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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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