RAISIN-AND-NUT FILLING

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1/2 c. sugar
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1/4 c. water
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1/2 c. raisins
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1/4 c. chopped nuts

Boil the sugar and water until they form a firm ball when tried in cold water. Chop the raisins and nuts and add them to the sirup. Cook until stiff enough not to run, and place between layers of cake.

COCONUT FILLING

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1 c. milk
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1/2 c. shredded coconut
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1/3 c. sugar
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2 Tb. corn starch
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1 egg

Heat the milk to scalding with the coconut. Mix the sugar and corn starch, pour the hot milk into it, and stir rapidly so as to prevent lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly,
add to the mixture, and cook for 5 minutes more. Cool and spread between layers of cake.

LEMON FILLING

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2 Tb. corn starch
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1/3 c. sugar
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1/2 c. boiling water
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1 Tb. butter
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1 lemon
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1 egg

Mix the corn starch and sugar, and add to this the boiling water. Put to cook in a double boiler, add the butter, the grated rind of the lemon, and cook for 15 or 20 minutes. Beat the egg slowly, add to the
mixture, and cook for 5 minutes more. Remove from the heat and add the juice of the lemon. Cool and spread between layers of cake.

ORANGE FILLING

Orange filling may be made by using grated orange rind in place of the lemon in the recipe for lemon filling and 1 tablespoonful of lemon juice and 2 tablespoonfuls of orange juice.