Banana Filling

2 egg whites

3 bananas

1/2 cup sugar Salt

Beat whites, add sugar, salt. Slice bananas enough to cover layers. Spread mixture over bananas.

Black Cake Filling

1 cup brown sugar 1/2 cup butter

3/4 cup sweet milk

Boil until of a creamy thickness. Spread between layers of cake and on top.

Boiled Icing

1 cup sugar 1/2 cup water

1 egg

Boil sugar and water until it will spin, making a hair-like thread. Beat white of egg to stiff froth and continue beating it with an egg beater while the syrup is poured on slowly by some one else. It can be used immediately.

Chocolate Filling

1 cup sugar

3 tablespoons chocolate

5 tablespoons milk Vanilla

Mix the above ingredients and cook slowly five minutes.

Cocoa Filling

1/2 cup sugar

3/4 cup boiling water

1 heaping tablespoon flour

1 heaping tablespoon cocoa 1 teaspoon vanilla Butter size of egg

Mix flour, cocoa and sugar, pour hot water slowly on this mixture and cook, stirring until smooth and thick, add vanilla and butter.

Cream Filling No. 1

2/3 cup sugar 1/3 cup milk

Butter Vanilla

Boil until threads form when spoon is lifted above saucepan. Add butter size of an almond and a few drops vanilla. Stir until thick enough to spread.

Cream Filling No. 2

3/4 cup powdered sugar 1 egg, white

2 teaspoons cold water Extract

Beat egg stiff, add water and sugar. Beat thoroughly, add flavoring. Spread with a spatula.

Cream Filling No. 3

2 cups sugar 3/4 cup milk

Butter size of an egg Vanilla

Boil sugar, milk and butter slowly fifteen minutes or until it gathers together when tested in cold water. Remove from fire and pour into large bowl, add one tablespoon vanilla and beat until cold. Place between layers and cover sides and top.

Lemon Filling

1 cup sugar

1/2 tablespoon butter

Juice and grated rind of one lemon Yolks of two eggs

Put ingredients into double-boiler, stir and cook until the mixture thickens. Spread between the layers of cake. Ice the top with White Icing made from the whites of eggs not used in filling.

Mapleine

1 cup sugar 1/2 cup milk

1/2 teaspoon mapleine 1 teaspoon butter

Mix all together and cook until, when dropped from spoon into cold water, it will hold together. Remove from stove, stir until right consistency to spread.

Marshmallow Cream Filling

1 tablespoon gelatine 1/8 cup boiling water 1/2 pint whipping cream 1/2 cup cold water

1/2 cup grated pineapple 1 scant cup sugar Pinch salt

Dissolve gelatine in cold water, add boiling water, sugar, salt and pineapple. Whip cream stiff and when gelatine begins to set, which will be about two hours, whip cream into it. Allow this to stand twenty minutes or until thick enough to spread. Stir frequently so fruit will not settle to bottom.

This filling may be made the day before and cut into slices ready to use.

Mocha Filling No. 1

1 cup powdered sugar

1 tablespoon butter, heaping

1/2 teaspoon vanilla

2 tablespoons strong hot coffee 2 tablespoons cocoa

Cream sugar and butter.

Add vanilla, coffee and cocoa.

Mocha Filling No. 2

2 cups powdered sugar 1/2 cup melted butter 1/2 cup chopped walnuts

1 tablespoon ground chocolate or cocoa 1 tablespoon strong coffee Salt

Mix sugar, chocolate, add coffee, stir, then add butter, stir again, and when smooth add walnuts.

Nut Filling

1 cup sugar 1/3 cup water

2 egg whites

1 cup walnut meats chopped

Boil sugar and water together until stiff (not brittle) when tried in cold water. Beat whites to stiff froth, turn into boiling sugar and stir until the mixture creams. Add walnut meats to two-thirds of this cream and spread between the layers. Spread the remaining one-third over the top.

Orange Filling

3 egg whites 2 cups sugar 1 cup milk

2 sour oranges

1 tablespoon cornstarch

Whip whites of eggs with sugar to stiff froth, add grated rinds and pulp of oranges and cornstarch dissolved in a little cold water. Stir mixture into boiling milk and cook in double-boiler until it thickens. Do not allow to boil. Place between layers while hot.