This vintage recipe was clipped from a recipe folder, maybe one of Betty Crocker’s. Date unknown. Recipe is typed below along with a scanned copy.

MINT CREAM FROSTING

Combine 1 1/2 cups sifted confectioners’ sugar and 1/2 cup light cream or evaporated milk in saucepan. Cook over direct heat until a little syrup dropped in cold water forms a soft ball (232° F.). Remove from heat. Add 1 tablespoon butter and cool to lukewarm (110° F.). Add 1/4 teaspoon peppermint flavoring and 1 drop green food coloring and beat until thick and creamy. Frost cooled brownies. Spread 2 squares (2 oz.) melted chocolate over frosting. Cut into bars or squares when thoroughly cool.