NEVER - FAIL FROSTING l

1 cup white sugar 2 unbeaten egg whites .
V4 tsp. salt 3 tbsp. water [
Y2 tsp. cream of tartar 1 tsp. vanilla

Combine all ingredients except vanilla in top of double boiler.
Beat with electric mixer over boiling water until frosting is fluffy
and holds its shape — about 3 minutes. Then beat in vanilla.

Variations:

Carmel — Use 1 cup brown sugar in place of white sugar. a

Maraschino — Substitute 3 tbsp. maraschino cherry juice in #*
place of water. Add chopped cherries before spreading.

Orange — Use 3 tbsp. orange juice in place of water. Add a
little grated rind and tint orange with vegetable coloring.

Berry — Use 3 tbsp. crushed strawberries or raspberries and
omit water in recipe.

Flo James

SEVEN MINUTE ICING (Made in three minutes )

5 tbsp. hot water Y2 tsp. cream of tartar a
1¥2 cups icing sugar Y% tsp. salt
2 unbeaten egg whites 1 tsp. vanilla

Stir water and icing sugar together, then boil in a covered pan
until the sugar is dissolved. Place egg whites, cream of tartar, and
salt in a small mixing bowl. Add the hot syrup. Beat at high speed
on electric mixer until the icing is the right constistency to spread
(3 minutes). Add vanilla while beating.

Nora Hodgson

FRESH LIME ICING a
1 tbsp. grated fresh lime rind ¥6 tsp. salt
4 tsp. lime juice Y2 tsp. vanilla
YZ cup butter or margarine 4 cups icing sugar
2 egg yolks -

Combine lime rind and juice. Cream butter until soft, and
add egg yolks, salt and vanilla. Beat well. Sift in icing sugar part
at a time, alternately with lime rind and juice and adding a little
cream if necessary to make the frosting of spreading consistency. Tint a
delicately with green food coloring.

This light tangy icing is delicious on an angel, sponge or chiffon

cake, particularly in spring and summer.
Nora Hodgson

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