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(Cakes) - (The International Jewish Cook Book)

Take three eggs creamed with one cup of granulated sugar, one cup of
flour sifted with two teaspoons of baking-powder, add one-half cup of
boiling water. Bake in broad pan--while hot, remove from pan and lay on
cloth wet with cold water. Spread with jelly and roll quickly. Sprinkle
with powdered sugar.

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1 cup sugar
1/3 cup cornstarch
1/3 teaspoon salt
1 egg
2 cups scalded milk
1 teaspoon vanilla extract
Mix dry ingredients; add slightly beaten egg and stir into this
gradually the scalded milk. Cook about 15 minutes in double boiler,
stirring constantly until thickened. Cool slightly and flavor.
Sweetened whipped cream may be used instead of this filling.

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Jelly Roll

Two teacups of coffee sugar, two teacups of sifted flour, two heaping

teaspoons baking powder; into this break six good-sized eggs and beat

all well together. Turn into square tins and bake in a quick oven to

a light brown. When done, turn out on a moulding board, and spread

with jelly. Roll carefully, and wrap each roll in a clean napkin. Can

be used for table at once.--Mrs. Hugh Parry.

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