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LEMON JELLY FOR LAYER CAKE

(Icings And Fillings For Cakes) - (The International Jewish Cook Book)







Take one pound of sugar, yolks of eight eggs with two whole ones, the
juice of five large lemons, the grated peel of two, and one-quarter
pound of butter. Put the sugar, lemon and butter into saucepan and melt
over a gentle fire. When all is dissolved, stir in the eggs which have
been beaten, stir rapidly until it is thick as honey, and spread some of
this between the layers of cake. Pack the remainder in jelly glasses.











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