, 1934-12-28

ball stage casa degrees I'd. Cool
luke warm Clio degrees F.). Beat
Until thick and creamy. Add vanil-
q. Spread over cake and sprinkle
with chopped fiiberts or
sliced brazil nuts.
Plain Confectionery FrOsting
Put into a bowl q tablespoons liq-
uid milk. cream, fruit juice or
strong Coffee, sift In icing sugar
until right consistency 10 spread;
add flavoring. II the liquid Is heat
ed first. 1t will take the raw" fla
vor from the sugar.
Fruit Frostings-Crushed fresh
berries. canned crushed pineapple
and Juice or other fruit juice may
be used as liquid: a little lemon
juice improves their flavor. See fla
vors after Butter Icing recipes.
Butter Icing
2 tablespoons butter
2 tablespoons liquid (cream, milk,
fruit juice or strong Coffee
! cup or more icing sugar.
Flavoring.
Cream butter very light, blend In
2 tablespoons sifted sugar ESQ that
liquid will then blend In better
gradually add liquid. sift In icing
sugar till stiff enough TO spread
and flavor. Thorough beating gives
a fluffier icing).
Mocha or coffee flavor-use
strong coffee infusion for liquid: l
teaspoon cocoa may be added and
q very little vanilla.
Chocolate-use milk or cream as
liquid and add the hot liquid to Ia
square chocolate (melted) or add
! Ia tablespoons cocoa to the sugar.
Whipped Cream-may be mixed
with any butter icing, made rather
stiff Except with fruit juice flaw
ortng).
Pineapple-use pineapple juice as
LIQUID; add shredded pineapple, and
a few drops Of lemon juice.
Orange-use juice as liquid; add a
little grated rind. An extra table
spoon OF butter may be used. or
Al egg yolk. raw. a part Of the IL
quid, adds richness and improves
the color.
Maple flavoring. any Of the ex-
tracts such as almond. lemon. rose.
etc. grated orange or lemon rind,
caramel flavoring, etc. may be us
ed 10 flavor either butter or confec-
toners frosting.
Peanut Butter Frosting
/ Ia tablespoons butter
2 tablespoons peanut butter
2 tablespoons icing sugar
Ia teaspoon salt
2 teaspoons lemon juice
2 teaspoons orange Juice
I cup icing sugar COR enough 10
spread)
Cream butter and peanut butter
together until very light; work in
the 2 tablespoons sugar, the salt.
then the fruit juice doth kinds II
you happen TO have them). Gradual
ly beat In the cupful OF sugar.
I like the appearance given by
busting cinnamon over top Of rough
ly iced cake.
To Decorate Cakes
Color-Pure vegetable ~coloring
may be used TO tint any white icing.
Tint q small portion Of icing deli
cately. then work into main part.
For boiled icing. tint the beaten
egg. Keep all colors very delicate.
Nut Meats
Almonds Csalted)-use chopped,
slivered or halved.
Almonds (browned)-chop. silver
or halve before browning. CSpread
In thin layer in cake pan and brown
In moderate oven, watching care
fully.)
Brazils-Sliver lengthwise, use
with OF without browning.
Cashews - Salt after halying
lengthwise.
Cocanut-Use moist. soft, fine
shreds.
F1lberts-Halve. slice or chop
coarsely.
Hazel Nuts-Chop coarsely.
Hickory-Chop coarsely.
Pecans-Use selected halves or
chop coarsely.
Observation-Disclosures, then chop.
Walnuts English)-Use halves or
chop ~coarSely.
Walnuts CBlack)-Chop coarsely
The above should be arranged or
Sprinkied generously over the icing
before completely set.
Miscellaneous
Candied Rose or Violet Leaves
for Special Occasion" cakes.
Candied Fruit Peels-Chop or
Chocolate "~shot"-Sprinkle thick
ly over icing.
Chocolate-Melt over hot. not
boiling, water. Cool slightly. streak
over white icing.
Crate chocolate over white icing.
Ctnnamon-Sift over light color
ed froSting.
Colored GRADUATED Sugar-Sprin-
kle lightly over top Of cake.
Cherries-Use green or red. eth
er bottled or glace: halve. slice or
silver. Also colored pineapple, thin
" sliced.
Gum Drops or Flower-shaped
Bonbons-Use on children's party
iced Animal Crackers-Use on
party cakes.