The home cook book

Stir together half a pound of powdered sugar and the whites of two eggs. Then add the juice of half a lemon, and stir till clear. Use at once. APPLE FROSTING Follow the directions for "Clear Icing," but instead of adding the lemon add a cup of grated apple — having peeled and grated fine, juicy, tart apples. CREAM ICING Mix together a small half of a cup of thick cream and two cups of powdered sugar. Flavor with vanilla, or whatever you prefer. ROYAL ICING Put the white of an egg in a bowl and add a tablespoon of water, and the same quantity of lemon-juice, or other flavoring if you wish. Beat a moment, and then stir in powdered sugar until the icing is of the thickness that will spread upon a warm cake. Beat hard five minutes, and then pile in the centre of the cake and with a wet knife blade smooth round and down the sides of the cake. TUTTI-FRUTTI ICING Boil a pound of sugar in a gill of water until the syrup will hair off the spoon. Take from the fire, add slowly the beaten whites of two eggs and beat all together, adding also half a pound of blanched and chopped almonds, quarter of a pound of fine raisins swelled in hot water, and quarter of a pound of citron cut in little pieces. CARAMEL FILLING Mix two cups of heavy brown sugar with three-fourths of a cup of butter and add half a cup of cream. Boil in a saucepan until it becomes ropy, and then add one tablespoon of vanilla. Put the saucepan in cold water and stir until the filling thickens. Spread between layers of cold cake. To use the above as candy spread it on a cold, buttered platter. When cold and hardened somewhat cut in cubes, and allow to harden more before using. CHOCOLATE FILLING Mix the yolks of four eggs with one square of chocolate grated, one tablespoon of cream or milk and one cup of sugar. Boil till it grows hard. SOUR CREAM FILLING Add the white of one egg to a cup of thick, sour cream to keep the cream from turning to butter while whipping. Whip the cream, sweeten to taste with pow^dered sugar and flavor to your taste wath vanilla. Spread upon cool layers of cake. Chopped nuts, such as butternuts, pecans, or hickorynuts, are sometimes added to this cream filling. FILLINGS OF FRESH FRUIT Fillings of fresh fruit are made by putting layers of the sugared fruit between the layers of cake, and spreading whipped cream over the fruit. Take for instance strawberries. Mash the strawberries, and sugar to taste. If the juice is too plentiful let it drain off and use it for flavoringon ice. On a layer of cake spread the strawberries. Have whipped a cup of cream with two tablespoons of sugar. Spread over the strawberries some of this cream, then put on the other layer and repeat the fruit and cream. Peaches may be used in this way. Raspberries also, and pineapple grated. LEMON FILLING Mix two cups of sugar, two teaspoons of butter, the grated rind and juice of two lemons, and two eggs. Stir together and put in a saucepan. Set the pan in another of hot water, and boil until the mixture is quite thick. When cool, spread on the layers of cake. MAPLE FILLING Boil a cup of maple syrup till it threads from the spoon, and then beat till cool, beating in the white of an egg. NUT FILLING