Date-Nut Filling

Chopped dates, 1/2 cup. Chopped nuts, 1/2 cup.

Boiling water, 1-3 cup. Sugar, 1-3 cup.

Lemon juice, 1 tablespoon.

Grind the nuts and dates very fine in a food chopper and mix to a paste. There should be 1 cup. Add the boiling water, sugar and lemon juice. Mix well and cook in a double boiler 10 minutes or until thick. Spread warm between layers of fresh cake.

Mocha Filling

Powdered sugar, 1 cup. Cocoa, 2 tablespoons.

Butter, 1 tablespoon.

Strong hot coffee, 2 tablespoons.

Vanilla, 1 teaspoon.

Mix the sugar and cocoa thoroughly. Add the butter softened, but not melted, and the coffee, well strained, and lastly the vanilla. Beat until creamy and smooth.

Raspberry And Chocolate Filling

Raspberry jam, 1 glass.

Sweet chocolate, 1 cake.

Egg white, 1.

Beat egg white very stiff and add gradually the raspberry jam beating constantly. Stir in sweet chocolate finely grated and when light and creamy spread between layers of cake.

Fig Filling

Figs, 1/2 pound

Sherry, 1 cup.

Sugar, 1 cup.

Mince the figs and cook with sugar and sherry till it is thick and syrupy. Spread at once.

Cocoanut Filling

Powdered sugar, 1 1/2 cups. Grated chocolate, 1/4 cup.

Water, 1/2 cup. Egg whites, 2.

Shredded cocoanut, 1/4 pound.

Boil sugar, chocolate and water together till it spins a thread, then pour slowly over the stiffly beaten egg whites, beating con-stantly. Add cocoanut and spread immediately.

Pineapple Filling

Grated pineapple, 1 cup. Sugar, 1/2 cup.

Lemon juice, 1 tablespoon. Confectioner's sugar.

Cook pineapple and sugar for 10 minutes, add lemon juice. Remove from fire and add enough confectioner's sugar to make a firm filling.

Date Filling

Dates, 1 pound. Water, 3/4 cup. Lemon juice, 1/4 cup.

Sugar, 1 cup. Nutmeg, 1/2 teaspoon. Butter, 2 teaspoons.

Chop dates fine and cook with sugar in the water and lemon juice till it is a thick paste. Add nutmeg and butter and beat hard for a minute. Spread while hot.

Chocolate Filling

Unsweetened chocolate, 4

ounces. Milk, 3 tablespoons.

Sugar, 1 cup. Egg, 1.

Melt chocolate over hot water, dilute with milk and add sugar mixed with well beaten egg. Stir until thickened and spread over cake. H. E. G., Roxbury.

Apple Filling

Egg white, 1.

Sugar, 1 scant cup.

Sour apple, 1.

Beat egg stiff, add sugar gradually. Grate into this the apple and beat with egg beater till of consistency of whipped cream.

D. C., Salem.

Ripe Cocoanut Filling

Ripe cocoanut, 1. Eggs, 2.

Confectioner's sugar, 1 cup. Lemon, 1/2.

Grate the cocoanut and add to it the stiffly beaten egg whites, the sugar and the juice of the lemon. Use as filling and frosting for Washington pie. Add the grated cocoanut to a cream filling and bake in a pastry shell if preferred. Mrs. G. B., Chelsea.

Layer Cake Filling Combinations

Filling, custard cream; frosting, chocolate and marshmallow.

Filling, peaches; frosting, white, flavored with almond.

Filling, almond cream; frosting, white, with pounded marcaroons.

Filling, 2 or 3 jellies, as orange, currant and crab apple; frost-ing, white, with cubes of jelly.

Fillings for 3 layer cake, lemon jelly, orange marmalade; frost-ing, whipped cream with dots of quince jelly. Bay State.

Chocolate Icing

Unsweetened chocolate, 4 ounces.

Sugar, 1 3/4 cups.

Water, 1 cup.

Boil the sugar and water till it spins a thread. Pour slowly on to the chocolate, previously melted in a dry pan, stirring all the time. Especially good where a thin icing is desired.

Coffee Icing

Sugar, 2 cups.

Strong coffee, 1 cup.

Melt sugar and boil till it strings. Sot saucepan in dish of cold water until it begins to sugar around the edges, then work in coffee, mixing and blending. When it granulates spread on cake.