Caramel Frosting

Four tablespoons sugar, melted and browned. When all melted put in one cup boiling water, one and a half cups sugar. Boil till it threads, take off and beat, adding sweet cream till soft enough. • Frances H. Boyd.

Caramel Frosting

Two teacupfuls of maple sugar, pulverized, half teacupful of sweet milk, half teacupful of butter, one teaspoonful of vanilla ; boil all together until like wax, and when cool enough spread on cake. Mrs. L.W. Wright.

Caramel Filling

One and a half cups of sugar, two-thirds cup sweet cream, butter size of a hickory nut, and vanilla to flavor; pour these ingredients in a pan and let boil, stirring constantly. When done it will be taffy-like in a little cold water. Set off to cool, and spread between layers and on top.

Maude Dool Canum.

Coffee Caramel Filling

One cup of sugar, half cup of strong coffee; boil until it strings from spoon. Do not stir while boiling, then beat until creamy. Ella L. Scott.