Name: Lemon Butter Cream Frosti
Ingredients: 3/4 c WATER; 6 tb LEMON RIND; 1 1/4 lb BUTTER PRINT SURE; 2 oz MILK; DRY NON-FAT L HEAT; 1/4 c LEMON FRESH; 4 1/8 lb SUGAR; POWDER 2 LB; 1 ts SALT TABLE 5LB

No man ought to flatter and deceive himself in deferring his conversion by alleging the example of the penitent thief, saved even at the last hour upon the cross, and carried to Paradise that same day with Christ, for this act was a special miracle, reserved for the manifestation of Christ’s power and glory at that hour upon the cross; and, besides, this act was upon a most rare confession made by the thief at that instant when almost all the world forsook Christ.

Daniel Cawdray

CATEGORY	CUISINE	TAG	YIELD
Dairy			100	Servings

INGREDIENTS

3/4	c	WATER
6	tb	LEMON RIND
1 1/4	lb	BUTTER PRINT SURE
2	oz	MILK; DRY NON-FAT L HEAT
1/4	c	LEMON FRESH
4 1/8	lb	SUGAR; POWDER 2 LB
1	ts	SALT TABLE 5LB

INSTRUCTIONS

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 9-INCH (2 LAYER) CAKES:  SPREAD ABOUT 1 3/4 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.

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