FROSTING and FILLINGS

Angel Food Frosting V. Dorn 25 Tbsp. flour # cup shortening 7 cup milk = cup white sugar _ € cup butter 1/8 tsp. salt | bh SBD,> Vanilla 1 tsp. almond extract

Combine flour and milk, cook to a thick paste about three minutes, Cool covered, Beat butter and shortening, sugar and salt until creamy, Add cooled paste, flavourings and beat 10 or 15 minutes until like whipped cream, ppees on cake,

Brown Sugar Icing Pes ous, V. Mollison

Melt + cup butter, add 1 cup brown sugar ayo Cook over low heat till disolved, About 2 minutes, Add = cup milk and bring to a boil, let cool and thicken with icing sugar...

Butter Icing ene: 3 1 Sig eee

+ cups icing sugar

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cup butter

‘Beat until well blended, Add 1 egg and 1 tsp. vanilla and con- tinue beating until smooth, ae

Carmel Cocoanut Frosting | | M, Dragan 15 cups white sugar ' 1 cup sour ercam or. ls cups brown sugar Evaporated milk

Combine and cook to soft ball stage (234°F). Romove from heat, cool to just warm (110°F), Add 1% tsp. vanilla, beat till mixture begins to lose its gloss and is of spreading consistency,

Date and Nut Filline . M, Dragan Combine one 65 oz, package pitted dates 4+ cup orenge juice 1 Tosp. grated orange peel ‘4 cup chopped walnuts

Cook until dates are tender and mixture is thick, about 2 = 3 minutes, stirring frequently. Cool, spread between layers of cake,

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