the dough. Have dough one-quarter inch thick.

MAMOURAS (TURKISH)

Dip in boiling salted water for one minute, one matzoth for each person
to be served. Put the soaked matzoth in a dish, pour over it a little
olive oil and grated cheese and repeat this until you have made as many
layers as you have persons to serve; cut in slices and serve. Use
Hashkeval--Greek Cheese.

GERMAN PUFFS

Into one-half pint of water put one-quarter pound of melted fat; when
boiling add one-quarter pound of meal, finely sifted; it will form a
thick paste. Beat up four eggs, remove the mixture from the fire and
stir in the eggs. Grease some cups and put a spoonful in each; bake in a
quick oven. When done sprinkle with cinnamon and cover with clarified
sugar.

STEWED SWEETBREADS

Soak one pair of sweetbreads for two or three hours in sufficient warm
water to cover them, then drain. Put them in a stew-pan, with boiling
water to cover them, and then boil gently for seven or eight minutes.
They are then ready for dressing. Lay the sweetbreads in a stew-pan,
pour two cups of veal stock over them, add salt and cayenne pepper to
taste, and simmer gently for one hour. Lift them out on to a very hot
dish, add juice of one-half lemon and one teaspoon of potato flour to
the gravy, stir smoothly, and boil up, pour over the sweetbreads and
serve at once.

BEEFSTEAK PIE

Cut up two pounds of chuck steak; put it on to stew with salt, pepper
and a little nutmeg and the juice of a lemon. Cook a few forcemeat
balls, made very small, and a few potatoes cut in small pieces. Make
ready a crust as follows: Boil four or five large floury potatoes; when
done, strain and mash with salt and pepper, a little chopped parsley and
a little melted fat; mix it with two well-beaten eggs; then put a layer
of it around the bottom and sides of a deep pie-dish; lay in the stew,
cover with the balance of the potato; brush it over with the yolk of an
egg and bake in a quick oven till brown.

POTATO PLUM KNOEDEL (HUNGARIAN)

Peel and cook seven or eight large potatoes, place in a bowl, add salt,
four whole eggs, one and one-half tablespoons of melted chicken fat and
a little more than a cup of matzoth meal. Knead in bowl to smooth
consistency. Take a handful at a time, pat smooth and flat, in the
centre put a tablespoon of prune jam, form into a dumpling, place
dumplings in boiling salt water, kettle half covered and allow to cook
twelve to fifteen minutes.