In arranging a layer cake it is much more satisfactory if the bottom instead of the top of the cake receives the filling, the bottom being much more porous and receptive.

The bottom of the layers will be much softer, and no crust at all will form on them, if the cakes are baked on the grate of the oven. Put the layers together as soon as possible after they are baked; turn one layer upside down for the bottom, spread over it whatever filling is to be used, lay the second sheet of cake bottom side up on this one, spread it with filling, and so continue, placing the top layer with the bottom side downward.

Cake baked and put together in this way will retain whatever filling is put into it; the layers will not press the filling out between them as is often the case when the crusted part receives the filling.

Cream Filling

One-half pint of milk.

One table-spoonful of corn-starch.

Two table-spoonfuls of sugar.

One egg (yolk).

One-half salt-spoonful of salt.

Two tea-spoonfuls of vanilla.

One-half tea-spoonful of butter.

Measure the corn-starch evenly across the spoon, and put with it two table-spoonfuls of the milk. Add to the beaten yolk of the egg two table-spoonfuls of the milk, and beat well with a fork; then put these two mixtures together. Place the rest of the milk on the fire in ' a small sauce-pan set in another containing boiling water, and when the milk is boiling, stir into it the corn-starch mixture. Stir the whole until smooth, and let it cook four minutes, stirring all the time. Add the salt, sugar and butter as soon as the corn-starch is thoroughly stirred in. Then remove from the fire, stir a moment to cool the liquid somewhat, add the vanilla, and use. 35

Caramel Filling

One and a-half cupful of brown sugar. One cupful of milk. One table-spoonful (scant) of butter. One-half table-spoonful of vanilla.

Place the milk, sugar, and butter on the fire in a saucepan set in another containing boiling water and cook until thick. Take from the fire and beat it hard until stiff. Then add the vanilla.

Apple Filling

One egg (white).

One-half cupful of powdered sugar.

One large, sour apple.

Whip the egg to a very stiff froth, and add to it the sugar. Grate the apple fine, stir it in very gradually, and use.

Apple And Lemon Filling

One apple (grated).

One lemon (juice and grated rind).

One cupful of sugar.

Grate the apple and the rind of the lemon, place them on the fire with the juice and sugar, and boil for five minutes.

Orange Filling, No. I

Two oranges (juice and rind).

Two table-spoonfuls of cold water.

Two cupfuls of sugar.

Two eggs (yolks and one of the whites).

Grate the yellow from the oranges, and place the gratings in a saucepan with the orange juice, a table-spoonful of the water and the sugar. Set the saucepan in another containing boiling water. Beat the yolks with the other table-spoonful of water, and when the mixture in the saucepan is hot, stir in the water and yolks. Let the preparation cook a minute, when the whole should be thickened; and just before taking it from the fire, stir in the slightly beaten white of one of the eggs. Remove at once from the heat, and use when cold.