CHOCOLATE BUTTER ICING

6 marshmallows (large) 1% teasp. salt

1 square unsweetened 3 tbsp. butter chocolate 21% cups icing sugar

6 tbsp. milk

Put marshmallows, chocolate, milk and salt into top of double boiler and heat until marshmallows are melted. Add butter then remove from heat and cool. Stir until a smooth paste is formed. Work into sugar until mixture is smooth enough to spread. Enough for two or three layer cake.

W. Rutherford (Raeside ’50B).

MAPLE ICING

% cup butter 2 egg yolks 3 cups sifted icing sugar 1 teasp. vanilla 3 tbsp. cream 1 teasp, maple flavoring

Cream butter well. Measure icing sugar and gradually blend about one cup of it into the butter. Add egg yolks and beat thoroughly. Add remaining sugar gradually, alternating with cream. Beat in vanilla and maple flavoring. Beat until smooth and spread on cake. F. Mitchell (Smith ’55).

NON-COOK FROSTING

2 egg whites 4 tbsp. sugar 34 cup light corn syrup Beat egg whites, then add sugar and continue beating. Slowly add syrup and continue beating until done. F. Mitchell (Smith ’55).

ANGEL CAKE TOPPING

4 egg yolks juice of 4 oranges 2 tbsp. butter 2 tbsp. flour 1 cup sugar Cook in double boiler and beat. Chill and add % pt. whipped cream. T. Cole (Dawson ’53B). BUTTERSCOTCH FROSTING 1 cup brown sugar Y% cup milk 5 tbsp. butter 1-14% cups icing sugar Y% teasp. salt Combine sugar, butter and salt and bring to a boil. Add milk and boil 3 minutes. Cool. Add sifted icing sugar and beat until thick. June Mattson (Thompson ’56A).

WHIPPED CREAM (for filling and frosting cakes)

1 teasp. gelatin 1 cup chilled whipping 4 teasp. ice water cream % cup icing sugar Yq teasp. vanilla

Soften gelatin in ice water for 5 minutes. Melt over simmering

water until dissolved. Cool. Whip cream to custard—like consis-

tency. Add dissolved gelatin; beat until blended. Beat in sugar and

vanilla till soft peaks form. Cream will not lose its fluffy consis-

tency.

6 tbsp. cocoa may be added with sugar for chocolate whipped cream. Vivian Cameron (West 48B).

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