144 FBUITS AND HOW TO USE THEM. 



and chop a pound of almonds. Stir into the sweetened 

 whipped cream, and put on the top and between the lay- 

 ers. 



Almond Filling, iN'o. 3. — Blanch a pound of almonds, 

 reserve a dozen and chop fine the remainder. Beat the 

 whites of ihree eggs, adding gradually a scant cup of pow- 

 dered sugar. When stiff enough to stand alone save out 

 enough to ice the top of the cake and mix the chopped al- 

 monds with the rest. Spread this between the layers and 

 cover the top with the reserved portion. Split in two the 

 dozen whole almonds and arrange in a garland in the icing 

 while soft. 



Apple Filling. — Peel and grate two large sour apples 

 and flavor with extract of lemon or lemon peel. Stir in 

 one well-beaten egg and one cup of sugar, whip it well, then 

 let it simmer in a granite saucepan five minutes, or till it 

 thickens. If too thin stir in one dessertspoonful of flour, 

 made smooth in a little cold water. 



Banana Filling, No. 1.— To five or six peeled and 

 mashed bananas add the juice of one lemon and h Jf a cup 

 of sugar. 



Banana Filling, No. 2.— Make an icing as directed in 

 Almond filling, and into it stir two finely mashed bananas. 

 It will be enough for two layers. Use double the number 

 of bananas for four layers, and so on. Grarnish the top with 

 thin layers of the fruit if it is to be eaten immediately, 

 otherwise simply cover it with icing. 



Chocolate Pilling, No. 1.— Scrape or grate one square 

 of Baker's chocolate aid mix with one cupful of sugar. Stir 

 it very slowly into a half-teacupful of boiling milk, then 

 mix in the slightly beaten yolks of two eggs. Stir well and 

 simmer ten minutes. When cooked flavor with half a tea- 

 spoonful of vanilla and spread between the layers. 



