PASSOVER DISHES
DISHES TO BE MADE OF A. GOODMAN & SON’SMATZOTH AND MATZOTH MEAL
Soak two matzoths, squeeze out, add one cup of sugar, cinnamon, sliced apples, a few raisins, almonds, four eggs, one-half cup of matzoth meal. Mix well, grease pan well, and on top of shalet put small pieces of butter. Bake until light brown.
Mrs. A. Herz
Soak one or more matzoths according to amount of balls wanted; when soft squeeze out. Now cut into small pieces or chop one small onion. Let brown in one large spoonful of fat; then add your matzoths, which have been squeezed out; remove from fire; add salt, pepper, two eggs, and one-fourth cup meal. Mix well; when cold make into balls.
Mrs. H. J. Sower
Twelve eggs, separate them; take yolks of eggs, beat with one tablespoon powdered sugar to each egg, one cup matzoth meal, one-half cup chopped almonds, grated rind and juice of one lemon. After mixing well, add the beaten whites of the eggs. Bake in a slow oven.
Mrs. S. Neuburger
Soak two matzoths in milk until soft, a little salt, four eggs. Mix well. Fry in butter.
Take one cupful matzoth flour, mix with boiling water, four eggs, a little salt. Fry in butter.
Mrs. Albert Soloman
Prepare a dough as for soup balls. Make round flat cakes with your hands and fill with seeded prunes; place one flat cake over the filled one; press edges firmly together and roll until perfectly round. Boil them in salt water. Let water boil hard before putting in kloesse. Heat goose fat, cut up an onion, and let brown; pour this over the kloesse and serve hot. The kloesse are nice without any filling.
Mrs. H. J. Sower
Soak two or three matzoths in water, when soft squeeze out, add four eggs, a pinch of salt, one-half cup sugar, one-half teaspoonful cinnamon and one apple sliced very fine. Have your fat or butter very hot and drop in a tablespoonful at a time to brown. They are very nice served with any stewed fruits.
Mrs. H. J. Sower