and three-quarters of a cup of matzoth meal finely
sifted, and one-quarter pound almonds finely pounded. Last, fold in the
stiffly-beaten whites of the eggs. Bake in a moderate oven for
three-quarters of an hour; try with a straw.

MATZOTH CHARLOTTE, No. 1

Soak one matzoth; beat and add to the beaten yolks of two eggs, add
one-fourth teaspoon of salt, one-fourth cup of chopped almonds,
one-fourth cup of raisins, one-fourth cup of currants, and mix
thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a
greased baking-dish.

MATZOTH CHARLOTTE, No. 2

Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth
(soaked in water and squeezed out), one grated apple, one lemon rind and
juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the
stiffly-beaten whites of eggs in last; before putting into oven. Bake in
an even oven about one-half to three-quarters of an hour. To be eaten
warm.

MATZOTH KUGEL

Soak three matzoth, heat two tablespoons of fat in a spider, press all
the water out of the matzoth with your hands and dry them in the spider
of heated fat; add about one-quarter pound of matzoth meal; stir the
matzoth and matzoth meal well with a large spoon; add by degrees the
yolks of five eggs and two ounces of pounded almonds, and the grated
peel of one-half lemon. Add also one large sour apple, grated, a pinch
of salt, and last the stiffly-beaten whites of the eggs. Line a
kugeltopf well with fat, and pour about a quarter pound of hot fat over
the kugel. Bake immediately; serve with wine sauce.

MATZOTH SHALET

Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one
and one-half cups of seeded raisins, one tablespoon of cinnamon, grated
rind of an orange or a lemon and a few pounded almonds. Beat the sugar,
eggs, and cinnamon until light; then add all the ingredients, except the
matzoth, mixing well. Now drain the matzoth, gradually adding them to
the mixture, beating until very light. Melt half a pound of rendered fat
into the dish for baking, and then pour in the mixture. Bake in a
moderately hot oven for one and one-fourth hours. Serve hot with wine,
fruit, or prune sauce.

POTATO PUDDING

Stir the yolks of eight eggs with a cup of sugar, add four tablespoons
of blanched and pounded almonds, and grate in the peel of a lemon. Add
also its juice. Have ready half a pound of grated potatoes which have
been cooked the day previous. Last add th