MISCELLANEOUS. 140 



stirring in two teaspoonfuls of vinegar to prevent graining, 

 then add a cupful of seeded and chopped raisins and stir 

 till cold. 



Hickory Nut Filling-.— Make an icing of three beaten 

 whites and as many cups of pulverized sugar and spread on 

 each side of the layers. Cover the top of each with the 

 meats of nuts. 



Raspberry and Strawberry Filling'.— Cover eaoL 

 cake layer with icing made like that given In Almond cake, 

 and over each spread another of fresh fruit. Let them be 

 of berries selected for their size and sweetness and care- 

 fully arranged. 



Tuttl Frutti Fillingr, Jfo. 1.— Chop very fine two 

 ounces of citron, then add a quarter of a pound of fresh 

 figs and chop till these are also fine. Add two thirds of a 

 cupful of blanched almonds and ciiop again. Chop sepa- 

 rately three tablespoonfus of seeded raisins and mix with 

 the rest. Make an icing as inAlnaond filling, into which, 

 with a fork, lightly mix the chopped fruit. Place it between 

 the layers while the cake is warm. 



Tatti Frutti Filling, No. 2.— Into the white of one 

 egg beaten stiff stir one cupful of seeded and chopped 

 raisins, half a cupful of grated cocoanut, half a cupful of 

 choppedalmonds and. one heaping tablespoonful of sugar. 

 The raisins and almonds shoiild be ohopijed to a paste. 



FBUIT, JELLIES, JAMS AND MARMALADES. 



Apple Jelly, No. 1.— For this purpose use sour apples 

 which have both flavor and juice. Wash, cut out defects, 

 and slice in small pieces retaining both core and skin. 

 Throw into a granite or porcelain kettle with just enough 

 water to cover them, stew slowly till they are soft, and press 

 gently through a flannel jelly-bag. Boil the juice half an 



