This clipping is from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

BUTTER CREAM FROSTING: Cream one-half cup soft butter until fluffy. Gradually beat in three cups sifted confectioners’ sugar. Add one-fourth teaspoon salt, three tablespoons cream and one and one-half teaspoons vanilla. Beat until fluffy.

This recipe was clipped from a magazine, date unknown. One of the ingredients is “Holsum Vanilla”, I believe that’s a brand name. Another ingredient “Peanut Crunch” is peanut butter (crunchy style maybe?). Recipe is typed below along with a scanned copy.

Mix-in-a-Minute “Peanut Crunch” Frosting

Creamy, nut-filled Peanut Crunch leaves its role as a sandwich spread and combines with fragrant coffee for this frosting.

1/4 cup butter
1/3 cup Peanut Crunch
1/8 teaspoon salt
1/4 cup cold strong coffee
1/2 teaspoon Holsum Vanilla
1 cup brown sugar
1/4 oz. melted bitter chocolate (optional)

Cream butter. Blend in Peanut Crunch and salt. Combine coffee and Holsum Vanilla and add, alternately with sugar, a small amount at a time. Add chocolate, and cream until smooth. If desired, make in advance and store in covered jar in refrigerator until ready for use. Frost sunshine, sponge or angel food cake.

This recipe was clipped from a magazine, date unknown. Recipe is typed below along with a scanned copy.

ORNAMENTAL FROSTING

1 small egg white
Few grains salt
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla flavoring
1-1 1/2 cups confectioners’ sugar

Beat egg white to a foam with salt, cream of tartar, and vanilla; add sugar gradually; beat until it holds its shape. (Amount of sugar varies with size of egg white.)

Here’s an old recipe clipped from a newspaper that is a promo piece for Jack Frost Confectioners Sugar, date unknown. Recipe is typed below along with a scanned copy.

JIFFY CHOCOLATE FROSTING
(Covers loaf cake*)

3 squares unsweetened chocolate
1 1/2 cups sifted Jack Frost Confectioners XXXX Sugar (about)
2 tablespoons hot water
1 egg
4 tablespoons softened butter
Dash of salt
1 teaspoon vanilla

1. Melt chocolate over hot water.
2. Add sifted Jack Frost Confectioners XXXX Sugar and hot water. Mix thoroughly. It’s the amazing fineness of Jack Frost XXXX Sugar that gives frosting such delightful satiny smoothness.
3. Add egg. Beat well.
4. Add butter, 2 tablespoons at a time, and beat after each addition, until smooth.
5. Add salt and vanilla.
6. Spread on warm cake. Let stand until set.
7. This is a delicious soft frosting. If a firmer frosting is desired, add more sifted Jack Frost Confectioners XXXX Sugar.

(Other fine recipes on the Jack Frost package.)

*Or covers tops of two 8-inch layers.

This old recipe for white icing was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

Mrs. F. J. Dannemiller of Doylestown sent a recipe for White Icing with the comment, “It keeps uncovered several hours without drying out and covered in the refrigerator it keeps for weeks.

Her recipe takes: 1 pound confectioners’ sugar, 1 cup vegetable shortening, 4 tablespoons sweet milk, 4 tablespoons sifted flour and 2 teaspoons flavoring (almond is good).

Put all ingredients in electric mixer bowl and beat at high speed 4 or 5 minutes. Add 1 egg white and beat 4 or 5 minutes more.

This vintage recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.

FOR A faster setting when making the filling, decrease the water to one cup. Here are the standard ingredients:

Strawberry Filling

1 1/4 cups water
1 3-ounce package lemon flavored gelatin
1 pint vanilla ice cream
1 1/2 cups sliced fresh strawberries

Have baked, cooled, pie shell ready. Heat water to boiling in 2-quart saucepan. Remove from heat. Add fruit-flavored gelatin and stir until dissolved.

Add ice cream cut into pieces, to hot liquid. Stir immediately until melted. Chill until mixture is thickened but not set, 15 to 20 minutes. Fold in strawberries. Turn into pie shell. Chill until firm, 20 to 25 minutes.

This vintage recipe was clipped from a recipe folder, maybe one of Betty Crocker’s. Date unknown. Recipe is typed below along with a scanned copy.

MINT CREAM FROSTING

Combine 1 1/2 cups sifted confectioners’ sugar and 1/2 cup light cream or evaporated milk in saucepan. Cook over direct heat until a little syrup dropped in cold water forms a soft ball (232° F.). Remove from heat. Add 1 tablespoon butter and cool to lukewarm (110° F.). Add 1/4 teaspoon peppermint flavoring and 1 drop green food coloring and beat until thick and creamy. Frost cooled brownies. Spread 2 squares (2 oz.) melted chocolate over frosting. Cut into bars or squares when thoroughly cool.

This recipe was clipped from a label or packaging of some kind, date unknown. Recipe is typed below along with a scanned copy.

Creamy Frosting
(Frost two 8- or 9-inch layers or 13 x 9½ inch cake)

2 3/4 cups confectioners sugar (sift if lumpy)
1/2 teaspoon salt
1 egg
1/4 cup maple blend syrup
1/2 cup shortening
2 teaspoons vanilla

Mix confectioners sugar, salt and egg. Blend in syrup. Add shortening and vanilla, mixing until smooth and creamy. Add more sugar to thicken or water to thin frosting, if required, until of spreading consistency.