Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

raisins chopped very fine. Cocoanut filling (Contributed) Chill one cupful of thick sweet cream and add one-half cupful of powdered sugar. Whip until light and dry and fold in the well-beaten white of one egg and one cupful of grated cocoanut. Spread between the layers and over the top of the cake. Custard filling (Contributed) Put two cupfuls of milk into a double boiler and bring to the boiling point. Moisten two tablespoonfuls of corn-starch in a little cold milk. Beat the yolks of four eggs very light and add one-half cupful of sugar; then the corn-starch. Stir this mixture with the boiling milk and let it cook long enough for the corn-starch to be thoroughly cooked. Flavor when almost cold. Fig filling (Contributed) Put one cupful of water into a saucepan over the fire and add one-half cupful of sugar. Add one pint of figs, finely chopped, to the syrup and cook together until soft and smooth. When cold spread between the layers of the cake. Almond filling (Contributed) Beat three cupfuls of powdered sugar into the whites of three eggs. Blanch one pound of sweet almonds. Pound in a mortar until they make an even paste, with a little sugar. Then add to the whites of the eggs, and flavor with a little vanilla. Stir thoroughly. GINGERBREADS Molasses gingerbread (No. 1) Warm together two cupfuls of molasses, a half cupful each of cottolene or other fat and butter, and two tablespoonfuls of ground ginger, and when a little more than blood-warm, beat hard for ten minutes; then add two teaspoonfuls of soda dissolved in a little hot water, a cupful of sour milk and enough flour to make a soft dough that can be rolled out. Turn on a floured board, roll out, cut into shapes and bake in a good oven. While hot brush over with the white of an egg. Molasses gingerbread (No. 2) One cupful of New Orleans molasses; one cupful of sugar; one cupful of sour cream; one small cupful of butter; three eggs; three cupfuls of flour; one teaspoonful each of cloves, cinnamon,