Pour one-half cup of water on one-quarter cup of matzoth meal, add one teaspoon of salt and beat the yolks of four eggs very light, add to the meal mixture, let stand five minutes. Beat whites of eggs very stiffly, fold lightly into the yolk mixture. Drop mixture by spoonfuls in small cakes on hot greased spider. Turn when brown and brown on other side. Serve with sugar, jelly or preserves.
MATZOTH MEAL MACAROONS
Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of salt. Whip white to a snow, fold in the whites, and fry by tablespoonfuls in butter or fat and serve with prunes.
PIE CRUST
Soak one and a half matzoth and press dry; heat one tablespoon of fat and add the soaked matzoth. When dry add one-half cup of matzoth meal, two eggs, two tablespoons of sugar and one-eighth teaspoon of salt. Mix well and press into pie-plate with hands, as it is impossible to roll the dough. Have dough one-quarter inch thick.
MAMOURAS (TURKISH)
Dip in boiling salted water for one minute, one matzoth for each person to be served. Put the soaked matzoth in a dish, pour over it a little olive oil and grated cheese and repeat this until you have made as many layers as you have persons to serve; cut in slices and serve. Use Hashkeval—Greek Cheese.
GERMAN PUFFS
Into one-half pint of water put one-quarter pound of melted fat; when boiling add one-quarter pound of meal, finely sifted; it will form a thick paste. Beat up four eggs, remove the mixture from the fire and stir in the eggs. Grease some cups and put a spoonful in each; bake in a quick oven. When done sprinkle with cinnamon and cover with clarified sugar.