Grandma's 7 minute icing 6/15/56 Double Boiler Frosting Enough for two 8 or 9" layers 2 egg whites (1/4 cup) 1½ cups sugar ¼ tsp. cream of tartar or 1 tbsp. light corn syrup ⅓ cup water Dash salt 1 tsp. vanilla Mix all ingredients except vanilla in top of double boiler. Place over boiling water; beat with rotary beater until stiff peaks form. Scrape bottom and sides of pan occasionally. Fold in vanilla. Bad on Devil's food. Strawberry Icing Make Double Boiler Frosting (above)—except use frozen or fresh strawberry juice in place of water. Lemon Butter Fluff Icing Made with cream cheese. So delicious on angel food, sponge and chiffon cakes. 1 pkg. (3 oz.) cream cheese (room temperature) ¼ cup butter or margarine 3 cups confectioners' sugar 2 to 3 tsp. grated lemon rind 1 tsp. vanilla Combine all ingredients and beat until light and fluffy. Enough for 1 large cake. Minute Fudge Frosting Quick. Sure. Creamy. 2 cups sugar ¼ cup light corn syrup ½ cup milk ¼ cup shortening (½ sq.) sq. unsweetened chocolate (2 oz.), cut up ¼ tsp. salt 1 tsp. vanilla Mix all ingredients except vanilla in saucepan. Stir over low heat until chocolate and shortening melt. Bring to a full rolling boil, stirring constantly. Boil 1 min. (220°). Remove from heat and beat until lukewarm (120°). Stir in vanilla. Beat until a smooth spreading consistency. Enough for two 8 or 9" layers or 13x9" oblong. Minute Penuche Frosting Make Minute Fudge Frosting (above)—except use brown sugar in place of granulated. Omit corn syrup and chocolate. Each one a treasure. FROSTINGS VARIETY Prize Fudge Frosting NOTE: When fudge-type frostings become too thick to spread, add a little cream as needed. When too thin, add sifted confectioners’ sugar. 1½ cups sugar ½ cup water 2 tbsp. light corn syrup 1 tbsp. butter 2 sqs. unsweetened chocolate (2 oz.), cut up 1 tsp. vanilla Mix all ingredients except vanilla in saucepan. Cover and cook slowly until mixture boils. Remove cover and cook without stirring until a little dropped into cold water forms a soft ball (234°). Remove from heat, let stand until lukewarm. Add vanilla. Beat until thick enough to spread. Enough for 9" square or 13x9" oblong. White Fudge Frosting Delicious on spice and chocolate cakes. Make Prize Fudge Frosting (above)—except omit the chocolate and use commercial sour cream or soured milk in place of water. Fold in 1 cup cut-up raisins, if desired. Easy Penuche Frosting Perfect on date, spice, whole egg or chocolate cakes. ¼ cup butter 1 cup brown sugar (packed) ¼ cup milk 1½ to 2 cups sifted confectioners' sugar Melt butter in saucepan. Stir in brown sugar. Boil and stir over low heat 2 min. Stir in milk. Bring to boil, stirring constantly. Cool to lukewarm (120°). Gradually stir in confectioners' sugar. Place pan in ice water and stir until thick enough to spread. Enough for two 8 or 9" layers or 13x9" oblong. Easy Choco-Mint Icing Use about 16 large chocolate-covered peppermint cream patties for frosting for 13x9" oblong cake; 12 for 9" square. The minute cake comes out of the oven, place chocolate peppermints over top. As they melt, spread quickly. 175