ZWIEBEL MATZOTH

As an appetizer nothing is better than a cake of unleavened bread rubbed with a raw onion, sprinkled lightly with salt and placed in the oven for a few minutes to dry.  Buttered and eaten hot, it adds a relish to breakfast or tea.

MATZOTH EIRKUCHEN

Pour one-half cup of water on one-quarter cup of matzoth meal, add one teaspoon of salt and beat the yolks of four eggs very light, add to the meal mixture, let stand five minutes.  Beat whites of eggs very stiffly, fold lightly into the yolk mixture.  Drop mixture by spoonfuls in small cakes on hot greased spider.  Turn when brown and brown on other side.  Serve with sugar, jelly or preserves.

MATZOTH MEAL MACAROONS

Beat egg yolk separately.  Add one teaspoon of matzoth meal and pinch of salt.  Whip white to a snow, fold in the whites, and fry by tablespoonfuls in butter or fat and serve with prunes.

PIE CRUST

Soak one and a half matzoth and press dry; heat one tablespoon of fat and add the soaked matzoth.  When dry add one-half cup of matzoth meal, two eggs, two tablespoons of sugar and one-eighth teaspoon of salt.  Mix well and press into pie-plate with hands, as it is impossible to roll the dough.  Have dough one-quarter inch thick.

MAMOURAS (TURKISH)

Dip in boiling salted water for one minute, one matzoth for each person to be served.  Put the soaked matzoth in a dish, pour over it a little olive oil and grated cheese and repeat this until you have made as many layers as you have persons to serve; cut in slices and serve.  Use Hashkeval—­Greek Cheese.

GERMAN PUFFS

Into one-half pint of water put one-quarter pound of melted fat; when boiling add one-quarter pound of meal, finely sifted; it will form a thick paste.  Beat up four eggs, remove the mixture from the fire and stir in the eggs.  Grease some cups and put a spoonful in each; bake in a quick oven.  When done sprinkle with cinnamon and cover with clarified sugar.

STEWED SWEETBREADS

Soak one pair of sweetbreads for two or three hours in sufficient warm water to cover them, then drain.  Put them in a stew-pan, with boiling water to cover them, and then boil gently for seven or eight minutes.  They are then ready for dressing.  Lay the sweetbreads in a stew-pan, pour two cups of veal stock over them, add salt and cayenne pepper to taste, and simmer gently for one hour.  Lift them out on to a very hot dish, add juice of one-half lemon and one teaspoon of potato flour to the gravy, stir smoothly, and boil up, pour over the sweetbreads and serve at once.