Making Cake. — Part II . 14S1 



Coffee cream filling 



Use the same recipe and method given under chocolate cream filling, 

 substituting, however, if cupful coffee in place of the milk called for in 

 the recipe, and omitting the chocolate. 



Coconut cream filling 

 Add I to f cupful of grated coconut to chocolate cream filling made 

 by the recipe and method given on the preceding page. The filling should 

 be cool before the coconut is added. The chocolate may be omitted, and 

 if this is done, vise ^ instead of | cupful flour. When the cake, put together 

 with the filling, is to be used immediately, the filling may be varied by 

 omitting the chocolate and coconut and adding sliced ripe bananas to the 

 filling after it has been thoroughly cooled. 



Fig filling 

 I pound chopped figs | cupful boiling water 



^ cupful sugar ' i tablespoonful lemon juice 



IMix the ingredients in the order in which they are given in the recipe. 

 Cook the mixture until it is thick enough to spread on cake. 



This recipe may be varied by substituting an equal quantity of raisins 

 for part of the figs, and by adding I cupful of chopped nut meats. 



FANNIE MERRITT FARMER 



Apple-butter and nut filling 

 I cupful chopped nut meats f cupful apple butter 



Stir the nut meats into the apple butter and sweeten the mixture if it 

 is necessary. This filling is especially good for winter use. Lightning 

 cake made by the recipe given on page 1462 of this lesson is delicious when 

 baked in two layers and put together with this filling. 



Orange filling 

 \ cupful sugar i tablespoonful lemon juice 



3 tablespoonfuls flour Grated rind i orange 



I cupftil water i egg 



J cupful orange juice i teaspoonful butter 



Mix together the dry ingredients, add the egg which has been slightly 

 beaten, the orange peel, water, and fruit juice. Cook the mixture for ten 

 minutes in a double boiler, stirring it constantly. Remove from the 



