52 EDITH ADAMS’ l2tH ANNUAL PRIZE COOK BOOK FROSTINGS BUTTER ICING % cup butter 1 egg yolk well beaten or 2 table- spoons milk, cream or fruit juice ltol% cups icing sugar Y% teaspoon vanilla Cream butter thoroughly. Add well- beaten yolk or the liquid and beat well. Gradually blend in sugar until icing is of the right consistency to spread. Add vanilla and spread on cake. Orange or Lemon: Make butter icing and use orange or lemon juice for the liquid. Add 1 or 2 teaspoons grated rind with the flavoring. Chocolate: Blend creamed butter with 1% squares of melted chocolate in butter icing recipe. Mocha: Make butter icing using cold coffee for liquid. Add 1 square melted chocolate to creamed butter. BROWNED BUTTER ICING Melt slowly until lightly browned % cup butter. Blend with 2 cups sifted icing sugar, 2 tablespoons cream, 1 teaspoon oil, 14% teaspoons vanilla. Stir in 1 table- spoon hot water; stir to smooth spread- ing consistency. CARAMEL ICING 2 cups brown su,far 1 cup milk or cream 3 tablespoons butter 1 teaspoon vanilla Place sugar and cream in a saucepan and bring to boil stirring until the sugar is dissolved. Boil to the soft ball stage (238 degrees). Remove from fire, add but- ter and vanilla. Allow to cool, then beat until thick and creamy. If it becomes too thick, thin with a little cream. This is a lovely icing with a banana cake. CREAM CHEESE CHOCOLATE ICING 1 cup icing sugar 2 tablespoons cocoa 2% tablespoons white cream cheese, creamed until fluffy 4 tablespoons hot cream Few drops vanilla extract Sift together icing sugar and cocoa. Cream the cream cheese until fluffy and add alternately to the icing-sugar-and- cocoa mixture with the hot cream, beating thoroughly after each addition. Lastly, add the vanilla. Mrs. F. Garner, 615 East Forty-ninth Ave., Vancouver, B. G; EMERGENCY ICING 1% cup tart jelly 1% teaspoon salt 1 egg white, unbeaten Combine the ingredients and place in a double boiler over rapidly boiling water. Beat with a rotary egg beater until the jelly has blended smoothly. Remove from heat and beat until stiff. Spread. GOLDEN DAWN FROSTING 48 cup granulated sugar lg teaspoon cream of tartar 3% tablespoons water 2 egg yolks Boil sugar, cream of tartar and water until mixture spins a thread when dropped from a spoon. Beat egg yolks with a rotary beater until thick and a pale lemon color, and slowly add the hot syrup, beating continuously with rotary beater. Continue beating until icing is thick and then spread on cake. JUDY FROSTING 1% cups sifted icing sugar 1 egg, unbeaten 1% cup evaporated milk or strong coffee YZ teaspoon vanilla 1% to 2 squares unsweetened chocolate, melted 1 tablespoon softened butter Combine ingredients in order given, beating with rotary egg beater until blended. Place bowl in pan of cracked ice or ice water and continue beating until of right consistency to spread (about 3 minutes). This makes enough to cover the tops of two 9-inch layers. MAGIC-QUICK CHOCOLATE FROSTING (Covers tops of two 9-inch layers) 2 squares (2 oz.) unsweetened choco- late 144 cups (15 oz. can) sweetened con- densed milk 1 tablespoon water Melt chocolate in top of double boiler. Add sweetened condensed milk and stir over rapidly boiling water 5 to 10 minutes or until thick. Remove from heat. Add water. Cool. Spread on cold cake. NO-SUGAR ICING Add enough milk, or coffee, to “hot chocolate” powder to make right con- sistency for spreading. Adda small lump of butter (optional) and a little vanilla. Spread on cake. st E. Colarch, Box 560, Revelstoke, B.