MATZOTH KLEIS, No. 1
Soak four matzoth in cold water and press them after being thoroughly saturated. Add a little pepper, salt, sugar, parsley, and a half onion chopped fine, first browning the onion. Beat four eggs and add all together. Then pat in enough matzoth meal so that it may be rolled into balls. The less meal used the lighter will be the balls. They should boil for twenty minutes before serving.
Serve matzoth kleis in place of potatoes and garnish with minced onions browned in three tablespoons of fat. All matzoth meal and matzoth kleis are lighter if made a few hours before required and put in the ice-chest until ready to boil. When used as a vegetable make the balls considerably larger than for soup.
MATZOTH KLEIS, No. 2
Take six matzoth, three eggs, two cooking-spoons of chicken fat, parsley, onion, salt, pepper and ginger. Soak the matzoth in boiling water a minute, then drain every drop of water out of them. Press through sieve. Fry about three onions in the two tablespoons of chicken fat, and when a light brown, put the matzoth in the spider with the fat and onions to dry them. Add one teaspoon of salt, dash of pepper and ginger and one tablespoon of chopped parsley. Add the three yolks of eggs and beat all this together a few minutes; last, add the well-beaten whites. Form into balls by rolling into a little matzoth meal. Drop in boiling salt water and boil fifteen minutes; drain and pour over them hot fat with an onion, cut fine and browned.
FILLED MATZOTH KLEIS
Prepare a matzoth dough as for the soup kleis. Make round flat cakes of it with your hands, and fill with cooked prunes (having previously removed the kernels). Put one of the flat cakes over one that is filled, press the edges firmly together and roll until perfectly round. Boil them in salt water—the water must boil hard before you put them in. Heat some goose fat, cut up an onion in it and brown; pour this over the kleis and serve hot. The kleis may be filled with a cheese mixture. Use butter in that case.
ENGLISH LEMON STEWED FISH
Have washed and scraped clean the nape or head and shoulders of halibut, a shad, or any good firm fish; cut it up small and lay it in a stew-pan with one pint of water and three or four good sized onions, fried in oil a light brown; put them on top of the fish with a pinch of cayenne pepper, and a teaspoon of ground ginger, with two teaspoons of salt; let it all stew gently until it is done; if there should be too much gravy on it before adding the sauce, take some off. Prepare two eggs and six good sized lemons, squeezed and strained; then take some of the gravy from the fish while it is boiling, add it to the lemon, with the two eggs well beaten, and a tablespoon of potato flour; mix smoothly with some chopped parsley; when all is well mixed, add it to the fish, shake it gently for five minutes while it is boiling, taking care not to let it burn; when it is sufficiently cooked let it stand for an hour and serve it. Garnish with slices of lemon and parsley. To be eaten cold.