Cream Filling, 2.—2 cups milk, 2 eggs, 3 tablespoons sifted flour, 1 cup sugar, flavoring. Cook as above.
Cream Filling, 3.—1 cup thick cream whipped to a solid froth, ½ cup powdered sugar, 1 teaspoon extract vanilla. Mix lightly together and use at once.
Cocoanut Filling.—1 cup grated cocoanut, 1 cup sugar, 1 cup milk, 2 eggs. Cook all together 5 minutes.
Cocoanut Filling, 2.—To cream filling, 2 add 2 cups freshly grated cocoanut, and 2 teaspoons extract vanilla.
Chocolate Cream Filling.-½ cake chocolate, grated, ⅔ cup milk, ½ cup sugar, 1 tablespoon butter, pinch salt, 1 teaspoon extract vanilla. Boil gently till thick.
Chocolate Filling.-¼ cake chocolate, grated, ½ cup milk, yolk 1 egg, 1 cup sugar, 1 teaspoon extract vanilla. Boil sugar, chocolate, and milk till thickened, add egg yolk, cook 2 minutes, take from fire, add vanilla.
Chocolate filling, 2.—5 tablespoons grated chocolate, cream to moisten, 1 cup sugar, 1 egg, 1 teaspoon extract vanilla. Beat egg, add chocolate and sugar, cook over fire till thick, add flavoring.
Lemon Filling.—Grated rind 2 lemons, their strained juice, 2 cups sugar, whites 2 eggs, 1 cup boiling water, 2 tablespoons flour mixed with cold water, 1 tablespoon melted butter. Cook together in double boiler, adding beaten whites last.
Orange Filling.—As lemon filling, using but ½ cup sugar and oranges instead of lemons.
Fig Filling.-½ pound chopped figs, 2 tablespoons sugar, 3 tablespoons boiling water, 1 tablespoon lemon juice. Cook in double boiler till thick enough.