WALNUT FILLING FOR CAKE.—One pound chopped walnut meats, yolks of six eggs, two cups sugar, one cup sour cream, flavor with vanilla. Boil in double boiler until thick and beat until cool. Spread between layers of cake.—Mrs. Aaron J. Bessie.
RAISIN FILLING FOR CAKE.—One tablespoon of butter, two tablespoons of flour, four tablespoons of sugar. Mix well together, add enough hot water to cream it. Cook in double boiler until thick. Remove from fire and add one half package of raisins and two tablespoons of frosting.—Mrs. John Heffernan.
BOILED FROSTING.—Two cups of sugar boiled with water till it threads from spoon. Beat whites of two eggs very stiff. Pour the thick hot syrup gradually into the whites, beating continually until light and thick. Flavor to suit taste. For chocolate frosting add one third cake of Bakers chocolate cut or shaved fine, while the frosting is warm enough to melt it. For tutti-fruitti filling add mixed chopped nuts, raisins, figs, dates or crystalized fruits to two thirds of the frosting, reserving the balance for icing the top of cake. For cocoanut cake, spread the layers with frosting and sprinkle thickly with grated cocoanut. Marsh mallows may be steamed, mixed with nuts, and served through the frosting too.—Mrs. Whitehead.
WHITE CARAMEL OR FONDANT FROSTING.—Two cups of sugar, boiled with one and three fourths cups of milk or thin cream to the soft ball stage. Test it by dropping a spoonful in cold water. If you can pick it up in a soft ball take the carmel from the stove. Add one tablespoon of (uncolored) butter and one teaspoon of vanilla and beat steadily until it creams or turns to a fondant. Spread immediately on the cake. Chopped nuts are nice added to this or halved English walnuts may be placed regularly on top of a square cake. Chocolate may be added to the warm fondant before beating it. White icing like this is nice covered with thin layer of chocolate melted with butter or English walnuts buried in the white icing and then covered with chocolate fondant makes a delicious filling for layer cake. This caramel filling with nuts is especially nice on Devil's Food or dark chocolate. Brown sugar caramel is made likewise using half granulated and half brown sugar for the fondant.—Mrs. Whitehead.
MARSHMALLOW FILLING OR ICING FOR ANGEL FOOD CAKE.—Steam one pound of marsh mallows with one pint of milk, and beat into this half a pint of whipped cream and one half cup chopped nuts. Flavor with vanilla and spread between layers of Angel Food or sponge cake. May cover this filling with melted chocolate icing, also if liked.—Contributed.
Cookies, Drop Cakes and Doughnuts
"Bake, bake, bake! For the cookie jar piled high
But yesterday, in some curious way,
Is empty again, O my!