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(Cakes) - (The International Jewish Cook Book)

Beat light the yolks of five eggs with two cups of pulverized sugar, add
juice of a large orange and part of the peel grated; one-half a cup of
cold water and two cups of flour, sifted three times. Add two teaspoons
of baking-powder in last sifting and add last the stiff-beaten whites of
three eggs. Bake in layers, and spread the following icing between and
on top. Icing: beat the whites of two eggs stiff, add the juice and peel
of one orange and sugar enough to stiffen.

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2 eggs.
1-1/2 cupfuls sugar.
1 large tablespoonful butter.
1 cup milk.
2 cups flour sifted with 2 teaspoonfuls baking powder.
Juice and grated yellow rind of half an orange.
Bake in moderate oven in loaf or layers. If a loaf cake, ice top and
sides with the following icing:
1-1/2 cupfuls pulverized sugar, 1 tablespoonful warm water and grated
rind and juice of half an orange. Mix all together to a cream and
spread over cake.

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Grate outside rind of 1 orange into a bowl; 1-1/2 cups sugar and 1/2
cup butter and lard, mixed. Cream all together. Add yolks of three
eggs, 1 cup of sweet milk, 2-1/2 cups flour, sifted with 2-1/4
teaspoonfuls of baking powder. Lastly, add the stiffly beaten whites
of the eggs. Bake in two layers.

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Grated rind and juice of half an orange, half the white of one egg,
beaten stiff. Add pulverized sugar until stiff enough to spread
between cakes and on top. (About two cups of sugar were used.)

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Grate the yellow outside rind of 1 orange into a bowl. Add 1-1/2 cups
sugar and 3/4 cups butter and beat to a cream. Then add yolks of 3
eggs. Then stir in 1 cup milk, 2-1/2 cups flour with 2 heaping
teaspoonfuls baking powder. Lastly, add the stiffly beaten whites of 3
eggs. Bake in three layers.

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Two-thirds cup butter, two small cups sugar, one cup milk, three
teaspoons baking powder, the yolks of five eggs, three small cups
flour. Bake in jelly tins.
FILLING.--Whites of three eggs, beaten to a stiff froth, juice and
grated rind of one orange, sugar to give the right consistency to
spread between the layers; put white frosting on the top.

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4 tablespoons shortening
1 cup sugar
1 egg
2/3 cup milk
1-3/4 cups flour
3 teaspoons Dr. Price's Baking Powder
1/8 teaspoon salt
1 cup raisins
1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk slowly; add
flour, baking powder and salt which have been sifted together; add
raisins which have been washed, drained and floured slightly; add
flavoring; mix well. Put a small amount of mixture into greased
individual cake tins and bake in hot oven 15 to 20 minutes. Sprinkle
with powdered sugar, or cover with icing.

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One cup butter, two cups sugar, one teaspoon cream tartar, one-half
teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup

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From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
Two cups sugar, two cups of sifted flour, one-half cup of water, two
teaspoonfuls yeast powder mixed with the flour, the yolks of five eggs
and the whites of three beaten separately, the grating and juice of
one orange; bake in layers like jelly cake.
_Filling_--One cup sugar, grating and juice one orange, whites of
two eggs beaten into a froth.

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Orange Cake


Two cups of flour, one scant cup of milk, one cup of sugar, half a cup

of butter, two eggs, one teaspoon soda and two of cream of tartar.

Divided in six parts and spread as thin as possible in pans of uniform

size. Bake about three minutes: when done lay together with layers of

orange filling between. Method: cream sugar and butter together, then

add milk in which the soda and cream of tartar has been dissolved, then

the eggs well beaten and lastly the flour into which drop a pinch of

salt. Beat well and don't scrimp the butter.

ORANGE FILLING.--The juice and part of the grated rind of two oranges,

then add one cup of sugar. One tablespoon of flour dissolved in cup of

water which is gradually added, then beat the yolk of the egg well, and

mix well together, and boil in a steamer until it is as thick as custard

or boil about three quarters of an hour. The steamer is the safest as

the flour is liable to stick to the pan otherwise.

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Orange Cake


Two cups of flour, one cup of sugar, one half cup milk, two teaspoons

baking powder, one tablespoon butter, one tablespoon orange juice, two

eggs. Beat eggs and sugar, add butter (melted), orange juice and rind

of one orange, then milk. Add flour and powder and bake one half hour.

Filling:--juice and rind of one orange, one tablespoon each of lemon

juice and cornstarch, two tablespoons sugar, one teaspoon butter, one

egg. Put orange juice rind, and lemon juice into a cup, then fill with

cold water. When it boils, add cornstarch with cold water. Beat yolk of

egg with sugar, add this, then butter. When cold spread between layers.

Icing. Beat whites of two eggs, add three fourths cup powdered sugar.

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