FRUIT CREAM FILLING
- 2/3 c. heavy cream
- 1/4 c. sugar
- 1/2 c. crushed raspberries, strawberries, peaches, or any desirable fresh fruit
Whip the cream until stiff, add the sugar, and fold in the crushed fruit. Place between layers of cake.
RAISIN-AND-NUT FILLING
- 1/2 c. sugar
- 1/4 c. water
- 1/2 c. raisins
- 1/4 c. chopped nuts
Boil the sugar and water until they form a firm ball when tried in cold water. Chop the raisins and nuts and add them to the sirup. Cook until stiff enough not to run, and place between layers of cake.
COCONUT FILLING
- 1 c. milk
- 1/2 c. shredded coconut
- 1/3 c. sugar
- 2 Tb. corn starch
- 1 egg
Heat the milk to scalding with the coconut. Mix the sugar and corn starch, pour the hot milk into it, and stir rapidly so as to prevent lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly, add to the mixture, and cook for 5 minutes more. Cool and spread between layers of cake.
LEMON FILLING