EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK 53

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NEVER FAILING FROSTING

(Electric Mixer)

1 cup white sugar 14 teaspoon salt 14 teaspoon cream of tartar 2 unbeaten egg whites 3 tablespoons water 1 teaspoon vanilla

In making this frosting the mixer may be used portably at the stove or it may be used on its regular stand. Let water come to boiling point in the lower section of double boiler. Then combine all in- gredients except vanilla in top of double boiler and place top section into lower section. When using mixer portably at the range beat at high speed until frost- ing is fluffy and holds its shape—about 3 minutes. Then add vanilla. When using mixer stand, remove bowl and _ bowl holder. Bring the water in the lower sec- tion of a double boiler to the boil. Put in the upper section with the combined ingredients and place the entire utensil on the base of the mixer stand. Beat at high speed, tilting mixer so beaters do not touch bottom of upper section of double boiler and moving double boiler a little, if necessary, so that beaters reach all sections of frosting.

Caramel: Use 1 cup brown sugar in place of white sugar.

Maraschino: Substitute 3 tablespoons marschino cherry juice in place of water. Add chopped cherries before spreading.

Orange: Use 3 tablespoons orange juice in place of water. Add a little grated rind and tint orange with vegetable col- oring.

Berry: Use 3 strawberries or water in recipe.

crushed and omit

tablespoons raspberries

ORNAMENTAL FROSTING

2 egg whites tg teaspoon salt

1 teaspoon glycerine

1 pound icing sugar (approximately)

4 teaspoons lemon juice

Beat egg whites and salt until thick and

add sifted icing sugar, one tablespoon at a time. When sugar is about half added, add glycerine and lemon juice. Continue adding sugar until all is included. Test that the icing is required consistency by cut- ting with a knife. If it retains the cut it is ready. Dip a knife in boiling water and spread a thin layer of frosting over the cake and allow to harden. This will en- close all the crumbs and make a smooth surface. Then add another layer of icing and allow to harden. Add additional icing sugar and use for decorations. Cover closely with waxed paper and icing will keep for a long time.

PAINTED FROSTING 1 pound icing sugar 3 tablespoons butter, melted 3 to 4 tablespoons hot water Flavoring and food coloring

Roll sugar if necessary to remove lumps. Combine sugar, melted butter and hot water. Flavor as desired. Divide into four or five small custard cups and color each differently. Have frosting thin enough to apply with water-color brush. Paint cookies according to your fancy, allowing each section to dry before apply- ing another color beside it. When it is thoroughly dry write name of recipient on each cookie. To write name make small cornucopia, using typewriter paper, or better still, onion skin paper. Thicken a little of the frosting with icing sugar to prevent spreading as name _ is applied. Fill cornucopia about half full and fold down top carefully. Have just enough of a hole at tip of the cornucopia to permit a tiny line of frosting to be squeezed out as the name is _ written. Practise the writing on a piece of paper (waxed) before writing the names on cookies.

PARTY INCH-HIGH ICING

Soak 1 level tablespoon granulated gel- atine in 3 tablespoons cold water for 5 minutes. Then dissolve over hot water. Make a syrup of 1 cup white sugar, % cup hot water and a pinch of cream of tartar. Cook until the syrup will spin a thread when dropped from the tines of a silver fork. Remove from the heat and stir in quickly the gelatine which has been dissolved. Beat the whites of 2 eggs, pour over them the hot syrup. Put the mixture in the top of the double boiler, beating constantly until the mixture can be cut without running together. Add 1 teaspoon vanilla and pile lightly on cake.

“This is a delicious icing for special treats.”

Mrs. W. Fowler, 4132 Parker Street, Vancouver, B. C.

WHIPPED CREAM ICING

4 tablespoons soft butter

7 tablespoons sifted icing sugar 1% teaspoon vanilla

2 tablespoons cold milk

2 tablespoons boiling water

Have butter soft and add sifted icing sugar and beat until thick and creamy. Add milk. Beat until well combined and gradually beat in the boiling water. Add vanilla and beat until creamy and smooth.