64 KATE AITKEN'S CANADIAN COOK BOOK

BOILED ICING

| cup white sugar 2 egg whites
1g cup water l4 teaspoon almond flavoring

| teaspoon cider vinegar

Combine the sugar, water and vinegar in a deep saucepan.
Stir over a hot burner till dissolved. Reduce the heat; boil without
stirring till the mixture spins a thread. Have the egg whites stiffly
beaten. Pour the hot syrup over them, beating constantly. Beat
until the icing holds its shape. Add the almond flavoring. Will
fill and frost a 9” layer cake.

BUTTER ICING

2 tablespoons butter 2 tablespoons orange juice
2 tablespoons honey 1 teaspoon grated orange rind

Measure all ingredients into a bowl; beat till smooth and light.
This icing is thin, spreads easily but is quite firm when cold. Will
frost a cake 8” x 8”.

CARAMEL ICING

| cup brown sugar 1 tablespoon strong coffee
1 tablespoon butter 2-214 cups icing sugar

14 cup cream

Mix together the sugar, butter and cream in a heavy sauce-
pan. Stir gently until the sugar is dissolved; increase the heat and
bring to a rapid boil. Cook exactly 2 minutes after mixture comes
to full rolling boil. Remove from the heat; add the coffee; cool
slightly. Beat in the sifted icing sugar until the icing is of spreading
consistency. Will frost a 9” layer cake.

BITTERSWEET CHOCOLATE ICING

| square (1 oz.) unsweetened 11% tablespoons corn syrup
chocolate 1 tablespoon butter
4 cup milk 14 teaspoon vanilla

| cup white sugar

Put the chocolate, milk, sugar and corn syrup in a saucepan.
Cook and stir over low heat until dissolved. Increase the heat;
bring the mixture to a full, rolling boil; continue cooking until a bit of
the mixture dropped in cold water forms a soft ball (238°F.)
Remove from the heat; add the butter and vanilla. Let cool to
lukewarm; beat until soft and creamy. Ice the cake before the
mixture begins to set. If the icing should stiffen before the cake
is iced, let it stand over hot water to soften. Will frost an 8” x
12” cake.