Pineapple Filling and Icing

Chop fresh pineapple and sprinkle with sugar; drain after 3 or 4 hrs; add beaten whites of 2 eggs, 2/3 cup sugar and 1 teaspn. lemon juice to 1 cup of pineapple and place between layers. Use some of the juice with confectioner's sugar for icing the top and sides of the cake. When using confectioner's sugar with pineapple omit whites of eggs.

Drain canned pineapple very dry, chop and add lemon juice and confectioner's sugar, when fresh pineapple is not obtainable.

Imperial Filling

Spread layers of cake with jelly and the following :

Filling-1 cup chopped raisins 1/2 cup grated cocoanut

1/2 cup chopped almonds white of 1 egg

Beat white stiff, add other ingredients and spread.

Coffee Icing

Add confectioner's sugar and vanilla to strong cereal coffee, with or without a little heavy cream.

Fig Jelly Filling

1 lb. figs, chopped fine 1 cup sugar 1/2 cup boiling water

Boil to a jelly, stirring constantly, or cook in double boiler until thick.

Prune Filling

Stew 1/2 lb. of prunes in a very little water, rub through colander or cut fine, add whites of 2 eggs beaten to a stiff froth with 2 tablespns. of sugar.

Nut and Raisin Filling

1 1/2 cup sugar

1/2 cup water white of 1 large or 2 small eggs

1 cup each of chopped or ground raisins and nut meats 1 teaspn. vanilla

Boil sugar and water till the syrup will form a soft ball in cold water; pour it into the stiffly-beaten white of egg, add nuts and raisins and spread while warm between the layers.

Raisins or nuts alone may be used. Shellbarks or butternuts are especially enjoyable. Figs or dates may be substituted for the raisins or for the nuts.

Cream Filling

1 cup milk

1/3 - 1/2 cup sugar

2 1/4 tablespns.(1/4 cup) flour

1 egg or 2 yolks, or 1 egg and yolk of another 1/2 teaspn. vanilla

Mix sugar and flour dry, pour boiling milk over, boil up, turn over beaten eggs, stirring, return to fire and heat until creamy but do not boil; set dish at once into cold water, add flavoring.

Use 1/2 tablespn. less of flour for Washington Pie, and 1/4 cream (or a small piece of butter) in the milk.

1/2 cup of flour is sometimes used. Add cocoanut for a cocoanut cake.

Royal Filling and Icing

1/4 cup milk

1/4 cup orange juice

1/4 cup flour

6 drops vanilla 1 drop rose

1/2 cup sugar yolk of 1 egg oil from rind of half an [orange

Flavor sugar with oil of orange, make cream according to directions for cream filling and add rose and vanilla when partly cool. Icing of cream and confectioner's sugar, tinted with pink.

I have usually used this for Royal Sponge Cake and this quantity is sufficient for one large layer.

Filling for Lemon Pie Cake and Washington Pie

3/4 - 1 cup sugar

1 1/2 tablespn. corn starch or 2 of flour 1 teaspn. butter

1 cup water salt yolk 1 egg

3 tablespns. lemon juice 2-6 drops lemon extract or grated rind of 1/2 a lemon

Mix sugar and corn starch or flour, drop the teaspoon of butter on and pour the boiling water over gradually, stirring; boil up well and add 2 or 3 tablespns. to the yolk of egg stirring; then add yolk to the mixture and cook like custard. Remove from fire and when partially cooled add flavoring. Use sometimes for the filling of a cake with whipped cream on the top.

Lemon Cheese for Cakes

1/4 cup butter 2 whites and 3 yolks of eggs

3/4 cup sugar 3 tablespns. lemon juice grated rind of 1 lemon

Cook in double boiler, cool, spread between layers of sponge or other cake or on crisp pastry, or put it into cream puff shells; or, without cooking put into pastry in patty pans and bake in moderate oven.

Marshmallow Filling

1 oz. (about 4 tablespns.) sifted powdered gum arabic, 4 tablespns. water, 1/2 cup sugar, whites 3 eggs, 1 teaspn. vanilla. Soak gum arabic in water for 1 hour, add sugar, cook in double boiler 1/2 hour, add stiffly-beaten whites of eggs and vanilla, beat until stiff and white.

Nice for 2 or 3-days old angel cake split in halves or thirds.