MEAT BLINTZES

The same pancakes can be used with meat taken from soup; fry two small onions with a little fat and chop with the meat.  Add two eggs, salt and pepper to taste.

MATZOTH SPICE CAKE

To every egg add one-half tablespoon of matzoth meal and one tablespoon of sugar.  Sift meal five times, mix with sugar, one-half tablespoon of ground ginger, one-half tablespoon of cinnamon, one-fourth tablespoon of cloves; mix with the well-beaten yolks and cut and fold in gently the stiffly-beaten whites.

MATZOTH MEAL CAKE

To the yolks of eight eggs add one and a half cups of pulverized sugar; stir until the consistency of batter, add the grated rind of a lemon, two teaspoons of ground cinnamon and two squares of chocolate grated, one teaspoon of allspice; add the juice of an orange, and one-half wine-glass of wine, and three-quarters of a cup of matzoth meal finely sifted, and one-quarter pound almonds finely pounded.  Last, fold in the stiffly-beaten whites of the eggs.  Bake in a moderate oven for three-quarters of an hour; try with a straw.

MATZOTH CHARLOTTE, No. 1

Soak one matzoth; beat and add to the beaten yolks of two eggs, add one-fourth teaspoon of salt, one-fourth cup of chopped almonds, one-fourth cup of raisins, one-fourth cup of currants, and mix thoroughly.  Fold in the stiffly-beaten whites of two eggs and bake in a greased baking-dish.

MATZOTH CHARLOTTE, No. 2

Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth (soaked in water and squeezed out), one grated apple, one lemon rind and juice, one-fourth cup of almonds, and one-fourth cup of raisins.  Put the stiffly-beaten whites of eggs in last; before putting into oven.  Bake in an even oven about one-half to three-quarters of an hour.  To be eaten warm.

MATZOTH KUGEL

Soak three matzoth, heat two tablespoons of fat in a spider, press all the water out of the matzoth with your hands and dry them in the spider of heated fat; add about one-quarter pound of matzoth meal; stir the matzoth and matzoth meal well with a large spoon; add by degrees the yolks of five eggs and two ounces of pounded almonds, and the grated peel of one-half lemon.  Add also one large sour apple, grated, a pinch of salt, and last the stiffly-beaten whites of the eggs.  Line a kugeltopf well with fat, and pour about a quarter pound of hot fat over the kugel.  Bake immediately; serve with wine sauce.

MATZOTH SHALET