ICINGS AND CAKE FILLINGS
Boil one pound of sugar in a gill of water until the syrup hairs. Take from the fire, add slowly the beaten whites of two eggs; beat all together, adding also one-half pound of blanched chopped almonds, quarter of a pound of fine raisins swelled in hot water, and quarter of a pound of citron cut in little pieces.
Mrs. J. I. Jonas
Boil a cup of maple syrup until it threads from the spoon. Then beat until cool, beating in the white of an egg.
Boil together one cup of water and one cup of sugar until it makes a heavy thread. Take from the fire and add little by little and with constant stirring the whites of two eggs. Beat till cool, stirring in one cup of chopped nuts, walnuts, hickory, or mixed nuts.
Mrs. A. M. Soloman
Mix two cups of heavy brown sugar with three-fourths cup of butter, then add one-half cup of cream. Boil until it becomes ropy, then add one tablespoonful vanilla. Put the pan in cold water and stir until the filling thickens. Spread between layers of cold cake.
Mrs. Cohen
Mix the yolks of four eggs with one square of chocolate grated, one tablespoonful of cream or milk, and one cup sugar. Boil until it grows hard.
Mrs. N. Greenabaum
Stir together one-half pound of powdered sugar, the whites of two eggs, then add the juice of one-half a lemon. Stir till clear; use at once.
Mrs. A. J. F.
Add the white of one egg to a cup of thick sour cream; to keep the cream from turning to butter while whipping. Whip, sweeten to taste, and flavor with vanilla, spread upon cool layers of cake. Chopped nuts, as butternuts, pecans, or hickory, are nice mixed with the filling.
Mrs. Hyman
Yolk of one egg, small cup of sugar, rind and juice of one lemon, half cup of shredded cocoanut, a little milk. Boil about ten minutes, stirring constantly. Spread between layers after it has cooled.
R. L. S.
Peel and seed two large oranges and chop fine; add one-half peeled lemon, one cup sugar. Spread between layers of shortcake while it is hot.
Mrs. M. Cohen