½ cup of chopped walnuts ½ cup of chopped seedless or seeded raisins 1 cup of sugar ¼ tsp. of vanilla ¼ cup of water Preparation: The ingredients are mixed and boiled, stirring constantly, then spread on the cake while still warm. No. 8—CHOCOLATE FILLING. ¼ lb. of sweet chocolate ½ cup of sugar 1 tsp. of vanilla 2 tbsps. of water 3 whites of eggs Preparation: The chocolate is dissolved in the water, vanilla and sugar added and boiled 3 minutes while stirring constantly. Mix in the beaten whites of eggs while the chocolate is still warm. No. 9—COCOANUT FILLING. ¼ lb. of cocoanut 2 whites of eggs ½ cup of sugar 1 tsp. of vanilla Preparation: The whites of eggs are beaten to a stiff froth, the cocoanut mixed in, then sugar and vanilla. No. 10—BANANA FILLING. 4–5 bananas ¼ cup of sugar Preparation: The bananas are peeled and sliced, mixed with sugar and spread between the layers of the cake. No. 11—DATE FILLING. 1 cup of dates Juice and rind of 1 orange 2 tbsps. of water ½ cup of sugar Preparation: The dates are chopped fine and mixed with orange juice and grated orange rind, water and sugar and spread on the cake. No. 12—CHOCOLATE FROSTING No. 1. ⅛ lb. of sweet chocolate ¼ lb. of sugar 4 tbsps. of water 1 tsp. of vanilla Preparation: Chocolate and sugar are dissolved in the water and vanilla and cooked until it threads. Stir it a little while longer and spread on the cake quickly, then put the cake into the oven again for 1 minute. No. 13—CHOCOLATE FROSTING No. 2. ½ cup of butter ⅛ lb. of chocolate 2 cups of sugar 1 cup of boiling water ½ tsp. of vanilla Preparation: The chocolate is grated, mixed with the other ingredients, and boiled a few minutes, stirring constantly, until quite stiff. Take off the fire, stir until nearly cold and spread on the cake immediately. No. 14—CHOCOLATE FROSTING No. 3. ½ lb. of confectionery sugar 2 heaping tbsps. of cocoa 1 tsp. of vanilla 3–5 tbsps. of water Preparation: Sugar, cocoa and vanilla are mixed and the cold water gradually stirred in, being careful not to take too much water because the mixture must be thick. Spread on the cake at once. If you wish, add ½ cup of blanched and chopped almonds. No. 15—VANILLA FROSTING. 1 lb. of confectionery sugar 1 tbsp. of vanilla Sufficient cream to make the frosting of proper consistency Preparation: Vanilla is added to the sugar and the cream in ½ teaspoonfuls. Take only sufficient cream to make the frosting of consistency to spread. No. 16—LEMON FROSTING. 1 lb. confectionery sugar Juice of 1 lemon Cream, if necessary Preparation: The lemon juice is mixed with the sugar and stirred a while. If the frosting is too thick, add more cream. No. 17—TUTTI-FRUTTI FROSTING No. 1. 1½ cups of sugar 1 tbsp. of cocoa or chocolate 1 tbsp. of butter ¼ cup of cocoanut ¼ cup of chopped walnuts ½ cup of milk ¼ cup of finely chopped raisins