Here is the fifth page of the vintage cookbooklet “16 Magic Recipes With C and H Magic Frosting Sugar”. 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 [1], 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.
EMPTY into mixing bowl:
1 package Magic Frosting Sugar
COMBINE in small bowl and mash with fork: 1 large, very ripe banana, sliced
2 teaspoons lemon juice
1 teaspoon vanilla
ADD 1/3 cup of this banana mixture to frosting sugar and blend at low speed with mixer until sugar is moistened. (Mixture seems dry and rough at first, but softens quickly.)
ADD:
1/4 cup (1/2 stick) soft butter or margarine
Beat at high speed until smooth. If too stiff to spread easily, add a few drops of water. Frosts tops and sides of two 8″ layers.
PINK PEPPERMINT FROSTING
COMBINE in mixing bowl:
2 unbeaten egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon lemon extract
1/4 teaspoon peppermint extract
Dash of salt
Beat with electric mixer at high speed until fairly stiff.
ADD gradually (about a cup at a time):
1 package Magic Frosting Sugar
Beat until smooth. Scrape bowl often.
ADD:
1/3 cup (2/3 stick) soft butter or margarine
Few drops of red food coloring
Beat until well blended.
STIR in: 1/2 cup crushed peppermint stick candy. Frosts tops and sides of two 8″ or 9″ layers.
CREAM CHEESE FROSTING
BLEND together in small mixer bowl:
1 small package (3 oz.) softened cream cheese
1/4 cup (1/2 stick) soft butter or margarine
2 tablespoons milk
1 teaspoon vanilla
Dash of salt
ADD gradually (about a cup at a time):
1 package Magic Frosting Sugar
Beat with electric mixer at medium speed until smooth and creamy. Scrape bowl often. (If too stiff to spread easily, beat in a few drops of milk.) Frosts tops and sides of two 8″ or 9″ layers.