Mix the fruit, sugar, spice, almonds together with 1 egg. Soak the motzas till quite soft, squeeze very dry, make into a crust with the meal and the other egg. Shape a piece of this into an oval on the hand, place some of the inside mixture on it, cover with a top piece, shape carefully, and sprinkle with meal. Fry in hot fat or oil. Serve with clarified sugar.
Motza Kleis. Time—¾ hour.
2 motzas, ½ lb. motza meal, 3 oz. suet, 1 tablespoonful chopped parsley, 2 chopped onions, 2 eggs, marjoram, pepper and salt to taste.
Soak the motzas in cold water till they are soft, then squeeze them very dry. Chop the onions, brown them with a few drops of oil. Add them to the motza, with the suet chopped fine, nearly all the meal, parsley, marjoram, pepper, salt, and lastly, the eggs well beaten. Roll into balls with the remainder of the meal, and throw into the boiling soup ½ hour before serving.
Motza Pudding (baked).
2 motzas, 2 tablespoonfuls meal, 2 oz. dripping, ½ lb. dried fruit, 2 eggs, 2 oz. brown sugar, spice to taste.
Soak the motzas in cold water, then squeeze them very dry. Prepare the fruit, mix all the dry ingredients together, then add the eggs, well beaten. Grease a pie-dish well, sugar it, fill it with the mixture, and bake about ½ hour. Serve with clarified sugar (see [page 39]).
Boiled motza pudding is made in the same way, but chopped suet must be used instead of the dripping.
Potato Pastry. Time—1 hour.
¼ lb. cold boiled potatoes, 2 oz. potato flour, 2 oz. dripping, a pinch of salt, a very little water.