CHOCOLATE SATIN ICING

1% cups icing sugar
1 tablespoon hot water
2 tablespoons corn syrup
21%, oz. unsweetened chocolate
(melted)
1 egg, slightly beaten
4 tablespoons butter
14 teaspoon rum extract or 1 tea-
spoon vanilla
Blend icing sugar, hot water, corn
syrup into melted chocolate. Beat in
egg mixture % at a time. Beat in butter
1 tablespoon at a time. Place bowl in a
pan of ice water and beat until ready
to spread.
This is a creamy, glossy icing.
—JEAN BAIN

RICH ORANGE FILLING

3%, cup sugar
21% tablespoons cornstarch

14 teaspoon salt

34 cup orange juice

1 tablespoon lemon juice

1% tablespoons butter

2 egg yolks
Mix first 6 ingredients and bring to a
full rolling boil for 1 minute. Slowly
beat into egg yolks. Cook 1 minute
longer. Cool thoroughly. Split chiffon
or angel cake and put between layers
saving a little for top.
Make meringue with:

2 egg whites

14 teaspoon Cream of Tartar

1% cup sugar
Beat until thick enough to stand in
peaks. Cover cake and bake 10 minutes
in 400 degrees oven. Thin remaining
filling with a little hot water and
drizzle over cake before serving.

—JEssIE SKINNER

LAZY LUCIE’S CHOCOLATE
ICING

24 cup icing sugar
1% cup light brown or yellow sugar
1 square Bakers unsweetened
chocolate
24 cup medium shred coconut or
your favorite nuts, chopped
1% cup boiling water (scant); you
can always add more if needed.
1 teaspoon vanilla or % teaspoon
almond flavouring.
Put dry ingredients in a bowl. Melt
chocolate over hot water. Add boiling
water and pour over mixture in bowl—
add flavouring. Spread over 9 x 9-inch
cake or place in refrigerator until choc-
olate hardens a bit.
I use this on sponge cake. If I use it
for a devil’s food loaf I like peppermint
flavouring.
—Luciz Hicks

BEST EVER CHOCOLATE
ICING

2 squares unsweetened chocolate

% cup butter

Y% cup (scant) milk

1 egg

1 cup icing sugar

1 teaspoon vanilla
Melt chocolate and butter together
over hot water and add milk, egg, icing
sugar and vanilla.
Mix together in a bowl and whip with
a large spoon. If you set it in the frig
for a while it will require less beating.

—Mrir1AM Fowler

ROCKY ROADS ICING

1 square unsweetened chocolate
1 tablespoon butter
1 cup sifted icing sugar
Pinch of salt
21% tablespoons milk
1% teaspoon vanilla
6 marshmallows, cut up, or use
equal amount (about 24) tiny
marshmallows
Melt butter and chocolate, add other
ingredients (except marshmallows).
Remove and cool slightly before folding
in the marshmallows (they should not
melt). Delicious on chocolate brownies.
—MARGARET ANDERSON

CITRUS BUTTER

1% Ib. butter
14 tablespoons icing sugar or fruit
sugar
Juice of 1 orange
Juice of 1 lemon
Grated rind of 2 oranges
Grated rind of 2 lemons
Beat until of spreading consistency.
Delicious on hot biscuits, fruit breads,
etc.
—Jo JorDAN

SPANISH ICING

3 egg whites

% teaspoon baking powder

1 cup brown sugar

1 teaspoon vanilla
Beat egg whites stiff, adding baking
powder before they become too stiff.
Add brown sugar gradually to the
beaten egg white. Add vanilla.
Spread on cake and shape up into
fancy points. Sprinkle with cinnamon.
Place in 400 degrees oven for 5 min-
utes. (This makes a lovely icing for
sponge cake and very festive for birth-
days.)

—MuvRIEL BUTCHART