Ii8 FKUITS AND HOW TO U^E THEM. 



sugar and the grated rind and juice of one large orange. 



Orange and Cocoanut Cream Filling.— Into one 



egg beaten stiff, yolk and white together, stir one cupful of 

 sweet cream, half a oup of sugar, one cup of grated cocoa- 

 nut, the juice of one large orange and part of the grated 

 peal. With this spread each layer and the top of the cake, 

 over which sprinkle fresh grated cocoanut. 



Peacli Filling.— Beat till they are stiff the whites of 

 three eggs, adding gradually a scant cupful of powdered 

 sugar. Spread a portion of this over the thickest of the 

 layers for the bottom of the cake. On this arrange a layer 

 of peeled and sliced peaches, and on them place another 

 layer of cake. Proceed in the same manner with one or 

 two more layers. If the fruit is very ripe it may be mash- 

 ed and then stirred into the icing. Nectarine or apricot 

 filling may be prepared in the^ame way. 



Pine-apple Filling.— Make a thick boiled icing in 

 which squeeze the juice of two oranges. Spread over the 

 layers of cake and sprinkle thick with grated pine-apple. 

 To make boiled, icing tarn half a cup of hot water over 

 one cup of granulated sugar and boil until it hairs. Into 

 the stiff beaten white of one egg add as much cream of 

 tartar as can be heaped upon the point of a penknife, 

 and into the egg beat slowly the hot syrup until it is cold 

 and thick. 



Baisin Filling, No. 1.— Chop together one cupful of 

 seeded raisins and half as many blanjhed almonds 

 and stir into boiled icing, which is made by cooking to- 

 gether one cupful of granulated sugar and half a cup of hot 

 water till a long thread can be spun from the syrup. Then 

 proceed as in the recipe above. The raisins must then 

 be stirred in rapidly and the icing spread at once between 

 the layers. Leave out the almonds if desired. 



Raisin Filling, No. 2.— Boil a cup of maple syrup till 

 it hairs, or dissolve enough maple sugar to make a cupful, 



