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The Candy Cook Book

with frosting. Decorate with tiny stems and blossoms of contrasting colors, to make it look like a basket of flowers.

Orange Butter Frosting
  • ⅓ cup butter
  • 1 cup powdered sugar
  • 4 tablespoons orange juice
  • 1 teaspoon grated orange rind

Mix orange juice and rind, let stand half an hour, and strain through cheesecloth. Cream butter in a warm but not hot bowl. Add sugar gradually, and beat until light. Let orange juice get slightly warm, and add drop by drop to first mixture. This may be used for frosting candies or large or small cakes. Portions may be colored, and used through paper frosting bags for decorations. Keep in a cool place until needed.

Japanese Frosting
  • ¼ cup butter
  • Sifted confectioners' sugar
  • Whites 2 eggs
  • Flavoring
  • Color paste

Cream butter, and add gradually half a cup of confectioners' sugar, beating constantly. Beat whites of eggs until stiff, and gradually beat in one cup of sugar. Combine mixtures, and add enough more sugar to make frosting stiff enough to hold its shape. Color and flavor as desired, and

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