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| author | nfenwick <nfenwick@pglaf.org> | 2025-02-02 01:24:58 -0800 |
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| committer | nfenwick <nfenwick@pglaf.org> | 2025-02-02 01:24:58 -0800 |
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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..6596dca --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #62188 (https://www.gutenberg.org/ebooks/62188) diff --git a/old/62188-0.txt b/old/62188-0.txt deleted file mode 100644 index 7e3bd82..0000000 --- a/old/62188-0.txt +++ /dev/null @@ -1,1138 +0,0 @@ -The Project Gutenberg EBook of Betty Crocker's Frosting Secrets, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Betty Crocker's Frosting Secrets - Fancy Cake Decorating; New cake-trimming short cuts; - Fabulous party cake ideas; Fun with Frostings - -Author: Anonymous - -Release Date: May 21, 2020 [EBook #62188] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK BETTY CROCKER'S FROSTING SECRETS *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - _Betty Crocker’s_ - FROSTING SECRETS - - - • _Fancy cake decorating_ - • _New cake-trimming short cuts_ - • _Fabulous party cake ideas_ - - - - - The Frosting makes the cake and Betty Crocker Frosting Mix makes - perfect frosting every time - - - - - CONTENTS - - - Quick frosting tricks 4 - Teaspoon scallops • Spatula spirals • Crisscross • Swirly squares - • Plaid Cake • Christmas Ball Frosting • Hobnail Fudge - Frosting • Glossy Web - Teaspoon tricks with frosting mix 6 - Bunny • Dahlia • Easy Flowers - Cherry Blossom Cake 7 - Easy-does-it decorating 8 - Decorator icing with Betty Crocker Fluffy White Frosting Mix - Cross-stitch Cake 10 - Party-pretty Cakes 12 - Forget-me-not Cake • Trellis Cake • Daisy Cake • Gift Wrapped Cake - Birthday Cakes 14 - Birthday Bouquets • Happy Birthday Cake • Flower Garden Cake • - Circus Cake - Doll Cake 16 - Party Petit Fours - Holiday Cakes 18 - Sugarplum Tree • Clown Cake • Easter Bonnet Cake • Valentine Cake - Wedding Cake 20 - Quick Homemade Candies 22 - Frozen Desserts, Specialty Frostings 23 - - © 1958 General Mills, Inc. Printed in U.S.A. - - [Illustration: Betty Crocker] - -Welcome! Come join us in the fun of frosting glamorous decorated cakes! -It’s surprising how easy it is, once you get the knack of it. Our Fluffy -White Frosting Mix is a big help—it makes a decorator icing that’s -always smooth and easy-flowing. - -Your very first cake will be pretty enough to be proud of! And if it -isn’t absolutely perfect, please don’t be discouraged—the practice -you’ve had will make your next cake much, much easier. To start, try the -quick-as-a-wink tricks that don’t need a decorator set. And try the -candies and desserts from our frosting mixes—easy shortcuts to delicious -treats! - {Betty Crocker} - -_P. S._ Before you decorate, you have to _frost_ your cake! These tips -will help! - - [Illustration: After cooling cake thoroughly on rack, brush all the - loose crumbs away with your fingers before frosting the cake.] - - [Illustration: Set one layer upside down on plate; frost top with - about ⅓ of frosting. Set other layer on top, right-side-up.] - - [Illustration: Frost SIDES first, then top. Make attractive swirls - with spatula, or leave smooth for added designs.] - -Choose one of our five frosting mixes to be sure of perfect -frosting—always creamy-smooth and easy-spreading! - - - - - Quick and easy Frosting tricks - _no special equipment needed!_ - - -With a fork, spoon, spatula, or a piece of string, you can make your -frosting “fancy” ... as the simple ideas on these pages show. And with -our Betty Crocker Frosting Mixes, you can be sure of perfect -frosting—always just right to handle easily. - -Use Betty Crocker Chocolate Fudge, Chocolate Malt, or Peanut Creme -Frosting Mix for these tricks: - - [Illustration: Scallops—With teaspoon inverted, press tip into - frosted cake. Repeat in rows across cake for all over design.] - - [Illustration: Spiral—Hold spatula at center of frosted cake. - Gradually draw spatula toward you, while turning cake.] - - [Illustration: Crisscross—Draw tines of fork across cake. Repeat at - right angles to first markings. Place colorful candies in squares.] - - [Illustration: Swirly squares—Draw lines through frosting with - knife. Repeat at right angles, drawing lines in opposite ways.] - - - - - The Frosting on the cake shows you care - - [Illustration: Plaid Cake—Use Betty Crocker Fluffy White Frosting - Mix. Frost cake. Dip string in food coloring; stretching it taut, - press into frosting. Repeat. Use new string for each color. Make up - your own plaid design.] - - [Illustration: Christmas Balls—Use Betty Crocker Malt Frosting Mix. - Frost cake. Save ¼ cup frosting. Cut tiny corner off envelope. - Squeeze frosting through envelope to trim vari-colored flat mints. - Press onto cake.] - - [Illustration: Hobnail Fudge Frosting—Use Betty Crocker Chocolate - Fudge Frosting Mix. Frost top of cake thickly. Press down with bowl - of teaspoon, swirl slightly; draw up sharply. Repeat for an all over - hobnail design.] - - [Illustration: Glossy Web—Use Betty Crocker Peanut Creme Frosting - Mix. Frost cake. Melt 1 sq. unsweetened chocolate (1 oz.). Dip knife - in chocolate. Mark circles on top of cake. Draw knife out from - center for web.] - - - - - _For glamor in a hurry, try these_ - Teaspoon Tricks - with Frosting Mix! - - -_Quick Tricks_ with Betty Crocker Fluffy White Frosting Mix. - - [Illustration: Bunny: Tint ½ cup frosting pink. Fill teaspoon with - frosting; with second spoon, ease off mounds of frosting for body - and head of bunny. Dabs of white frosting make “cottontail” and - ears. Add cinnamon candy eyes and coconut whiskers.] - - [Illustration: Dahlia: Tint 1 cup frosting yellow. Drop 10 mounds of - frosting around center of cake. Draw out with spoon to make petal - shapes. Add 10 smaller mounds for second layer of petals, pulling - tips up with spoon. Shape center; decorate with silver dragées.] - -Easy Flowers with Decorator Icing (p. 9)—or use Betty Crocker Chocolate -Fudge, Chocolate Malt, or Peanut Creme Frosting Mix. (½ cup makes 5 or 6 -flowers.) - - [Illustration: Put a gumdrop on a toothpick. Fill tip end of - teaspoon with icing, smooth it off along edge of cup.] - - [Illustration: Draw spoon gently down over gumdrop; off comes one - petal. Continue around the gumdrop in same way.] - - [Illustration: Add a second row of petals. Place finished flower on - cake. Remove toothpick. Repeat for flowers desired.] - - - - - A cake’s crowning glory is its Frosting - - - - - Cherry Blossom Cake - - - [Illustration: Cherry Blossom Cake] - - [Illustration: Cherry Blossom Cake: Use Betty Crocker Cherry Fluff - Frosting Mix. Frost cake. Save ½ cup frosting; tint deeper pink with - red food coloring. Half-fill teaspoon; with second teaspoon, ease - each petal onto cake. Sprinkle centers with yellow sugar.] - - - - - Your Decorating Set - - -Many different decorating tips are available—but these basic 5 will make -all the glamor cakes shown in this book. If you have a set, select these -tips by their numbers. Or you can get this basic set for $1.00 ... see -details on p. 23. - - [Illustration: #4 writing tip ... used for writing, lattice designs, - and other delicate patterns.] - - [Illustration: #28 star tip ... used for smaller borders, simple - flowers, and fancy letters.] - - [Illustration: #104 petal tip ... makes petals for roses and other - flowers, also flat ribbons and borders.] - - [Illustration: #68 leaf tip ... makes leaves, long petals, delicate - lace borders, and edgings.] - - [Illustration: #96 flower tip ... makes many flowers like rosettes - by a simple twist of the cone.] - - - - - Betty Crocker Fluffy White Frosting Mix - makes a wonderful can’t-fail Decorator Icing - -No need to make up a special separate batch of icing to decorate your -cake! One package makes plenty to frost your cake and decorate it, too: - - - - -To 1 cup prepared Fluffy White Frosting... - -Blend in 1 to 1½ cups _sifted_ confectioners’ sugar (add a little at a - time until frosting is stiff enough to hold its shape).... - -Blend in 1 tbsp. soft butter and a dash of salt. - -Note: Increase sugar and butter when using more than 1 cup frosting. - -_Is it thick enough? Is it thin enough?