a few cakes

PESACH CAKE WITH WALNUTS

Cream together the yolks of nine eggs, and one-half pound of powdered
sugar, weigh one pound of walnuts before shelling; when shelled, grind;
to the creamed yolks and sugar add two tablespoons of well sifted
matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in
the ground walnuts. Fold in gently the nine beaten whites. Bake
three-quarters of an hour.


DATE CAKE

Eight eggs, one and one-quarter cups of pulverized sugar, two
tablespoons of ground cinnamon and cloves mixed, one cup of
matzoth-meal; one-half pound seeded dates, cut fine, and the juice of
half a lemon.

Beat the yolks of the eggs and sugar together until very light, add the
matzoth meal, spices, dates and lemon, and finally put in the whites of
the eggs, beaten to a stiff froth. Bake in a moderate oven
three-quarters of an hour.


CHOCOLATE CAKE

Beat the yolks of four eggs with one-half cup of sifted sugar, add
one-quarter pound of grated sweet almonds, one-quarter pound of
finely-grated vanilla chocolate, and one-quarter pound of raisins,
one-half cup of matzoth meal sifted fine, juice of an orange,
one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one
hour in a slow oven, in a form lined with greased paper.


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