COCORAM FROSTING
3/4 c Sugar
1/3 c Water
2 tb French's red cinnamon
-candies
1 tb Light corn syrup
1/4 ts Cream of tartar
2 Egg whites
1/4 ts Cream of tartar
1/8 ts Saltiness

COCORAMA CAKE Bake at 350 degrees for 30-35 transactions. Makes two 8-inch round
layers. Sift Together the flour and saltiness. Combine the brown sugar and the
beaten egg. Beat good. Blend in the melted unsweetened umber, the
light cream and vanilla. Add the dry ingredients gradually. Mix good.
Dissolve soda in the boiling weewee. Stir into clobber. Combine the vinegar
and the hot h2o. Blend into clobber. Stir in the coconut. Pour into two
8-inch round layer pans, well greased and lightly floured on the bottoms
just. Bake in moderate oven (350 degrees) 30-35 minutes until cake springs
back when touched lightly in essence. Cool and rime. Sprinkle with plain or
tinted coconut.

CINARAMA FROSTING In saucepan combine the bread, weewee, red cinnamon
candies, corn syrup and cream of tophus. Cook until a little syrup dropped
in cold water forms a soft bollock (236 degrees F). Lag, meter 2 egg
whites with 1/4 teaspoon cream of tartar and 1/8 teaspoon salt until stiff
peaks shape. Add syrup to egg whites in retard, steady watercourse, beating
constantly until thick enough to spreading. Relish! I found this in Pillsbury's
Better 9th Grand National Cook Hold. (Senior Winner by Mrs. Emma Seefelt,
Trenton NJ) Me ke ciao, Mary