Almond Filling

Blanch 1/2 pound of almonds by putting on boiling water and leaving them for two or three minutes; then pour off the water, and rub off the skins. Place in a warm oven to dry, and when thoroughly dry (if not well dried, they do not grind well), leave out 1/4 cup, and grind or pound the remainder to a paste in a mortar. Beat the whites of four eggs to a crumbly stiffness. Add 1 teaspoonful of rose-water and 1/2 pound of powdered sugar. Fold all together. Spread in a thin layer on the top of each layer of cake; take the almonds that were left out, slice them crosswise quite fine, and cover the top. A sprinkling of red sugar sand adds to the beauty of the cake; other colors may be used if desired.

Apple Snow Filling

Grate 2 nice, ripe apples which have a white flesh, sprinkling on a little sugar as you grate, to prevent their turning dark (pulverized sugar is best). Add to the apples the whites of 2 eggs, and beat, adding 1 cup of pulverized sugar, a little at a time. Beat continuously for twenty minutes or more, and spread between the layers.

Cranberry Filling

Cook some good, dark-red cranberries in as little water as possible; when done, put through a sieve. Add 2 cups of pulverized sugar, and 2 whites of eggs, and beat for twenty or [350] twenty-five minutes; then use at once. Other fruit may be used in the same way. These cakes should be eaten the same day that they are baked.

Corn-Starch Filling

Take 1 cup of nut milk, 1 tablespoonful of corn-starch, 1 egg beaten to a cream, 1/2 teaspoonful of vanilla, 1/4 pound of powdered sugar, and 1 teaspoonful of rose-water. Put a little of the cold milk on the starch, and the rest of the milk on the stove; when boiling, add the well-beaten eggs and sugar, and stir it constantly until the custard sets, but be careful that it does not curdle. Remove it from the fire; add the flavoring, and set away to cool; then spread on the cake.

Chocolate Cream Filling

Make a filling like the above, and when done, add 4 tablespoonfuls of grated chocolate which has been dissolved by placing in a basin over the tea-kettle, or in some warm place. Set away to cool before using.

Chocolate Filling No. 1

Take 1 1/4 cups of powdered sugar, yolks of 2 eggs, 1/4 cup of boiling water, and 1/2 pound of sweet vanilla chocolate. Stir all together until it makes a smooth cream, to be spread between any nice layer cake.

Chocolate Filling No. 2

Take the whites of 3 eggs whipped to a stiff froth, 12 ounces of powdered sugar, 1 teaspoonful of vanilla, and 3 tablespoonfuls of grated chocolate. Set the sugar and chocolate in a warm place where they will melt. Add the vanilla, and beat in the well-beaten whites, use at once or place on ice until needed.

Fig Filling

Take 1 pound of figs; grind them through a nut-butter mill, and add to them a little nut cream. Work until a smooth paste is formed, and spread between the layers of the cake when the cake is cool.

Lemon Filling

Take 1/2 cup of sugar, 2 eggs, 1/2 cup of white flour, and the juice and grated rind of 1 lemon. Beat the yolks and whites separately, add the sugar to the yolks and a little salt, adding the lemon-juice to the whites. Then take 1/2 cup of boiling water, and thicken it with the white flour until it is a nice gravy; then fold in the beaten yolks and whites, and use at once.

Peanut Filling No. 1

Make a peanut gravy by dissolving a tablespoonful of peanut butter in 1 pint of boiling water. When boiling, add enough corn-starch (about 1 tablespoonful) to make of the right consistency, a very little salt, and sugar to taste; add 1/2 teaspoonful of vanilla. Spread between the layers; use the peanut frosting on top, and decorate with a few peanuts split in halves, roasted to a light brown.

Peanut Filling No. 2

Take 1 cup of granulated sugar, and 2 cups of water in which has been dissolved 1 tablespoonful of peanut butter; place on the stove, and boil until it thickens, when a little is placed on a cold dish. Then pour while hot over the whites of 2 eggs which have previously been beaten to a stiff froth, beating continuously while pouring it on, that the egg may be cooked evenly and smooth. When partly cool, spread it on the layers of cake, putting it on the top also. Leave it in a cool place to dry for several hours before using. This is very nice, and the cake keeps well.

Peach Filling

Take 1 cup of sugar, 2 eggs, 1/2 cup of flour, I quart of sifted peaches, and 1 teaspoonful of vanilla. Beat the eggs well, add the sugar, then the hot peaches which have been sifted through a sieve. Thicken with the flour rubbed smooth in a little cold water, add vanilla, and let cook gently for four or five minutes; then spread on the layers. This is better eaten the same day.

Walnut Filling

Take 1 cup of granulated sugar, and 1/3 cup of water, and boil together until stiff when tried in cold water. Take the whites of two eggs, beat them to a stiff froth, and turn the boiling sugar slowly over the beaten whites, continuing the beating all the time until it is smooth and creamy. Take 2/3 of a cup of thin cream, and mix with it 1 cup of chopped walnuts. Spread this between the layers. Spread the other third on the top, and before it dries, press into it whole halves of walnut kernels. Other nuts may be used instead of walnuts.