Butter Cream Icing
1 lb. confectioner's sugar
1/4 cup butter, softened
2 egg yolks
1/4 cup cream
1 tsp. flavoring
1/4 tsp. salt
Cream together egg yolks and butter until light and fluffy. Stir
in flavoring, cream and salt. Beat until well blended. Sift
and add 1/2 cup confectioner's sugar at a time, beating well
between each 1/2 cup and until icing holds its shape. Add vegetable
coloring if desired.
Variations
MOCHA Add 1 tablespoon strong coffee and 1/2 ounce
melted chocolate to cream in above recipe and proceed as directed.
CHOCOLATE - Melt together 1 ounce chocolate and 1/4 cup
butter. Cool slightly, add egg yolks and proceed as directed.
FRUIT JUICE ICING - Substitute 2 tablespoon juices or canned
fruit syrup for 2 tablespoon cream.
Terry Rumburg
Pie Crust Mix
3 cups flour
1 cup CRISCO
6 tbsp. cold water
1 tbsp. vinegar
1 egg
1 tsp. salt
Cut shortening into flour. Beat egg, vinegar and water together. )
Add to flour mixture. Mix and place in covered bowl, put in r
efrigerator. Put plastic wrap over dough before putting lid on
bowl. Keeps 3 to4weeks.
Pauline .Harpe