Marshmallow Filling

Make boiled or quick icing. When syrup has all been added to the beaten eggs, add about 8 marshmallows and beat until they are melted. Flavor with 1/2 teaspoon each of vanilla and orange extract.

Lady Baltimore Filling

Make boiled or quick icing. Just before it is ready to spread between the layers, add 1/3 cup chopped nuts, 1/2 cup seeded raisins, chopped, 6 or 8 chopped candied cherries, or candied figs cut in thin strips.

Macaroon Filling

Make boiled or quick icing. When ready to use add the following mixture: Roll four macaroons until fine, add 1/3 cup of finely chopped pecans or walnuts, 4 or 5 candied cherries and 1 teaspoon of vanilla.

Walnut Filling

Add 1/3 cup of chopped walnuts and 1 teaspoon vanilla to the boiled or quick icing just before spreading between layers.

Waldorf Filling

Add 2 tablespoons of chopped walnuts and 1/4 cup of currant jelly to the cooked icing; flavor with vanilla.

Nut Caramel Filling

Add 1/3 cup of chopped nuts (walnuts, almonds or pecans) to the caramel icing just before spreading on the cake.

French Cream Filling

1 cup milk. 1/2 cup sugar. 1/2 cup flour.

1 egg or 2 yolks. 1 teaspoon vanilla. 1 teaspoon butter.

Put milk in double boiler to scald. Mix sugar and flour well; pour hot milk over flour and sugar and put back in double boiler. Stir constantly until somewhat thick; add beaten egg and continue cooking until very thick. Cool, add the vanilla. This amount of cream filling will fill 9 cream puffs or a three-layer cake.

Cocoanut Cream Filling

Prepare French cream filling, adding 3 tablespoons of cocoanut to the milk when scalding. Use lemon and orange flavoring, a teaspoon of each.

Walnut Cream Filling

Add 1/3 cup of finely chopped walnuts to the milk when scalding, following French cream filling recipe. Use a teaspoon each of lemon and vanilla flavoring.

Cream Filling Royal

Prepare the French cream filling and when cold fold in 1 cupful of whipped cream. This filling is preferred by many to plain whipped cream.

Chocolate French Cream Filling

Prepare French Cream Filling adding 2 tablespoons of ground chocolate to the sugar and flour; or melt 2 squares of unsweetened chocolate over hot water and add the cream after it is cooked.

Mocha Cream Filling

3/4 cup strong coffee.

1/4 cup cream, fresh or canned.

1/2 cup sugar.

1/3 cup flour. 1 egg or 2 yolks. 1 teaspoon butter.

Prepare in the same manner as for French cream filling. This also may have 1/2 cup of whipped cream added when cold.

Orange Cream Filling

1 cup orange juice, grated rind of oranges used. 1/2 cup sugar.

1/3 cup flour. 1 egg or 2 yolks. 1 teaspoon butter.

Prepare as for plain cream filling.

Pineapple Cream Filling

1 cup grated pineapple and juice (canned). 1/3 cup sugar.

1/3 cup flour.

1 teaspoon butter.

1 egg or 2 yolks.

Prepare as for plain cream filling. Less sugar is required if canned fruit is used.

Tutti-Frutti Icing or Filling

3/4 cup sugar.

3 tablespoons cold water.

1 egg white.

1/3 cup seedless raisins.

1 tablespoon chopped walnuts.

1 tablespoon chopped cherries. 1 tablespoon shredded citron or orange peel. 1 teaspoon each of vanilla and orange flavoring.

Put sugar, water and unbeaten egg white in a double boiler, place over boiling water and beat with an egg beater for 6 minutes. Remove from the fire and beat until thick enough to spread, add flavoring and fruit. Spread between layers as a filling or on top of a loaf cake for an icing.