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egg 1/8 teaspoon salt 2 cups flour 1 teaspoon soda Cream fat and sugar. Dobos, born 1847, was pround of the fact that an ancestor on his father's side was the chef of Count Rakoczi. Alternately, add the dry ingredients and the milk in small portions to the batter. It was not a new invention. Try to drop it so that the cake shall be well-streaked through, so that it has the appearance of marble." - White House Cook Book, Mrs. Patent and Trademark Office Hostess brand cake products were introduced to the American Public January 3, 1919. New York Times, February 13, 1949 (p. 83) When were dried egg products introduced to Royal Icing? Frost with Cream Cheese Frosting (see page 86)." - The Better Homes and Gardens New Cook Book Meredith Corporation:Dew Moines IA 1968 (p.
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