MARSHMALLOW CREAM

3 egg whites, beaten

2 cups white corn syrup
(Lily White Syrup)

2 cups icing sugar

1 tbsp. vanilla

1 tsp. salt

Beat egg whites until frothy. Add
icing sugar and beat for 10 minutes.
Add rest of ingredients. Whip until
stiff. Store in two quart~size jars.
It's a wonderful topping for cakes
or for fillings and can be used for
ice-cream sundaes.

- Eva Richardson.

CONFECTIONER'S SUGAR

Cream together until light and fluffy
1/4 cup butter
1/4 cup icing sugar
Make a custard;
pinch of salt
1/2 cup milk
1 tbsp. cornstarch
1 tsp. sugar
1/4 vanilla

Using egg beater, add 1 tsp. of top
mixture at a time to icing sugar and
butter mixture until all used up.

rey A. Holt.

FIUFFY MOCHA TOPPING

1/4 cup ice cold water
1/4 cup skim milk powder
1 1/2 tbsp. sugar

1 tsp. instant coffee
1/4 tsp. vanilla

Beat the water and milk powder to-
gether with a beater until mixture
stands in soft peaks (about 10 min.)
Gradually beat in the sugar, coffee
and vanilla. Very low in calories!

- D. Crawford.

24

CHOCOLATE BUTTER ICING

6 marshmallows

6 tbsp. milk

2 1/2 cups confectioner's sugar
1 square bitter chocolate

1/2 tsp. salt

3 tbsp. butter

Melt marshmallows, chocolate, milk
and salt in double boiler. Cool,
add butter. Stir until a smooth
paste. Stir in sugar.

- Mrs. J. Murray.

BROWNED BUTTER ICING

Keep 1/4 cup butter over low heat
until golden brown. Remove from heat.
Blend in 2 cups sifted icing sugar,

2 tbsp. cream, 1 tsp. cooking oil
and 1 1/2 tsp. vanilla. Stir vigor-
ously until consistency to spread.

If too thick, stir in a little hot
water. For more generous icing,
double recipe. Spread on cake and
sprinkle with chopped pecan nuts.

- Lavina Neil.

LEMON SYRUP

1 ounce citric acid

1 ounce tartaric acid

1/2 ounce epsom salts (1 tbsp.)

5 lbs. granulated sugar

8 lemons

3 pints boiling water (7 1/2 cups)

Mix the dry ingredients together.
Pour the boiling water over these
and stir until dissolved. Add the
grated rind and juice of 5 lemons.
When cool, add juice of remaining

3 lemons. Strain and bottle. Use

1 tbsp. of this syrup to each glass
of iced water. This makes about 4
quarts. Buy first three ingredients
at Drug Store.

- Flora Bailey.