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(Cakes) - (The International Jewish Cook Book)

Take six eggs, seven tablespoons of granulated sugar, seven tablespoons
of bread crumbs, one-eighth pound of chopped almonds, one-half teaspoon
of allspice, one tablespoon of jelly, grated rind and juice of one
lemon, one teaspoon of cinnamon, one-half teaspoon of cloves, one-half
wine glass of brandy. Beat yolks of eggs well and add sugar and beat
until it blisters, add bread crumbs, almonds, jelly, spice, lemon, and
brandy. Then add beaten whites, and bake slowly about forty minutes.

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Separate the yolks and whites of ten eggs. Beat the yolks with two cups
of pulverized sugar. When thick add one and three-fourth cups of sifted
dry rye bread crumbs, one-half pound of sweet almonds, also some bitter
ones, grated or powdered as fine as possible, one-fourth pound of
citron shredded fine, one cake of chocolate grated, the grated peel of
one lemon, the juice of one orange and one lemon, one tablespoon of
cinnamon, one teaspoon of allspice, one-half teaspoon of cloves, and a
wine glass of brandy. Bake very slowly in ungreased form. Frost with a
chocolate icing, made as follows: Melt a small piece of chocolate. Beat
the white of an egg stiff with scant cup of sugar, and stir into the
melted chocolate and spread with a knife.

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Six yolks of eggs and 1 cup sugar, creamed together. Beat about 15
minutes. Add 1 teaspoonful allspice, 1 teaspoonful cloves, 1 cup
Baker's chocolate, which had been grated, melted and cooled; 1 cup
stale rye bread crumbs, crushed fine with rolling-pin. Lastly, add the
stiffly beaten whites of 6 eggs, a pinch of salt and 1/2 teaspoonful
of baking powder sifted over the batter. Put into a small cake pan and
bake half an hour in a moderate oven. When eggs are cheap and
plentiful this is an economical cake, as no flour is used. It is a
delicious cake and resembles an ordinary chocolate cake.

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