Almond Filling

Blanche and pound fine 2 lbs. almonds, beat 2 eggs lightly, add to them 1 1-2 cups sugar, and beat for 15 minutes. Then stir in the almonds and flavor with vanilla.

Lemon Filling

Three-quarters cup water, 1 cup sugar, 2 eggs, butter size of a walnut, grated rind and juice of 2 lemons, little flour. Cook in a double boiler and use only enough flour to make it about the consistency of thick cream.

Mrs. R. J. Baker.

Chocolate Filling

Mix confectioner's sugar to a paste with boiling water, add 2 oz. melted chocolate and flavor with vanilla.

Caramel Frosting

Boil 1 cup of sugar and 1-4 of a cup of water to a thread. In the meantime cook 1-4 of a cup of sugar to the caramel stage, add 1 or 2 tablespoons boiling water and continue to cook until the caramel is dissolved. Add this to the first and cook until it threads again. Pour while hot onto the beaten white of 1 egg and beat until cold. Boston Cook Book.

Fig Filling

Grind 6 dried figs and cook with a little water until the proper consistency, adding 3 tablespoons sugar and a little lemon extract. Mrs. Haughey.

Apple Filling

Four large tart apples grated, 1 cup sugar, butter size of a walnut, 1 tablespoon flour, 1-2 cup water, juice of 2 lemons, grated rind of 1 lemon. Cook about 15 minutes.

Mrs. A. W. R. Berr.

Mocha Filling

One cup powdered sugar, yolk of 1 egg, 2 tablespoons un-salted butter, 1 teaspoon vanilla. Beat to a cream and add 1 cup of strong coffee that has been boiled down to 2 tablespoons.

Strawberry Filling

White of 1 egg, 1 cup of sugar, 1 cup of fresh strawberries crushed. Mix and beat 1-2 hour.

Tutti Frutti Filling

Boil 3 cups of sugar and 1-2 cup water until it threads and pour while hot over the well beaten whites of 2 eggs, beat until cool, and add 1-2 lb. chopped walnuts and 1-2 cup chopped raisins. Miss Robertson