EASY CARAMEL FROSTING

% cup butter % cup milk
1 cup firmly packed brown 134 to 2 cups icing sugar
sugar (sifted)

Melt butter, add brown sugar and cook over low heat 2 minutes,
stirring constantly. Add milk and continue to cook and stir until
mixture comes to a boil. Remove from heat and cool. Add icing
sugar gradually until right consistency to spread.
Good on spice cake or boiled raisin cake.

Vivian Cameron (West 48B).

NEVER FAIL FLUFFY ICING
2 egg whites 1% teasp. cream of tartar
1 cup brown sugar 3 tbsp. cold water
Combine in double boiler and place over rapidly boiling water and
beat exactly 4 minutes with electric beater. Remove from stove

and add vanilla.
Donna Arason (Baldwin ’50).

CHOCOLATE ICING

1 egg, beaten 2 sq. melted unsweetened

Y% cup milk chocolate

1 cup icing sugar butter (or marg.) size of
an egg

Beat egg, add milk and icing sugar. Put in fridge for 15 minutes.
Melt chocolate and butter together and cool slightly.
Combine egg mixture and chocolate. Beat until stiff enough to

spread. Don’t overbeat.
Flora Mitchell (Smith 55A).

CRUNCHY CAKE TOPPING

3 tbsp. butter 2/3 cup cornflakes
1% cup brown sugar % cup nut meats if desired
4 tbsp. cream

Melt butter—add brown sugar and cream. Crush cornflakes and add

with nuts to creamed mixture. Spread mixture over baked cake.

Brown in oven.
Lorraine La Lier (Holman 55A).

SLICES

PEANUT BUTTER SQUARES

1% cup brown sugar 1% cup corn syrup
Melt well in double boiler and cool. Add—
1 cup peanut butter 2 cups cornflakes
1 teasp. vanilla 1 cup rice krispies

Press into pan and top with Maple Cream Icing

Maple Cream Icing

1 cup brown sugar 3 tbsp. cream
1 tbsp. corn syrup 142 tbsp. butter

Bring to a boil till sugar is dissolved and add icing sugar to thicken.
Thelma Cole (Dawson 53B).

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