pieces in a colander. Pour boiling water
through them, drain quickly. They should be moist but not soggy. Beat
three whole eggs well, fold the matzoth in lightly. Heat four
tablespoons of goose fat or oil in a spider, add the egg mixture; scrape
and scramble carefully with spoon from the bottom of the pan and while
scrambling add four tablespoons of sugar and cook gently until eggs are
set. Serve at once. The sugar may be omitted if so desired.

SCRAMBLED MATZOTH

Soak six matzoth in water until soft. Squeeze out the water and mix with
four beaten eggs. Add one-half teaspoon of salt and fry.

MATZOTH DIPPED IN EGGS, No. 1

Beat up as many eggs as are required; into these dip matzoth that have
been soaked in milk. Fry quickly to a light brown on both sides, lay on
a large platter, sprinkle with a mixture of sugar, cinnamon and grated
peel of a lemon. The more eggs used the richer this will be. Fry in
butter.

MATZOTH DIPPED IN EGGS, No. 2

Beat six eggs very light, add one-half tablespoon of salt. Heat two
tablespoons of goose fat or olive oil in a spider. Break four matzoth
into large, equal pieces. Dip each piece in the egg mixture and fry a
light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and
a little grated lemon rind.

ZWIEBEL MATZOTH

As an appetizer nothing is better than a cake of unleavened bread rubbed
with a raw onion, sprinkled lightly with salt and placed in the oven for
a few minutes to dry. Buttered and eaten hot, it adds a relish to
breakfast or tea.

MATZOTH EIRKUCHEN

Pour one-half cup of water on one-quarter cup of matzoth meal, add one
teaspoon of salt and beat the yolks of four eggs very light, add to the
meal mixture, let stand five minutes. Beat whites of eggs very stiffly,
fold lightly into the yolk mixture. Drop mixture by spoonfuls in small
cakes on hot greased spider. Turn when brown and brown on other side.
Serve with sugar, jelly or preserves.

MATZOTH MEAL MACAROONS

Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of
salt. Whip white to a snow, fold in the whites, and fry by
tablespoonfuls in butter or fat and serve with prunes.

PIE CRUST

Soak one and a half matzoth and press dry; heat one tablespoon of fat
and add the soaked matzoth. When dry add one-half cup of matzoth meal,
two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix
well and press into pie-plate with hands, as it is impossible to roll