VARIETY FROSTINGS An interesting array of cake finishes. Brown Sugar Meringue Especially delicious on a spice cake. 2 egg whites (¼ cup) ½ cup brown sugar (packed) 1 tbsp. lemon juice ¼ cup nuts, chopped Just before cake is removed from oven, beat egg whites until frothy. Gradually beat in sugar and lemon juice until stiff. Spread on hot 8 or 9" square cake immediately. Sprinkle with nuts. Bake at 400° (mod. hot) 8 to 10 min. to brown meringue. Choc-o-Nut Topping To be used with Brown Beauty Cake (p. 143) or your favorite 8" square chocolate cake. 2 cups coconut, cut up ½ cup water ½ cup semi-sweet chocolate pieces, melted Mix ingredients. Pour ½ of cake batter into prepared pan. Sprinkle with ½ of choc-o-nut mixture. Add remaining batter. Bake. As soon as cake is done, sprinkle with remaining choc-o-nut mixture. Creamy White Icing ½ cup shortening (part butter) 2½ tbsp. flour ¼ tsp. salt ½ cup milk about 3 cups sifted confectioners' sugar ½ tsp. vanilla Melt shortening in saucepan. Remove from heat. Blend in flour and salt. Stir milk in slowly. Bring to boil, stirring constantly. Boil 1 min. Remove from heat. Stir in sugar and vanilla. Stir until thick enough to spread. (Place pan in ice water while stirring to set the icing.) Creamy Raisin or Nut: Add about ½ cup cut-up raisins or nuts. Creamy Orange or Lemon: Omit vanilla. In place of the milk, use orange or lemon juice. Add 1½ tbsp. extra tbsp. flour. Add grated orange or lemon rind for extra flavor. Creamy Fudge: Reduce shortening to ¼ cup. Add 2 sq. unsweetened chocolate (2 oz.), melted, after the sugar. Creamy Browned Butter: Use all butter. Brown butter in saucepan over medium heat until a delicate brown. Broiled Icing Bubbles and browns under the broiler. Wonderful on Butterscotch Cake, Spice Cake and Hot Water Sponge Cake. ¼ cup soft butter ¾ cup brown sugar (packed) ¼ cup cream (20% butterfat) ¾ cup nuts, cut up Mix ingredients. Spread over top of warm 13x9" cake. Place low under broiler until mixture browns. For extra goodness, add 1 cup moist shredded coconut. Peanut Butter Broiled Icing Delicious on Peanut Butter Cake (p. 139) or your favorite chocolate cake. ½ cup brown sugar (packed) ¼ cup soft butter ¼ cup cream (20% butterfat) ¼ cup peanut butter ½ cup peanuts, chopped Mix first four ingredients. Stir in peanuts. Spread over warm 13x9" cake. Place low under broiler until mixture browns slightly. Continental Glaze For Applesauce Cake. Bake Applesauce Cake (p. 150) in 9" layers. Cool. Put layers together with half recipe of Butter Icing (p. 172). Spread a thin coating of apricot jam or clear jelly over top of cake. Make 8 apple designs around top: cut red candied pineapple slices in three thin slices for apple design and make leaf designs from thinly cut green candied pineapple slices. Use cloves for stems. Put pieces of waxed paper on plate to catch drips of glaze. Pour over top a Thin Glaze (stir over boiling water until mixture is hot, about 5 min., 2 tbsp. water, 2 cups sifted confectioners' sugar, 2½ tbsp. white corn syrup and 1 tsp. flavoring). Glaze has to be very thin and put on hot. It should barely coat cake so design shows through.