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Cake Filli Ings and Icings: Filling

Chocolate-Cream Filling. 1 cupful sugar, cupful flour, Dash salt, eggs, teaspoonful McIlhenny's Mexican Vanilla, square Runkel's Chocolate 2 cupfuls milk Put into a bowl the sugar, flour, and salt, blend thoroughly, then mix with the eggs well beaten. Scald the milk in a double boiler and add to it the egg mixture, beating steadily till it thickens. As soon as it is taken from the fire, stir in the melted chocolate and vanilla. Pour between layers of a cake when it has cooled. Caramel Filling. 1 tablespoonful butter cupful sugar, cupful cream, cupful caramel, I. teaspoonful McIlhenny's Mexican Vanilla.

Boil together the butter, sugar, and cream until it spins a thread. Then add the caramel and vanilla, beat until cool, and pour between the cake. Cream Filling. cupfuls milk, 1 teaspoonful butter Dash salt, 2 eggs, cupful sugar, 3 tablespoonfuls cornstarch, 1 teaspoonful McIlhenny's Mexi can Vanilla.

Scald the milk with the butter, sugar, and salt; add the eggs beaten together with the cornstarch. As soon as the mixture becomes creamy, beat it thoroughly, cool, and add the vanilla. To make a coffee filling, use this recipe exactly as given, only adding cupful very strong black coffee and leaving out cupful het milk.

Orange Filling.

Juice and grated rind i orange, 1 teaspoonful lemon juice, 1 teaspoonful orange extract Whites 2 eggs, ½ cupful powdered sugar, 1 teaspoonful gelatin, 2 tablespoonfuls cold water, Put the gelatin to soak in the cold water, then set it into a bowl of boil CAKE FILLINGS AND ICINGS ing water until it dissolves, and add to the juice of the fruit. As soon as it begins to thicken, beat with a fork till fluffy, and mix with the powdered sugar and whites of eggs beaten to a stiff froth.

Peach Filling. 1 cupful whipped cream, cupful powdered sugar, 1 cupful peach pulp.

Cut up 2 or 3 very ripe, juicy peaches and squeeze them through a potato ricer. Add to the pulp the sugar and cream beaten to a stiff froth. Blend thoroughly and put between layer cake. All recipes where whipped cream is added to a filling ought to be eaten as soon as possible after being made. The liquor soaks into a cake if it stands any time.