Boiled icings: 2 cups sugar, 1-3 cup water boiled until almost ready to thread from a spoon. Have ready the beaten white of one egg; stir slowly the boiling mixture into it. Flavor. Do not stir while boiling. If it hardens too quickly while spreading, keep putting the knife used into hot water.

Strawberry Filling

Mash 2 baskets strawberries and sweeten to taste. Place between layers with whipped cream.

Apple And Lemon Filling

Grate 3 tart apples and mix with 1 well-beaten egg, 1 cup sugar, juice and grated rind of 1 lemon. Boil a few minutes until like cream. Cool and spread between layers. If apples are not tart add 2 lemons.

Fruit Filling For Layer Cake (Fine)

Four tablespoons each of finely chopped citron and seeded raisins, 1/2 cup blanched almonds, chopped fine, 1/4 pound chopped figs. Beat whites of 3 eggs very stiff; add 1/2 cup sugar. Mix all together. Spread between the cake and while hot so as to cook the eggs slightly.

Lemon Filling

Juice and grated rind of 1 large lemon, 1 egg, 1 cup sugar. Stir all together and cook 3 minutes.

Filling For Cake

Boil 1 cup sugar and 1/2 cup milk for 5 minutes. Remove from fire and add small piece of butter, 1 teaspoon vanilla and 2-3 teaspoon cream tartar. Beat until creamy, then spread on cake.

Lemon Filling

One cup white sugar, 2-3 cup water, the juice and grated rind of 1 large lemon. Put these on to boil and then stir into it 1 well-beaten egg. Stir rapidly to prevent curdling and then add 1 level tablespoon cornstarch dissolved in a little cold water, and cook till it thickens. When cool spread on the layers.

Fig Filling

One cup figs, 1 cup raisins. Beat the whites of 3 eggs with 1/2 cup powdered sugar. Add fig mixture. Beat well. Spread between layers. Ice top with 3 tablespoons powdered sugar and just enough lemon juice to' make paste. Chopped nuts may be used with the figs.

Frosting

Beat the white of 1 egg stiff. Add gradually 10 teaspoons powdered sugar. Flavor. Put in a dry, cool place to harden.

Pink coloring for cakes and icings may be made by dissolving the pink gelatine which comes in every box of Knox's gelatine in a little hot water. Use enough to give the required color.

Chocolate Caramel Filling

Two cups sugar, 3 tablespoons chocolate, 1/2 cup milk, lump butter size of walnut. Boil until it nearly threads. Beat a little and spread on cake.

Whipped Cream For Layer Cake

One pint thick cream well chilled, 1 tablespoon sugar; beat until it will spread; then gently stir in a little flavoring. Don't beat too long or it will turn to butter. The white of 1 egg well beaten and added last will make it lighter.

Sliced bananas or strawberries may be used with the cream after it is whipped.

Chocolate Filling

(1). 1/2 cup sugar, 1/2 ground chocolate, 1/2 cup milk, small piece of butter and 1 teaspoon vanilla. Boil a few minutes, then stir until thick enough to spread.

(2). 1 cup sugar, 5 tablespoons milk, 3 tablespoons chocolate. Flavor and boil 5 minutes. Stir until thick enough to spread.

Nut Filling

Put 1/2 cup milk into a double boiler. When it boils, add 1 cup chopped walnuts, 2 eggs beaten light, and sugar to taste.

Orange Jelly Filling

Grate 2 large oranges and a portion of the rind of 1. Remove the seeds. Add 1 cup sugar and 2 tablespoons water. Put into double boiler. Mix 1 tablespoon cornstarch in a little water. Stir into the orange and cook until the raw taste of the starch is gone. Add the beaten whites of 2 eggs and powdered sugar. Reserve a little of the frosting for the top of cake. Stir the remainder into the orange when it is cold.

Cake With One Egg

One cup sugar, 1 tablespoon butter, 1 egg, 1 cup milk, 2 cups flour, 2 teaspoons yeast powder.