_ Try a little with the tip you -plan to use. If too thin, blend in a little more confectioners’ sugar. -If too thick, blend in a drop or two of water. - - -HOW TO USE YOUR CONE - - [Illustration: 1 Fit tip tightly into cone with one finger. Fill - about half full. Fold top to keep icing in.] - - [Illustration: 2 Hold near top of cone. Use other hand to guide tip. - For most work, hold cone at 45° angle.] - - [Illustration: 3 For drop flowers and rosettes, hold cone straight - up and down. Press out icing, twist cone, and release.] - - - - - Try out your decorator set with our - CROSS-STITCH CAKE - - -Here is a simple-to-start with cake that lets you have fun trying out -all the decorator tips. - -Tip: have an inverted cake pan handy, to try a few practice strokes on -the back. Afterwards, you can scrape the frosting off the pan and put it -back in your cone. - - -_Let’s get started!_ - -Bake cake in 15½×10½×1″ pan at 350° (mod. oven) for 25 min. Use 1 pkg. -Betty Crocker Fluffy White Frosting Mix to frost cake; save 1½ cups for -Decorator Icing (p. 9). Tint ½ cup icing pale green. Make ABC’s and -cross-stitch trim using #28 star tip. Use #4 writing tip for signature -and date. Make a few flower stems in corners. Add leaves with #68 leaf -tip. Tint ½ cup icing pink. Make roses, pansies, sweet peas using #104 -petal tip (see below and next page). Tint ½ cup icing yellow. Make -rosettes with #96 flower tip. Use #4 writing tip for flower centers. - -TO MAKE ROSES: - - [Illustration: 1 Use #104 petal tip and flower nail. Hold cone with - narrow opening of tip always up. Turning clockwise, make tiny circle - for center of rose.] - - [Illustration: 2 To form first petal, make standing half circle to - one side of center. Add two more petals, forming triangle. Add - petals, overlapping.] - - [Illustration: 3 Remove rose from nail with kitchen shears ... cut - almost through base of rose, place on cake, cut completely through, - ease rose off.] - - [Illustration: A perfect cake deserves a perfect Frosting] - -Pansies: Use #104 petal tip. Hold cone with wide end of tip on cake. -Make 2 flat petals, side by side. Add two smaller petals over larger -petals. Connect with 1 larger petal. Add center. - -Sweet Peas: Use #104 petal tip. Hold cone at 30° angle. Make one curved -upright petal. Repeat on each side, making petals slightly flatter. - - - - - 4 quick and easy cakes—party pretty! - - - [Illustration: Forget-Me-Not Cake] - - 1 Frost cake with Betty Crocker Cherry Fluff Frosting Mix, saving 1 - cup for Decorator Icing (p. 9) _before_ adding cherries. - - 2 Tint ½ cup icing light blue. Make forget-me-nots using #104 petal - tip. Hold cone with wide end of tip on cake. Make petal. Repeat, - overlapping petals. - - 3 Tint 1 tbsp. icing yellow; make forget-me-not centers with #4 - writing tip. - - 4 Tint rest of icing light green. Make stems using #4 writing tip. - Make leaves using #68 leaf tip. Overlap leaves for border. - - [Illustration: Trellis Cake] - - 1 Use Betty Crocker Fluffy White Frosting Mix, saving 1½ cups for - Decorator Icing (p. 9). Tint rest pale green and frost cake. - - 2 Make trellis using 1 cup icing and #4 writing tip. Make parallel - rows about ¼″ apart. Repeat at right angles for trellis effect. - - 3 Tint half of icing green. Make wreath of leaves all the way around - the trellis using #68 leaf tip. - - 4 Tint rest of icing yellow. Make small yellow roses (p. 10). Add - green leaves with #68 leaf tip and stems with #4 writing tip. - - [Illustration: Daisy Frosting] - -Bake a Softasilk Lovelight Cake for these gay frosting daisies. - - 1 Use Betty Crocker Fluffy White Frosting Mix, saving 1 cup for - Decorator Icing (p. 9). Tint rest pale yellow and frost cake. - - 2 Use all but ¼ cup icing to make pretty white daisies around the - border and sides of cake. Use #28 star tip. - - 3 Tint part of icing light green. Make leaves, using #68 leaf tip. - - 4 Tint rest of icing yellow. Make daisy centers with #4 writing tip. - - [Illustration: Gift Wrapped Cake] - - 1 Bake cake in oblong pan, 13×9½×2″. Cut in half crosswise; split - each half in 2 layers. Spread favorite filling between. Use 1 pkg. - Betty Crocker Fluffy White Frosting. Mix to frost cake, saving 1½ - cups for Decorator Icing (p. 9). - - 2 Tint ½ cup icing pink. Make ribbon and bow, using #104 petal tip. - - 3 Tint ¼ cup icing green. Make stems with #4 tip; leaves with #68 - leaf tip. - - 4 Use ½ cup white icing for blossoms with #104; use #4 for - lilies-of-the-valley. - - 5 Tint ¼ cup icing yellow. Make rosettes with #96 tip. - - - - - A cake without Frosting is like a birthday without a cake! - - - - - Birthday Cakes - - - [Illustration: Birthday Bouquets] - - 1 Frost 12 to 18 cupcakes with Betty Crocker Fluffy White Frosting - Mix, saving 1½ cups for Decorator Icing (p. 9). - - 2 Tint ½ cup icing pink. Make rose (p. 10) in center of each - cupcake. - - 3 Tint ⅓ cup icing light blue. Make rosettes with #96 flower tip. - - 4 Tint 3 tbsp. icing light green. Add leaves with #68 leaf tip. - - 5 Make border around edge with #28 star tip and rest of white icing. - - [Illustration: Flower Garden Cake] - - 1 Frost cake with Betty Crocker Fluffy White Frosting Mix, saving 1½ - cups for Decorator Icing (p. 9). - - 2 Tint ½ cup icing yellow. Use ½ cup white. Cover cake with shaded - pansies (p. 11) by putting icings into cone side by side (yellow on - side of narrow end of tip). - - 3 Tint ⅓ cup icing green. Make trellis around side of cake using #4 - writing tip. Add a few leaves with #68 leaf tip. - - 4 Make rosettes with #96 flower tip and rest of white icing. - - [Illustration: Happy Birthday Cake] - - 1 Frost cake with Betty Crocker Fluffy White Frosting Mix, saving 1 - cup for Decorator Icing (p. 9). - - 2 Tint the 1 cup icing pink. - - 3 With about ⅓ icing write Happy Birthday on top of cake using #4 - writing tip. - - 4 Make a scallop border around top and bottom edges using #28 star - tip. - - 5 Use same tip to make stars around edge of plate (at least 2″ away - from cake) for each candle. Connect with scallops. - - [Illustration: Circus Cake] - - 1 Frost cake with Betty Crocker Chocolate Fudge Frosting. - - 2 Divide Betty Crocker Peanut Creme Frosting into 4 parts; tint red, - yellow, green, and blue. Make ring and animal stands around top of - cake using #28 star tip and yellow frosting. - - 3 Use animal crackers for animals, straws for uprights of 11″ paper - canopy, and a candy stick for center. - - 4 Decorate sides of cake with other circus attractions using #4 - writing tip and #28 star tip with the frostings. - - - - - Here’s a triumph for you! - Doll Cake - - -Bake a Betty Crocker Angel Food Cake Mix in a 10″ tube pan _OR_ bake -three 8″ cake layers and 12 cupcakes using 2 pkg. Betty Crocker White -Cake Mix. Set cake on a cardboard circle cut to fit. Trim just enough to -give a rounded effect for skirt. Wrap doll below waist with aluminum -foil or pliofilm. Set in hole in center of cake (for layers, cut hole in -centers so doll can stand waist deep). - -To decorate: Make Betty Crocker Fluffy White Frosting Mix as directed on -pkg. Save 2 tbsp. and add 2 to 3 tbsp. _sifted_ confectioners’ sugar. -Tint rest of frosting light pink. Frost cake thinly saving 1½ cups -tinted frosting. Make Decorator Icing (p. 9). Use ¼ cup tinted icing -with #68 leaf tip to make 5 rows of scallop design for ruffled skirt. -Tint icing slightly deeper pink, use half with same tip to continue -scallop design. Tint remaining icing deeper pink and complete skirt. Use -#28 star tip with pink and white icing for flower trim on skirt and -nosegay. - -Note: Cupcakes may be frosted to serve at