Fruit Filling

Whites of 3 eggs

1/2 cup sugar

4 tablespoons chopped citron

4 tablespoons chopped raisins 1/2 cup chopped almonds 1/4 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 Yolks of 2 eggs

1/2 tablespoon butter

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

5 tablespoons boiling water

White of 1 egg 8 marshmallows

1/2 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.