Chocolate Filling For Cake

Half a cake of sweet chocolate grated, half a cup of sweet milk, the same of powdered sugar, the yolk of one egg, and a tablespoonful of extract of vanilla; stir the chocolate in the milk, add the egg, sugar and vanilla; set it in a vessel of boiling water and stir until a stiff jelly. When cold, spread it between the layers of cake. Used also as frosting for cake.

Chocolate Filling, No. 2

Half a bar of chocolate, grated and stirred into a tablespoonful of sweet milk; stir over the fire to a paste; add a heaping tablespoonful of powdered sugar, one beaten egg, and a teaspoonful of extract of vanilla; thicken over the fire, and spread between layers of cake when cold.

Apple Filling For Cake

Three tart apples grated, one cupful of powdered sugar, one egg, the grated rind and juice of one large lemon; put all together in a small sauce-pan and boil two minutes. When cold, spread between layers of cake.

Orange Filling

The juice and grated rind of a large orange, the white of one egg, and sifted sugar to make a stiff paste; spread between layers of cake and ice the top one.

Lemon Filling

Two cups of sifted sugar, the juice of two lemons, the yolks of three eggs; mix all together and set in a vessel of boiling water until it thickens; then add the whites of the eggs beaten to a stiff froth. When cold, spread between the layers of cake.

Lemon Filling, No. 2

Two cups of sugar, four eggs, a piece of butter the size of an egg, the juice and grated rind of two lemons; put all into a farina-boiler and stir over the fire until it thickens; use only the yolks of the eggs; beat up two of the whites with half a pound of powdered sugar, and spread over the top cake.

Cocoanut Filling

Make an icing of the whites of four eggs and a pound of powdered sugar, spread between the cakes and sprinkle grated cocoanut thickly over the top of it; then lay on another cake, and proceed as before.

Custard Filling

Boil half a pint of milk, stir in it a tablespoonful of cornstarch mixed to a paste with a little cold milk and the yolk of one egg; add sugar to your taste; boil three minutes, then add the juice of half a lemon. When cold, spread between the cakes.