party, in addition to Doll - Cake, or make Petit Fours. - - -Party Petit Fours - -Bake your favorite cake in a greased and floured jelly roll pan, -15½×10½×1″, at 350° about 25 minutes. Cool in pan. Spread thinly with -Betty Crocker Fluffy White Frosting, saving 1½ cups for Decorator Icing -(p. 9). Cut small shapes. Trim with flowers, scallops, ribbons or bows -to suit your fancy! - - - - - A cake’s party dress is its Frosting - - [Illustration: Doll cake] - - - - - Frosting makes a cake an occasion! - - [Illustration: Sugarplum Tree] - - 1 For centerpiece shape cardboard cone 15″ tall by 10″ in diameter - at base, or for a dessert, bake cake in tiered pans, shaving sides - for tree shape. - - 2 Frost with _stiffly beaten_ Betty Crocker Fluffy White Frosting, - saving 1 cup for Decorator Icing (p. 9). - - 3 Divide icing into 3 parts; tint in Christmas colors. Use #28 star - tip for canes, #68 leaf tip in overlapping fashion for wreaths, and - #96 flower tip for stars. - - 4 To shape decorations by hand: Add enough sifted confectioners’ - sugar for easy handling. Use your own ideas. - - [Illustration: Easter Bonnet Cake] - - 1 Use 2 pkg Betty Crocker Fluffy White Frosting Mix, saving 3 cups - for Decorator Icing (p. 9). Tint pale yellow; frost 9″ layers on 12″ - base. Frost base to resemble hat brim. Make “straw” design by - pressing fork into frosting. - - 2 Tint 1 cup icing mauve with red and blue food coloring. Make - ribbon using #104 petal tip. Frost double strip of foil for - streamer. - - 3 Tint 1 cup icing pink. Make sweet peas (p. 11). Make rosettes - using #96 flower tip and ½ cup white icing. - - 4 Tint rest of icing green. Add leaves with #68 leaf tip. - - [Illustration: Clown Cake] - - 1 Make cake in 8″ layers, saving ¼ cup batter to pour in prepared 3″ - custard cup. Bake cupcake with cake _15 to 20 min._ - - 2 Use Betty Crocker Fluffy White Frosting Mix. Save 1½ cups; tint - rest light green; frost cake, heaping frosting in mounds on top for - ruffle. - - 3 Frost cupcake white; set in center of cake. Top with frosted cone - for hat. - - 4 Make Decorator Icing (p. 9) with rest of frosting. Tint ¼ cup - pink. Make hat brim and ruff using #28 star tip. Add white trim with - #96 flower tip. Decorate with gumdrops. - - [Illustration: Valentine Cake] - - 1 Bake cake in one 8″ sq. pan and one 8″ layer pan. Cut round in - half; fit to square for heart shape. Use 2 pkg. Betty Crocker Fluffy - White Frosting Mix to frost cake, saving 1½ cups for Decorator Icing - (p. 9). - - 2 Tint 1¼ cups icing pink. Make border using #28 star tip. Use #4 - writing tip for message. - - 3 Make roses (p. 10) using rest of pink icing. Arrange roses - attractively on cake. - - 4 Tint ¼ cup icing green. Add leaves using #68 leaf tip and stems - using #4 writing tip. - - [Illustration: Wedding Cake] - - - - - Wedding Cake - - -To bake cake: Heat oven to 350° (mod.). Grease and flour three layer -pans. Use 12″ layer, 9″ layer, and 6″ layer—1½″ deep. Make 2 pkg. Betty -Crocker White Cake Mix. Increase mixing time 1½ times. Divide batter -among pans—about ½″ deep in each. Bake 12″ layer _30 to 40 min._ Cool in -pan. Refrigerate other two layers until 12″ layer is done. Bake 9″ layer -near rear of oven _30 to 35 min._, 6″ layer near front _25 to 30 min._ -Repeat above directions, using two more pkg. white cake mix, making a -total of 6 layers. - -To assemble cake: Make 2 pkg. Betty Crocker Fluffy White Frosting Mix. -Put two 12″ layers together with frosting on serving plate. Frost sides -and top. Place 9″ cardboard circle on top; then the 9″ layers put -together with frosting. Make 2 more pkg. frosting mix. Frost sides and -top of 9″ layers. Place 6″ cardboard circle on top. Repeat with 6″ -layers. Mix another pkg. frosting mix. Make four times amount Decorator -Icing (p. 9), using vegetable shortening instead of butter. - -To decorate cake: - -1 Make scroll design for border around top and base of each layer, using - #96 flower tip. - -2 Make swag design around layers, using #68 leaf tip in overlapping - motion. - -3 Decorate top layer with lily-of-the-valley flowers and stems with #4 - writing tip. Add leaves with #68 leaf tip. - -4 Make roses (p. 10) and place around cake. - -5 Select a special decoration for top of cake, such as bride and groom, - lovebirds, wedding bells, or ribbon. - -To serve cake: Remove top tier. Cut vertically around and through the -center tier at the edge of the 6″ cardboard round. Cut slices of cake -and serve. Remove the cardboard. Cut remaining round of cake in -wedge-shaped pieces. Cut bottom tier the same way, using the 6″ -cardboard round as guide for cutting center of cake. _Serves about 70._ - - - - - More fun with Frosting Mixes - _Quick Homemade Candies_ - - - [Illustration: Ribbon Fudge] - -Make fudge as directed on pkg. using 1 pkg. Betty Crocker Chocolate -Fudge and 1 pkg. Betty Crocker Peanut Creme Frosting Mix. Pour into -buttered 8″ sq. pan, in two layers. Makes 64 1″ pieces. - - [Illustration: Crunchy Peanut Balls] - -Make fudge as directed on Betty Crocker Peanut Creme Frosting Mix pkg., -adding 2 tbsp. instant coffee. Stir in 1½ cups toasted coconut after -cooking. Drop with teaspoon onto waxed paper. Let set. - - [Illustration: Fudge Almond Clusters] - -Make fudge as directed on Betty Crocker Chocolate Fudge Frosting Mix -pkg. Add 2 cups whole toasted almonds. Drop with teaspoon onto waxed -paper. Allow to set until firm, or chill. - - [Illustration: Marshmallow Malt Fudge] - -Make fudge as directed on Betty Crocker Chocolate Malt Frosting Mix pkg. -Stir in 1 cup miniature marshmallows and ½ cup chopped nuts. Pour into -buttered 8″ sq. pan. When set, cut into 32 pieces. - - -NEW FROZEN DESSERTS - -Frozen desserts, too, can be made from Betty Crocker instant frosting -mixes. - - - Frozen Fudge Pie - -Bake a 9″ pie shell. Choose either Betty Crocker Chocolate Fudge, -Chocolate Malt, or Peanut Creme Frosting Mix. Make ½ pkg.[1] frosting as -directed on pkg. Blend 1½ cups whipping cream with frosting; beat until -stiff. Pour into pie shell. _Freeze_ until firm. - - - Chocolate Mousse - -Make ½ pkg.[1] Betty Crocker Chocolate Fudge Frosting Mix. Blend 1½ cups -whipping cream with frosting; beat until stiff. Chill for several hours. -Serve in sherbet dishes, garnish with toasted almonds. _8 to 10 -servings._ - - -[1]Use other half pkg. for sauce ... directions on the pkg. - - -NEW FROSTING FLAVORS - -To Betty Crocker Chocolate Fudge Frosting, add ... - - • ¼ tsp. peppermint flavoring or ... - • 1 tbsp. powdered instant coffee or ... - • 1 tbsp. grated orange rind - -To Betty Crocker Fluffy White Frosting, add ... - - • 1 tbsp. grated orange rind and ½ cup finely cut-up coconut or ... - • ¼ cup mashed ripe bananas or ... - • 1 tsp. cinnamon or - • ½ cup chopped nuts or - • 1½ cups raisins, and 2 tbsp. coarsely grated orange rind. - - - Toasted Nut Fluff Frosting - -Frost oblong cake with Betty Crocker Fluffy White Frosting Mix. Sprinkle -½ cup chopped nuts over the top. Just before serving, place in very hot -(500°) oven for _3 to 5 min._ or until lightly browned. Serve -immediately. - - - - - _EASY-DOES-IT DECORATING SET FOR $1.00_ - -To help you discover the fun of frosting “glamor” cakes, we’ve assembled -this special set of professional-quality nickel-plated decorator tips. -You get all five tips shown on page 8, and a flower nail, plus three -sturdy plastic lined fabric decorating cones. To get your set, just send -$1.00 (no stamps please) to General Mills Inc., Dept. 145, 623 Marquette -Ave., Mpls. 2, Minn. Limited supply—offer expires Sept. 1959. - - - - - _Betty Crocker_ has 5 perfect frosting mixes for you! - - -Isn’t it a joy to know your frosting _can’t_ fail—can’t turn grainy or -runny or too stiff? With our mixes, you can be sure of a perfect, -creamy-smooth, easy-spreading frosting every time. They’re lickin’ good! -And when you add up the cost of the ingredients you’d use, you’ll see -our mixes can save you money, too! - -_Have you tried them all?