Yield: 1 Servings
|2 teaspoons||Orange rind; grated|
|½ teaspoon||Lemon rind; grated|
|2 eaches||Egg whites; unbeaten|
|4 cups||Conf. sugar; sifted|
|1 teaspoon||Orange juice; approx.|
|1 teaspoon||Lemon juice; approx.|
|1 x||Orange food coloring|
ADd orange and lemon rinds to butter and cream well.
Add egg whites and salt and blemns. Add sugar, alternately with fruit juices, beating until smooth and of right consistency to spread. Add coloring.
Makes frosting to cover top of 1 8x8x2" layer and sides of 2 layers.
Kate Smith Collection 1940
Published by General Foods Corp