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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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