Caramel Nut Frosting

Add a half cupful of broken English walnuts, hickory nuts or black walnuts to the boiled caramel frosting just before spreading on the cake.

Pineapple Filling And Frosting

1/2 cupful shredded canned pineapple

1/2 cupful cocoanut, if desired

2/3 cupful boiling juice from canned pineapple

2 cupfuls granulated sugar 2 egg whites

1 teaspoonful orange extract

Boil the pineapple juice and sugar until it threads. Flavor with the extract. Select two bowls, and have ready in each one a beaten egg white. Pour one-half the syrup onto one of them, add the pineapple (well drained) and the cocoanut and beat till stiff. Spread and set the second layer in position. In the meantime, keep the remaining syrup warm, pour onto a second egg white, beat till it will hold its shape, and ice the top layer.

Apple Frosting

1 cupful sugar 1/3 cupful water

1 egg white 1 tart apple

Boil the sugar and water, until it threads. Beat the egg white stiff and pour the syrup slowly into it. In the meantime, have the apple grated and beat it slowly into the frosting; flavor, if desired, with orange extract, and spread.

Fudge Frosting

2 cupfuls sugar 2 squares (ounces) chocolate 1 tablespoonful butter

1/2 cupful milk

1/8 teaspoonful cream of tartar 1/2 teaspoonful vanilla

Boil the ingredients together, without stirring, until a soft ball can be formed, when a little is tried in cold water. Cool until tepid, add the vanilla, beat until thick and spread.

Marshmallow Fudge Frosting

Add 1/2 cupful quartered marshmallows to the preceding mixture just before beating.

Tutti Frutti Filling

2 tablespoonfuls granulated gelatine soaked in 1/2 cupful water 2 cupfuls sugar 1/2 cupful cold water 1/2 teaspoonful vanilla extract

1/3 teaspoonful orange extract

3 tablespoonfuls mixed candied fruits

2 1/2 tablespoonfuls chopped nuts (any kind)

Boil the sugar and cold water until it threads. Dissolve the gelatine over steam, and pour the syrup slowly onto it; add the vanilla. Set in cold water, beat until thick and then stir in the candied fruits and nuts, chopped fine. Spread thickly between two layers of cake.

Peach Filling

1 1/4 cupfuls canned or dried peach juice and chopped pulp

1/4 teaspoonful salt

3 tablespoonfuls corn starch

1/2 cupful sugar

A little lemon rind, or

1/4 teaspoonful lemon extract

Mix the corn starch, sugar and salt. Add the peach juice, boiling hot, and boil for five minutes, stirring often. Cool and flavor. If the lemon rind is used, it should be put in the fruit juice when it is heating.

Banana Filling

4 bananas

2 tablespoonfuls sugar

1 tablespoonful lemon juice

1 tablespoonful corn starch Few grains salt

Put the banana pulp through the potato ricer, and scald it with the sugar, corn starch and salt. Cool, add the lemon juice and use as a cake or sandwich filling.

Cream Filling

1 cupful milk

6 tablespoonfuls sugar

4 tablespoonfuls flour

1/4 teaspoonful vanilla or other flavoring Few grains salt 1 egg

Scald three-fourths cupful of the milk and thicken with the flour dissolved in the extra milk. Beat together the sugar, egg and salt and add to the milk and thickening; cook over hot water for fifteen minutes, stirring occasionally. Cook before adding the flavoring. This will put together two layers of cake.

Cocoanut Cream Filling

Add one-half cupful shredded cocoanut to the above recipe just before removing it from the heat.

Coffee Cream Filling

Scald a tablespoonful of ground coffee in the milk, according to the directions for Cream Filling, and proceed as directed.