Recipe - Lemon Butter Cream Frosti

Three fourths cup WATER
6 tablespoon LEMON RIND
1 One fourth pound BUTTER PRINT SURE
2 ounce MILK; DRY NONFAT L HEAT
One fourth cup LEMON FRESH
4 1/8 pound SUGAR; POWDER 2 LB
1 teaspoon SALT TABLE 5LB

1. CREAM BUTTER OR MARGARINE IN MIXER BOWL AT MEDIUM SPEED 1 TO 3 MINUTES
OR UNTIL LIGHT AND FLUFFY.

2. SIFT TOGETHER POWDERED SUGAR, SALT, AND MILK; ADD TO CREAMED BUTTER
OR MARGARINE.

3. ADD GRATED LEMON RIND AND LEMON JUICE.

4. SPREAD IMMEDIATELY ON COOLED CAKES.
:

NOTE: 1. FOR SIX 9INCH (2 LAYER) CAKES: SPREAD ABOUT 1 Three fourths CUPS (1 LB)
FROSTING ON EACH CAKE.

NOTE: 2. FOR 13 DOZEN CUPCAKES: SPREAD ABOUT 1 TBSP FROSTING ON EACH
CUPCAKE.

Recipe Number: G03904

SERVING SIZE: 2 TABLESPO

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.