d let soup again come to a boil and serve.

MATZOTH MEAL NOODLES

Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two
tablespoons of matzoth meal. Heat a little fat in spider, pour in egg
mixture; when cooked on one side turn on the other. Roll the pancake and
cut into noodles one-eighth inch wide. Drop into boiling soup before
serving.

MARROW DUMPLINGS

One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and
the yolk of one egg-mixed in gradually; some finely chopped parsley and
then enough matzoth meal to hold; wet the hands and roll the mixture
into small balls. Add to the boiling soup, and boil fifteen minutes.

ALMOND BALLS

One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten.
Add almonds to egg, pinch of salt, little grated rind of lemon. Beat
white of egg stiff, then mix all together. Drop a little from end of
teaspoon into boiling fat. Put in soup just before serving.

MATZOTH MEAL KLEIS, No. 2

Beat one tablespoon of chicken schmalz till quite white; pour one cup of
boiling water over one egg. Add it to the dripping; stir these together,
then add the flour, seasoning, a little chopped parsley, ginger, pepper
and salt, and enough matzoth meal to form into small balls the size of a
marble. Drop these into the boiling soup and cook about fifteen minutes.
Test one in boiling water and if it boils apart add more meal.

MATZOTH KLEIS, No. 1

Soak four matzoth in cold water and press them after being thoroughly
saturated. Add a little pepper, salt, sugar, parsley, and a half onion
chopped fine, first browning the onion. Beat four eggs and add all
together. Then pat in enough matzoth meal so that it may be rolled into
balls. The less meal used the lighter will be the balls. They should
boil for twenty minutes before serving.

Serve matzoth kleis in place of potatoes and garnish with minced onions
browned in three tablespoons of fat. All matzoth meal and matzoth kleis
are lighter if made a few hours before required and put in the ice-chest
until ready to boil. When used as a vegetable make the balls
considerably larger than for soup.

MATZOTH KLEIS, No. 2

Take six matzoth, three eggs, two cooking-spoons of chicken fat,
parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling
water a minute, then drain every drop of water out of them. Press
through sieve. Fry about three onions in the two tablespoons of chicken
fat, and when a