Caramel Frosting No. 1

One and one-half cups of granulated sugar, one-half cup of milk or cream, one rounding teaspoonful of butter, one and one-half squares of unsweetened chocolate, one-half teaspoonful of vanilla. Put the butter, milk and sugar into a saucepan, stir until sugar is partly melted, put over a moderate fire and let come gradually to boiling point, then add the chocolate, which has been melted over steam, and boil without stirring for thirteen minutes. Take from the fire and beat constantly until the proper consistency to spread, which can only be ascertained by practice; add vanilla and spread quickly over the cake.

Caramel Frosting No. 2

Two cups of brown sugar, one cup of thin cream, one rounding teaspoonful of butter. Put all together in a saucepan and boil very gently for about forty minutes, or until it reaches the soft ball stage, which may be ascertained by dropping a small quantity into very cold water. Remove from the fire and beat constantly until the proper consistency to spread. Spread as quickly as possible.

Caramel Frosting -No. 3

One cup of light brown sugar, one-fourth cup of cream, one rounding tablespoonful of butter, one teaspoonful of caramel and one-half teaspoonful of vanilla.

Put the sugar and cream into a small saucepan. Stir over the fire until it bubbles. Then cook gently without stirring until a little dropped from a teaspoon into cold water, may be rolled into a soft ball. Take at once from the fire, add the butter and beat until it begins to thicken, stir in the vanilla and caramel and spread quickly between and over the cake. This is only enough for two layers.

Caramel

To make the caramel for this icing, place in a sheet iron skillet over the fire one-half cup of granulated sugar, stir constantly until all is melted. Have ready one-half cup of boiling water, add this to the melted sugar and let it boil gently until the hardened sugar is again a syrup.

When cool this can be placed in a glass, or bottle and kept ready for use.

Candy.