Recipe - Orange Frosting

One fourth cup WATER; HOT
1 One half cup WATER; HOT
2 tablespoon ORANGE RIND
2 One half pound ORANGES FRESH
4 One fourth pound ICING MIX VANILLA

1. PLACE ICING MIX IN MIXER BOWL. ADD HOT WATER GRADUALLY, WHILE MIXING
AT LOW SPEED. SCRAPE DOWN BOWL; BEAT AT HIGH SPEED 3 MINUTES OR UNTIL
THICK AND SMOOTH. ADD ORANGE JUICE AND ORANGE RIND, GRATED (5 ORANGES
2 LB 8 OZ A.P.).

2. SPREAD ON COOLED CAKES.
:

NOTE: 1. IN STEP 1, USE MORE OR LESS HOT WATER AS NEEDED TO OBTAIN
DESIRED SPREADING CONSISTENCY.

NOTE: 2. IN STEP 2, USE HOT TAP WATER (120 F.). HIGHER TEMPERATURES
PRODUCE A VERY SOFT CONSISTENCY.

Recipe Number: G05202

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.