Almond Filling

Whites of 2 eggs, 1 1/2 cupfuls of sugar, 1/2 lb. blanched and finely chopped almonds, 4 tablespoonfuls of hot water. Beat eggs stiff. Boil sugar and water five minutes, turn on to beaten egg and stir until cold, then add almonds. Enough for one large cake.

Mrs. N. E. Beckwith, Los Gatos.

Almond Paste

Blanch one-half lb. sweet almonds, pound into a paste with a few drops of rose or other water to prevent oiliness; work into this one-half pound of powdered sugar (sifted) and blend whole together with white of an egg. After standing a few minutes it is ready to spread on cake, or to be cut into squares and put aside to harden and use as a sweet.

Miss F. G. Woodcock, Upper Lake.

Nut Filling

1 cupful of sugar, 1 tablespoonful of corn starch, 1 tablespoonful of butter, boiling water to make thick. Let it cook a little and add a large cupful of chopped walnuts. Beat an egg with a little water and stir in; flavor with vanilla, and when cool spread on any layer cake.

Mrs. W. L. Weymann.

Nut Filling

Simmer together until dissolved two cup-fuls of sugar and one-half cupful of water; add to this the well beaten whites of two eggs, one cupful of chopped raisins, one cupful of chopped nut meats and flavor with vanilla.

Mrs. O. S. Trimmer, Pacific Grove.

Fig Filling

Chop figs fine, put enough hot water with them to make a paste; add enough soft frosts ing to make a sufficient quantity for the cake; flavor with vanilla; put between cakes and the remainder of the white frosting on top.

Mrs. H. Hoffman.

Pineapple Filling

One can pineapple chopped fine, and half the juice; two cupfuls sugar; boil until it thick-ens like jelly. Whip a cupful of cream, sweeten and flavor with pineapple, and whip into it the cold thickened pineapple.

Mrs. C. L. Pioda.

Apple Filling

1 large tart apple grated, 1 cupful sugar, White of one egg. Beat all together for twenty minutes.

Mrs. H. E. Kent, Pacific Grove.

Strawberry Filling

1/2 cupful sugar,

1 whole egg (unbeaten),

1 cupful strawberries washed with hulls on and allowed to drain before using. Put all together and beat with a Dover egg beater. Sufficient for two layers and top of cake. This filling can also be used as a dessert and will serve four people.

Mrs. Wilbur,

Pacific Grove.

Prune Filling

No. 1. - Pit and chop one and one-half tea-cupfuls of stewed prunes. Beat whites of two eggs stiff and add three tablespoonfuls of sugar, season with lemon and mix thoroughly with prune and spread between layers and on top.

No. 2 - Press cooked prunes through afruit sieve, flavor with lemon or vanilla, and sweeten to taste. Use a layer of this mixture and on top of it a layer of whipped cream for filling in cakes. Very nice without the cream.

Mrs.-----San Jose.

Cocoanut Filling

1/2 cupful butter,

1 cupful sugar,

3 tablespoonfuls milk.

Cream the butter and sugar, add the milk, flavor with vanilla and spread on layers, then cover thickly with fresh grated cocoa-nut.

Mrs. C. Hoffman.