STAY SOFT ICING Dolly Schaldemose

Combine and cook until thick:
4 Ge milk 3 tbsp. flour

Cool
Cream together:
l ce berry sugar 1/2 c. margarine

1/2 cys Criséso
Beat mixtures together until light.

COCOA WHIP Maidie Petroski

3/4 ce. sugar 1-1/2 c. heavy cream, chilled
1/3 ec. cocoa

Mix sugar and cocoa. Add cream. Chill 1 hr.
Remove from frig, beat until mixture is of desired consistency.
(Makes delicious Angel Food Icing).