_ - - [Illustration: Fluffy White - a glossy white 7-minute “cooked” frosting with _no cooking_!] - - [Illustration: _New_ Cherry Fluff - glamorous pink, bright with red cherries and subtle almond flavor!] - - [Illustration: Peanut Creme - smooth and delicate, with bits of peanut through it!] - - [Illustration: Chocolate Fudge - rich, dark, and chocolatey—a true cooked fudge frosting!] - - [Illustration: Chocolate Malt - smooth and creamy milk-chocolate-mild, with real malted milk!] - - - “I guarantee a perfect frosting every time!” - -_Perfect!_ Yes, every mix we make for you will come out perfect, or send -the box top to Betty Crocker, Box 200, Minneapolis, Minn., and General -Mills will send your money back. - - _Betty Crocker_ - - [Illustration: General Mills] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of Project Gutenberg's Betty Crocker's Frosting Secrets, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK BETTY CROCKER'S FROSTING SECRETS *** - -***** This file should be named 62188-0.txt or 62188-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/1/8/62188/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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} -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:auto; text-indent:0; margin-right:auto; text-align:justify; margin-top:0; max-width:25em; font-family:sans-serif; } -p.pcap .small { font-family:serif;} -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of Betty Crocker's Frosting Secrets, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and most -other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms of -the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you'll have -to check the laws of the country where you are located before using this ebook. - -Title: Betty Crocker's Frosting Secrets - Fancy Cake Decorating; New cake-trimming short cuts; - Fabulous party cake ideas; Fun with Frostings - -Author: Anonymous - -Release Date: May 21, 2020 [EBook #62188] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK BETTY CROCKER'S FROSTING SECRETS *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="Betty Crocker’s Frosting Secrets" width="500" height="699" /> -</div> -<div class="box"> -<h1><i><span class="rubric">Betty Crocker’s</span></i> -<br /><span class="ss"><span class="smaller">FROSTING SECRETS</span></span></h1> -<dl class="undent"><dt>• <i><span class="ssn">Fancy cake decorating</span></i></dt> -<dt>• <i><span class="ssn">New cake-trimming short cuts</span></i></dt> -<dt>• <i><span class="ssn">Fabulous party cake ideas</span></i></dt></dl> -</div> -<div class="pb" id="Page_2">2</div> -<div class="box"> -<p class="center"><span class="ssn">The Frosting makes the cake and Betty Crocker <span class="rubric">F</span>rosting Mix makes perfect frosting every time</span></p> -</div> -<h2 id="toc" class="center"><b>CONTENTS</b></h2> -<dl class="toc"> -<dt><a href="#c1">Quick frosting tricks</a> 4</dt> -<dt class="just">Teaspoon scallops • Spatula spirals • Crisscross • Swirly squares • Plaid Cake • Christmas Ball Frosting • Hobnail Fudge Frosting • Glossy Web</dt> -<dt><a href="#c2">Teaspoon tricks with frosting mix</a> 6</dt> -<dt class="just">Bunny • Dahlia • Easy Flowers</dt> -<dt><a href="#c3">Cherry Blossom Cake</a> 7</dt> -<dt><a href="#c4">Easy-does-it decorating</a> 8</dt> -<dt class="just">Decorator icing with Betty Crocker Fluffy White Frosting Mix</dt> -<dt><a href="#c5">Cross-stitch Cake</a> 10</dt> -<dt><a href="#c6">Party-pretty Cakes</a> 12</dt> -<dt class="just">Forget-me-not Cake • Trellis Cake • Daisy Cake • Gift Wrapped Cake</dt> -<dt><a href="#c7">Birthday Cakes</a> 14</dt> -<dt class="just">Birthday Bouquets • Happy Birthday Cake • Flower Garden Cake • Circus Cake</dt> -<dt><a href="#c8">Doll Cake</a> 16</dt> -<dt class="just">Party Petit Fours</dt> -<dt><a href="#c9">Holiday Cakes</a> 18</dt> -<dt class="just">Sugarplum Tree • Clown Cake • Easter Bonnet Cake • Valentine Cake</dt> -<dt><a href="#c10">Wedding Cake</a> 20</dt> -<dt><a href="#c11">Quick Homemade Candies</a> 22</dt> -<dt><a href="#c12">Frozen Desserts, Specialty Frostings</a> 23</dt> -</dl> -<p class="center small">© 1958 General Mills, Inc. <span class="hst">Printed in U.S.A.</span></p> -<div class="pb" id="Page_3">3</div> -<div class="img"> -<img src="images/p01.jpg" alt="Betty Crocker" width="300" height="351" /> -</div> -<p><span class="larger"><b>Welcome!</b></span> Come join us -in the fun of frosting glamorous decorated -cakes! It’s surprising how easy it -is, once you get the knack of it. Our -Fluffy White Frosting Mix is a big help—it -makes a decorator icing that’s always -smooth and easy-flowing.</p> -<p>Your very first cake will be pretty -enough to be proud of! And if it isn’t absolutely perfect, -please don’t be discouraged—the practice you’ve had will -make your next cake much, much easier. To start, try the -quick-as-a-wink tricks that don’t need a decorator set. And -try the candies and desserts from our frosting mixes—easy -shortcuts to delicious treats! -<span class="lr"><img class="inline" src="images/bc.jpg" alt="Betty Crocker" width="300" height="64" /></span></p> -<p><b><i>P. S.</i></b> Before you decorate, you have to <i>frost</i> your cake! -These tips will help!</p> -<div class="img" id="fig1"> -<img src="images/p01g.jpg" alt="" width="400" height="351" /> -<p class="pcap">After cooling cake -thoroughly on rack, -brush all the loose -crumbs away with -your fingers before -frosting the cake.</p> -</div> -<div class="img" id="fig2"> -<img src="images/p01h.jpg" alt="" width="400" height="351" /> -<p class="pcap">Set one layer upside -down on plate; -frost top with about -⅓ of frosting. Set -other layer on top, -right-side-up.</p> -</div> -<div class="img" id="fig3"> -<img src="images/p01k.jpg" alt="" width="400" height="351" /> -<p class="pcap">Frost <b>SIDES</b> first, -then top. Make attractive -swirls with -spatula, or leave -smooth for added -designs.</p> -</div> -<p>Choose one of our five frosting mixes to be sure of perfect -frosting—always creamy-smooth and easy-spreading!</p> -<div class="pb" id="Page_4">4</div> -<h2 id="c1"><span class="small">Quick and easy Frosting tricks</span> -<br /><i><span class="ssn"><span class="smaller">no special equipment needed!</span></span></i></h2> -<p>With a fork, spoon, spatula, or a piece of string, you can -make your frosting “fancy” ... as the simple ideas on these -pages show. And with our Betty Crocker Frosting Mixes, -you can be sure of perfect frosting—always just right to -handle easily.</p> -<p><b>Use Betty Crocker</b> Chocolate Fudge, Chocolate Malt, or -Peanut Creme Frosting Mix for these tricks:</p> -<div class="img" id="fig4"> -<img src="images/p02.jpg" alt="" width="437" height="304" /> -<p class="pcap"><b>Scallops</b>—With teaspoon inverted, -press tip into frosted -cake. Repeat in rows across -cake for all over design.</p> -</div> -<div class="img" id="fig5"> -<img src="images/p02c.jpg" alt="" width="436" height="304" /> -<p class="pcap"><b>Spiral</b>—Hold spatula at center -of frosted cake. Gradually -draw spatula toward you, while -turning cake.</p> -</div> -<div class="img" id="fig6"> -<img src="images/p02d.jpg" alt="" width="436" height="308" /> -<p class="pcap"><b>Crisscross</b>—Draw tines of fork -across cake. Repeat at right angles -to first markings. Place -colorful candies in squares.</p> -</div> -<div class="img" id="fig7"> -<img src="images/p02e.jpg" alt="" width="432" height="308" /> -<p class="pcap"><b>Swirly squares</b>—Draw lines -through frosting with knife. Repeat -at right angles, drawing -lines in opposite ways.</p> -</div> -<div class="pb" id="Page_5">5</div> -<div class="box"> -<p class="center"><span class="ssn">The <span class="rubric">F</span>rosting on the cake shows you care</span></p> -</div> -<div class="img" id="fig8"> -<img src="images/p02f.jpg" alt="" width="431" height="320" /> -<p class="pcap"><b>Plaid Cake</b>—Use Betty Crocker -Fluffy White Frosting Mix. -Frost cake. Dip string in food -coloring; stretching it taut, -press into frosting. Repeat. Use -new string for each color. Make -up your own plaid design.