The Blue Grass Cook Book

page 276

      COCOANUT FILLING
Follow the recipe for boiled icing; spread on cakes with fresh, grated cocoanut
sprinkled thick on each layer on top and sides.

      FRUIT FILLING
Mrs. R. H. Hanson

  1 pound almonds in the shell,

  1/2 pound raisins,

  1/4 pound citron,

  1/4 pound figs.

Blanch almonds and cut into 2 or 3 small pieces. Scald and clip raisins and cut
figs and citron into small pieces. For icing, use 3 eggs and 3 cups sugar.
Flavor with rose and stir in fruit. In making icing, put 3 cups of white sugar
into pan and cover with water and let boil till thick, then pour over the
well-beaten whites of three eggs, whipping all the time, and when thick put
quickly between cakes.

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