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SPONGE CAKE, No 2

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







Take eight eggs, one and one-half cups of granulated sugar, one cup of
mixed matzoth-meal and potato flour and flavoring to taste.
Beat the yolks of the eggs and the sugar together until very light. Then
add the flavoring, matzoth-meal and potato flour and last of all the
whites of the eggs beaten to a stiff froth. Stir lightly and bake in a
moderately quick oven.











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