For Purim, fold blintzes in triangular shapes. Fry as directed.
BLINTZES
Make dough as directed for cheese blintzes. Filling may be made of force meat, highly seasoned; fry in hot fat, or filling may be made of one-half pound of apples, peeled and cored and then minced with one ounce of ground sweet almonds, one ounce of powdered sugar, a pinch of cinnamon, juice of one-half lemon; mix well and bind with the beaten white of egg.
Spread either of these mixtures on the dough, fold over and tuck edges in well. Fry in plenty of oil or fat.
Sprinkle those containing the fruit mixture with sugar and cinnamon.
These may be served either hot or cold.
FRITTER BATTER
Mix and sift one and one-third cups of flour, two teaspoons of baking-powder, one-quarter teaspoon of salt, and add two-thirds cup of milk or water gradually, and one egg; well beaten. For fruit batter add a little sugar, for vegetables pepper and salt.
BELL FRITTERS
Stir three eggs until very light, then stir in one cup of sweet milk, then sift in three cups sifted flour; beat for ten minutes, then add three teaspoons of baking-powder and fry by spoonfuls in hot oil. One-half this amount will be sufficient for three persons.
Serve with any sweet sauce.