The globe-independent. (Hagerstown, Md.) 1943-19??, 1950-06-15
The Homemaker's Corner
By MARY DOUGLAS

By MARY
Did l hear you say that you had
trouble with seven minute frosting?
Well, if you have, / think you will
find the following recipes, once you
try them, so easy that you will new
er use the old method of cooking
the sugar syrup, and pouring over
the egg whites. When you frost your
cakes use a pliable spatula, frost
ing the sides first then bring the
frosting up over the top, heaping
it up lavishly. Then you can take
tablespoon and swirl it into peaks
or slightly dent it, or make ridges
with the spoon. Perhaps you are
thinking of decorating the cake,
then you will want different kind
of frosting, so we will give you
these recipes for your consideration,
Creamy minute FrOsting
2 egg whites
112 cups sugar
IA teaspoon cream tarter
70 cup cold water
Dash Of salt
l teaspoon vanilla
Combine all ingredients, except
vanilla in the top of double boiler
and beat at high speed over boiling
water, (top pan should not touch
water) until frosting forms peaks,
er the water and continue beating
for or minutes until right con-
sistency. This makes frosting easier
to work with. Brush all loose crumbs
from cake before frosting.
Here is another recipe using only
l egg and one that use quite lot.
The recipe makes enough for a two
layer (8-inch pans) cake.
Seven Minute Icing
l egg white
cup sugar
Dash of salt
70 teaspoon cream tartar
3 to drops of vinegar
l teaspoon almond favoring
Combine and cook as above over
boiling, water for seven minutes,
beating at high speed.
Now here is the special frosting
for the birthday cake, or other spec
ial occasion.
Ornamental FrOsting
"a cup butter
4 cups sifted confectioners' sugar
2 egg whites
/ teaspoon vanilla
"a teaspoon cream of tartar
l to teaspoons cream
Few drops food coloring, if desired
Cream the butter into sugar with
pastry blender until mixture looks
like corn meal. Then add the I'M
beaten egg whites and other ingred-
tents Except creamy and beat, and
the more you beat the better. Add
cream. The trick is to get the frost
ing to the stage where it will stand
with clear cut edges for decorating.
For tinted frosting add vegetable
coloring drop by drop to obtain just
the right pastel shade Or maybe
you will want to frost the cake with
the white frosting and reserve
enough to color for decorating the
top.
Here is a really quick chocolate
icing and the coffee gives it a de-
1icious flavor.
Cocoa Coffee Icing
11a tablespoons butter
21s tablespoons cocoa
2 cups confectioner's sugar
70 teaspoon salt
l teaspoon lemon juice
Y teaspoon vanilla
Strong black coffee
Beat until well blended the but
ter and cocoa. Sift and add grad
ually the sugar Add sufficient hot
coffee to make right consistency to
spread. Add vanilla. By using the
hot coffee land be careful in add
ing it and don't get too much) the
raw taste sometimes associated with
un-cooked icings is avoi1ed. Or,
just as with other unlocked icings,
you might just allow the icing to
stand over hot water, not boiling,
for 10 or Is minutes while cake is
cooling. Beat the icing until cool
enough to spread.
Here is quick one for
Orange Icing
2 cups sifted confectioner's sugar
" cup orange juice, Gone tablespoon
of this can be lemon juice)
tablespoon melted butter
l tablespoon grated orange rind