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Cake Filli Ings and Icings: White-Mountain

Red-Raspberry Filling. ½ cupful red raspberries, White 1 egg, cupful powdered sugar, 1 cupful thick cream.

Whip the cream to a stiff froth, also the white of egg. Put the two together and with a fork stir the sugar in, blending it perfectly. At the last, just before spreading the cake, stir in the raspberries thoroughly mashed. Strawberries may be used in the same way or the pulp of fresh apricots.

Tutti-Frutti Filling. 1 cupful whipped cream, cupful powdered sugar, 1 cupful combination chopped walnuts, almonds, dates, raisins, and shaved citron. Whip the cream very stiff, beat in the sugar, then add the nuts and fruit, blending it thoroughly with a fork.