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(Coffee Cakes (kuchen)) - (The International Jewish Cook Book)

Line a cake-pan, which has been well-buttered, with a thin layer of
kuchen dough. Stone two pounds of cherries and lay them on a sieve with
a dish underneath to catch the juice. Sprinkle sugar over them and bake.
In the meantime beat up four eggs with a cup of sugar, beat until light
and add the cherry juice. Draw the kuchen to the oven door, pour this
mixture over it and bake.

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Aunt Sarah sometimes filled the bottom crusts of two small pies
(either cheese pie or plain custard) with a layer of fresh cherries
and poured the custard over the top of the cherries and baked same as
a plain custard pie.
Aunt Sarah might be called extravagant by some, but she always made
egg desserts when eggs were cheap and plentiful, in the Spring. In
Winter she baked pies and puddings in which a fewer number of eggs
were used and substituted canned and dried fruits for fresh ones. In
summer she used fresh fruit when in season, ice cream and sherbets.
She never indulged in high-priced, unseasonable fruits--thought it an
extravagance for one to do so, and taught Mary "a wise expenditure in
time means wealth."
For banana custard pie she substituted sliced banana for cherries on
top of pie.

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Vienna Cherry Cake.

Soak 1 pint of bread in a quart of milk; add the yolks of 4 eggs, 1
cup of sugar, 2 tablespoonfuls of melted butter, 1/2 cup of raisins,
1/2 cup of currants, the juice of 1/2 lemon. Mix well and bake until
brown; then beat the whites to a stiff froth with 3 tablespoonfuls of
pulverized sugar. Spread the pudding with jelly and cover with the
beaten whites; set in the oven to brown.

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Bavarian Cherry Cake

Half a pound of fine, juicy black cherries, five tablespoonfuls of fine

bread crumbs, five tablespoonfuls of powdered sugar, five eggs and one

ounce of sweet chocolate grated. Put the grated chocolate in a mixing

bowl, break an egg into it and add one tablespoonful of bread crumbs and

one of sugar, beat light and break another egg into it, adding another

tablespoonful of bread crumbs and one of sugar. Then separate the three

remaining eggs, the yolks from the whites, adding one yolk at a time

alternately with bread crumbs and sugar until all are used. Add the

cherries. Beat the three whites of eggs to a stiff froth and fold it in

lightly. Butter thick a cake mould, sift dried bread crumbs over it,

turn the cake into it and bake about three-quarters of an hour in a

moderate oven. Test it as other cake. In Bavaria it is served cold, but

I think it would also be nice hot with fruit sauce.

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