</p> -</div> -<div class="img" id="fig9"> -<img src="images/p02g.jpg" alt="" width="425" height="320" /> -<p class="pcap"><b>Christmas Balls</b>—Use Betty -Crocker Malt Frosting Mix. -Frost cake. Save ¼ cup frosting. -Cut tiny corner off envelope. -Squeeze frosting through -envelope to trim vari-colored -flat mints. Press onto cake.</p> -</div> -<div class="img" id="fig10"> -<img src="images/p02h.jpg" alt="" width="435" height="328" /> -<p class="pcap"><b>Hobnail Fudge Frosting</b>—Use -Betty Crocker Chocolate Fudge -Frosting Mix. Frost top of cake -thickly. Press down with bowl -of teaspoon, swirl slightly; draw -up sharply. Repeat for an all -over hobnail design.</p> -</div> -<div class="img" id="fig11"> -<img src="images/p02k.jpg" alt="" width="429" height="323" /> -<p class="pcap"><b>Glossy Web</b>—Use Betty Crocker -Peanut Creme Frosting Mix. -Frost cake. Melt 1 sq. unsweetened -chocolate (1 oz.). Dip -knife in chocolate. Mark circles -on top of cake. Draw knife out -from center for web.</p> -</div> -<div class="pb" id="Page_6">6</div> -<h2 id="c2"><span class="small"><i><span class="smaller"><span class="ssn">For glamor in a hurry, try these</span></span></i></span> -<br />Teaspoon Tricks -<br />with Frosting Mix!</h2> -<p><i>Quick Tricks</i> with Betty Crocker Fluffy White Frosting Mix.</p> -<div class="img" id="fig12"> -<img src="images/p03.jpg" alt="" width="307" height="296" /> -<p class="pcap"><b>Bunny:</b> Tint ½ cup frosting pink. Fill teaspoon -with frosting; with second spoon, -ease off mounds of frosting for body and -head of bunny. Dabs of white frosting -make “cottontail” and ears. Add cinnamon -candy eyes and coconut whiskers.</p> -</div> -<div class="img" id="fig13"> -<img src="images/p03b.jpg" alt="" width="306" height="305" /> -<p class="pcap"><b>Dahlia:</b> Tint 1 cup frosting yellow. Drop -10 mounds of frosting around center of -cake. Draw out with spoon to make petal -shapes. Add 10 smaller mounds for second -layer of petals, pulling tips up with spoon. -Shape center; decorate with silver dragées.</p> -</div> -<p><b>Easy Flowers</b> with Decorator Icing (<a href="#Page_9">p. 9</a>)—or use Betty -Crocker Chocolate Fudge, Chocolate Malt, or Peanut Creme -Frosting Mix. (½ cup makes 5 or 6 flowers.)</p> -<div class="img" id="fig14"> -<img src="images/p03c.jpg" alt="" width="168" height="245" /> -<p class="pcap">Put a gumdrop on a -toothpick. Fill tip end -of teaspoon with icing, -smooth it off along -edge of cup.</p> -</div> -<div class="img" id="fig15"> -<img src="images/p03d.jpg" alt="" width="161" height="226" /> -<p class="pcap">Draw spoon gently -down over gumdrop; -off comes one petal. -Continue around the -gumdrop in same way.</p> -</div> -<div class="img" id="fig16"> -<img src="images/p03e.jpg" alt="" width="210" height="235" /> -<p class="pcap">Add a second row of petals. Place finished -flower on cake. Remove toothpick. Repeat for flowers desired.</p> -</div> -<div class="pb" id="Page_7">7</div> -<div class="box"> -<p class="center"><span class="ssn">A cake’s crowning glory is its <span class="rubric"><b>F</b></span>rosting</span></p> -</div> -<h2 id="c3"><span class="small">Cherry Blossom Cake</span></h2> -<div class="img"> -<img src="images/p03h.jpg" alt="Cherry Blossom Cake" width="500" height="515" /> -</div> -<div class="img" id="fig17"> -<img src="images/p03k.jpg" alt="" width="381" height="300" /> -<p class="pcap"><b>Cherry Blossom Cake:</b> Use Betty -Crocker Cherry Fluff Frosting Mix. -Frost cake. Save ½ cup frosting; -tint deeper pink with red food coloring. -Half-fill teaspoon; with second -teaspoon, ease each petal onto cake. -Sprinkle centers with yellow sugar.</p> -</div> -<div class="pb" id="Page_8">8</div> -<h2 id="c4"><span class="small">Your Decorating Set</span></h2> -<p>Many different decorating tips are available—but these -basic 5 will make all the glamor cakes shown in this book. -If you have a set, select these tips by their numbers. Or you -can get this basic set for $1.00 ... see details on <a href="#Page_23">p. 23</a>.</p> -<div class="img" id="fig18"> -<img src="images/p04.jpg" alt="" width="440" height="258" /> -<p class="pcap"><b>#4 writing tip</b> <span class="small">... used for -writing, lattice designs, and -other delicate patterns.</span></p> -</div> -<div class="img" id="fig19"> -<img src="images/p04b.jpg" alt="" width="437" height="256" /> -<p class="pcap"><b>#28 star tip</b> <span class="small">... used for -smaller borders, simple flowers, -and fancy letters.</span></p> -</div> -<div class="img" id="fig20"> -<img src="images/p04c.jpg" alt="" width="438" height="255" /> -<p class="pcap"><b>#104 petal tip</b> <span class="small">... -makes petals for -roses and other -flowers, also flat ribbons -and borders.</span></p> -</div> -<div class="img" id="fig21"> -<img src="images/p04d.jpg" alt="" width="439" height="254" /> -<p class="pcap"><b>#68 leaf tip</b> <span class="small">... makes leaves, -long petals, delicate lace borders, -and edgings.</span></p> -</div> -<div class="img" id="fig22"> -<img src="images/p04e.jpg" alt="" width="437" height="253" /> -<p class="pcap"><b>#96 flower tip</b> <span class="small">... makes -many flowers like rosettes by a -simple twist of the cone.</span></p> -</div> -<div class="pb" id="Page_9">9</div> -<div class="box"> -<p class="center"><span class="ssn">Betty Crocker Fluffy White <span class="rubric">F</span>rosting Mix -<br />makes a wonderful can’t-fail Decorator Icing</span></p> -</div> -<p>No need to make up a special separate batch of icing to -decorate your cake! One package makes plenty to frost your -cake and decorate it, too:</p> -<div class="box"> -<p class="revint"><span class="ss">To 1 cup prepared Fluffy White Frosting...</span></p> -<p class="revint">Blend in 1 to 1½ cups <i>sifted</i> confectioners’ sugar (add -a little at a time until frosting is stiff enough to -hold its shape)....</p> -<p class="revint">Blend in 1 tbsp. soft butter and a dash of salt.</p> -<p class="revint"><span class="small"><span class="ss">Note:</span> Increase sugar and butter when using more than 1 -cup frosting.</span></p> -</div> -<p><i>Is it thick enough? Is it thin enough?</i> Try a little with the -tip you plan to use. If too thin, blend in a little more confectioners’ -sugar. If too thick, blend in a drop or two of water.</p> -<h3>HOW TO USE YOUR CONE</h3> -<div class="img" id="fig23"> -<img src="images/p04g.jpg" alt="" width="396" height="345" /> -<p class="pcap"><b>1</b> <span class="small">Fit tip tightly -into cone with -one finger. Fill -about half full. Fold -top to keep icing in.</span></p> -</div> -<div class="img" id="fig24"> -<img src="images/p04h.jpg" alt="" width="265" height="248" /> -<p class="pcap"><b>2</b> <span class="small">Hold near top of -cone. Use other -hand to guide tip. -For most work, -hold cone at 45° -angle.</span></p> -</div> -<div class="img" id="fig25"> -<img src="images/p04k.jpg" alt="" width="265" height="250" /> -<p class="pcap"><b>3</b> <span class="small">For drop flowers -and rosettes, -hold cone straight -up and down. Press -out icing, twist -cone, and release.</span></p> -</div> -<div class="pb" id="Page_10">10</div> -<h2 id="c5"><span class="small"><span class="smaller">Try out your decorator set with our</span></span> -<br />CROSS-STITCH CAKE</h2> -<p>Here is a simple-to-start with cake that lets you have fun -trying out all the decorator tips.</p> -<p>Tip: have an inverted cake pan handy, to try a few practice strokes -on the back. Afterwards, you can scrape the frosting off the pan -and put it back in your cone.</p> -<h3><b><i>Let’s get started!