Lemon Cake Filling (No. 1)

3 eggs.

2 cupfuls sugar.

2 lemons.

Butter size of an egg.

Beat eggs and sugar together, add grated peel and juice of the lemons. Put in the butter and stir it over a slow fire (the pan being set into another of boiling water), until the mixture thickens. Spread between cakes.

Lemon Cake Filling No. 2.

1/2 cupful butter. 1 cupful sugar.

3 eggs, yolks only. 2 lemons.

Put all together over the fire, using both grated rind and juice of the lemons. Set the pan containing it within another of boiling water, and stir till it thickens.

When perfectly cold, spread between layers of cake slightly warm. This is nice with "White Cake."

This is enough for six layers.

Lemon Cake Filling No. 3.

1 cupful boiling water.

4 teaspoonfuls cornstarch.

2 tablespoonfuls cold water.

1 cupful sugar.

1 lemon.

2eggs.

Rub the cornstarch smooth in the cold water, and stir it into the boiling water, on the stove. Boil till it begins to thicken. Add the sugar, the juice and rind of the lemon, and the eggs, well-beaten. Stir every minute till quite thick. When cold, spread between layers of cake.