Boiled Maple Icing-no egg

Add 3/4 cup sweet cream to 2 cups rolled or grated maple sugar. Boil slowly until mixture will thread. Cool about half, stir in 1/2 cup chopped English walnut meats, beat until creamy, and spread over cake.

Half granulated sugar may be used, and 1/2 cup of milk with a little butter substituted for the cream.

Maple Syrup Icing and Filling

Boil 3/4 - 1 cup of maple syrup until it will form a soft ball in cold water. Pour over beaten white of egg. Beat until stiff enough to spread. If desired, stir in 1/2 cup of rolled butternut meats just before spreading on the cake. The syrup may be boiled until it threads.

Whipped Cream

Flavored with vanilla is delightful, of course, on the top of thin loaves of cake cut in squares. Or, for filling, with chopped, blanched almonds, dry, fine-cut stewed prunes, or slices of banana.

Molasses cake baked in layers, with whipped cream between the layers and over the top, with or without a sprinkling of grated cocoanut, is considered a great treat in some households.

Cocoanut Cream

1 cup cream, whipped. 1/3 cup sugar

1 1/2 cup fresh grated cocoanut

Two layers and on top of cake, with cocoanut sprinkled over top. Some additional flavoring if desired.

Butternut Filling

1 cup sweet cream, 1/2 - 3/4 cup sugar and 1 cup rolled butternut meats, mixed without whipping cream. Flavoring if desired.

Sour Cream Filling

Before I gave up cake I used to think this filling had no equal:

1/2 cup thick sour cream 1/2 cup sugar

1 1/2 cup chopped blanched almonds 1 teaspn. vanilla

Whip cream (ice-cold), sugar and vanilla together until just thick, taking care not to whip too long as sour cream turns to butter more easily than sweet; add the almonds, spreadly quickly between layers of cake and roughly on top. The nuts may be sprinkled over the layers of cream instead of being mixed with it. The white of an egg beaten stiff with part of the sugar is sometimes added to the whipped cream. Shellbark, English walnut or rolled butternut meats may be substituted for almonds.

Creamed Apple

White of 1 large egg, 1 1/2 cup granulated, powdered or confectioner's sugar, 2 or 3 medium sized apples. Peel apples and grate on to unbeaten white of egg and sugar in large bowl ; beat for 20 m; or until light and creamy. Lemon, rose or strawberry may be used if flavoring is desired. Spread between layers and on top of cold cake. Bananas, peaches and other fruits rubbed through a fine colander may be used the same as apples.

Steamed quarters of apples may be used.

Cocoanut Filling

Spread under and upper sides of layers of warm cake with soft icing. Sprinkle tops with fresh grated cocoanut and put other layers on. Use plenty of icing on top of last layer and sprinkle well with cocoanut.

Date Filling

Stone and skin dates after boiling a moment, mash or grind them, and add water if necessary; spread between layers of cake. Cover the top of the cake with coffee icing with cream. Chopped nuts may be mixed with the dates and sprinkled over the top of the cake.