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Show New Frostings .Make That Cake Recipe Take On a Brighter Aspect Kitchencraft 1 By MBS. GAYN'OS MADDOX Entertaining It In season. So, of cuuitv, new fruiting fur I'aire ire In season, too. Try these: Felicity Frosting Two egg whites, unbeaten: 2 cupt brown sugar, firmly packed; dash of aalt; 7 tableipoon water; 2 square unsweetened chocolate; 2 teaspoons butter. Combine egg whites, sugar, salt and water in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rioidlv boiling Two egg whitet, unbeaten, 1 cup tugar, 1 tableipoon water, 3 tablespoons table-spoons orange juice, 1-2 teaspoon grated orange rind, 2 drops almond eAlnil. Combine egg whitet, sugar, water wa-ter and orange juice In top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until un-til frosting will stand In peaks Remove from boiling water; add orange rind and almond extract and beat until thick enough to ipread. Garnish with orange sections, sec-tions, free from membrsne. Makes enough frosting to cover top and tidet of two nine-inch layers. Tomorrow'! Menu B R E A KFAST : Grapefruit, creamed dried beef, wholewheat toast, coffee, milk. LUNCHEON: Tomato Juice, French tout, crisp bacon, jelly, tangerines, tea, milk. DINNER: Fricassee of chicken, chick-en, dumplings, spinach, timbaiea, baked squash, stewed pears, felicity cake, coffee, milk. water, beat constantly with rotary egg beater, and cook 7 minutet, or until frosting will stand in peaks. Remove from fire, but allow to remain over hot water, and beat 2 minute longer. Place over cold water and continue beating 3 minutes. min-utes. To frost cake spread each layer and sides of cake thinly with frosting. Pile remaining frosting an inch high on top of cake. Cool. Melt chocolate with two teaspoons tea-spoons butter. When frosting It set, pour chocolate mixture over cake, letting It run down on sides. Make enough frosting to cover tops and tidet of two nine-Inch layers, lay-ers, or topi and tidet of three eight-inch eight-inch layers. Butterscotch Fudge Frosting Two cups light brown sugar, firmly packed: to cup butter; l'. cups granulated sugar; 3-4 cup top milk; 1-2 cup water. Add brown tugar to butter and cook over low flame, ttirring constantly, con-stantly, until mixture darkens slightly (about 5 to 6 minutes). Remove Re-move from fire and add granulated granu-lated tugar, milk and water. Return Re-turn to fire and boil, without ttirring ttir-ring until tmall amount of mixture mix-ture form a very soft ball in cold water (232 degrees F ). Remove from fire. Cool to lukewarm (110 degreet F ); beat until of right consistency con-sistency to ipread. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two nine-inch layers. Double recipe for three 10-Inch layers. If desired, add 1-2 cup chopped pecan meats to part of trotting and use as filling. Spread remaining remain-ing trotting on top and tidet of cake and decorate top with pecan halvea. |