Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups sugar.
  • ½ cup milk.
  • 1 teaspoon butter.
  • ½ teaspoon vanilla.


    Put butter in saucepan; when melted, add sugar and milk. Stir to be sure that sugar does not adhere to saucepan, heat to boiling point, and boil without stirring thirteen minutes. Remove from fire, and beat until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon. Crease as soon as firm.