POTATO FLOUR NOODLES
Take three eggs, beat until a light yellow and add one-half cup of potato flour and one-half cup of water, beat well. Heat a frying-pan, grease well and pour in the batter; fry in thin leaves or wafers. Cool, cut thin as noodles. Just before serving soup, strain, then let it come to a boil and add noodles and let soup again come to a boil and serve.
MATZOTH MEAL NOODLES
Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two tablespoons of matzoth meal. Heat a little fat in spider, pour in egg mixture; when cooked on one side turn on the other. Roll the pancake and cut into noodles one-eighth inch wide. Drop into boiling soup before serving.
MARROW DUMPLINGS
One tablespoon marrow creamed. Add a pinch of salt, little nutmeg and the yolk of one egg-mixed in gradually; some finely chopped parsley and then enough matzoth meal to hold; wet the hands and roll the mixture into small balls. Add to the boiling soup, and boil fifteen minutes.
ALMOND BALLS
One-eighth pound of almonds chopped fine. Yolk of one egg, well beaten. Add almonds to egg, pinch of salt, little grated rind of lemon. Beat white of egg stiff, then mix all together. Drop a little from end of teaspoon into boiling fat. Put in soup just before serving.
MATZOTH MEAL KLEIS, No. 2
Beat one tablespoon of chicken schmalz till quite white; pour one cup of boiling water over one egg. Add it to the dripping; stir these together, then add the flour, seasoning, a little chopped parsley, ginger, pepper and salt, and enough matzoth meal to form into small balls the size of a marble. Drop these into the boiling soup and cook about fifteen minutes. Test one in boiling water and if it boils apart add more meal.