Soak one matzoth; beat and add to the beaten yolks of two eggs, add one-fourth teaspoon of salt, one-fourth cup of chopped almonds, one-fourth cup of raisins, one-fourth cup of currants, and mix thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a greased baking-dish.
MATZOTH CHARLOTTE, No. 2
Four eggs (yolks), one cup of sugar, pinch of salt, three matzoth (soaked in water and squeezed out), one grated apple, one lemon rind and juice, one-fourth cup of almonds, and one-fourth cup of raisins. Put the stiffly-beaten whites of eggs in last; before putting into oven. Bake in an even oven about one-half to three-quarters of an hour. To be eaten warm.
MATZOTH KUGEL
Soak three matzoth, heat two tablespoons of fat in a spider, press all the water out of the matzoth with your hands and dry them in the spider of heated fat; add about one-quarter pound of matzoth meal; stir the matzoth and matzoth meal well with a large spoon; add by degrees the yolks of five eggs and two ounces of pounded almonds, and the grated peel of one-half lemon. Add also one large sour apple, grated, a pinch of salt, and last the stiffly-beaten whites of the eggs. Line a kugeltopf well with fat, and pour about a quarter pound of hot fat over the kugel. Bake immediately; serve with wine sauce.
MATZOTH SHALET
Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one and one-half cups of seeded raisins, one tablespoon of cinnamon, grated rind of an orange or a lemon and a few pounded almonds. Beat the sugar, eggs, and cinnamon until light; then add all the ingredients, except the matzoth, mixing well. Now drain the matzoth, gradually adding them to the mixture, beating until very light. Melt half a pound of rendered fat into the dish for baking, and then pour in the mixture. Bake in a moderately hot oven for one and one-fourth hours. Serve hot with wine, fruit, or prune sauce.
POTATO PUDDING
Stir the yolks of eight eggs with a cup of sugar, add four tablespoons of blanched and pounded almonds, and grate in the peel of a lemon. Add also its juice. Have ready half a pound of grated potatoes which have been cooked the day previous. Last add the stiffly-beaten whites. Add one teaspoon of salt. Grease your pudding form well, pour in the mixture and bake. Set in a pan of boiling water in the oven. The water in the pan must not reach higher than half way up the pudding form. Time required, half an hour. When done turn out on a platter. Serve with a wine or chocolate sauce. You may bake this pudding in an iron pudding form without setting it in the boiling water.