</i></b></h3> -<p>Bake cake in 15½×10½×1″ pan at 350° (mod. oven) for 25 -min. Use 1 pkg. Betty Crocker Fluffy White Frosting Mix -to frost cake; save 1½ cups for Decorator Icing (<a href="#Page_9">p. 9</a>). Tint -½ cup icing pale green. Make ABC’s and cross-stitch trim -using #28 star tip. Use #4 writing tip for signature and -date. Make a few flower stems in corners. Add leaves with #68 leaf tip. -Tint ½ cup icing pink. Make roses, pansies, -sweet peas using #104 petal tip (see below and <a href="#Page_11">next page</a>). -Tint ½ cup icing yellow. Make rosettes with #96 flower tip. -Use #4 writing tip for flower centers.</p> -<p><b>TO MAKE ROSES:</b></p> -<div class="img" id="fig26"> -<img src="images/p05.jpg" alt="" width="394" height="284" /> -<p class="pcap"><b>1</b> Use #104 petal tip -and flower nail. -Hold cone with narrow -opening of tip always -up. Turning clockwise, -make tiny circle for -center of rose.</p> -</div> -<div class="img" id="fig27"> -<img src="images/p05b.jpg" alt="" width="396" height="284" /> -<p class="pcap"><b>2</b> To form first petal, -make standing half -circle to one side of -center. Add two more -petals, forming triangle. -Add petals, overlapping.</p> -</div> -<div class="img" id="fig28"> -<img src="images/p05c.jpg" alt="" width="395" height="284" /> -<p class="pcap"><b>3</b> Remove rose from -nail with kitchen -shears ... cut almost -through base of rose, -place on cake, cut completely -through, ease -rose off.</p> -</div> -<div class="pb" id="Page_11">11</div> -<div class="img" id="fig29"> -<img src="images/p05e.jpg" alt="" width="500" height="388" /> -<p class="pcap">A perfect cake -deserves a perfect Frosting</p> -</div> -<p><b>Pansies:</b> Use #104 petal tip. Hold cone with wide end of -tip on cake. Make 2 flat petals, side by side. Add two smaller -petals over larger petals. Connect with 1 larger petal. -Add center.</p> -<p><b>Sweet Peas:</b> Use #104 petal tip. Hold cone at 30° angle. -Make one curved upright petal. Repeat on each side, making -petals slightly flatter.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c6"><span class="small">4 quick and easy cakes—party pretty!</span></h2> -<div class="img" id="fig30"> -<img src="images/p06.jpg" alt="" width="356" height="370" /> -<p class="pcap"><b>Forget-Me-Not Cake</b></p> -</div> -<p class="pcap"><b>1</b> <span class="small">Frost cake with Betty -Crocker Cherry Fluff Frosting -Mix, saving 1 cup for -Decorator Icing (<a href="#Page_9">p. 9</a>) <i>before</i> -adding cherries.</span></p> -<p class="pcap"><b>2</b> <span class="small">Tint ½ cup icing light -blue. Make forget-me-nots -using #104 petal tip. Hold -cone with wide end of tip on -cake. Make petal. Repeat, -overlapping petals.</span></p> -<p class="pcap"><b>3</b> <span class="small">Tint 1 tbsp. icing yellow; -make forget-me-not centers -with #4 writing tip.</span></p> -<p class="pcap"><b>4</b> <span class="small">Tint rest of icing light -green. Make stems using #4 writing tip. Make leaves -using #68 leaf tip. Overlap -leaves for border.</span></p> -<div class="img" id="fig31"> -<img src="images/p06b.jpg" alt="" width="355" height="370" /> -<p class="pcap"><b>Trellis Cake</b></p> -</div> -<p class="pcap"><b>1</b> <span class="small">Use Betty Crocker Fluffy -White Frosting Mix, saving -1½ cups for Decorator -Icing (<a href="#Page_9">p. 9</a>). Tint rest pale -green and frost cake.</span></p> -<p class="pcap"><b>2</b> <span class="small">Make trellis using 1 cup -icing and #4 writing tip. -Make parallel rows about -¼″ apart. Repeat at right -angles for trellis effect.</span></p> -<p class="pcap"><b>3</b> <span class="small">Tint half of icing green. -Make wreath of leaves all -the way around the trellis using #68 leaf tip.</span></p> -<p class="pcap"><b>4</b> <span class="small">Tint rest of icing yellow. -Make small yellow roses -(<a href="#Page_10">p. 10</a>). Add green leaves with #68 leaf tip and stems with #4 writing tip.</span></p> -<div class="pb" id="Page_13">13</div> -<div class="img" id="fig32"> -<img src="images/p06c.jpg" alt="" width="358" height="370" /> -<p class="pcap"><b>Daisy Frosting</b></p> -</div> -<p>Bake a Softasilk Lovelight -Cake for these gay frosting -daisies.</p> -<p class="pcap"><b>1</b> <span class="small">Use Betty Crocker Fluffy -White Frosting Mix, saving -1 cup for Decorator Icing (<a href="#Page_9">p. 9</a>). Tint rest pale yellow and -frost cake.</span></p> -<p class="pcap"><b>2</b> <span class="small">Use all but ¼ cup icing to -make pretty white daisies -around the border and sides -of cake. Use #28 star tip.</span></p> -<p class="pcap"><b>3</b> <span class="small">Tint part of icing light -green. Make leaves, using #68 leaf tip.</span></p> -<p class="pcap"><b>4</b> <span class="small">Tint rest of icing yellow. -Make daisy centers with #4 writing tip.</span></p> -<div class="img" id="fig33"> -<img src="images/p06d.jpg" alt="" width="357" height="370" /> -<p class="pcap"><b>Gift Wrapped Cake</b></p> -</div> -<p class="pcap"><b>1</b> <span class="small">Bake cake in oblong pan, -13×9½×2″. Cut in half -crosswise; split each half in 2 -layers. Spread favorite filling -between. Use 1 pkg. Betty -Crocker Fluffy White Frosting. -Mix to frost cake, -saving 1½ cups for Decorator -Icing (<a href="#Page_9">p. 9</a>).</span></p> -<p class="pcap"><b>2</b> <span class="small">Tint ½ cup icing pink. -Make ribbon and bow, -using #104 petal tip.</span></p> -<p class="pcap"><b>3</b> <span class="small">Tint ¼ cup icing green. -Make stems with #4 tip; -leaves with #68 leaf tip.</span></p> -<p class="pcap"><b>4</b> <span class="small">Use ½ cup white icing for -blossoms with #104; use #4 -for lilies-of-the-valley.</span></p> -<p class="pcap"><b>5</b> <span class="small">Tint ¼ cup icing yellow. -Make rosettes with #96 tip.</span></p> -<div class="pb" id="Page_14">14</div> -<div class="box"> -<p class="center"><span class="ssn">A cake without <span class="rubric">F</span>rosting is like a birthday without a cake!</span></p> -</div> -<h2 id="c7"><span class="small">Birthday Cakes</span></h2> -<div class="img" id="fig34"> -<img src="images/p07.jpg" alt="" width="279" height="263" /> -<p class="pcap">Birthday Bouquets</p> -</div> -<p class="pcap"><b>1</b> <span class="small">Frost 12 to 18 cupcakes -with Betty Crocker Fluffy -White Frosting Mix, saving -1½ cups for Decorator Icing -(<a href="#Page_9">p. 9</a>).</span></p> -<p class="pcap"><b>2</b> <span class="small">Tint ½ cup icing pink. -Make rose (<a href="#Page_10">p. 10</a>) in center -of each cupcake.</span></p> -<p class="pcap"><b>3</b> <span class="small">Tint ⅓ cup icing light blue. -Make rosettes with #96 -flower tip.</span></p> -<p class="pcap"><b>4</b> <span class="small">Tint 3 tbsp. icing light -green. Add leaves with #68 -leaf tip.</span></p> -<p class="pcap"><b>5</b> <span class="small">Make border around edge -with #28 star tip and rest -of white icing.</span></p> -<div class="img" id="fig35"> -<img src="images/p07c.jpg" alt="" width="282" height="264" /> -<p class="pcap">Flower Garden Cake</p> -</div> -<p class="pcap"><b>1</b> <span class="small">Frost cake with Betty -Crocker Fluffy White Frosting -Mix, saving 1½ cups for -Decorator Icing (<a href="#Page_9">p. 9</a>).</span></p> -<p class="pcap"><b>2</b> <span class="small">Tint ½ cup icing yellow. -Use ½ cup white. Cover -cake with shaded pansies (<a href="#Page_11">p. 11</a>) by putting icings into -cone side by side (yellow on -side of narrow end of tip).</span></p> -<p class="pcap"><b>3</b> <span class="small">Tint ⅓ cup icing green. -Make trellis around side of cake using #4 writing tip. -Add a few leaves with #68 leaf tip.</span></p> -<p class="pcap"><b>4</b> <span class="small">Make rosettes with #96 -flower tip and rest of white -icing.</span></p> -<div class="pb" id="Page_15">15</div> -<div class="img" id="fig36"> -<img src="images/p07c2.jpg" alt="" width="272" height="260" /> -<p class="pcap">Happy Birthday Cake</p> -</div> -<p class="pcap"><b>1</b> <span class="small">Frost cake with Betty -Crocker Fluffy White -Frosting Mix, saving 1 cup -for Decorator Icing (<a href="#Page_9">p. 9</a>).</span></p> -<p class="pcap"><b>2</b> <span class="small">Tint the 1 cup icing pink.