No. 686. Caramel Filling

12 cts.

A : 1 tbsp. butter, 3/4 c. cream, 1/2 c. sugar ;

B : 4 tbsps. caramel or burnt sugar, 1 tsp. vanilla.

Boil A until it threads, add B, when cool fill and cover cakes.

No. 687. Chocolate Filling

10 cts.

A : 3 oz. melted chocolate, 3 tbsps. cream ;

B : 1 egg, well beaten, mix with § c. powdered sugar, dash salt, 1 tsp. vanilla.

Add A to B, cook until thick, stirring constantly, when cool fill and cover cakes.

No. 688. Coffee Filling

10 cts.

A: 1 c. hot milk, 1/2 tsp. butter or dash salt;

B : 2 egg-yolks, beaten, \ c. powdered sugar, 2 tbsps.

corn-starch ;

C : 1/2 c. very strong, black coffee.

Mix B, add A slowly, return to fire, and cook until boiling, add C, cook until thick, when cool fill cakes, and cover with Coffee Frosting No. 701 (Coffee Frosting).

No. 689. Cocoanut Filling-

10 cts.

A : 1 c. grated fresh cocoanut, or dried cocoanut soaked in milk, juice and grated rind of 1 small Lemon ;

B : Boiled Frosting No. 698 (Boiled Frosting).

Add A to B. fill. and cover cakes.

No. 690. Cream Filling

10 cts.

A : 11/2 cs. hot milk, 1 tsp. butter, or dash salt;

B : 2 eggs, beaten, 1/2 c. powdered sugar, 3 tbsps. cornstarch ;

C : 1 tsp. of any of the flavoring extracts or 1 tbsp. of cordial.

Add A to B, cook 10 m., stirring constantly, remove from fire, when cool, add C, spread between cakes, and cover with frosting.

No. 691. Date Filling

15 cts.

A : \ lb. dates ;

B : 1/2 c. cream, whipped very stiff, 1 tbsp. lemon-juice ;

C : Boiled Frosting No. 098.

Scald, dry, stone, and chop A, add B, fill cakes, cover with C.

No. 692. Maple Syrup Filling

12 cts.

A ■ 1 c. maple syrup ;

B : 1 egg-white, beaten stiff.

Boil A until it threads, add slowly to B, beat until cool, till cakes. To cover cake on top and sides, double this recipe.

No. 693. Marshmallow Filling

10 cts.

A : 5 tbsps. very clean gum arabic, 1/2 c. cold water, dissolve, add \ c. powdered sugar ;

B : 1 egg-white, beaten very stiff.

Cook A until thick enough to form soft ball, when put in cold water, strain, and pour slowly into B, beating constantly, flavor with 1 tsp. vanilla and a few drops lemon-juice, cover cake, smooth with knife, dipped in hot water ; or

A : 1/2 lb. marshmallows ;

B : Boiled Frosting No. 698 (Boiled Frosting).

Put A in oven just long enough to puff them, arrange on top of cake, pour over B, when cold, cut in squares between the marshmallows.

No. 694. Nougat or Nut Filling

16 cts.

A : 1 c. nut-meats, cut very fine, add to 1 egg-yolk, beaten thick, 3 tbsps. powdered sugar, \ c. cream, whipped, and egg-white, beaten very stiff, dash salt;

B : Boiled Frosting No. 698 (Boiled Frosting).

Add A to B, fill and cover cakes.

No. 695. Orange Filling

10 cts.

A : Juice and grated rind 1 orange, 1 tsp. lemon-juice, 1 tsp. orange extract;

B : 2 egg-whites, beaten stiff, 1/2 c. powdered sugar, 1 tsp.

gelatine, dissolved in little warm water, or

C : Cream Filling No. 690 (Cream Filling).

Add A to B, or C, fill cakes, cover with Boiled Frosting No.

698, garnish with candied orange quarters and white grapes.

No. 696. Pineapple Filling

75 cts.

A : \ c. grated pineapple, \ c. pecan nuts, chopped ;

B : Boiled Frosting No. 698 (Boiled Frosting), or Confectioners' Sugar

Frosting No. 699 (Confectioners' Sugar Frosting) ;

C : 1 tbsp. gelatine, dissolved in hot pineapple juice, 2 tbsps. sugar, 1 tsp. lemon-juice.

Mix A with B or C, spread between cakes, cover with frosting.

No. 697. Peach Filling

15 cts.

A : 1 c. peach-pulp ,

B : 1 c. whipped cream, 1/2 c. powdered sugar, or Cream Filling No. 690 (Cream Filling). Mix A with B, fill cakes, cover with boiled frosting, colored pink, sprinkle with chopped almonds.