This recipe was clipped from a cardboard box, likely a cake mix. Recipe is typed below along with a scanned copy.

COCONUT BROIL TOPPING

Combine 1/4 cup melted butter or margarine, 1/2 cup brown sugar, 1/2 tsp. vanilla, 1/2 cup coconut, 1/4 cup chopped nuts, 2 tbsp. milk. Spread on warm 8″ square cake. Place under pre-heated broiler until browned (about 2 min.).

This was clipped from a newspaper and found in a large collection of recipes, date unknown. Recipe is typed below along with a scanned copy.

LEMON ICING

To 4 1/4 cups sifted confectioners sugar add grated rind and juice of two lemons, 1 tablespoon milk and 2 teaspoons honey. Mix well. Pour over Daffodil Cake* to form a glaze. Add more sugar or lemon juice if needed.

*RecipeCurio Note: Recipe for cake was not included in the clipping

This recipe was clipped from a cardboard box, likely a cake mix. Recipe is typed below along with a scanned copy.

QUICK CHOCOLATE ICING

Cream 2 tbsp. butter or margarine. Add alternately 1 1/2 cups confectioners sugar, 2 tbsp. milk or cream. Beat until fluffy. Add 2 sqs. melted unsweetened chocolate, 1/2 tsp. vanilla. Beat until well blended. Add more milk if needed to make a good spreading consistency. Frosts one 8″ or 9″ layer.

This is a promo recipe for Baker’s Southern Style Coconut and clipped from packaging of some kind. Date unknown. Recipe is typed below along with a scanned copy.

COCONUT SEVEN MINUTE FROSTING

2 egg whites, unbeaten
1 1/2 cups sugar
5 tablespoons water
1 1/2 teaspoons light corn syrup
1 teaspoon vanilla
1 can Baker’s Southern Style Coconut

Combine egg whites, sugar, water, and corn syrup in top of double boiler; beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater, and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla; beat until thick enough to spread. Spread on cake, sprinkling with coconut while frosting is soft. Makes enough frosting to cover tops and sides of two 9-inch layers. All measurements level.

This recipe was clipped from packaging of some kind and one of the ingredients required is a dry mix for Betty Crocker creamy frosting. Date unknown. Recipe is typed below along with a scanned copy.

CREAM CHEESE FROSTING

Beat 1 package (8 ounces) cream cheese, softened, and 1 tablespoon milk in small mixer bowl until smooth and fluffy. Beat in 1 package Betty Crocker any flavor creamy frosting mix (dry) on low speed, scraping bowl constantly. Beat on high speed, scraping bowl occasionally, until smooth and creamy, about 1 minute. Stir in 1 teaspoon milk if necessary. Fills and frosts two 8- or 9-inch layers or frosts a 13×9-inch cake or 10-inch angel food or chiffon cake.

This recipe was clipped from a box of some kind, maybe a cake mix or a box of sugar. Date unknown. Recipe is typed below along with a scanned copy.

Fluffy Peppermint
FROSTING

Frosts two 8 or 9-inch layers.

COMBINE 3/4 cup sugar, 1/4 cup light corn syrup, 2 egg whites, 2 tablespoons water, and 1/4 teaspoon cream of tartar in top of double boiler.

COOK over boiling water, beating constantly until mixture stands in peaks. Remove from heat. Add 3 to 4 drops peppermint extract and a few drops red food coloring; beat until of spreading consistency.

This vintage clipping is loaded with recipes and flavor variations for decorating frostings, date unknown. Recipes are typed below along with a scanned copy (it was a little ragged along the edges and a piece came off from handling).

Frostings for Decorating

ORNAMENTAL FROSTING

2 1-lb. pkg. 10X confectioners’ sugar
1 teasp. cream of tartar
6 egg whites
1 teasp. vanilla or almond extract

Into large electric-mixer bowl, sift sugar, cream of tartar. Add egg whites; mix at high speed; add vanilla; beat very stiff. If two batches are needed, make one at a time as directed.

FLOWER CREAM

1 lb. 10X confectioners’ sugar, sifted
3/4 cup plus 2 tablesp. soft shortening
2 tablesp. butter or margarine
3/4 teasp. salt
5 teasp. milk
1 1/2 teasp. vanilla extract
1/2 teasp. almond extract

In large electric-mixer bowl, at low speed, beat ingredients smooth.

Chocolate: Add 1 1/2 cups sifted cocoa, 1/2 to 1 teasp. red food color; increase milk to 3 tablesp.

BUTTER CREAM

1 lb. 10X confectioners’ sugar, sifted
1/2 cup soft shortening
2 tablesp. butter or margarine
1/2 teasp. salt
1/3 cup milk
1 1/2 teasp. vanilla extract
1/2 teasp. almond extract

Make as in Flower Cream, above.

Mocha: With sugar, sift 1/2 cup cocoa, 1 teasp. instant coffee.

SNOW PEAK

1 1/4 cups white corn syrup
2 egg whites
Pinch salt
1 teasp. vanilla extract

In small saucepan, bring syrup to boil. With electric mixer at high speed, beat egg whites until they form soft peaks when beater is raised; add salt. Slowly pour in syrup, beating until peaks form when beater is raised. Fold in vanilla.

Maple: Substitute dark corn syrup for white; use 1/2 teasp. each maple flavoring and vanilla extract.

SNOW CREAM

Blend 1 cup sifted 10X confectioners’ sugar, 1/4 cup soft shortening, 2 teasp. milk, few drops vanilla extract, dash salt. Makes 2/3 cup.

These little tips were clipped from a box of White Satin Powdered Sugar, date unknown. Recipes are typed below along with a scanned copy.

new! GLAMOUR TRICKS

ANGELIC DRIZZLE…Golden icing to drizzle over your favorite angel food! Beat two egg yolks, stir in 2 tablespoons melted butter, 3 cups White Satin Powdered Sugar, 1/2 cup drained crushed pineapple.

WAFFLE FIXIN’S…Simply sprinkle hot waffles with White Satin Powdered Sugar and lemon juice. Ummm-m Good!

BEST BROWNIES YET…Combine 2 cups White Satin Powdered Sugar, 2 tablespoons hot coffee, 1 square melted unsweetened chocolate and 1/2 teaspoon vanilla. Spread on warm Brownies.

DOUGHNUT GLAZE…Soften 1 teaspoon gelatin in 1 tablespoon cold water and dissolve in 2 tablespoons hot water. Add 1 cup White Satin Powdered Sugar and stir until smooth. Dip doughnuts as they come from hot fat; let drip. Glazes 12.