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HUCKLEBERRY KUCHEN

(Coffee Cakes (kuchen)) - (The International Jewish Cook Book)







Line your cake-pans, which should be long and narrow, with a rich kuchen
dough, having previously greased them well. Make a paste of cornstarch,
one cup of milk, one tablespoon of butter and one teaspoon of cornstarch
wet with cold milk. Boil until thick, sweeten and flavor with vanilla
and spread on top of the cake dough, then sprinkle thickly with
huckleberries which have been carefully picked, sugared and sprinkled
with ground cinnamon. Bake in a quick oven.











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