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APPLE JELLY CAKE

(Cakes) - (The International Jewish Cook Book)







Rub one cup of butter and two cups of sugar to a cream, add four eggs,
whites beaten separately, one cup of milk, two teaspoons of
baking-powder and three and one-half cups of flour. Bake in layer tins.
Filling.--Pare and grate three large apples ("Greenings" preferred),
the juice and peel of a lemon, one cup of sugar and one well-beaten egg.
Put in ingredients together and boil, stirring constantly until thick.











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