OPERA CARAMEL FROSTING.
Cook one and one half cupfuls of brown sugar, three fourths cupful of thin cream and one half tablespoonful of butter until a ball is formed, when the mixture is tried in cold water. Beat until ready to spread.
Cook one and one half cupfuls of brown sugar, three fourths cupful of thin cream and one half tablespoonful of butter until a ball is formed, when the mixture is tried in cold water. Beat until ready to spread.