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Other Recipes from PASSOVER DISHESTomato Sauce (chili)Pesach Borsht Rosel, Beet Vinegar Raisin Wine, No. 1 Raisin Wine, No. 2 Yom-tov Soup Matzoth Meal Kleis, No. 1 Palestine Soup Potato Flour Noodles Matzoth Meal Noodles Marrow Dumplings Almond Balls Matzoth Meal Kleis, No. 2 Matzoth Kleis, No. 1 Matzoth Kleis, No. 2 Filled Matzoth Kleis English Lemon Stewed Fish Red Mullet In Cases Chrimsel, No. 1 Chrimsel, No. 2 Kentucky Chrimsel Scrambled Matzoth Matzoth Dipped In Eggs, No. 1 Matzoth Dipped In Eggs, No. 2 Zwiebel Matzoth |
POTATO FLOUR SPONGE CAKE(Passover Dishes) - (The International Jewish Cook Book)Separate the whites and yolks of nine eggs. Beat the whites of seven eggs very stiff. To the well-beaten yolks of nine eggs and the whites of two, add one and three-quarter cups of sugar and juice and rind of one lemon. Beat thoroughly, add one scant cup of potato flour, and beat again. Now fold in the beaten whites very carefully, and bake slowly in a moderate oven. Bake forty to fifty minutes. Nice for invalids. STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL Beat until very light the yolks of four eggs and three-quarters of a cup sugar; add rind of one-half lemon, a pinch of salt, one-half cup of sifted matzoth meal, and last the stiffly-beaten whites of the eggs. Bake in two shallow square pans in a moderate oven. When cold lay a cake on a platter, spread thickly with strawberries that have been well sugared. Put the other cake on top. Spread over the top and sides with cream that has been sweetened, flavored and whipped very stiff.
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