Icings

PARTY PINK FROSTING

(8-inch layer cake) 2 cup red currant jelly
% cup fine granulated sugar 1 unbeaten egg white
% tsp. cream of tartar 1 tbsp. water

Few grains of salt % tsp. vanilla

Place in double boiler, mix well. Cook over boiling water. Beat 7 minutes
and add flavoring (beaten until it stands in peaks).

Vivian Williams, Cardston.

BUTTERFLY ICING
1 egg white well chilled
Mix in: 1 cup granulated sugar, 4 tsp. cream of tartar

Add 4% cup boiling water and beat 7 minutes. Add coloring if desired.
This makes a lot of fluffy icing.
Mrs. Doris Oliver, Lethbridge.

CHOCOLATE FROSTING

3 squares chocolate 4 cup margarine
1 lb. icing sugar 1 egg white
1 tsp. vanilla % cup cream

Beat well. Then spread on cake.
Mrs. W. R. Marks, Sylvan Lake.

ANGEL FOOD ICING

2 tsp. gelatin 4 cup orange juice

1 tin apricots 1. tin apple sauce

2 tsp. lemon juice % tsp. salt

% cup sugar cup whipping cream

Soften gelatin in orange juice. Dissolve over boiling water. Combine the
other ingredients with gelatin. Chill until firm. Beat with beater until light
and fluffy, then fold in whipped cream.

=

Mrs. Harry Bly.

FRUIT CAKE GLAZE

Heat Lily White syrup and apply to fruit cakes while hot.
Decorate with cherries, nuts, etc., and reglaze.

FRUIT CAKE FROSTING
Sift 1 cup brown sugar.
Beat 1 egg white stiff.

Add the brown sugar, put it over the batter and sprinkle with nuts.
Really good with spice cakes.

Mrs, Vivian Williams, Cardston.
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