e stiffly-beaten whites. Add
one teaspoon of salt. Grease your pudding form well, pour in the mixture
and bake. Set in a pan of boiling water in the oven. The water in the
pan must not reach higher than half way up the pudding form. Time
required, half an hour. When done turn out on a platter. Serve with a
wine or chocolate sauce. You may bake this pudding in an iron pudding
form without setting it in the boiling water.

MATZOTH PLUM PUDDING

One-half pound of chopped suet, one-half pound of moist sugar, one-half
pound of raisins (stoned and chopped), one-half pound of currants,
one-half pound of mixed peel, two matzoth soaked in cold water and then
well drained and beaten, one-quarter pound of sifted meal, the rind of
half a lemon, one teaspoon of ground cinnamon, eight eggs and a
wineglass of rum. Beat all these ingredients thoroughly together, and
boil for eight hours in a pudding mold or basin. Serve with rum sauce.

BATTER PUDDING

One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of
brown sugar, two ounces of butter and the rind of a lemon. Mix the meal
into a batter with the milk and eggs, add the sugar, butter (melted),
grated rind of a lemon and a tablespoon of rum, if desired. Pour the
mixture in a greased basin or mold, and boil for one hour or bake for
one-half hour.

BEOLAS

Take six eggs. Beat them until very light. Add a little fine meal, just
enough to give it consistency; Drop this from the point of a spoon into
boiling olive oil or fat. When light brown, take out, and drain. Serve
cold with a syrup made of water, cinnamon and sugar.

COCOANUT PUDDING

One grated cocoanut, six eggs, grated rind and juice of two lemons, one
cup of granulated sugar and the milk of the cocoanut; beat the yolks of
the eggs with the sugar and the grated rind of lemon until light and
creamy; add gradually the cocoanut and the beaten whites of the eggs,
and lastly put in the milk of the cocoanut, to which has been added the
juice of the lemons. Bake in a moderate oven for half an hour and serve
quite cold.

CARROT PUDDING

Beat one and a half cups of powdered sugar and the yolks of eight eggs;
take one and a half cups peeled and grated raw carrots and stir all
together. Add one cup of grated almonds, the rind of half a lemon
chopped finely, one tablespoon of wine, and last the beaten whites of
the eggs. Bake in a well-buttered and flour-sprinkled form at least one
hour in a slow oven.