Part 8 (1/2)

WHITE OR COLORED ICING

1/2 teaspoon b.u.t.ter 2 tablespoons hot milk 1-1/2 cups confectioners' sugar 1/2 teaspoon vanilla extract 1/2 teaspoon Dr. Price's Baking Powder

Add b.u.t.ter to hot milk; add sugar slowly to make right consistency to spread; add baking powder and vanilla. Spread on top and sides of cake.

If pink icing is desired add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.

SEVEN-MINUTE ICING

1 unbeaten egg white 3 tablespoons cold water 7/8 cup granulated sugar

Place all ingredients in top of double boiler. Place over boiling water and beat with dover beater for seven minutes; add 1 teaspoon vanilla extract and spread on top and sides of cake.

For Chocolate Icing use above, adding 1-1/2 ounces melted unsweetened chocolate or 4-1/2 tablespoons cocoa after removing from fire.

For Coffee Icing use 3 tablespoons cold boiled coffee in place of water.

CHOCOLATE FILLING AND ICING

Whites of 2 eggs 2 cups confectioners' sugar 1/2 teaspoon Dr. Price's Baking Powder 1-1/2 tablespoons milk 1 teaspoon vanilla extract 4 ounces chocolate 1 teaspoon b.u.t.ter

Beat whites until stiff; add sugar and baking powder slowly, beating continually; add milk, vanilla and chocolate which has been melted with b.u.t.ter; mix until smooth. Spread on cake.

OLD-FAs.h.i.+ONED CHOCOLATE FILLING

3 ounces melted chocolate 3 tablespoons cream 1 egg 3/4 cup powdered sugar 1 tablespoon cornstarch 1/8 teaspoon salt 1 teaspoon vanilla extract

Add melted chocolate and cream to beaten egg; mix in powdered sugar gradually; add cornstarch which has been mixed with a little cold water; cook in top of double boiler, stirring constantly until smooth and thick; add salt and vanilla. Spread between layers of cake.

MARSHMALLOW FILLING OR ICING

1-3/4 cups sugar 1/8 teaspoon salt 1/2 cup water 1/2 cup marshmallows Whites of 3 eggs 1/2 teaspoon Dr. Price's Baking Powder

Mix sugar, salt and water; add marshmallows and boil without stirring until syrup spins a thread; then add slowly to beaten egg whites; add baking powder and beat until firm enough to spread.

MAPLE ICING. I

1/2 teaspoon b.u.t.ter, 2 tablespoons hot milk 1-1/2 cups confectioners' sugar 1/2 teaspoon Dr. Price's Baking Powder 1/2 teaspoon maple flavoring

Add b.u.t.ter to hot milk; add sugar slowly to make paste of the right consistency to spread; add baking powder and flavoring and spread on top and sides of cake.

MAPLE ICING. II