b'4 CupsPowdered Sugar FRENCH 2/3CupLand -O- LakesBUTTERSCOTCHButter3/4 CupWater CUSTARD 1 TeaspoonVanilla1TeaspoonCorn Starch ROLL ICING3/4 CupPowdered3 3/4 Tablespoons SugarGranulated Sugar COMBINE WATER AND STARCH TO A SAUCEPAN AND MIX PUT 2/3 CUP OF BUTTER IN A MIXING BOWL. MIXATUNTIL ALL IS INCORPORATED. MEDIUM SPEED FOR 10 TO 15 MINUTES UNTIL BUTTER IS 3 CupsCooked4 1/4 TablespoonsLight WHIPPED LIGHT. Custard CornSyrup ADD GRANULATED SUGAR AND CORN SYRUP TO THE( recipe found on pageSAUCEPAN AND BOIL FOR 1 1/2 MINUTES. ADD VANILLA AND BLEND IN. 281 )2 1/2 TeaspoonsVegetable Oil ADD VEGETABLE OIL AFTER CONTENTS ARE BOILING ADD POWDERED SUGAR. START MIXING ON LOW SPEEDAND STIR WELL. UNTIL MIXED IN, THEN PUT ON MEDIUM SPEED UNTIL6 1/2 Tablespoons Brown WHIPPED LIGHT, ABOUT 4 TO 5 MINUTES.Sugar ADDBROWNSUGARANDBRINGTOABOILAGAIN.ADD COLD COOKED CUSTARD( RECIPE FOUND ON PAGEPUTPOWDEREDSUGARINAMIXINGBOWL. 281 )1/2 CUP AT A TIME, MIXING SMOOTH AFTER EACH1/2 CUP. AFTER ALL THE CUSTARD HAS BEEN ADDED,ADD SAUCEPAN MIXTURE TO MIXING BOWL A LITTLE AT WHIP UNTIL FLUFFY.A TIME WHILE MIXING AT LOW SPEED. KEEP ADDINGCONTENTS UNTIL ICING IS TO THE CONSISTENCY YOU MAKES7 CUPS OF FRENCH CUSTARD, ENOUGH FOR 12DESIRE. CUSTARD PUFFS OR 12 ECLAIRS.MAKES ENOUGH TO ICE 4-5 COFFEE CAKES OR2 1/2 MAKESENOUGHFOR2BOSTONCREAMPIES.DOZEN DANISHES.279 280'