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ICINGS AND CANDY ' :

FAVORITE BROWN SUGAR ICING
1% cups brown sugar
3/4 cup cream 2 tsp. vanilla
Put cream and brown sugar in a saucepan to boil very
slowly for about 30-40 minutes, stirring occasionally to
keep from burning. Remove from heat and beat with egg a
beater until it thickens, enough to spread on cake.
Add vanilla, then quickly spread the icing. Lovely on
Chocolate Cake or Spice Cake.

- Mrs. M. Kowblick, Pleasantdale, Sask.

ICING

1% cups well packed brown % cup plus 2 tbsp. butter
sugar % tsp. salt

%, of plus 2 tbsp. milk 3/4 tsp. vanilla

Place sugar, milk, butter and salt in heavy pan. Set pan

over medium heat and allow to come to a full rolling

boil, stirring constantly. Boil for 1 minute. Remove

from heat and beat mixture until it is lukewarm. Add

vanilla and beat some more until icing is thick and of

spreading consistency.

- Mrs. M.N. Stasiuk, Resource, Sask.

UNCOOKED ICING
1 egg white

} tsp. cream of tartar 3/4 cup white sugar

Place egg white, cream of tartar and sugar in high bowl,
then add % cup boiling water. Beat at high speed until
it stands in stiff peaks, then add 1 tsp. vanilla.
Enough to ice an angel food cake.

- Mrs. Fay Haugen, Ardath, Sask.

WHIPPED CREAM ICING
Cook until thickened, stirring constantly: Lhe} dike
1 cup milk tails
4 tbsp. flour 1 ‘tsp. vanilla
Remove from stove and let cool but not get cold. Beat in
a large mixing bowl 1 cup white sugar and 3/4 cup butter
or margarine. Beat until thick and fluffy. Add cooked
mixture gradually while beating and continue beating
until it stands in peaks. This icing is not very sweet.
Is exceptionally good on angel food cakes.

- Mrs. S..Stasiuk,. Resource, Sask.