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CHOCOLATE GLAZING

(Icings And Fillings For Cakes) - (The International Jewish Cook Book)







Grate two sticks of bitter chocolate, add five tablespoons of powdered
sugar and three tablespoons of boiling water. Put on the stove, over
moderate fire, stir while boiling until smooth, glossy and thick. Spread
at once on cake and set aside to harden.











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