</span></p> -<p class="pcap"><b>3</b> <span class="small">With about ⅓ icing write -Happy Birthday on top of -cake using #4 writing tip.</span></p> -<p class="pcap"><b>4</b> <span class="small">Make a scallop border -around top and bottom -edges using #28 star tip.</span></p> -<p class="pcap"><b>5</b> <span class="small">Use same tip to make stars -around edge of plate (at -least 2″ away from cake) for -each candle. Connect with -scallops.</span></p> -<div class="img" id="fig37"> -<img src="images/p07d.jpg" alt="" width="252" height="288" /> -<p class="pcap">Circus Cake</p> -</div> -<p class="pcap"><b>1</b> <span class="small">Frost cake with Betty -Crocker Chocolate Fudge -Frosting.</span></p> -<p class="pcap"><b>2</b> <span class="small">Divide Betty Crocker Peanut -Creme Frosting into 4 -parts; tint red, yellow, green, -and blue. Make ring and animal -stands around top of cake -using #28 star tip and yellow -frosting.</span></p> -<p class="pcap"><b>3</b> <span class="small">Use animal crackers for -animals, straws for uprights -of 11″ paper canopy, -and a candy stick for center.</span></p> -<p class="pcap"><b>4</b> <span class="small">Decorate sides of cake with -other circus attractions -using #4 writing tip and #28 -star tip with the frostings.</span></p> -<div class="pb" id="Page_16">16</div> -<h2 id="c8"><span class="small"><span class="smaller">Here’s a triumph for you!</span></span> -<br />Doll Cake</h2> -<p>Bake a Betty Crocker Angel Food Cake Mix in a 10″ tube -pan <i>OR</i> bake three 8″ cake layers and 12 cupcakes using -2 pkg. Betty Crocker White Cake Mix. Set cake on a cardboard -circle cut to fit. Trim just enough to give a rounded -effect for skirt. Wrap doll below waist with aluminum foil -or pliofilm. Set in hole in center of cake (for layers, cut hole -in centers so doll can stand waist deep).</p> -<p><b>To decorate:</b> Make Betty Crocker Fluffy White Frosting -Mix as directed on pkg. Save 2 tbsp. and add 2 to 3 tbsp. -<i>sifted</i> confectioners’ sugar. Tint rest of frosting light pink. -Frost cake thinly saving 1½ cups tinted frosting. Make -Decorator Icing (<a href="#Page_9">p. 9</a>). Use ¼ cup tinted icing with #68 -leaf tip to make 5 rows of scallop design for ruffled skirt. -Tint icing slightly deeper pink, use half with same tip to -continue scallop design. Tint remaining icing deeper pink -and complete skirt. Use #28 star tip with pink and white -icing for flower trim on skirt and nosegay.</p> -<p class="revint"><b>Note:</b> <span class="small">Cupcakes may be frosted to serve at party, in addition to -Doll Cake, or make Petit Fours.</span></p> -<h3>Party Petit Fours</h3> -<p>Bake your favorite cake in a greased and floured jelly roll -pan, 15½×10½×1″, at 350° about 25 minutes. Cool in pan. -Spread thinly with Betty Crocker Fluffy White Frosting, -saving 1½ cups for Decorator Icing (<a href="#Page_9">p. 9</a>). Cut small shapes. -Trim with flowers, scallops, ribbons or bows to suit your -fancy!</p> -<div class="pb" id="Page_17">17</div> -<div class="box"> -<p class="center"><span class="ssn">A cake’s party dress is its <span class="rubric">F</span>rosting</span></p> -</div> -<div class="img"> -<img src="images/p08.jpg" alt="Doll cake" width="500" height="704" /> -</div> -<div class="pb" id="Page_18">18</div> -<div class="box"> -<p class="center"><span class="ssn"><span class="rubric">F</span>rosting makes a cake an occasion!</span></p> -</div> -<div class="img" id="fig38"> -<img src="images/p09.jpg" alt="" width="259" height="342" /> -<p class="pcap">Sugarplum Tree</p> -</div> -<p class="pcap"><b>1</b> <span class="small">For centerpiece shape cardboard -cone 15″ tall by 10″ -in diameter at base, or for a -dessert, bake cake in tiered -pans, shaving sides for tree -shape.</span></p> -<p class="pcap"><b>2</b> <span class="small">Frost with <i>stiffly beaten</i> -Betty Crocker Fluffy White -Frosting, saving 1 cup for Decorator -Icing (<a href="#Page_9">p. 9</a>).</span></p> -<p class="pcap"><b>3</b> <span class="small">Divide icing into 3 parts; -tint in Christmas colors. -Use #28 star tip for canes, #68 leaf tip in overlapping -fashion for wreaths, and #96 -flower tip for stars.</span></p> -<p class="pcap"><b>4</b> <span class="small">To shape decorations by -hand: Add enough sifted -confectioners’ sugar for easy -handling. Use your own ideas.</span></p> -<div class="img" id="fig39"> -<img src="images/p09c.jpg" alt="" width="292" height="214" /> -<p class="pcap">Easter Bonnet Cake</p> -</div> -<p class="pcap"><b>1</b> <span class="small">Use 2 pkg Betty Crocker -Fluffy White Frosting Mix, -saving 3 cups for Decorator -Icing (<a href="#Page_9">p. 9</a>). Tint pale yellow; -frost 9″ layers on 12″ base. -Frost base to resemble hat -brim. Make “straw” design -by pressing fork into frosting.</span></p> -<p class="pcap"><b>2</b> <span class="small">Tint 1 cup icing mauve -with red and blue food coloring. -Make ribbon using #104 petal tip. Frost double -strip of foil for streamer.</span></p> -<p class="pcap"><b>3</b> <span class="small">Tint 1 cup icing pink. Make -sweet peas (<a href="#Page_11">p. 11</a>). Make -rosettes using #96 flower tip -and ½ cup white icing.</span></p> -<p class="pcap"><b>4</b> <span class="small">Tint rest of icing green. Add -leaves with #68 leaf tip.</span></p> -<div class="pb" id="Page_19">19</div> -<div class="img" id="fig40"> -<img src="images/p09c2.jpg" alt="" width="271" height="325" /> -<p class="pcap">Clown Cake</p> -</div> -<p class="pcap"><b>1</b> <span class="small">Make cake in 8″ layers, -saving ¼ cup batter to -pour in prepared 3″ custard -cup. Bake cupcake with cake -<i>15 to 20 min.</i></span></p> -<p class="pcap"><b>2</b> <span class="small">Use Betty Crocker Fluffy -White Frosting Mix. Save -1½ cups; tint rest light green; -frost cake, heaping frosting in -mounds on top for ruffle.</span></p> -<p class="pcap"><b>3</b> <span class="small">Frost cupcake white; set in -center of cake. Top with -frosted cone for hat.</span></p> -<p class="pcap"><b>4</b> <span class="small">Make Decorator Icing (<a href="#Page_9">p. 9</a>) -with rest of frosting. -Tint ¼ cup pink. Make hat -brim and ruff using #28 star -tip. Add white trim with #96 -flower tip. Decorate with -gumdrops.</span></p> -<div class="img" id="fig41"> -<img src="images/p09d.jpg" alt="" width="270" height="229" /> -<p class="pcap">Valentine Cake</p> -</div> -<p class="pcap"><b>1</b> <span class="small">Bake cake in one 8″ sq. pan -and one 8″ layer pan. Cut -round in half; fit to square for -heart shape. Use 2 pkg. -Betty Crocker Fluffy White -Frosting Mix to frost cake, -saving 1½ cups for Decorator -Icing (<a href="#Page_9">p. 9</a>).</span></p> -<p class="pcap"><b>2</b> <span class="small">Tint 1¼ cups icing pink. -Make border using #28 -star tip. Use #4 writing tip -for message.</span></p> -<p class="pcap"><b>3</b> <span class="small">Make roses (<a href="#Page_10">p. 10</a>) using -rest of pink icing. Arrange -roses attractively on cake.</span></p> -<p class="pcap"><b>4</b> <span class="small">Tint ¼ cup icing green. -Add leaves using #68 leaf -tip and stems using #4 writing -tip.</span></p> -<div class="pb" id="Page_20">20</div> -<div class="img"> -<img src="images/p10.jpg" alt="Wedding Cake" width="500" height="705" /> -</div> -<div class="pb" id="Page_21">21</div> -<h2 id="c9"><span class="small">Wedding Cake</span></h2> -<p><b>To bake cake:</b> Heat oven to 350° (mod.). Grease and flour -three layer pans. Use 12″ layer, 9″ layer, and 6″ layer—1½″ -deep. Make 2 pkg. Betty Crocker White Cake Mix. -Increase mixing time 1½ times. Divide batter among pans—about -½″ deep in each. Bake 12″ layer <i>30 to 40 min.</i> Cool -in pan. Refrigerate other two layers until 12″ layer is done. -Bake 9″ layer near rear of oven <i>30 to 35 min.</i>, 6″ layer near -front <i>25 to 30 min.</i> Repeat above directions, using two more -pkg. white cake mix, making a total of 6 layers.