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SPONGE CAKE, No 1

(Passover Dishes) - (The International Jewish Cook Book)







Take eight eggs, one pound of granulated sugar, grated rind of a lemon,
and six ounces of fine matzoth-meal. Beat the eggs, sugar and lemon rind
together until very light, to about the thickness of a custard, then add
the meal, stirring it in without much beating. Bake in a moderately
quick oven one-half hour.











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