146 FBUITS AND HOW TO USE THEM. 



with the desiccated by previously soaking one large cupful 

 in half cup sweet milk. 



Cranberry Filling'. — Use rich cranberry jelly as filling 

 for layer cake. Cover the top with icing colored a delicate 

 red with a trifle of cranberry j uice or cochineal. Arrange 

 the slices with alternate squares of cake covered with white 

 icing. 



Date Filling. — Pare, coie and slice tart apples and stew 

 till nearly done, then add an equal quantity of stoned dates. 

 Cook slowly tiU the fruit is reduced to a pulp. Sweeten 

 with but little sugar as the dates are rich in saccharine 

 matter, and press the pulp through a sieve. Use as a filling 

 for layer cake or Washington pie. 



Fig Filling, No. 1 .—Separate and wash a dozen large 

 fresh figs. Chop them fine, barely cover with water, and 

 let them boil to a soft paste. Kemove from the fire and at 

 once stir into the icing, made by beating stiff the whites of 

 four eggs with one cupful of sugar. 



Fig Filling, No. 2. — Boil together one half pound of 

 figs and half a cup of water with three tablespoonfuls of 

 sugar for five minutes, or until the ingredients make a 

 paste. The figs should first be separated, washed and 

 chopped moderatelv fine. While the paste is warm spread 

 it between the layers. 



Fig Filling, No. 3. — Boil one pound of pulverized 

 sugar in a scant half cup of water till it hairs, and gradual- 

 ly stir it into the weU-beaten whites of three eggs. Beat 

 together till it begins to stiffen. Then reserve one third 

 of it for icing and into the remainder stir one pound of 

 sliced figs. Fiavor with lemon juice and spread between 

 the layers and frost the top with the reserved icing, flavored 

 with a scant teaspoonful of vanilla. 



Fig and Raisin Filling.— Prepare the figs as in the 

 preceding recipe, adding halt as many stoned raisins, by 

 measure, as of figs. Soak and simmer the raisins and when 



