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COCOANUT LAYER CAKE

(Cakes) - (The International Jewish Cook Book)







Rub to a cream one-half cup of butter and one and one-half cups of
pulverized sugar. Add gradually three eggs, one-half cup of milk and two
cups of flour, adding two teaspoons of baking-powder in last sifting.

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COCOANUT LAYER CAKE

2 cups sugar.
1/2 cup butter and lard, mixed.
3 eggs (yolks only).
1 cup milk.
3 cups flour, sifted several times with the
2 teaspoonfuls cream of tartar and 1 teaspoonful soda (saleratus).
Mix like an ordinary cake.

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A CHEAP COCOANUT LAYER CAKE

Cream together 1 cup sugar, 1/4 cup butter, 1 egg (white of egg beaten
separately), add 3/4 cup milk, 2 cups flour sifted with 2 teaspoonfuls
baking powder. The stiffly beaten white of egg added last. Bake in two
layers. For the filling, to put between layers, beat the white of one
egg to a stiff, dry froth; add one tablespoonful of sugar, mix
together, spread between layers of cake and on top and over this strew
freshly grated cocoanut Grate cocoanut intended for cake the day
before using. After it has been grated toss up lightly with a fork and
stand in a cool place to dry out before using.

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COCOANUT LAYER CAKE

1 cup milk
2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
Put milk on to scald. Mix cornstarch, salt and sugar with a little
cold milk; add to well-beaten egg; then add slowly to hot milk. Cook
about three minutes or until thick and smooth; add flavoring and
spread between layers.









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