’ occasion-
ally, until thick enough to spread.

—Ida Lowe
Seven Minute Frosting
2 egg whites 5 tbsp. water
1'4 cups granulated sugar 1 tsp. vanilla extract

¥

1 tbsp. light corn syrup Food coloring, if desired

Put all ingredients, except vanilla and food coloring, in top of double
boiler. Have water in the bottom of double boiler boiling rapidly. Stir
mixture until sugar is dissolved. Allow to cook two minutes without
stirring, then remove from fire, but beat frosting over hot water for 7
minutes or until it holds its shane. Add vanilla (coloring if desired)
and beat one minute longer. This makes sufficient frosting to cover a
fairly large cake.
—Helen Godlorton

oem I aces