Almond Filling (No. 1)

1 cup of sour cream, heated to boiling point, Stir into it 3 teaspoons cornstarch, Yolks of 3 eggs, beaten with 1 cup of sugar, Beat the whites to a stiff froth and add last, 1 teacup of almonds after they are shelled.

Blanch them and roll fine. Return the mixture to the fire and stir constantly till thick.

Almond Icing (No. 2)

Miss Mary Bashford

1 pound of almonds, & cups of white sugar, 1 1/2 cups of sweet cream, 4 tablespoons of butter.

Boil till it is a soft jelly. Remove from the stove and flavor with extract of almond. Blanch the almonds, dry them thoroughly, and then grind or grate them nicely, reserving a few for the top of cake. Stir them in the icing and spread on the cake, and ornament top with almonds in halves.

Fine Almond Filling For Cake (No. 3)

Mrs. R. H. Hanson

2 pounds almonds,

1 cup sugar,

1 cup sour cream.

Blanch and pulverize the almonds and add sugar and cream. Color with a little cochineal. Add a little more sugar and cream if not sweet and thin enough.

Boiled Icing

Whites of 3 eggs,

3 cups of white sugar,

Water enough to dissolve.

Pour the water over the sugar and let it cook till it is thick, or the syrup threads when dropped from a spoon. Beat the whites of the eggs to a stiff froth and pour the syrup over them, beating all the time. Use any flavor desired. When it begins to thicken, spread on cakes with a broad knife. If the icing hardens, heat the knife through in hot water and it can be spread on perfectly smooth on top and sides.

Caramel Icing

R. V. J

2 coffeecups of light-brown sugar, 1/2 cup of butter, 1/2 cup of cream.

Cook 1/2 hour, stirring all the time to prevent burning. Pour on a platter and stir until cool enough to spread between cakes.

Nuts chopped fine are a nice addition to the icing.

Chocolate Icing

V. C. G

Use one-half cake of Baker's chocolate, and put in sufficient water to dissolve it and boil, stirring all the time. When cold, take the yolks of 3 eggs, 1/2 cup of cream or milk, sweeten to taste, and boil all till quite thick. Spread between layers and on top of cake.

Cocoanut Filling

Follow the recipe for boiled icing; spread on cakes with fresh, grated cocoanut sprinkled thick on each layer on top and sides.

Fruit Filling

Mrs. R. H. Hanson

1 pound almonds in the shell,

1/2 pound raisins,

1/4 pound citron,

1/4 pound figs.

Blanch almonds and cut into 2 or 3 small pieces. Scald and clip raisins and cut figs and citron into small pieces. For icing, use 3 eggs and 3 cups sugar. Flavor with rose and stir in fruit. In making icing, put 3 cups of white sugar into pan and cover with water and let boil till thick, then pour over the well-beaten whites of three eggs, whipping all the time, and when thick put quickly between cakes.

Lemon Filling

Miss Mary Bashford

6 eggs, beaten separately, 3 lemons, grated rind of 2, 3/4 teacup of ice water.

Sweeten to taste. Cook in vessel of hot water until thick. Spread on cake.

Lemon Jelly For Cake

1 1/2 cups of powdered sugar, Juice of 2 lemons, 2 eggs.

Mix sugar and lemon juice and beaten eggs, cook over hot water until it thickens like soft custard. Don't stir after taking from fire.

Marshmallow Filling

Use boiled icing, and when thick enough to spread flavor with marshmallows dissolved in the icing. Cut marshmallows into halves or quarters, and spread on each layer. Pour icing over each. Place whole marshmallows on top and cover with icing.

Nut Filling

Use recipe for boiled icing, and when ready to spread on cake, sprinkle chopped nuts and raisins on each layer and pour icing over. Decorate top and sides with whole kernels stuck in soft icing. Flavor with bitter almond.

Praline Icing

Miss Mary Bashford l 1/2 cups of shelled pecan nuts,

2 1/2 cups of sugar,

1 cup of maple syrup,

1 cup of cream.

Boil till thick and flavor with vanilla. When thick enough to spread on cakes, add 1 cup of nuts and put between layers. Decorate top with kernels.

White Cream Caramel Filling

Miss Mary Bashford

3 cups of white sugar,

1 1/2 cups of thick, sweet cream,

4 tablespoons of sweet butter,

1 teacup of almonds, blanched and grated.

Flavor with extract of almond. Stir well together and boil till it is thick. Take off the fire and let it stand for a few minutes. Beat till it is thick, and spread on cakes.