MARSHMALLOW ICING

114 cups Sugar 1 tablespoon Marshmallow
4 cup Cold Water Cream or 6 Marshmallows
1 tablespoon Lily White Flavoring
Syrup 1 Egg White

Bot sugar, Lily White Syrup and water until

syrup spins a long thread. Pour slowly on to ~
stiffly beaten egg whites, add marshmallows or
marshmallow cream, and continue to beat until icing
piles up. This icing is fluffy and smooth, if properly
made, and of a creamy consistency, yet firm on top.

PLAIN. ICING

1 cup Confectioner’s Sugar 14 teaspoon Flavoring
2 teaspoons Mazola lg teaspoon Salt
2 tablespoons Cream or Water

Mx all together until rich and creamy, and spread
over cake. For chocolate icing add one square
of chocolate.

CHOCOLATE FUDGE FROSTING

1144 cups Brown Sugar 1 tablespoon Mazola
2 tablespoons Crown Brand 14 cup Sweet Milk
Syrup 1 square Chocolate

OOK slowly for fifteen minutes, or until it
forms a soft ball when dropped in cold water.
Cool for ten minutes. Beat until creamy.

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