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CARAMEL ICING

2 cups brown sugar 3 tablespoons butter
1 cup milk or cream 1 teaspoon vanilla

Bring sugar and cream to a boil, stirring until sugar dissolves. Boil to 236 deg. F., and remove
from heat. Slide in butter. Let cool. Add vanilla and beat until thick and creamy. Add more
milk to thin, if needed.

FUDGE ICING
2 cups sugar 2 tablespoons butter
2 squares unsweetened chocolate 1 tablespoon milk
2 tablespoons corn syrup 1 teaspoon vanilla

2/3 cup milk

Combine first 4 ingredients. Cook to soft-ball stage, 236 deg. F., stirring occasionally, to pre-
vent scorching. Remove from fire. Slip in butter. Cool to lukewarm. Add 1 tablespoon milk
and vanilla. Beat to spreading consistency.

BROILER FROSTING

1/4 cup peanut butter 1 cup brown sugar
1/4 cup light cream 1/2 cup flaked coconut

Combine first 3 ingredients and spread over freshly baked warm cake. Sprinkle with coconut.
Broil 4 to 5 inches from source of heat for about 4 minutes or until frosting is lightly browned.

BUTTER ICING
1/3 cup butter 1 to 1-1/2 cups icing sugar
1 egg yolk beaten OR 1/2 teaspoon vanilla
tablespoons hot milk, cream or
fruit juice

Cream butter thoroughly. Add egg or hot liquid and beat again. Gradually blend in icing sugar
to make the right consistency for spreading. Flavor. Spread on cake.

Orange or Lemon: Use fruit juice for the liquid. Add 1 or 2 teaspoons grated rind for flavoring.
Chocolate: Blend 1-1/2 squares unsweetened, melted chocolate with the butter.

Mocha: Use | square unsweetened, melted chocolate with the butter. Use toffee for the liquid.
BUTTER CREAM

5 egg yolks 1/8 teaspoon cream of tartar
3/4 cup granulated sugar 1 cup unsalted, sweet butter
1/4. cup water

Beat egg yolks until light yellow and very thick. ( Takes about 10 minutes steady beating.) Cook
sugar, water and cream of tartar until syrup spins a thread, 242 deg. F., on candy thermometer.
Beat syrup into egg yolks and keep beating until mixture is thick and cool. Beat in the butter that
has been whipped until soft and fluffy. Flavor to taste with vanilla, rum or cordial. Refrigerate
to firm and keep chilled.

Chocolate Butter Cream: Add 3 ounces dark sweet chocolate or 2 ounces unsweetened chocolate
( melted over hot water) to the syrup-egg yolk mixture.

MOCK WHIPPED CREAM

8 tablespoons soft butter 2 tablespoons milk or half and half
12 tablespoons icing sugar 2 tablespoons boiling water

Beat butter and icing sugar together until creamy. Add milk slowly and keep beating. Add
boiling water ( must be boiling) a little at a time, beating all the time. Add vanilla, to taste.
The icing goes watery when water is added, but after about 5 minutes steady beating, it should be
fluffy and just right for spreading. Makes enough for two 9 x 9 layers.