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ICE-BOX CAKE

(Desserts) - (The International Jewish Cook Book)







One-half cup of butter creamed with one-half cup of confectioner's
sugar, three whole eggs added, one at a time, beat these all for twenty
minutes, add one-half pound of chopped nuts, one tablespoon mocha
essence or one square of bitter chocolate melted, or one teaspoon of
vanilla.
Grease a spring form, put two dozen lady fingers around the edge, at the
bottom put one dozen macaroons, then add the filling and let this all
stand for twenty-four hours in ice-box. When ready to serve, pour
one-half pint of cream, whipped, over all and serve.











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