CAKE FILLINGS

Boiled Icing. . One half pint granulated sugar and a scant half cup water; boil till it will shred from the spoon then pour it slowly over the white of one egg beaten to a stiff froth and stir briskly until it is nearly cool. The difficulty in making this icing is in determining when it has boiled sufficiently.

MRS. G. W. WIRT.

Cake Filling. One fresh cocoanut, one cup stoned raisins, one fourth pound citron, half pound almonds, one pound dates, eight large figs, half cup currants. To prepare the fruit blanch the almonds, grate cocoanut. or if desiccated cocoanut is used it must be soaked a few hours in milk, then drained. Take half the almonds, chop fine with all the fruit, mix with small part of cocoanut; after icing the cakes on both sides, spread the mixture on each layer and sprinkle with cocoanut. Use whole almonds for top of cake.

MRS. H. N. BELL, (Aurora, Neb.)

Caramel Filling". One half cup brown sugar, one third cup milk, one teaspoon butter; place milk, sugar and butter on the fire in a sauce pan, set in another containing boiling water and cook until thick. Take from the stove and beat until thick; add Eddy's Triple Extract of vanilla. MISS WHITNEY.

Chocolate Cream Filling, Break the whites of two eggs in a bowl, do not beat them; stir in confectionery sugar enough to thicken well; flavor with Eddy's Triple Extract of vanilla. First spread one layer with melted chocolate, then layer of cream, then antoher layer of melted chocolate, then another layer of cake, and fill as before then frost all over.

MRS. F. E. FENDER.

Feather Filling. One half cup each of sugar and butter creamed together one half cup raisins (seeded and chopped) and three dessert spoons corn starch; dissolve the corn starch in a little cold water and scald with a cup of boiling w'ater; stir well and let stand until cold ,then add to this the other ingredients and flavor with Eddy's Triple Extract of lemon or vanilla. Cake and filling must be cold before being put to- gether. Place between a cake of only two layers.

MRS. B. M. LONG.

Lemon Jelly to Spread. One pound sugar, one fourth pound butter, five eggs, the grated rind and juice of three lemons; boil these in a double kettle until thick. This makes enough for three cakes. MRS. LINNIE B. CLARK.

Pineapple Filling. One can sliced pineapple (or half can grated) ; pour off liquid and add two cups sugar; into this put the pineapple previously chopped fine. Let this cook down into taffy, and when done stir in the whites of two eggs w^ell beaten. MRS. B. M. LONG.

Pineapple Filling. Ordinary icing may be used; take fine shredded pineapple after squeezing out juice and mix with icing. Must be used within a few hours after making for best results. MRS. J. F. HOUSEMAN, (Aurora, Neb.)

Caramel Icing. To one pint of sugar add about three tablespoons thick sweet cream, and cook slowly for a few

so THE YORK COOK BOOK.

minutes, then add as much grated chocolate (previously steamed) as will give the syrup a light brown color; flavor to taste. If cooked properly this will make a soft icing which does not become hard, grainy or sticky.

MRS. G. L. VAN FLEET.

Raisin Mash. Make boiled icing of one cup sugar and white of one egg; add one cup raisins seeded and chopped; beat all together well and spread between layers.

MRS. J. F. HOUSEMAN, (Aurora, Neb...

Soft Frosting. One cup sugar, two tablespoons water; boil six minutes and pour over the beaten whites of three eggs and heat until cold or thick enough to spread.

MRS. CYRUS HUTCHINS.

Sour Cream Filling. One cup sour cream and one of sugar; put on the back of the stove and heat slowly until clear then boil until it shreds from spoon. After it is cold put in one cup nut meats. This put between layers of any cake will keep it moist for several days. MRS. HERMAN BEHLING.

White Custard Filling. One cup each sugar and sweet milk, whites of three eggs and two level tablespoons corn starch; beat the eggs and sugar as for frosting, dissolve the corn starch in a little milk, heat the rest of the milk and stir in the corn starch. When this is well cooked flavor with one half teaspoon of Eddy's Triple Extract of lemon, then add the sugar and eggs and cook until done. Well to cook in double boiler. MRS. B. M. LONG.