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COVERED CHEESE CAKE

(Cakes) - (The International Jewish Cook Book)







Cream one cup of sugar with butter the size of an egg, add two eggs well
beaten and one cup of water alternately with two and one-half cups of
flour in which has been sifted two teaspoons of baking-powder.
Filling.--Beat two eggs with one-half cup of sugar, add one-half pound
of pot cheese, one tablespoon of cornstarch boiled in one cup of milk,
cool this and add, flavor with lemon extract.
Put one-half of the batter in cake pan, then the filling and the other
half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top
when done.











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