ksul-uasc-mscc224_081

Orange Icing

3 Tb. butter	2¼ c. sifted cof. sugar
1 t. grated orange rind	1 egg yolk
¼ t. salt	2 Tb. orange juice
1 t. lemon juice

Blend butter and orange rind. Add
salt and ½ sugar and blend well. Add the
beaten egg yolk, beat well with a spoon.
Then add rest of sugar alternatly with
orange and lemon juice, beating until light
and creamy.

Creamy Fudge Icing

1½ c. gran sugar	4 sq. unsweented choc melted
¾ c. cold water	4 Tb. butter
1 Tb. white corn syrup	1 t. vanilla
⅛ t. salt

Combine sugar, water, corn syrup
and salt in a small saucepan. Bring to a
boil quickly while stirring gently. Then boil
without stirring to 232° or until a little
of the mixture forms a soft ball. Remove and cool
to 110°. Meanwhile melt choc in a medium
saucepan over boiling water, add butter