Three frostings to suit any cake

On the theory that a cake isn't complete without the frosting,I'm giving a variety of toppings to any cake. The recipes, allbeginning with a solid vegetable shortening - the original requestwas for Crisco frosting - come in chocolate, strawberry and vanillaversions. Choose the one that best suits your cake.

Thanks to all the readers who sent in their recipes.

There were several variations on a Crisco frosting requested byLaura Czajka. So, rather than limit readers to one, I'm printingseveral. MOCHA FROSTING

1/2 cup Crisco 1 pound confectioners' sugar 3 to 5 tablespoons cold prepared coffee 2 squares (2 ounces)unsweetened chocolate

Cream shortening in mixing bowl of electric mixer. Graduallyadd confectioners' sugar. Thin to spreading consistency with coldcoffee. Then add melted, cooled chocolate. Beat until light andfluffy. Makes enough frosting for 1 layer cake. Makes 3 cups.

ADELAIDE CLARK WHITE FLUFFY FROSTING

1/2 cup butter or margarine 1/2 cup Crisco 1 cup granulated sugar 3 tablespoons flour

2/3 cup milk at room temperature 2 teaspoonsvanilla extract Pinch of salt

Beat, beat, beat butter, shortening and sugar together untilfluffy. Add flour, one tablespoon at a time. Beat, beat, beat.Gradually add milk. If milk is too cold, it will solidify theshortening; if it is too warm, it will melt shortening. Beat, beat,beat. Add vanilla and salt. It should be the consistency of whippedcream. Makes about 2 1/2 cups. JANEMARIE ANTONCZYK STRAWBERRY ICING

4 tablespoons Crisco 3/4 cup fresh crushedstrawberries 1/4 teaspoon salt 1 teaspoon lemonjuice

4 to 5 cups confectioners' sugar

Cream together shortening, strawberries, salt and lemon juice.Mixture wil look curdled. Add sugar, a little at a time, untilfluffy. Makes about 3 1/2 cups. N. N.

Here is the recipe for Robin Leach's really rich and expensivechicken. RICH AND EXPENSIVE CHICKEN

3 pound whole chicken, cut up 1 large onion, sliced 1 to 1 1/2 cups Champagne (the more expensive the Champagne, thebetter the taste of the finished dish) Herbs and spices(basil, black pepper, oregano or your favorites)Worcestershire sauce Butter 1 (16-ounce) can LeSueur baby early peas, drained 1 (16-ounce) can Le Sueur babycarrots, drained 1 (10 3/4-ounce) can cream of mushroom soup 1 pound small red potatoes, peeled

Wash and dry chicken. Place onion slices in small roastingpan. Pour in a dribble of Champagne, then place chicken on top.Heavily scatter spices and Worcestershire on chicken, topping it offwith slices of butter, which should stick the spices to the chicken.Pour in another dribble of Champagne. Place peas on top.

Add your choice of herbs and spices and pour in another dribbleof Champagne. Place carrots on top.

Again, add your choice of herbs and spices. Place 3 pats ofbutter at even distance over carrots and add a double dribble ofChampagne.

Smooth the undiluted mushroom soup as a paste over all of this.Sink peeled potatoes into the mushroom-soup covered vegetables.Leave potatoes exposed.

Pour in enough Champagne so liquid is level with coveredvegetables. Cover dish and bake in preheated 425-degree oven for 11/4 hours. Uncover and bake an additional 15 minutes to brownexposed half of potatoes. Makes 4 servings.

SANDY OLAH

I would like a recipe for pizza puffs, like those sold in thehot dog/fast food places. My family really loves them.

YVETTE ESQUIVEL

Does anyone have a recipe for poppyseed bread?

MRS. PADALINO

I've been looking for a very moist poppyseed cake. I've triedmany recipes, but none has come close to the one I'm looking for.MRS. S. URBANIAK

I would like a recipe for a dressing made with bacon to go on aspinach salad. A. Z.

I would like a recipe for a creamy maple fudge and for thebanana bread served at the Clark Street Cafe. J. A.

Send recipes and requests to Swap Shop, Chicago Sun-TimesFood Department, 401 N. Wabash, Chicago 60611. Sorry, no requestswill be answered personally.