PASSOVER DISHES
SPONGE CAKE
- 1 lb sugar,
- 10 eggs,
- 1½ glasses fine meal,
- 1 lemon (grated rind),
- 2 tablespoons potato flour.
Mix sugar and yolks until almost white; add all ingredients mixing well; fold in beaten whites; bake in moderate oven ¾ hour.
SPONGE CAKE
- 8 eggs,
- 1½ cups powdered sugar,
- 1 lemon (grated rind),
- ½ cup potato flour.
Beat eggs and sugar until very light, add rind and flour mixing well without beating. Bake in quick oven.
SPONGE CAKE
- 1 lemon (juice and rind)
- 8 eggs,
- 1 cup powdered sugar,
- 2 small cups meal.
Make same as first sponge cake.
STUFFED AND CANDIED PRUNES
- 3 lbs. prunes,
- 1 lb. walnuts,
- 2 lbs. sugar,
- 2 glasses water.
Boil sugar and water, add prunes and boil until all moisture is absorbed. When cool, dip prunes in sugar.
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