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FROSTINGS

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116 Chocolate Cream
Filling
Scald in top of double boiler
1 cup milk

Combine
3 tablespoons Pre-Sifted PURITY
All-Purpose Flour
14 cup sugar
14, cup cocoa
14% teaspoon salt

Gradually add some of the milk to the flour
mixture and return to double boiler top.

Cook over medium direct heat, stirring con-
stantly, until mixture comes to a boil. Remove
from heat.

Stir part of the hot mixture into
1 beaten egg

Return to top of double boiler and cook over
boiling water for 2 minutes, stirring con-
stantly.

Remove from heat, cool slightly and stir in
1 tablespoon butter or margarine
14 teaspoon vanilla
Cool, stirring occasionally.
Yield: Filling for an 8” or 9” layer cake.

117 Lord Baltimore Filling

Prepare Boiled Frosting (recipe No. 126).
To about one-third of the frosting, add

14 cup maraschino cherries, halved

14 cup blanched almonds, chopped
Use this to fill an 8” or 9” layer cake. Ice the
cake with the remaining frosting.

118 Lady Baltimore Filling

Prepare Boiled Frosting (recipe No. 126).
To about one-third of the frosting, add
14 cup raisins or chopped figs
14, cup chopped walnuts
Use this to fill an 8” or 9” layer cake. Ice the
cake with the remaining frosting.

FROSTINGS

119 Butter Frosting

Cream
3 tablespoons soft butter or
margarine
Beat in
14 teaspoon vanilla
Few grains salt
Blend in
2 cups sifted icing sugar
alternately with
2 to 214 tablespoons warm cream or
milk
Beat until smooth and of spreading consistency.
Add more sifted icing sugar or milk, if
necessary.

Yield: Frosts an 8” or 9” square cake or pan of
squares, or about 114 dozen medium-size cup
cakes. Double the recipe to fill and frost an
8” or 9” layer cake.

NOTES: 1. An egg yolk may be added for
extra richness.

2. You may vary the frosting by
using different flavouring extracts in
place of the vanilla—maple, butter-
scotch, almond, coconut, strawberry,
lemon, peppermint, etc.

VARIATIONS:
(a) Chocolate Butter Frosting

Prepare as for Butter Frosting, adding 1 square
unsweetened chocolate, melted, to the creamed
butter. OR

Sift 3 tablespoons cocoa with the icing sugar
and prepare as for Butter Frosting.

(6) Coffee Butter Frosting

Prepare as for Butter Frosting, omitting the
vanilla. Dissolve 4% teaspoon instant coffee
powder in 2 tablespoons boiling water and use
it in place of the warm cream.

(c) | Mocha Butter Frosting

Prepare as for Butter Frosting, adding 1
square unsweetened chocolate, melted, or 3
tablespoons cocoa, to the creamed butter.
Substitute 2 to 214 tablespoons hot coffee for
the cream.

(d) Orange Butter Frosting

Prepare as for Butter Frosting, omitting the
vanilla and substituting 2 to 214 tablespoons
orange juice for the cream. Finally, blend in 1
teaspoon finely grated orange rind.

Purity Flour is vitamin-enriched for extra nutrition x