Five Roses Cook Book

Two thousand Canadian cooks sent in their best recipes; the mill printed them, and put its own flour in every one.

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Mocha Frosting (No. 2)

3 ounces fresh butter 6 ounces icing sugar (sifted) 2 tablespoons coffee extract Put two layers of icing between cake layers and cover cake all over with the remainder, smoothing the sides with a warm knife and garnishing the top with a forcing pipe. Sprinkle with freshly chopped pistachio nuts.

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