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CHOCOLATE ICING

1 cup sifted icing sugar
1 tablespoon soft butter

Cream well; add ¥g cup milk, then 1 egg
(break the egg into above mixture but
do not beat). Let stand in ice box for
Y% hour. Then add 2 squares melted
chocolate (hot). Beat until thick enough
to spread on cake.

—ELvA DENNIS

CHOCOLATE ICING DELUXE

Beat with spoon:
1 large egg
2 cups icing sugar
14 teaspoon salt
4 cup shortening
2 squares bitter chocolate (melted)

—BERTHA SUTHERLAND

FRUIT WHIP

1 cup fresh fruit (raspberries or
strawberries)
YZ cup icing sugar
1 egg white

Put in bowl and beat at high speed until
fluffy. Very good on plain white cake.

—JESSIE WORSLEY

HAPPY JUDY ICING

1 cup icing sugar

1 tablespoon butter

1 egg
Y% cup milk

2 squares chocolate melted

Put all together and mix at high speed
in electric mixer, until like whipped
cream. This makes enough for two layer
cakes.

—JESSIE WORSLEY

MERINGUE ICING

4 cup water
1 tablespoon light corn syrup
1 cup white sugar
YZ teaspoon cream of tartar
14 teaspoon salt
1 egg white
1 teaspoon vanilla

Place water, syrup, sugar and salt in a
pan and stir over heat until dissolved.
Beat egg white until frothy. Pour syrup
gradually into above, and whip for 5 or
6 minutes until stiff and stands in peaks.

—ETHEL Woops

SPANISH CREAM ICING

Melt 2 cup butter. Add 1 cup firmly
packed yellow sugar and cook over low
heat 2 minutes, stirring constantly. Add
4 cup milk, continue to cook and stir
until it again comes to a boil. Remove
from heat. Cool and add icing sugar
gradually until right consistency to
spread.
—MuRIEL BUTCHART

MOCK WHIPPED

CREAM ICING
(Orange)

4 tablespoons soft butter

6 tablespoons icing sugar
2 tablespoons orange juice
2 tablespoons boiling water

Beat the butter and icing sugar together
with beater until it is thick and creamy.
Add orange juice and beat again until
thick. Then add boiling water and beat
again until very thick. (Sufficient for top
of 8” cake).

—IrIs YOUNG

FILLING FOR
_ DEVIL’S FOOD CAKE

1 cup chopped walnuts or pecans

1 cup brown sugar |
Y cup milk ;

1 egg , ge

1 teaspoon cornstarch (or 2 table- |

spoons flour) | ae

1 teaspon vanilla (when cooked)

Mix dry ingredients, add egg and milk. yr

Cook over hot element, stirring constant- _ my

ly, until thick. When cool add vanilla,
and spread between layers of your fav-
orite Devil’s Food. |

. —ANNIS Ross

WHIPPED TOPPING

12 cup Pacific Evaporated Milk
2 tablespoons sugar
1 tablespoon lemon juice

Chill bowl and beater; place milk in
freezing compartment of your refriger-
ator until it is icy-cold. Whip until stiff.
Add sugar and lemon juice. Continue
whipping to blend in.

Contributed by Paciric MILK CoMPANY