Take the whites of two eggs and one-half pound of sweet almonds, which should be blanched, dried and grated or pounded to a paste.  Beat the whites of the eggs, add half a pound of confectioner’s sugar, one tablespoon at a time, until all is used, and then add the almonds and a few drops of rosewater.  Spread between or on top of cake.  Put on thick, and when nearly dry cover with a plain icing.  If the cakes are well dredged with a little flour after baking, and then carefully wiped before the icing is put on, it will not run and can be spread more smoothly.  Put the frosting in the centre of the cake, dip a knife in cold water and spread from the centre toward the edge.

MOCHA FROSTING

One cup of pulverized sugar into which sift two dessertspoons of dry cocoa, two tablespoons of strong hot coffee in which is melted a piece of butter the size of a walnut.  Beat well and add a little vanilla.

MARSHMALLOW FILLING

Melt one-half pound marshmallows over hot water, cook together one cup of sugar and one-quarter cup of cold water until it threads thoroughly.  Beat up the white of an egg and syrup and mix, then add to the melted marshmallows and beat until creamy and cool.  Can be used for cake filling or spread between two cookies.

FIG FILLING

One pound of figs chopped fine, one cup of water, one-half cup of sugar; cook all together until soft and smooth.

BANANA FILLING

Mash six bananas, add juice of one lemon and three or more tablespoons of sugar; or add mashed bananas with whipped cream or boiled icing.

CREAM FILLING

Scald two cups of milk.  Mix together three-fourths of a cup of sugar, one-third cup of flour and one-eighth teaspoon of salt.  Add to three slightly-beaten eggs and pour in scalded milk.  Cook twenty minutes over boiling water, stirring constantly until thickened.  Cool and flavor.  This can be used as a foundation for most fillings, by adding melted chocolate, nuts, fruits, etc.

COFFEE FILLING

Put three cups of warmed-over or freshly made coffee in a small casserole, add two tablespoons of powdered sugar, one-half teaspoon of vanilla.  When at boiling point (do not let it boil), add one cup of milk or cream.  Then add one tablespoon of cornstarch which has been moistened with cold water.  Stir in while cooking till it is smooth and glossy.  When the cake is cool, pour mixture over the layers.

LEMON JELLY FOR LAYER CAKE

Take one pound of sugar, yolks of eight eggs with two whole ones, the juice of five large lemons, the grated peel of two, and one-quarter pound of butter.  Put the sugar, lemon and butter into saucepan and melt over a gentle fire.  When all is dissolved, stir in the eggs which have been beaten, stir rapidly until it is thick as honey, and spread some of this between the layers of cake.  Pack the remainder in jelly glasses.