Here is the second page of the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar” (the cover is marked as Page 1). Date of the booklet is unknown since there’s no publish date printed anywhere on the booklet.
You can view all the pages in this little book by visiting this category: 16 Magic Recipe With C and H Magic Frosting Sugar, just click a page title to view that section of the book. You’ll find a scan of the page included below (click to view a larger size) as well as a typed version for easy printing.
16 MAGIC RECIPES
WITH C and H Magic
Use this new Magic Sugar to make smoothest-ever frostings with electric mixer or spoon. When using mixer, to make larger or smaller amounts, see one-step “Mixer Method.” For hand mixing, simply follow “Hand Method” below the “Easy Measurement Table.”
4-MINUTE BUTTERCREAM FROSTING
Measure all ingredients shown in columns 1, 2 and 3 into mixer bowl; beat 1 to 2 minutes until smooth and fluffy. If too stiff, beat in a few drops more liquid.
EASY MEASUREMENT TABLE
|For 2-layer cake||1 pkg. (4-1/2 level cups) Magic Frosting Sugar
1/4 teasp. salt
|1/4 cup milk*
1 teasp. vanilla
|4 to 6 tablesp. soft butter or margarine.
(1/2 to 3/4 stick)
|For 8″ or 9″ square or top of 13″ x 9″ cake||3 level cups Magic Frosting Sugar
Dash of salt
|2 tablesp. milk*
1 teasp. vanilla
|3 to 4 tablesp. soft butter or margarine.
(1/3 to 1/2 stick)
|For a few cup cakes or cookies||1-1/2 level cups Magic Frosting Sugar
dash of salt
|1 tablesp. milk*
1/2 teasp. vanilla
|2 to 2-1/2 tablesp. soft butter or margarine.
(1/4 to 1/3 stick)
Measure sugar and salt into bowl (column 1).
Add measured amount of liquid (column 2) and stir until sugar is moistened, making a stiff paste. Then add soft butter (column 3) and beat until smooth and creamy. If too stiff, just stir in a few drops more liquid.
*Use fruit juices or other liquids, and flavorings as desired, in place of milk and vanilla.