Butterscotch Frosting
In a saucepan mix well 2 cups light brown sugar, firmly packed, 1 cup granulated sugar, 2 tablespoons light corn sirup, ¾ cup milk, ¼ cup Homogenized Spry, ¼ cup butter or margarine and ¼ teaspoon salt. Bring slowly to a full rolling boil, stirring constantly, and boil briskly 2 minutes. (Boil 2½ min. on a rainy or very humid day.) Cool to lukewarm, add 1 teaspoon vanilla, and beat until creamy and thick enough to spread. Yield: frosting for tops and sides of two 9″ layers.