Chocolate Filling

5 tablespoons grated chocolate 1 egg

1 cup sugar 2 teaspoons milk

½ teaspoon vanilla

Melt the chocolate; add the sugar, egg and milk and cook for five minutes over boiling water. Cool slightly; add the vanilla and spread between the layers of cake.

Fig Filling

½ pound chopped figs 3 tablespoons boiling water

2 tablespoons sugar 1 tablespoon lemon juice

Cook all the ingredients together in a double boiler until thick enough to spread without running off the cake. Have the cake cold and the filling hot.

Fruit Filling

Whites of 3 eggs

½ cup sugar

4 tablespoons chopped citron

4 tablespoons chopped raisins ½ cup chopped almonds ¼ pound chopped figs

Beat the whites to a stiff froth; add the sugar gradually, then the fruit and nuts.

Orange Filling

To the juice and grated rind of one orange add enough powdered sugar to make a stiff paste. Spread between the layers of a cake, icing the top layer.

Lemon Filling

1 cup sugar ½ tablespoon butter

Yolks of 2 eggs Juice and grated rind of 1 lemon

Put all the ingredients in a double boiler and stir and cook until the mixture thickens. Spread between the layers of cake and ice the top with a white icing made from the whites of eggs not used in the filling.

Cocoanut Filling

Make a boiled frosting; spread as usual; sprinkle cocoanut over the top; lay on another layer and do the same.

Marshmallow Filling

1 cup sugar White of 1 egg

5 tablespoons boiling water 8 marshmallows

½ teaspoon vanilla

Beat the white of the egg until stiff and heat the marshmallows until soft. Boil the sugar and water until it spins a thread; pour on the egg and marshmallows and beat until cool enough to spread.