For Luncheon and Supper Guests

by Alice Bradley

CHOCOLATE CARAMEL FROSTING

For frosting boil
Chocolate caramel syrup remaining from cake and cook to soft-ball stage.

Beat
2 egg whites until stiff and continue beating while slowly adding the syrup.

Then add, a little at a time, enough
Sifted confectioners' sugar to make of right consistency to spread.