ne-half cup of sifted sugar, add
one-quarter pound of grated sweet almonds, one-quarter pound of
finely-grated vanilla chocolate, and one-quarter pound of raisins,
one-half cup of matzoth meal sifted fine, juice of an orange,
one-quarter cup of wine, and lastly the stiffly-beaten whites. Bake one
hour in a slow oven, in a form lined with greased paper.

COOKIES

Sift together one-half cup of matzoth meal and one-fourth cup of potato
flour. Add one-half cup of sugar, one-fourth cup of chopped almonds and
two eggs. Rollout in potato flour mixed with sugar. Cut and bake on
greased tins in a hot oven.

ALMOND CAKE

One pound of almonds, pounded; one pound of sugar, one or two eggs and
enough cinnamon to give a strong flavor. Bake in a shallow pan and cut
into small sections.

ALMOND MACAROONS

One pound of almonds ground fine, one and one-half pounds of powdered
sugar, the whites of five eggs and the grated rind of two lemons. Beat
the whites of eggs to a snow, add the sugar and the grated lemon rind
and almonds; mix it well together. Grease a very thin paper with olive
oil, sprinkle some powdered sugar over it, place on a tin. Form the
cakes and place them a little distance from each other and bake in a
very moderate oven. When done let them cool before you touch them.

CINNAMON STICKS

Grate one-half pound of almonds, beat the whites of four eggs to a stiff
froth, add gradually one pound of pulverized sugar and a tablespoon of
cinnamon. Roll out this dough into half finger lengths and about as
thick as your little finger. Bake, and when done ice each one with
boiled frosting.

IMBERLACH

Take two cups of matzoth flour, one-quarter pound of powdered ginger,
mix together with three eggs. Set this dough aside until it dries. Take
one-half pound of honey and three-quarters pound of sugar and boil until
it gets a reddish color. Beat in the ginger and matzoth dough, mix it
with honey, set back on stove, stirring constantly; when the mixture is
thick and a reddish color, place on the board so as to cool; roll and
cut in two-inch lengths.

KREMSLEKH

To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a
teaspoon of sugar, a teaspoon of ground almonds, a few stoned and
chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its
equivalent of beef dripping, and just enough water to make the whole
into a stiff paste. Mix the ingredients very thoroughly.

Now take a large enam