Orange Filling, No. 2

Two oranges (juice, and grated rind of but one). Two table-spoonfuls of cold water. One dessert-spoonful of corn-starch. One-half cupful of sugar. One egg.

Place the corn-starch in half of the water, and when it is dissolved, stir in the beaten yolk of the egg, and stir until smooth. Place the rest of the water, the juice of the oranges and the grated rind of but one of them, on the fire, and when the liquid boils, add the egg mixture. Cook two minutes, and add the slightly beaten white of the egg just before taking the filling from the fire. Cool partly before using.

Cocoanut Filling

One and a-half cupful of cocoanut. Two eggs (whites).

Four table-spoonfuls of powdered sugar. A little milk.

Moisten the cocoanut with a little warm milk, and let it soak until well softened - usually half an hour. Beat the whites of the eggs to a stiff froth, and add the sugar to them. Spread on the bottom cake a thin layer of the frosting of egg and sugar, and then a covering of the soaked cocoanut, and repeat this operation until all the layers are arranged. To what is left of the frosting, add enough sugar to thicken, stir in the remnant of cocoanut, and spread the mixture thickly over the top, sprinkling dry cocoanut over the whole.

Chocolate Filling, No. I

One cupful of brown sugar. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter.

Place the milk and chocolate together in a saucepan on the fire, and stir until the whole is thick and creamy; then add the sugar, stir until smooth, and cook two minutes. Add the butter, remove from the fire, and add the vanilla; use when slightly cooled.

For the top of the cake either use a plain frosting, or else apportion the filling so there will be enough left to cover the top. Return this portion to the fire, and cook until it is thick, stirring every minute; then spread it on the top, smoothing it down with a knife wet in hot water.

Chocolate Filling, No. 2

One-half cupful of grated chocolate. One-half cupful of milk. One-half cupful of white sugar. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter.

Unite the ingredients the same as directed in the preceding recipe. This is not so sweet and rich a filling as No. 1, and on that account will be found satisfactory to many.

Lemon Filling

One-half cupful of cold water.

One cupful of sugar.

One even table-spoonful of flour.

One lemon (rind and juice).

One egg (yolk only).

One tea-spoonful of butter.

Place two table-spoonfuls of the water on the flour, and stir until the paste is perfectly smooth ; then add the well beaten egg, and beat again vigorously with a fork. Place the rest of the water, the sugar, the lemon-juice and grated rind, and the butter, over the fire in a saucepan set in another containing boiling water. When this mixture is boiling, stir into it the flour mixture, cook until it is shiny, and partly cool before using.