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Cake Filli Ings and Icings

Whipped-Cream Filling.

Pour a cupful double cream into a bowl and whip with a Dover egg beater till stiff. Stop as soon as it begins to be quite thick or it will change to butter. Sweeten with 2 tablespoonfuls powdered sugar and flavor with teaspoonful McIlhenny's Mexican Vanilla. This may be spread between layers of cake, then the top ornamented with a little of the cream squeezed through a pastry bag Maple-Cream Filling.

Boil cupful maple sirup until quite thick. Then add to it a teaspoonful granulated gelatin which has been dissolved in 2 tablespoonfuls cold water. Allow it to cool, and as soon as it begins to thicken, beat with a fork, then add it to a cupful thick cream which has been beaten stiff.