til the
mixture becomes sour. This is used as a vinegar during Pesach and to
make beet soup, Russian style.

RAISIN WINE, No. 1

To two pounds of raisins (cut in half if desired), add three quarts of
cold water. Either place the mixture on a corner of the range and let it
simmer for two or three days or boil it until one-third of the water has
evaporated. A few tablespoons of sugar and a handful of stick cinnamon
can be added if additional sweetness and flavoring are wished. When cold
strain through a fine cloth. The strength of the wine depends largely
upon the quality of the raisins.

RAISIN WINE, No. 2

Take two pounds of raisins, seeded and chopped, one pound of white loaf
sugar, and one lemon. Put all into a stone jar, pour six quarts of
boiling water over all and stir every day for a week. Then strain and
bottle. Ready for use in ten or twelve days.

YOM-TOV SOUP

Take two pounds of ribs of beef and one chicken. Place in a large
cooking-vessel with plenty of water and add a split carrot and onion, a
head of celery, a little parsley root, pepper and salt to taste, and a
pinch of saffron. Let the whole simmer for two hours. The meat is then
removed and can be used as a separate dish.

MATZOTH MEAL KLEIS, No. 1

This is an accompaniment of the Yom-tov soup described above. To each
tablespoon of matzoth meal take one egg. Beat the egg separately, adding
a very little ground ginger, powdered cinnamon, ground almond, pepper
and salt. Now stir in the matzoth meal and make into a paste with
chicken fat or clarified dripping. Form this paste into small balls and
boil them for twenty minutes in the Yom-tov soup.

PALESTINE SOUP

Three pounds of Jerusalem artichokes, two quarts of stock, one onion,
one turnip, one head of celery, pepper and salt to taste. Peel and cut
the vegetables into slices and boil them in stock until tender, then rub
through a hair sieve. Beat the yolks of three eggs, add to the soup,
and stir over the fire till just to the boiling point. The soup should
be about the thickness of rich cream. If not thick enough, a little
potato flour may be added.

POTATO FLOUR NOODLES

Take three eggs, beat until a light yellow and add one-half cup of
potato flour and one-half cup of water, beat well. Heat a frying-pan,
grease well and pour in the batter; fry in thin leaves or wafers. Cool,
cut thin as noodles. Just before serving soup, strain, then let it come
to a boil and add noodles an