Page:Cakes, cookies and confections.djvu/38

 beater until stiff enough to keep its shape. Use on top of cake or as a filling. Very attractive but must be eaten soon after it is put on cake.

Add milk or water to powdered sugar to make the consistency to spread. Flavor.

Beat this for two minutes then continue to beat in sifted powdered sugar until stiff enough to hold its shape. Test for this by drawing a case knife through the frosting. If cut remains it is stiff enough for the pastry tube. Flavor with one tbsp. lemon juice added as the sugar is beaten in. Color if desired. Use less sugar for plain icing.



The following fillings may be made by using the Seven Minute Frosting with the suggested variations. (See under Icings.)

Caramel filling. Use brown sugar instead of white, or add 2 tbsp, caramel syrup. See Caramel Cake.

Cocoanut. 1/3 c. fresh or grated cocoanut added when taken from fire.

Chop Suey. ¼ c. each of raisins, nuts and cocoanut.

Chocolate. ¼ c. ground chocolate or 1 square of melted chocolate.

Date or Fig. ¼, c. chopped dates or figs.

Jam. Add 2 tbsp. jam to filling. 