No. 1—VANILLA FILLING.
The preparation of the vanilla filling is the same as given in Chapter 19, No. 29, Layer Cake with Chocolate.
No. 2—NUT FILLING No. 1.
Preparation: The ingredients, excepting the white of egg, are all mixed well. The mixture is cooked one minute, stirring constantly, then cooled and the beaten white of egg mixed in.
No. 3—RAISIN FILLING.
Preparation: Water and sugar are stirred well, then boiled for one minute and taken from the stove. The raisins and beaten white of egg are mixed in and the filling spread on the cake, while still warm.
No. 4—NUT FILLING No. 2.
Preparation: The ingredients are mixed and cooked for several minutes, stirring constantly.
No. 5—ALMOND FILLING.
Preparation: The sugar, water and vanilla are boiled 1 minute and spread on the cake while warm. The almonds are strewn on immediately, then cover with the sweetened whipped cream.
No. 6—LEMON FILLING.
Preparation: This is given in Chapter 19, No. 33, Sponge Cake.
No. 7—WALNUT FILLING.
Preparation: The ingredients are mixed and boiled, stirring constantly, then spread on the cake while still warm.
No. 8—CHOCOLATE FILLING.
Preparation: The chocolate is dissolved in the water, vanilla and sugar added and boiled 3 minutes while stirring constantly. Mix in the beaten whites of eggs while the chocolate is still warm.
No. 9—COCOANUT FILLING.
Preparation: The whites of eggs are beaten to a stiff froth, the cocoanut mixed in, then sugar and vanilla.
No. 10—BANANA FILLING.
Preparation: The bananas are peeled and sliced, mixed with sugar and spread between the layers of the cake.
No. 11—DATE FILLING.
Preparation: The dates are chopped fine and mixed with orange juice and grated orange rind, water and sugar and spread on the cake.
No. 12—CHOCOLATE FROSTING No. 1.
Preparation: Chocolate and sugar are dissolved in the water and vanilla and cooked until it threads. Stir it a little while longer and spread on the cake quickly, then put the cake into the oven again for 1 minute.
No. 13—CHOCOLATE FROSTING No. 2.
Preparation: The chocolate is grated, mixed with the other ingredients, and boiled a few minutes, stirring constantly, until quite stiff. Take off the fire, stir until nearly cold and spread on the cake immediately.
No. 14—CHOCOLATE FROSTING No. 3.
Preparation: Sugar, cocoa and vanilla are mixed and the cold water gradually stirred in, being careful not to take too much water because the mixture must be thick. Spread on the cake at once. If you wish, add ½ cup of blanched and chopped almonds.
No. 15—VANILLA FROSTING.
Preparation: Vanilla is added to the sugar and the cream in ½ teaspoonfuls. Take only sufficient cream to make the frosting of consistency to spread.
No. 16—LEMON FROSTING.
Preparation: The lemon juice is mixed with the sugar and stirred a while. If the frosting is too thick, add more cream.
No. 17—TUTTI-FRUTTI FROSTING No. 1.
The ingredients are mixed well and cooked until the mixture may be spread on the cake while still warm.
No. 18—TUTTI-FRUTTI FROSTING No. 2.
Preparation: The sugar and hot milk are stirred a while, then the other ingredients are added and the frosting spread on the cake immediately.
No. 19—PLAIN FROSTING.
Preparation: White of egg and sugar are stirred well and vanilla or lemon essence added; white of egg is not beaten to a froth.
No. 20—CARAMEL FROSTING.
Preparation: Sugar and milk are boiled until the mixture draws threads, take off the fire, add butter and vanilla and stir continually until you spread it on the cake while still warm.
No. 21—GLAZE FROSTING FOR HONEY CAKES.
Preparation: All ingredients are stirred to a cream and spread on the cake.
No. 22—RUM FROSTING.
Preparation: The sugar is dissolved in water and cooked until it threads. Then cool it a little, add the rum and stir until the frosting begins to get white, then spread on the cake.
No. 23—ALMOND FROSTING FOR FRUIT TART No. 1.
Preparation: The whites of eggs are beaten to a stiff froth, mixed with sugar and almonds and spread on the cake. This is then put into a medium oven and baked lightly to harden the frosting.
No. 24—ALMOND FROSTING No. 2.
The preparation is the same as given in Chapter 19, No. 67, Cherry Tart.
No. 25—FRUIT FROSTING.
Preparation: The ingredients are mixed well, stirred 25 minutes until thick and foamy, then spread on the cake immediately.
No. 26—CREAM FROSTING FOR FRUIT CAKE.
Preparation: Cream, sugar and yolks of eggs are mixed well and the beaten whites of eggs added. This frosting is spread on the cake and baked 10 minutes until the frosting is a nice yellow color.
No. 27—PLAIN ALMOND FROSTING.
Preparation: The cream and the almonds are stirred into the sugar. The frosting must be quite thick, then spread on the cake immediately.