LAZY DAISY ICING Barbara Halliday, Saskatoon, Sask.

10 tablespoons brown sugar, 4 table- spoons melted butter, 4 tablespoons cream, 1 teaspoon vanilla, 1 cup cocoa- nut, 1 cup chopped nuts.

Combine the above ingredients and spread over any white cake. Place under broiler till icing is light brown.

ee” BUTTERFLY CAKE FROSTING

Margaret Brunsdon, Assiniboia, Sask.

1 egg white, 1 cup white sugar, 4 teaspoon cream of tartar, % cup boil- ing water, % teaspoon flavoring.

Put egg white, sugar and cream of tartar in small mix master bowl, add boiling water and beat at high speed AT ONCE, when it is very stiff add flavoring and tint if you desire. This is a lovely icing but does not keep well.

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SOUR CREAM ICING Joan Dawe, Lethbridge, Alta. 2 cups brown sugar, 1 cup sour cream, 2 teaspoons vinegar, pinch of salt, 1 teaspoon vanilla. Boil together until a soft ball is formed when tested in cold water. Cool, spread on cake.

toe CHOCOLATE BUTTER ICING Elaine Martin, Saskatoon, Sask.

6 marshmallows, 1 square bitter choc- olate, 6 tablespoons milk, % teaspoon

salt, 3 tablespoons butter, 2% cups confectioners’ sugar. Put marshmallows, chocolate, milk

and salt into top of a double boiler and heat over hot water until marshmallows are melted. Add butter, remove from fire and cool. Stir until a smooth paste is formed, then gradually work in the sugar until the mixture is smooth and thick enough to spread. This is suffi- cient for a two-layer cake. #

x” 6 DELUX CUSTARD FROSTING

June Duffy, Oconomowoc, Wis.

1% cup white sugar, 4 cup flour, 1 cup milk, % cup butter, % cup icing sugar

Boil sugar, flour and milk together till it thickens, cool. Cream butter and icing sugar together and add to the custard. Add any flavoring of your choice.

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CARAMEL FROSTING

Ellen Parker, Saskatoon, Sask. 1 cup brown sugar, 42 cup water, 2 egg whites, 1 teaspoon vanilla.

Make syrup of sugar and water, boil

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until it forms a soft ball in cold water. Cool while the egg whites are beaten. Pour syrup over egg whites, add vanilla, beat until thick.

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BROWN SUGAR FROSTING

Terry Tepponen, Saskatoon, Sask.

2 cups light brown sugar, % cup milk, 1 tablespoon butter, 4 teaspoon vanilla, 4 teaspoon salt.

Combine sugar, milk, butter and salt. Bring to boiling point and stirr con-. stantly until sugar has dissolved. Boil without stirring until mixture reaches soft ball stage. Cool to lukewarm, add vanilla. Beat vigorously until creamy and stiff enough to spread.

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ORANGE CREAM Molly Reilly, Saskatoon, Sask.

1 large orange, 1 lemon, 1 cup white sugar, 2 eggs.

Put orange through meat grinder— fine blade or grate rind and squeeze out juice. Add the juice of the lemon, sugar and eggs unbeaten. Cook over low heat till like custard Put in fridge until ready to use. Just before serving add % pint heavy cream, whipped. Serve over Angel Food Cake. Serves 10 to 12.

x LEMON CHEESE

Anne Vickers, Regina, Sask. 4 lemons, 4 eggs, 1% cups white Sugar, 2 tablespoons butter. Melt lemon juice, sugar and butter together. Beat eggs and stir them in. As soon as mixture bubbles take it off.

% PEPPERMINT STICK FROSTING

Mirdza Zemmels, Saskatoon, Sask.

6 level tablespoons cream cheese, 1 tablespoon milk, 2% cups sifted con- confectioner’s sugar. 1 _ tablespoon crushed peppermint stick candy.

Blend the cheese and the milk. Add the sugar gradually, combining well. Add the peppermint stick candy and mix again. Enough to frost 2 layer, 8- inch cake.

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IGLOO FROSTING

Norma Barlow, Regina, Sask.

2 squares chocolate, 3 tablespoons butter, 1 cup icing sugar, 4 cup cream, 1 egg, 1 teaspoon vanilla.

Melt the chocolate and butter to- gether and cool. Place the icing sugar, cream, egg and vanilla in the small beater bowl, and set this bowl in the large one containing ice cubes. Beat together and add chocolate mixture. This soon seizes up.