1 ts Lemon rind (grated)
6 tb Butter
3 c Confectioners' sugar; sifted
1/4 c Lemon juice (approximately)
1 ds Salt
Add lemon rind to butter; cream well Add part of the sugar gradually,
blending after each addition. Add remaining sugar, alternately with
lemon juice, until right consistency to spread. Beat thoroughly after
each addition. Add salt. Makes enough frosting to cover tops and
sides of two 9-inch layers or tops and sides two 8x8x2-inch layers.
From the Kate Smith Collection, 1940. General Foods Corp. (Courtesy
of Barb Day)