</p> -<p><b>To assemble cake:</b> Make 2 pkg. Betty Crocker Fluffy -White Frosting Mix. Put two 12″ layers together with frosting -on serving plate. Frost sides and top. Place 9″ cardboard -circle on top; then the 9″ layers put together with frosting. -Make 2 more pkg. frosting mix. Frost sides and top of 9″ -layers. Place 6″ cardboard circle on top. Repeat with 6″ -layers. Mix another pkg. frosting mix. Make four times -amount Decorator Icing (<a href="#Page_9">p. 9</a>), using vegetable shortening -instead of butter.</p> -<p><b>To decorate cake:</b></p> -<p class="revint"><b>1</b> Make scroll design for border around top and base of -each layer, using #96 flower tip.</p> -<p class="revint"><b>2</b> Make swag design around layers, using #68 leaf tip in -overlapping motion.</p> -<p class="revint"><b>3</b> Decorate top layer with lily-of-the-valley flowers and -stems with #4 writing tip. Add leaves with #68 leaf tip.</p> -<p class="revint"><b>4</b> Make roses (<a href="#Page_10">p. 10</a>) and place around cake.</p> -<p class="revint"><b>5</b> Select a special decoration for top of cake, such as bride -and groom, lovebirds, wedding bells, or ribbon.</p> -<p><b>To serve cake:</b> Remove top tier. Cut vertically around and -through the center tier at the edge of the 6″ cardboard -round. Cut slices of cake and serve. Remove the cardboard. -Cut remaining round of cake in wedge-shaped pieces. Cut -bottom tier the same way, using the 6″ cardboard round as -guide for cutting center of cake. <i>Serves about 70.</i></p> -<div class="pb" id="Page_22">22</div> -<h2 id="c10"><span class="small">More fun with Frosting Mixes</span> -<br /><i><span class="smaller">Quick Homemade Candies</span></i></h2> -<div class="img" id="fig42"> -<img src="images/p11.jpg" alt="" width="156" height="158" /> -<p class="pcap"><b>Ribbon Fudge</b></p> -</div> -<p>Make fudge as directed on -pkg. using 1 pkg. Betty Crocker -Chocolate Fudge and 1 -pkg. Betty Crocker Peanut -Creme Frosting Mix. Pour into -buttered 8″ sq. pan, in two -layers. Makes 64 1″ pieces.</p> -<div class="img" id="fig43"> -<img src="images/p11c.jpg" alt="" width="173" height="141" /> -<p class="pcap"><b>Crunchy Peanut Balls</b></p> -</div> -<p>Make fudge as directed on -Betty Crocker Peanut Creme -Frosting Mix pkg., adding 2 -tbsp. instant coffee. Stir in -1½ cups toasted coconut after -cooking. Drop with teaspoon -onto waxed paper. Let set.</p> -<div class="img" id="fig44"> -<img src="images/p11c2.jpg" alt="" width="205" height="140" /> -<p class="pcap"><b>Fudge Almond Clusters</b></p> -</div> -<p>Make fudge as directed on -Betty Crocker Chocolate -Fudge Frosting Mix pkg. -Add 2 cups whole toasted almonds. -Drop with teaspoon -onto waxed paper. Allow to -set until firm, or chill.</p> -<div class="img" id="fig45"> -<img src="images/p11d.jpg" alt="" width="202" height="153" /> -<p class="pcap"><b>Marshmallow Malt Fudge</b></p> -</div> -<p>Make fudge as directed on -Betty Crocker Chocolate -Malt Frosting Mix pkg. Stir -in 1 cup miniature marshmallows -and ½ cup chopped nuts. -Pour into buttered 8″ sq. pan. -When set, cut into 32 pieces.</p> -<div class="pb" id="Page_23">23</div> -<h3 id="c11">NEW FROZEN DESSERTS</h3> -<p>Frozen desserts, too, can be -made from Betty Crocker instant -frosting mixes.</p> -<h4>Frozen Fudge Pie</h4> -<p>Bake a 9″ pie shell. Choose -either Betty Crocker Chocolate -Fudge, Chocolate Malt, -or Peanut Creme Frosting -Mix. Make ½ pkg.[1] frosting -as directed on pkg. Blend 1½ -cups whipping cream with -frosting; beat until stiff. Pour -into pie shell. <i>Freeze</i> until -firm.</p> -<h4>Chocolate Mousse</h4> -<p>Make ½ pkg.<a class="fn" id="fr_1" href="#fn_1">[1]</a> Betty Crocker -Chocolate Fudge Frosting -Mix. Blend 1½ cups whipping -cream with frosting; -beat until stiff. Chill for several -hours. Serve in sherbet -dishes, garnish with toasted -almonds. <i>8 to 10 servings.</i></p> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>Use other half pkg. for sauce ... -directions on the pkg. -</div> -</div> -<h3>NEW FROSTING FLAVORS</h3> -<p>To Betty Crocker Chocolate -Fudge Frosting, add ...</p> -<dl class="undent"><dt>• ¼ tsp. peppermint flavoring or ...</dt> -<dt>• 1 tbsp. powdered instant coffee or ...</dt> -<dt>• 1 tbsp. grated orange rind</dt></dl> -<p>To Betty Crocker Fluffy -White Frosting, add ...</p> -<dl class="undent"><dt>• 1 tbsp. grated orange rind and ½ cup finely cut-up coconut or ...</dt> -<dt>• ¼ cup mashed ripe bananas or ...</dt> -<dt>• 1 tsp. cinnamon or</dt> -<dt>• ½ cup chopped nuts or</dt> -<dt>• 1½ cups raisins, and 2 tbsp. coarsely grated orange rind.</dt></dl> -<h4>Toasted Nut Fluff Frosting</h4> -<p>Frost oblong cake with Betty -Crocker Fluffy White Frosting -Mix. Sprinkle ½ cup -chopped nuts over the top. -Just before serving, place in -very hot (500°) oven for <i>3 to -5 min.</i> or until lightly browned. -Serve immediately.</p> -<div class="box"> -<p class="center"><i><span class="ss">EASY-DOES-IT DECORATING SET FOR $1.00</span></i></p> -<p>To help you discover the fun of frosting “glamor” -cakes, we’ve assembled this special set of professional-quality -nickel-plated decorator tips. You get all five -tips shown on <a href="#Page_8">page 8</a>, and a flower nail, plus three -sturdy plastic lined fabric decorating cones. To get -your set, just send $1.00 (no stamps please) to General -Mills Inc., Dept. 145, 623 Marquette Ave., Mpls. 2, -Minn. Limited supply—offer expires Sept. 1959.</p> -</div> -<div class="pb" id="Page_24">24</div> -<h2 id="c12"><span class="small"><i><span class="larger">Betty Crocker</span></i> has 5 perfect frosting mixes for you!</span></h2> -<p>Isn’t it a joy to know your frosting <i>can’t</i> fail—can’t turn grainy -or runny or too stiff? With our mixes, you can be sure of a perfect, -creamy-smooth, easy-spreading frosting every time. They’re -lickin’ good! And when you add up the cost of the ingredients -you’d use, you’ll see our mixes can save you money, too!</p> -<p><i><span class="ssn">Have you tried them all?</span></i></p> -<div class="img" id="fig46"> -<img src="images/p20.jpg" alt="" width="260" height="316" /> -<p class="pcap"><span class="ss">Fluffy White<br /><span class="small">a glossy white 7-minute -“cooked” frosting -with <i>no cooking</i>!</span></span></p> -</div> -<div class="img" id="fig47"> -<img src="images/p20a.jpg" alt="" width="259" height="315" /> -<p class="pcap"><span class="ss"><i>New</i> Cherry Fluff<br /><span class="small">glamorous pink, bright -with red cherries and -subtle almond flavor!</span></span></p> -</div> -<div class="img" id="fig48"> -<img src="images/p20c.jpg" alt="" width="282" height="407" /> -<p class="pcap"><span class="ss">Peanut Creme<br /><span class="small">smooth and delicate, -with bits of peanut -through it!</span></span></p> -</div> -<div class="img" id="fig49"> -<img src="images/p20d.jpg" alt="" width="284" height="408" /> -<p class="pcap"><span class="ss">Chocolate Fudge<br /><span class="small">rich, dark, and chocolatey—a -true cooked -fudge frosting!</span></span></p> -</div> -<div class="img" id="fig50"> -<img src="images/p20e.jpg" alt="" width="291" height="408" /> -<p class="pcap"><span class="ss">Chocolate Malt<br /><span class="small">smooth and creamy -milk-chocolate-mild, -with real malted milk!</span></span></p> -</div> -<h4>“I guarantee a perfect frosting every time!”</h4> -<p><i>Perfect!</i> Yes, every mix we make -for you will come out perfect, or -send the box top to Betty Crocker, Box 200, Minneapolis, -Minn., and General Mills will send your money back.</p> -<p><span class="lr"><span class="larger"><i>Betty Crocker</i></span></span></p> -<div class="img"> -<img src="images/p20g.jpg" alt="General Mills" width="204" height="164" /> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of Project Gutenberg's Betty Crocker's Frosting Secrets, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK BETTY CROCKER'S FROSTING SECRETS *** - -***** This file should be named 62188-h.htm or 62188-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/2/1/8/62188/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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