¼ cup English walnut meats, broken in pieces
Boil sugar and water as for White Mountain Cream. Pour gradually, while beating constantly, on beaten whites of eggs, and continue the beating until mixture is nearly cool. Set pan containing mixture in pan of boiling water, and cook over range, stirring constantly, until mixture becomes granular around edge of pan. Remove from pan of hot water and beat, using a spoon, until mixture will hold its shape. Add nuts and vanilla, pour on cake, and spread with back of spoon, leaving a rough surface.
Opera Caramel Frosting
1½ cups brown sugar
¾ cup thin cream
½ tablespoon butter
Boil ingredients together in a smooth granite saucepan until a ball can be formed when mixture is tried in cold water. It takes about forty minutes for boiling. Beat until of right consistency to spread.
Chocolate Fudge Frosting
1½ tablespoons butter
⅓ cup unsweetened powdered cocoa