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ORANGE ICING

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







Grate the peel of one-half orange, mix with two tablespoons of orange
juice and one tablespoon of lemon juice and let stand fifteen minutes.
Strain and add to the beaten yolk of one egg. Stir in enough powdered
sugar to make it the right consistency to spread upon the cake.

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ORANGE ICING

2 cups granulated sugar
2/3 cup boiling water
Whites of 2 eggs
1/4 cup chopped nuts
1 cup mixed figs, raisins, citron, cherries and pineapple, cut fine
Boil sugar and water without stirring until syrup spins a thread; beat
whites until dry; add syrup gradually, beating constantly; when cool
add nuts and fruit. Spread between layers and on top of cake.









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