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No. 7—WALNUT FILLING.
- 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
- ¼ 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.
- ⅛ cup of butter
- ⅛ lb. of chocolate
- 2 cups of sugar
- 1 cup of boiling water
- ⅛ 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.
