Orange Frosting

Ingredients

• 2 tablespoons butter
• 1 teaspoon lemon juice
• 1 1/2 cup sugar
• 1 teaspoon grated orange rind
• 1/4 cup orange juice
• 2 egg yolks unbeaten

Method

1. 1

   Cream butter and sugar, then add orange rind, juice, lemon juice, and egg yolks.

2. 2

   Stir well, then put bowl in pan of ice water and beat for about 3 minutes.

3. 3

   Adjust sugar for consistency.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 28. The excerpt below is the record exactly as published.

1/3 cup sugar %. cup sweet milk 3 tablespoons lard 3 eggs 2 teaspoons baking powder 1 teaspoon «alt Nutmeg Sift flour, baking powder, salt and sugar together. Then break in eggs, mix in lard and milk. Roll a little thicker than pie crust. Make squares as large as you like, cut strips, five or six, not all the Avay through square. Fry in deep fat until brown. Drain and sprin- kle with sugar. Miss Ida Shuping 49 CINNAMON STICKS Use a two-day-old unsliced bread, cut off crust and cut bread into oblonu' pieces about an inch thick and an inch Jong. Melt V2 lb. butter and dip bread lightly in butter. Use V2 lb. brown sugar and some cinnamon mixed in another pan. Dip buttered bread in sugar and cinnamon. Lay on cookie sheet and toast in hot oven about five minutes. Watch it carefully until light brown. Then dip lightly in powdered sugar and serve with a salad, tea or coffee. Mn. Viola Kestler BANANA CUP CAKES V2 cup shortening 2 cups flour 1 cup sugar 1 teaspoon soda 2 eggs y2 cup nuts 3 ripe bananas (crushed) Mix in the order given and bake in cup cake shells or in greased loaf pan at 350 degrees for 40 minutes. Mrs. O. C. Godfrey RICH CINNAMON BUNS % cup Karo syrup % cup butter \'i cup brown sugar 3 cups sifted flour 4 teaspoons baking powder 1 teaspoon salt \-2 cup shortening 1 cup milk Place syrup, butter and sugar in a sauce pan, bring to a boil over a medium heat. Boil one minute. Pour in two 9-ineh square cake pans. Mix and sift flour, baking powder and salt, cut in shortening. Add milk to make dough. Roll in rectangular Vi inch thick. Spread with raisin nut filling. Roll as for jelly roll. Cut into 1 inch slices and place cut side up in syrup. Bake in moderate oven 375 degrees 45 minutes. Let stand in pan about 2 minutes. Invert pan to remove buns. Makes 16. Mrs. E. P. Hughes RAISIN NUT FILLING Vi cup Karo syrup 2 tablespoons melted butter Spread over surface of dough. Sprinkle with V4 cup brown sugar, 2 teaspoons cinnamon, V2 cup raisins and y2 cup chopped nut meats. Mrs. E. P. Hughes CUP CAKES Beat three eggs, iy2 cup of sugar, beat together with egg beater. Add iy> cup of flour, *4 cup creamery butter melted in % cup of milk. This can be hot, mix well. Add 1 teaspoon baking powder and flavoring. This will be a thin batter. Mrs. John R. Satterfield DANISH PASTRIES Vo cup butter 1 cup nuts 2 tablespoons sugar l1/^ cup flour Cream butter and sugar, add flour and nuts. Break off little pieces size of a date or a little larger if preferred. Shape in crescents. Bake 350 degrees until brown. Roll in powdered sugar while still warm. Mrs. Worth Waller 50 FROSTINGrS AND FILLINGS FLUFFY FROSTING 1 cup sugar Pinch of salt 1 egg white Vk tsp. cream of tartar x/2 cup boiling water Put sugar in bowl, add egg white, salt, and cream of tartar. Start beater and pour in boiling water. Beat for 10 minutes or until it stands in peaks. Mrs. Price Surratt LEMON CAKE FILLING 1 egg Welt beaten Butter the size of a small walnut 1 cup sugar Grated rind and juice of 1 lemon 3/2 cup water 1 tablespoon Hour Mix well and cook until thick. Add lemon' and spread on cake. Mrs. W. M. Eagle ORANGE FROSTING 2 tablespoons butter 1 teaspoon lemon juice IY-2 cup sugar 1 teaspoon grated orange rind x4 cup orange juice 2 egg yolks unbeaten

Cook this with the app: pantry check, scaling, and the assistant.