Top good eating with an icing made creamy rich with ROGERS’ GOLDEN SYRUP.

Fudge Frosting

Combine sugar, milk, butter, choc-
olate and ROGERS’ GOLDEN SYRUP
and boil until little mixture forms
"soft ball’? when tested in cold
water (234-236°F). Remove from
heat, stir in marshmallows, just until
they dissolve. Cool, add vanilla,

and beat until spreading consistency. .

Peanut Butter Cup Cake Topping

Combine the two ingredients and
use for topping cupcakes, for steam-
ed puddings, or ice cream. Makes 1
cup.

Butterscotch Frosting

Combine all ingredients, except
vanilla, in top of double boiler. Cook
over boiling water, beating constant-
ly for 7 minutes, until frosting holds
in good peaks. Remove from heat,
add vanilla, beat in well.

Makes enough to cover top and
sides of 2 9-inch layers.

INGREDIENTS

2 cups sugar
Yo cup milk
1 tablespoons butter or
margarine
2 squares chocolate
1 tablespoon ROGERS’
GOLDEN SYRUP
6 marshmallows, cut in
pieces
1 teaspoon vanilla

Ys cup peanut butter
2/4, cup ROGERS’
GOLDEN SYRUP

2 egg whites
Yo cup brown sugar
Ya cup ROGERS’
GOLDEN SYRUP
Yg teaspoon salt
] teaspoon vanilla

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