light brown, put the matzoth in the spider with the fat
and onions to dry them. Add one teaspoon of salt, dash of pepper and
ginger and one tablespoon of chopped parsley. Add the three yolks of
eggs and beat all this together a few minutes; last, add the well-beaten
whites. Form into balls by rolling into a little matzoth meal. Drop in
boiling salt water and boil fifteen minutes; drain and pour over them
hot fat with an onion, cut fine and browned.

FILLED MATZOTH KLEIS

Prepare a matzoth dough as for the soup kleis. Make round flat cakes of
it with your hands, and fill with cooked prunes (having previously
removed the kernels). Put one of the flat cakes over one that is filled,
press the edges firmly together and roll until perfectly round. Boil
them in salt water--the water must boil hard before you put them in.
Heat some goose fat, cut up an onion in it and brown; pour this over the
kleis and serve hot. The kleis may be filled with a cheese mixture. Use
butter in that case.

ENGLISH LEMON STEWED FISH

Have washed and scraped clean the nape or head and shoulders of halibut,
a shad, or any good firm fish; cut it up small and lay it in a stew-pan
with one pint of water and three or four good sized onions, fried in oil
a light brown; put them on top of the fish with a pinch of cayenne
pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let
it all stew gently until it is done; if there should be too much gravy
on it before adding the sauce, take some off. Prepare two eggs and six
good sized lemons, squeezed and strained; then take some of the gravy
from the fish while it is boiling, add it to the lemon, with the two
eggs well beaten, and a tablespoon of potato flour; mix smoothly with
some chopped parsley; when all is well mixed, add it to the fish, shake
it gently for five minutes while it is boiling, taking care not to let
it burn; when it is sufficiently cooked let it stand for an hour and
serve it. Garnish with slices of lemon and parsley. To be eaten cold.

SOLE WITH WINE (FRENCH RECIPE)

Take a sole or fillets of any delicate fish. Lay on a fireproof dish,
sprinkle with white pepper, salt and a little shalot, cover with claret
or white wine, and let it cook in the oven till done. Draw off the
liquor in a saucepan and let it boil up. Have ready the yolks of three
eggs, well stirred (not beaten), the juice of a lemon, and two ounces of
butter. Put all together in a bowl. Little by little