Chocolate Filling

1 1/2 cups granulated sugar.

1/2 cup cream.

1 tablespoonful of butter.

Speck of salt.

Square of Baker's chocolate.

Cut the chocolate in small pieces; put all on together to cook. Try it in cold water; when it reaches the soft ball stage remove from the fire. When cool, beat until a thick cream; spread on the cake. Do not stir the filling after it begins to boil.

Fig Filling

1/2 lb. of figs. 1/2 cup sugar.

Juice of half a lemon. 2 tablespoonfuls of sherry.

Chop the figs fine, boil till tender, then add the sugar and lemon juice. Cook till smooth. Remove from the fire and add the sherry.

Cream Filling

For Cream Cakes And Layer Cakes

Scald one cup of milk, or part milk and cream. When scalded, add one egg beaten with one-fourth cup of sugar, two tablespoonfuls of flour and a speck of salt. Beat all together with a Dover beater; stir into the milk. Cook ten minutes and flavor.

Fig Caramel Icing

1 cup of brown sugar. 1/2 cup of cream.

1 tablespoonful butter. Speck of salt.

Boil all together until it will form a soft ball when tried in cold water. Remove from the stove. When cool, add one-half cup of figs chopped fine; beat till cool enough to spread. Dates or cooked prunes can be used in the same way.

Prune Whip Filling

Bake sponge cake in layers. Whip a cup of cream, sweeten with powdered sugar. Cut up cooked prunes to make one-half cup; add to the cream.

Marshmallow Icing And Filling

Make a boiled icing, using the white of two eggs instead of one; cut one-half pound of marshmallows in small pieces and melt in a double boiler with two tablespoonfuls of boiling water. When melted, stir into the boiled icing; flavor with vanilla and spread. Use for a filling or icing.

Lemon Or Orange Filling

Mix the juice and grated rind of one lemon with one cup of sugar and the beaten yolks of two eggs and two tablespoonfuls of milk, a speck of salt. Cook in a double boiler, stirring constantly until it thickens. Spread when cold. To make orange filling, use the grated rind and juice of one orange and two tea-spoonfuls of lemon juice. Make the same as lemon filling.

Banana Filling

Make a boiled icing. When it is thick enough to spread, stir into it one-half cup of bananas cut in thin, small pieces.

Pineapple Filling

Add one-half cup of grated pineapple to boiled icing when it is ready to spread.

Nut Filling

Add one-half cup of any kind of nuts (chopped fine) to boiled icing when thick enough to spread, or nuts may be added to a lemon or orange filling.

Orange Cocoanut Filling

Put in a cup the grated rind, one-half orange, and the juice of a whole one. Tablespoonful lemon juice. Fill the cup up with water. Add one tablespoonful corn starch mixed with a little water. Cook until it thickens over hot water. Stir into the mixture the yolk of one egg beaten with two heaping tablespoon-fuls of sugar and one of butter. Cup of grated cocoanut.