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Caramel Icing

22% C brown sugar 2 t butter 34 C cream (or milk) 1 t vanilla Ruby Williams, Mrs. F. J. Wagner.

Cook butter, brown sugar and cream until a soft ball is formed, when tested in cold water. Add vanilla and beat until thick enough to spread. Sufficient for one cake.

Mrs. James Swan.

CHOCOLATE ICING No. 1 Mix 4 T cocoa with 2 T boiling water. Add 1 t or more of butter and enough Confectioner's sugar to make of spreading consistency. Add 1 T cream or milk if needed.

CHOCOLATE ICING, No. 2 Melt one ounce of chocolate in 1/2 C water over a rather hot fire. Add 1 t butter and boil well. Cool, and add ½ C sifted Confectioner's sugar. More may be necessary.

Mrs. R. M. Dillon. 1/2 C water Whites of 2 eggs