ORANGE FROSTING

Grated rind and juice of 1 orange 2 cups Alberta Icing sugar, sifted
1 teaspoon lemon juice with \% teaspoon salt
3 tablespoons butter 1 egg yolk, slightly beaten

Add rind to fruit juices and let stand 15 minutes; strain.
Cream butter until very soft. Add sugar gradually, and blend
thoroughly. Pour fruit juices slowly over egg yolk; then add
to creamed mixture gradually, and beat until light and fluffy.
Spread on White Cake. ra

BOILED ICING

Beat the white of one egg to a stiff froth; boil cup of
Alberta Granulated Sugar with four tablespoonfuls of water
until it threads when dropped from spoon; pour in fine
stream, while boiling hot, into the beaten egg, stirring briskly
all the time; continue stirring the mixture ’round and ’round,
never stopping until icing is thick; flavor to suit taste.

—By Mrs. N. Hampton, Saskatoon and Regina.

CHOCOLATE FUDGE ICING

Place 2 squares chocolate grated into 142 cups boiling water;
allow to dissolve; add 3 cups Alberta Sugar, which is stirred
until dissolved. Boil until a soft ball forms. Pour into a
greased platter to cool; add 2 level tablespoons butter and

work until smooth.
—Above by Mrs. Wm. W. Wilson.

MAPLE CREAM ICING ~~
2 cups Alberta Sugar © Vanilla and maple flavoring
34 cup rich cream Alberta Icing Sugar

2 level tablespoonfuls butter

Boil Alberta Sugar, cream and butter until it reaches fairly
_ thick syrup, perhaps 220° F. Remove from fire and add 1 tea-
spoon vanilla and maple flavoring, and sufficient Alberta Icing
Sugar to make the proper consistency to spread, creaming
thoroughly and having a care not to spread on cool cake.

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