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Creamy Vanilla Frosting

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.

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A historical recipe

Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

  1. 1/3 cup margarine

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Method

  1. 3 cups powdered sugar 1/3 cup margarine or butter -- softened 1 1/2 teaspoons vanilla 2 tablespoons milk (about) Heat oven to 375°.
  2. Mix sugar, pumpkin, shortening and orange peel.
  3. Stir in flour, baking powder, baking soda, cinnamon and salt.
  4. Mix in raisins and nuts.
  5. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
  6. Bake until light brown, 8 to 10 minutes;
  7. cool.
  8. Frost with Creamy vanilla Frosting.

Plating

Cookware for this recipe

  • Baking tray
  • Vegetable peeler
  • Wooden spoon
Source http://creativecommons.org/licenses/by-nc-nd/3.0/
Credit

From Very Large Cook Book / Recipe Collection From All Over The World - Vegetarian - Meat Eaters - Vegan. From spudme1, printed page 326, digitised by the Internet Archive: https://archive.org/details/Cook-book-collection

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.