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(Cakes) - (The International Jewish Cook Book)

Make a sponge cake batter, and bake in long tins, not too large. The
batter should not exceed the depth of one-fourth of an inch, spread it
evenly and bake it in a quick oven (line the tins with buttered paper).
As each cake is taken from the oven, turn it upside down on a clean
board or paper. Spread with a thin layer of currant or cranberry jelly,
and lay the other cake on top of it. With a hot, sharp knife cut into
strips like dominoes; push them with the knife about an inch apart, and
ice them with ordinary white icing, putting a tablespoonful on each
piece, the heat of the cake will soften it, and with little assistance
the edges and sides may be smoothly covered. Set the cakes in a warm
place, where the frosting will dry. Make a horn of stiff white paper
with just a small opening; at the lower end. Put in one spoon of dark
chocolate icing and close the horn at the top, and by pressing out the
icing from the small opening, draw a line of it across the centre of
each cake, and then make dots like those on dominoes. Keep the horn
supplied with the icing.

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