THE MANITOBA HEALTH COOK BOOK

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Raggedy Ann Frosting

1 c. sugar 1 egg white 3 T. orange juice
2 T. grated orange 14 e. grated cocoanut
rind

Cook all together except cocoanut, in top of double boiler.
beating while cooking for 7 min. Cool and spread on cake. Cover
top and sides of cake with thick coating of cocoanut, which may be
toasted if desired.

Butter Cream Frosting
4 ec. butter 1% ec. confectioner’s \Y t. flavoring extract
; sugar Few drops cream
Cream butter, sift sugar and work into butter gradually. Add
enough cream to make it of spreading consistency. Add flavoring
and spread on cake.

Chocolate Cream Cheese

1 pkg. cream cheese 3 c. Icing sugar 1 sq. bitter chocolate
4 ec. water

Combine all ingredients and beat until creamy. Spread on
cake.

Caramel Frosting

2 c. sugar 1 ¢ hot water Cream or evaporated
milk
Caramelize the sugar by melting it to a syrup without water.
Add the water, boil to soft ball stage, remove from fire, beat in
cream or evaporated milk until mixture is of spreading consistency.

Caramel Fudge Frosting

14% ¢, b-sugar 1 c. white sugar 3%, c. milk
4 c. maple syrup 2 t. butter \y t. salt

Boil sugar, milk and syrup to soft ball stage. Cool. Beat
until creamy, add salt and butter. Spread on cake.

Chocolate Frosting

10 t. grated chocolate VY, c. milk 2 c. sugar
2 eggs, beaten Vanilla

Combine all ingredients except vanilla, bring to boil, cook
while stirring until thick enough to spread. Remove from fire, add
vanilla, beat until thick, spread on cake.

Honey Frosting

Beat 21% c. sifted granulated confectioner’s sugar and 2 stiffly
beaten egg whites slowly until mixture begins to thicken. Add
slowly 14 c. strained honey and 2 T. lemon juice, beat until thick.
Takes 15 min. to make.

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