Recipe - Orange Butter Cream Frost

1/3 cup ORANGE RIND
1 One fourth pound BUTTER PRINT SURE
2 ORANGES 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 AND SALT; ADD TO CREAMED BUTTER OR
MARGARINE.

3. ADD GRATED ORANGE RIND AND ORANGE 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: G03907

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.