The household cook book

Let layer cakes cool on some flat surface, like an inverted jellytin, rather than on an uneven surface, like a plate. An inverted jellytin also makes a good base on which to build up a jelly cake, and it should be left there till cold. Those with a little experience can vary the fillings for jelly cakes and make many attractive combinations, but the novice will best adhere to her recipes closely. For Time to Bake see " Loaf Cakes." FILLINGS. Layer cakes, when analyzed, will be found to consist of a cake baked in layers (different recipes being often quite similar) and then various fillings are used. We give an exceptionally full list of different fillings which are suitable for use with any good recipe for layer cake, and many varieties are thus easily produced. ALMOND FILLING — Use 1 cup thick sour jam, 1 teaspoon vanilla, 1 lb. almonds, blanched and chopped fine, and sugar to taste or make sweet. Or, (2) Stir blanched and chopped almonds into whipped or mock whipped cream, and spread between layers. Or, (3) Mix chopped almonds into the icing filling given below. APPLE FILLING.— Cook 2 large apples until soft; then add 1 cup sugar, the well-beaten yolk of 1 egg, and the juice and grated rind of 1 lemon; cook all, about 5 minutes, and spread between the layers while warm. Or, (2) Mix slices of apple in the icing filling given below. DRIED FRUIT FILLING — To 4 cups of the best evaporated apples, take 3 cups of nice dried raspberries, and let them cook slowly for 3 or 4 hours; then work through the colander and add 2 cups of sugar (or more, if preferred) and flavor with vanilla. This is nice for layer cake, short cake, and with meats. BANANA FILLING — Mash 6 bananas, add the juice of 1 lemon, and 3 tablespoons of sugar — more if liked. Or, (2) Mix sliced bananas with the whipped cream or icing fillings given below. CARAMEL FILLING Take 1 cup granulated sugar, 1 cup brown sugar, ^ tablespoon butter (scant,) | cup sweet milk; boil about 7 minutes; add 1 teaspoon vanilla, beat, and spread on cake. CHOCOLATE FILLING. — Into ^ cup milk scrape 2 squares of chocolate and add 3 tablespoons sugar (heaping); boil till thick, and spread between layers and on top. B60 LAYER CAKES CREAM CHOCOLATE FILLING.— Take 1| cups of confectioner's sugar and just enough sweet cream to moisten; mix well, set the vessel containing it in a kettle of hot water and let it come to the boiling point; then add the whites of 2 eggs beaten to a stiff froth, also enough grated chocolate to give a light or dark color, as desired. Beat until cool and stiff; then add a teaspoon of vanilla; spread between and on the top of layer cakes. COCOANUT FILLING — Use either a plain or boiled icing, and stir in either grated or dessicated cocoanut. The cocoanut is sometimes soaked in milk for | hour before using it. CRANBERRY FILLING. — On each layer spread rich cranberry jelley, and cover it with white icing. CREAM FILLING.— One pint of sweet milk; 1 small cup of sugar; put it over the fire, in a double boiler, or pail set in a kettle of boiling water; just before it boils add 2 welbbeaten eggs; a pinch of salt, and 2 tablespoons of corn=starch dissolved in a little cold milk; stir until it thickens. When cool, flavor with vanilla or lemon.