Apple Fillings

2 apples
1 lemon
1 cup sugar

Pare two large sour apples and grate them into a saucepan, add the juice and grated rind of the lemon, and the sugar. Cook for five minutes, stirring constantly. Cool before spreading on cake.

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Caramel Fillings

1 ½ cups brown sugar
1 cup milk
1 tablespoon
1 ½ teaspoon vanilla
2 teaspoons corn starch

Cook the sugar, corn starch, milk and butter together in a double boiler until thick. Remove from the heat and beat vigorously until the mixture is stiff. Add flavoring. Cool before spreading on cake.

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Chocolate Filling

1 ½ squares chocolate
1 egg-yolk
¼ cup milk
½ teaspoon butter
1 cup brown sugar
1 teaspoon vanilla

Melt the chocolate over hot water, in a double boiler; add the milk, and cook together, stirring until the mixture is thick and creamy. Add sugar and beaten egg-yolk, stir until smooth and cook five minutes. Add the butter. Beat well. Remove from heat and add flavoring. Cool before spreading on cake.

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Chocolate Filling #2

1 ½ squares chocolate
1 cup powdered sugar
1/3 cup cream
½ teaspoon butter
1 egg-yolk
½ teaspoon vanilla

Melt the chocolate over hot water, in a double boiler. Mix the cream and beaten yolk and add gradually, then the butter. Stir in the sugar and cook until thick. Remove from heat. Add flavoring. Cool before spreading on cake.

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Coconut Filling

1 tablespoon gelatin
1/3 cup sugar
½ cup cold water
3 egg whites
½ cup boiling water
1 ½ cups moist coconut

Soak gelatin in the cold water until soft: then dissolve it in the boiling water. Add sugar and stir until it is dissolved. Allow gelatin to cool partly. When it begins to set, beat the egg whites until stiff and beat in the gelatin. Fold in the coconut and spread upon the layers.

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Martha Washington Filling

1 ½ cups milk
¼ cup cold water
1 cup sugar
¼ cup rum or brandy
2 tablespoons flour
½ cup candied cherries
3 egg yolks
½ cup citron, chopped
2 tablespoons gelatin
1 cup whipped cream

Scald milk. Add sugar and flour to beaten egg yolks. Add to scalded milk and cook over hot water until eggs are done. Remove from heat. Add gelatin which has been soaked in the cold water. Chill. Add liquor, beat with beater and chill again. Fold the fruit and cream into the mixture. Pile between layers of sponge cake.

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Whipped Cream Filling

½ tablespoon gelatin
½ cup powdered sugar
¼ cup cold water
1 teaspoon vanilla
2 cups cream
¼ cup boiling water

Soak the gelatin in the cold water until softened. Whip the cream in a pan set in ice-water and sift the sugar over it. Add the vanilla. Pour the boiling water upon the gelatin and, when it is dissolved and cooled, strain it over the whipped cream. Then beat rapidly with a flat whip. Beat until the gelatin is thoroughly blended with the cream. Set in a cool place. When the filling is nearly stiff, spread on the cake layers.

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