CAKES-FILLINGS. 289
No. 8. CHOCOLATE CREAM FOR FILLING.
FIVE tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavor- ing. Stir the ingredients over the fire until thoroughly mixed, hav- ing beaten the egg well before adding it ; then add the vanilla flavoring after it is removed from the fire.
No. 9. ANOTHER CHOCOLATE FILLING.
THE whites of three eggs beaten stiff, one cup of sugar and one cup of grated chocolate, put between the layers and on top.
No. 10. BANANA FILLING.
MAKE an icing of the whites of two eggs and one cup and a half of powdered sugar. Spread this on the layers, and then cover thickly and entirely with bananas sliced thin or chopped fine. This cake may be flavored with vanilla. The top should be simply frosted.
No. 11. LEMON JELLY FILLING.
GRATE the yellow from the rind of two lemons and squeeze out the juice ; two cupf uls of sugar, the yolks and whites of two eggs beaten separately. Mix the sugar and yolks, then add the whites and then the lemons. Now pour on a cupful of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens. When cold, spread between the layers of cake. Oranges can be used in place of lemons.
Another filling of lemon (without cooking) is made of the grated rind and juice of two lemons and the whites of two eggs beaten with one cup of sugar,
No. 12. ORANGE CAKE FILLING.
PEEL two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar and the well-beaten white of an egg. Spread between the layers of " Silver Cake" recipe.
No. 13. FIG FILLING.
TAKE a pound of figs, chop fine, and put into a stewpan on the stove; pour over them a teacupful of water and add a half cup of
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