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(Cakes) - (The International Jewish Cook Book)

Rub one cup of butter and two scant cups of sugar to a cream; the yolks
of four eggs beaten in well, add gradually one cup of milk and three
cups of sifted flour, and add three teaspoons of baking-powder in last
sifting; put whites in last. Bake in layers as for jelly cake. When
cold, spread with the following filling: Moisten two tablespoons of
cornstarch with enough cold milk to work it into a paste. Scald one-half
pint of milk with one-half cup of sugar and a pinch of salt. Beat the
yolks of two eggs light; add the cornstarch to this, and as soon as the
milk is scalded pour in the mixture gradually, stirring constantly until
thick. Drop in one teaspoon of sweet butter, and when this is mixed in,
set away until cool. Spread between layers.

Other Recipes


1 tablespoon butter
1 cup confectioners' sugar
1 tablespoon cocoa
2 tablespoons strong coffee
1/4 teaspoon salt
Cream butter and sugar; add cocoa, coffee and salt and stir until
smooth. If too dry add more coffee.

Other Recipes


3/4 cup granulated sugar
1/3 cup water
6 or 8 marshmallows
White of 1 egg
Few drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt
marshmallows in syrup; pour slowly over beaten white of egg; add
flavoring and spread very thickly over cake. Melt 2 ounces unsweetened
chocolate with one half teaspoon butter and spread thin coating over
icing when cool.

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