MISCELLANEOUS. 143 



FRUIT FILLING FOR LAYER CAKE. 



To the almost numberJess ways of ooDcootiag fruit fill- 

 ing for layer cake woman's iaventive genius is constantly 

 adding new recipes. Fruit is grated, mashf>d, stewed and 

 made into jellies and marmalades for this sole purpose. 

 A favorite method is to incorporate the result with icing. 

 Any plain oake may be taken as the base of layer cake, as 

 for instance, the following : 



Cake for Filling,No. 1.— (Marion Harland ) Three eggs, 

 one cup of sugar, butter the size of an egg, one cup of flour, 

 one teaspoonful of cream of tartar and half ateaspoonful of 

 soda. Bake in jelly tins and spread with jelly or filling. 



Cake for Filling-jNo. 2.— Cream one cupful of powder- 

 ed sugar and one tablespoonful of butter,; and mix in the 

 well-beaten yolks of three eggfs, then the stiffly beaten whites 

 then three-fourths of a pint of flour, alternately with half a 

 cupful of milk, and lastly one heaping teaspoonful of baking- 

 powder. 



Almond Filling, No. 1.— Boil half a pint of cream. 

 While it is heating mix a teaspoonful of flour with a table- 

 spoonful of cold milk and stir into the yolks of three eggs, 

 beaten with two heaping tablespoonfuls of sugar. Stir the 

 whole into the boiling cream and cook till thick. Then 

 mix in haif a pound of blanched and chopped almonds and 

 spread between the layers. Flavor the icing with almond 

 extract. 



Almond Filling', TSo. 2.— Take one pint of sweetcream 

 adayold. Whip till very light wi."..i an egg-beater. Blanch 



