FROSTINGS AND FILLINGS *

ALMOND PASTE Mrs. W. P. Troughton, Sintaluta. 14-ib blanched almonds, ground. 2-0z. rice flour.

l,-lb. fine cocoanut. 1 tsp. almond extract.

1 Ib. sifted icing sugar. 6 - 8 egg yolks.

A little cream may be mixed in, unless eggs are large. Mix well. Spread on cake. Let stand a few hours before applying icing.

BURNT SUGAR ICING H. Robison. 1 egg white. Pinch of sait.

3 tsp. burnt sugar syrup. 1,-tsp. vanilla.

2 tsp. water. 14-cup chopped wainuts.

%4-cup white sugar.

Combine first five ingredients in top of double boiler; mix well. Then beat with egg beater for seven minutes. Add vanilla and walnuts.

CARAMEL FROSTING H. Robison. 1 cup brown sugar. 1 tsp. vanilla. 14-cup water. 1,-tsp. lemon.

2 egg whites.

Make syrup of sugar and water and cook to soft ball stage; remove from fire and cool. Beat egg whites stiff, then pour syrup in thin stream on egg whites; beat well. Add flavoring.

CARAMEL ICING Mrs. W. Tingey, Grenfell. 2 tbsp. butter. 1,-tsp. vanilla. 1 cup brown sugar. Icing sugar.

4-cup milk.

Boil butter, sugar and milk for three minutes. Cool. Add vanilla and thicken with icing sugar.

CHOCOLATE DELUXE ICING Mrs. A. Beliveau. 2 cups sifted confectioner’s sugar. 1 /3-cup soft shortening.

1/3-tsp. salt. 2 squares chocolate (melted).

1 large egg. Vanilla.

Beat all together until fluffy like whipped cream.

CALIFORNIA GLAZE H. Robison. Spread one-third to half cup light corn syrup on freshly baked cake. Sprinkle with two tablespoons grated lemon rind and allow to set.

HONEY COCOANUT TOPPING Mrs. H. Robison.

1/3-cup honey. 1 /3-cup cocoanut.

Spread warm cake with honey, sprinkle with cocoanut. Toast under broiler until golden brown.

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