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PURIM CAKES

(Cookies) - (The International Jewish Cook Book)







Take two cups of flour, one tablespoon of sugar, add four eggs and two
tablespoons of oil; knead all these together, roll out not very thin,
cut in squares, close two sides, prick with a fork so they will not
blister; put on tins and bake well. Then take one pound of honey, boil,
and put the squares in this and let boil a bit; then drop in one-quarter
pound of poppy seeds and put back on fire. When nice and brown sprinkle
with a little cold water, take off and put on another dish so they do
not stick to each other.

Other Recipes


Jewish Purim Cakes.

Chop cooked veal and boiled ham; place in a well-greased mold
alternate layers of veal, ham and hard-boiled eggs. Sprinkle with
pepper, mace and chopped parsley. Moisten with beef-stock and let bake
in the oven. Serve cold, sliced very thin, garnished with watercress.









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