No. 8.  CHOCOLATE CREAM FOR FILLING.

Five tablespoonfuls of grated chocolate, enough cream or milk to wet it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring.  Stir the ingredients over the fire until thoroughly mixed, having beaten the egg well before adding it; then add the vanilla flavoring after it is removed from the fire.

No. 9.  ANOTHER CHOCOLATE FILLING.

The whites of three eggs beaten stiff, one cup of sugar and one cup of grated chocolate, put between the layers and on top.

No. 10.  BANANA FILLING.

Make an icing of the whites of two eggs and one cup and a half of powdered sugar.  Spread this on the layers, and then cover thickly and entirely with bananas sliced thin or chopped fine.  This cake may be flavored with vanilla.  The top should be simply frosted.

No. 11.  LEMON JELLY FILLING.

Grate the yellow from the rind of two lemons and squeeze out the juice; two cupfuls of sugar, the yolks and whites of two eggs beaten separately.  Mix the sugar and yolks, then add the whites and then the lemons.  Now pour on a cupful of boiling water; stir into this two tablespoonfuls of sifted flour, rubbed smooth in half a cup of water; then add a tablespoonful of melted butter; cook until it thickens.  When cold, spread between the layers of cake.  Oranges can be used in place of lemons.

Another filling of lemon (without cooking) is made of the grated rind and juice of two lemons and the whites of two eggs beaten with one cup of sugar.

No. 12.  ORANGE CAKE FILLING.

Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar and the well-beaten white of an egg.  Spread between the layers of “Silver Cake” recipe.

No. 13.  FIG FILLING.

Take a pound of figs, chop fine, and put into a stewpan on the stove; pour over them a teacupful of water and add a half cup of sugar.  Cook all together until soft and smooth.  When cold spread between layers of cake.

No. 14.  FRUIT FILLING.

Four tablespoonfuls of very finely chopped citron, four tablespoonfuls of finely chopped seeded raisins, half a cupful of blanched almonds chopped fine, also a quarter of a pound of finely chopped figs.  Beat the whites of three eggs to a stiff froth, adding half of a cupful of sugar; then mix thoroughly into this the whole of the chopped ingredients.  Put it between the layers of cake when the cake is hot, so that it will cook the egg a little.  This will be found delicious.

BREAD OR RAISED CAKE.

Two cupfuls of raised dough; beat into it two-thirds of a cup of butter and two cups of sugar creamed together, three eggs, well beaten, one even teaspoonful of soda dissolved in two tablespoonfuls of milk, half a nutmeg grated, one tablespoonful of cinnamon, a teaspoonful of cloves, one cup of raisins.  Mix all well together, put in the beaten whites of eggs and raisins last; beat all hard for several minutes; put in buttered pans and let it stand half an hour to rise again before baking.  Bake in a moderate oven.  Half a glass of brandy is an improvement, if you have it convenient.