FILLINGS AND ICINGS
COCOANUT FILLING
Boil together one cupful sugar and one-half cupful water until they form a soft ball when tested in cold water; pour slowly while hot into the stiffly beaten whites of two eggs, beating all the time. When stiff add one teaspoonful vanilla extract and one cupful cocoanut. Put between layers of a cake.
CUSTARD FILLING
Dissolve two tablespoonfuls cornstarch in a little milk, put in double boiler with a scant cupful milk and one teaspoonful butter; stir until it begins to thicken; beat the yolks of two eggs and one-half cupful sugar until very light; pour on some of the boiling custard; now turn this back into the double boiler and stir a few minutes, adding flavoring. When cool spread between layers of cake and sprinkle cocoanut or ground nuts over; cover top of cake with thin layer of the custard and sprinkle with nuts.
ORANGE FILLING Miss Edmonds
Mix one-half cup sugar and two tablespoonfuls flour; add grated rind of one-half orange and one-quarter cupful of orange juice and one-half tablespoonful lemon juice; one egg, slightly beaten; melt one teaspoonful butter and add the mixture, stirring constantly until it reaches the boiling point. Cool before using.
MAPLE FILLING Mrs. Louis Geyler
Two-thirds cup maple syrup, fill up cup with water; add one-fourth cup sugar; one-fourth cup cornstarch, and one-fourth cup butter. When cool add one-half pint bottle whipped cream.
MOCHA FILLING Sue C. Woodman