MISCELLANEOUS. ] - 



tender add to them the chopped flgs. Shniner again till 

 the flgs are soft, then spread between the cake. An equal 

 quantity of figs and raisins may be used. 



Jelly Filling^. — Any kind of fruit jelly, jam or marma- 

 lade is good to spread between layers of cake or upon a 

 single thickness of thin cake. It should be made with 

 little or no butter, the jelly spread upon it as soon as the 

 cake is taken from the oven, and then tied to cool in a roll, 

 which is to be served in thin slices. 



Lemon Filling', No. 1 — t!ream together one egg and 

 one cupful of sugar, stir in one tablespoonful of butter and 

 one tablespoonful of flour with two thirds of a cup of water. 

 Boil until it thickens, then stir in the grated peel and juice 

 of one large or two small lemons. 



Lemon Filling, No. 3.— Whites of three eggs, three 

 cupfuls of sugar, one teaspoonful of vanilla, three teaspoon- 

 fuls of lemon juice. Pour half a pint of boiling water on 

 the sugar and let it' boil until clear and almost candied. 

 Beat The eggs to a stiff froth, and stir them into the boil- 

 ingsyrup; remove from the fire and beat thoroughly until 

 it becomes a stiff froth; add the -lemon juice, and when 

 perfectly cold add the vanilla. Spread it between the 

 layers and on the top and sides of the caue. 



Orange Filling, No. 1.— Grate part of the yellow rind 

 of a juicy orange, then peel and grate that and another, 

 remove the seeds, add two tablespoonf ills of water, one 

 cupful of sugar, and scald in a farina kettle. Into it stir 

 one tablespoonful of corn-starch, made smooth m a little 

 cold water, and cook until the corn-starch is thick. Beat 

 the whites of two eggs to a stiff froth, with one cupful of 

 powdered sugar, reserve enough of this to spread upon the 

 top, and stir the rest into the orange when it is almost cold. 

 Flavor the icing with extract of orange. 



Orange Filling, No. 2.— Beat the white of one egg to a 

 froth, gradually adding three-fourths of a pint of powdered 



