Filling 1

Boil together until it thickens 1 cup sugar and 1 cup sour cream. Remove from fire and add 1 cup nut meats. I sometimes use chopped dates or figs for variety.- [Mrs. G. F., Minn.

Filling 2

Boil until it threads 1/2 lb maple sugar and 1/2 cup milk. Remove from fire and pour the hot syrup over the beaten whites of 2 eggs. Stir until it begins to thicken, then spread quickly between layers of cake.- [E. L. McG., Mich.

Filling 3

Stir well and let boil until it thickens 1 cup sugar, 1 cup sweet milk, 4 tablesp grated chocolate or cocoa, and yolks of 2 eggs. Remove from fire, add 1 teasp vanilla, beat well, and spread between layers.- [Mrs. R. A. G., N. Y.

Filling 4

Set 1 cup thick, sweet cream on ice until it is cold, and stiff and whip with an egg beater as you would egg white, then add sugar and flavoring to taste. It is best not to prepare this filling until shortly before wanted for serving.-[Mrs. V. A. H.N. D.

Filling 5

To 1 cup maple sugar add 1 cup coffee sugar and 1 cup sweet cream. Heat slowly until it dissolves and then boil steadily for about 1/2 hour. Remove from fire, add 1 cup chopped pecan nuts, stir until cold, and spread between cakes.- [Mrs. J. C. H., Vt.

Filling 6

Here is a good substitute when cream is not at hand : Scrape or grate 1 good-sized apple into 1 cup of sugar. Keep on mixing to prevent the apple from turning dark, then add the beaten white of 1 egg and beat for about 20 to 30 minutes. Add vanilla flavor.-[Mrs. C. W. J., O.

Filling 7

Melt 1 teasp butter with 1 tablesp flour, stir in the grated rind of 1 lemon and the juice of 2 lemons, with 1 cup sugar, 1 egg and 1/2 cup water. Boil until it thickens and spread between layers of cake. This will taste better if kept a day or two before cake is cut.-[E. L., Neb.

Filling 8

Put white of 1 egg in a deep bowl, add 1 cup sugar and 1 cup red raspberries crushed and the juice drained off. Whip for about 1/2 hour. If beaten long enough, this filling will be stiff and light, like whipped cream. It does not soak into the cake at all, and is truly delicious.-[Mrs. S. C. S., N. Y.

Filling 9

Soak 1 scant tablesp granulated gelatine in enough cold water to cover it. When it is soft add scant 1/2 cup boiling water and stir till dissolved, then add 3/4 cup sugar and any preferred flavoring. Beat with an egg beater until the mixture is white and begins to get firm. Before it gets too stiff, beat into it 1 pt of whipped cream. The cream should be whipped first, and the gelatine mixture should be added to it gradually. This filling will keep stiff indefinitely. Be careful not to use too much gelatine.-[Mrs. K. R. F., Tex.