288 CAKES-FILLINGS.
No. 2. ANOTHER CREAM FILLING.
ONE cup powdered sugar, one-fourth cup hot water. Let them sim- mer. Beat white of an egg and mix with the above ; when cold, add one-half cup chopped raisins, one-half cup chopped walnuts, one table- spoonful of grated cocoanut.
No. 3. ICE-CREAM FILLING.
MAKE an icing as follows : Three cups of sugar, one of water ; boil to a thick, clear syrup, or until it begins to be brittle; pour this, boil- ing hot, over the well-beaten whites of three eggs; stir the mixture very briskly, and pour the sugar in slowly ; beat it, when all in, until cool. Flavor with lemon or vanilla extract. This, spread between any white cake layers, answers for "Ice-Cream Cake."
No. 4. APPLE FILLING.
PEEL and slice green tart apples, put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve and add a small piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar.
No. 5. ANOTHER APPLE FILLING.
ONE coffeecup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind ; beat together and cook till quite thick. To be cooled before putting on the cake. Spread between layers of cake.
No. 6. CREAM FROSTING.
A CUP of sweet thick cream whipped, sweetened and flavored with vanilla ; cut a loaf of cake in two, spread the frosting between and on the top ; this tastes like Charloite ."Russe.
No. 7. PEACH-CREAM FILLING.
CUT peaches into thin slices, or chop them and prepare cream iy whipping and sweetening. Put a layer of peaches between the layo 1 ^ of cake and pour cream over each layer and over the top. Bananas, strawberries or other fruits may be used in the same way, mashing strawberries and stewing thick with powdered sugar.
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