Apple Filling

3 baked apples

White of 1 egg

1 cup confectioners' sugar

Press apples through a sieve; beat white of egg until stiff; add half of sugar, and beat well; add apple and remaining sugar gradually, and beat until very light-Spread between layers and on top of cake. Two tablespoons of tart jelly may be beaten with the apple.

Coffee Cream Filling

Follow recipe for Cream Filling (see no. 531), but use one-half cup strong coffee in place of one-half cup of milk. Or add one teaspoon of instantaneous coffee to the recipe.

Cream Filling

1 1/2 cups milk

1 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt

1 egg slightly beaten

1 teaspoon flavoring

Scald milk, mix sugar, cornstarch, salt, and egg; add to milk, and cook over hot water, stirring constantly until mixture thickens; cook fifteen minutes, stirring occasionally. Cool and flavor before spreading.

Date And Fig Filling

1 cup figs 1 cup dates

1/2 cup sugar

1/2 cup boiling water

Juice 1/2 lemon

Wash, dry, and chop figs; wash, dry, stone, and chop dates; mix fruit with sugar, water, and lemon juice, and cook over hot water until thick enough to spread.

Fudge Filling

1 1/2 cups brown sugar 1 tablespoon butter 1 square chocolate

1/3 cup milk

Few grains salt

1/2 cup nut meats chopped

Put sugar, butter, chocolate, milk, and salt in a saucepan; heat slowly to boiling point, and boil to 240° F., or until a soft ball can be formed when tested in cold water; remove from fire, add nuts, and beat until smooth and creamy.

Marshmallow Filling

1 cup sugar

1/3 cup boiling water

1/2 pound marshmallows 1 teaspoon vanilla

Boil sugar and water to 240o F., or until a soft ball can be formed when tested in cold water; soften marsh-mallows over hot water, add syrup, and when partly cooled add vanilla and beat until stiff enough to spread. Chopped nuts, dates, figs, raisins, or candied fruits may be added.

Mocha Filling

2 tablespoons hot black coffee 1 tablespoon butter

2 tablespoons cocoa 1/2 teaspoon vanilla 1 cup confectioners' sugar

Mix coffee, butter, cocoa, and vanilla, and add sugar enough for mixture to spread without running.

Orange Filling

1/2 cup sugar

3 tablespoons flour

Grated rind 1/2 orange

1/2 cup orange juice

1 beaten egg

1 teaspoon butter

Mix sugar, flour, and rind in the top of double boiler, add orange juice, egg, and butter, and cook over hot water for twelve minutes, stirring often.

Prune Filling

To recipe for Boiled Icing (see No. 521) add two-thirds of a cup of cooked prunes which have been stoned and cut in small pieces, and the chopped meats from six of the prune stones. Spread between layers of cake.