# Recipes Tried and True/Passover Dishes

PASSOVER DISHES
ALMOND COOKIES
* 1 lb. sugar,
* 8 eggs,
* ½ lb. almonds (shelled),
* 2 cups matzo meal,
* 2 tablespoons potato flour.
Stir well sugar and yolks of eggs, mix matzo meal and flour thoroughly and add, blanch and split almonds and add, and last the stiff-beaten whites of eggs. Grease pans, line with paper and spread—bake fairly fast. Cut in slices and toast.
BEOLAS
Six eggs—Sufficient matzo meal to give it consistency.—Drop this from the point of a spoon into boiling fat or olive oil. When light brown, take out and drain. Serve with a syrup or with sugar and cinnamon.
BROD TORTE
* 10 eggs,
* 2 cups powdered sugar,
* ¼ powdered almonds,
* 1 cup matzo flour,
* Juice of one orange,
* Grated peel of one lemon,
* 1 tablespoon cinnamon,
* ½ teaspoon each allspice and cloves.
Beat yolk of eggs well with sugar, add grated almonds, orange juice, lemon peel, matzo flour, all the spices and last well-heated whites of eggs. Bake in slow oven. Can be served with whipped cream.
CANDIED PEARS
* 2 lbs. of dried pears,
* 1½ lbs. sugar,
* 1 glass of water.
Boil pears until soft. Cook sugar in water. Put pears in boiled sugar. Cook until all moisture is absorbed. Then place singly on a moist board. When cold dredge well with sugar.
CHAROCIS
Chop fine three apples, a few sweet almonds grated, some seeded raisins and add a little ground cinnamon.
CHOCOLATE TORTE
* 4 eggs,
* ½ cup sugar,
* ¼ lb. almonds,
* ¼ lb. sweet grated chocolate,
* ¼ lb. seeded raisins,
* ½ cup matzo meal,
* ¼ cup wine,
* Juice of one orange.
Beat sugar with yolks of eggs, add almonds blanched and finely chopped, then raisins, matzo meal, wine, orange juice and last well beaten whites. Bake in spring form in moderate oven for about forty minutes.
CRIMSEL
* 3 matzos,
* 2 tablespoons seeded raisins,
* 2 tablespoons chopped almonds,
* 3 eggs,
* ¾ cup sugar,
* Tablespoon lemon juice,
* Pinch salt,
* Grated rind of one lemon.
Mix matzos which have been soaked and squeezed dry with yolks of eggs, almonds, sugar, raisins, lemon juice, salt, grated lemon rind and well beaten whites. Stir well. Drop from spoon into deep hot fat. Serve hot with stewed prunes or apple sauce.
GRATED APPLE PUDDING
* 6 large juicy apples,
* 8 eggs,
* ½ lb. powdered sugar,
* Peel of one lemon,
* ½ cup matzo meal,
* Few almonds.
Stir sugar and yolks of eggs, grated apples, matzos meal, grated lemon peel and last beaten whites of eggs. Just before baking sprinkle top with blanched chopped almonds.
KHREMSEL
* 2 eggs,
* 2 tablespoons sugar,
* 1 cup matzo flour,
* A little salt,
* ½ cup fat.
Mix matzo flour and fat thoroughly ; beat eggs and sugar and salt and mix altogether. Form round disks, fill with any preserves close them into three-cornered pieces and bake in well-greased tin.
LEMON CAKE
* 4 eggs,
* ¼ lb. sugar,
* ¼ cup matzo meal,
* Rind of one lemon.
Stir yolks of eggs and sugar well, add matzo meal, grated rind of one lemon and last fold in beaten whites of eggs. Grease a warm pan and bake in a moderate oven.
MACAROONS
* 1 lb. sugar,
* 1 lb. sweet almonds,
* 6 egg whites.
Pound and blanch almonds, mix with stiffly-beaten egg white and sugar. Milk well together. Bake on paper or wafers in moderate oven.
MARROW BALLS FOR SOUP
Take marrow from a raw bone, mash until smooth. Add two whole eggs, a small piece of soaked matzo, pepper and salt and enough potato-meal so mixture will come almost clean from the bowl. Roll into small balls and boil in soup about three minutes before serving.
MATZOS DROPPED IN EGG
Beat as many eggs and soaked matzos as required. Fry quickly in fat or butter to a light brown, lay on a platter, sprinkle with a mixture of sugar and cinnamon.
MATZO KLEIS
* 4 matzos,
* ½ onion,
* 4 eggs,
* Matzo meal,
* Pepper, salt,
* Parsley.
Soak matzos in cold water, press out all water. Add seasoning and onion chopped and browned. Beat eggs, add with enough meal to roll into balls. The less meal, the lighter the balls will be. Boil ten minutes before serving.
MATZO PLUM PUDDING
* ½ lb. chopped suet,
* ½ lb. sugar,
* ½ raisins (seeded and chopped),
* ½ lb. currants,
* ½ lb. mixed peel,
* 2 matzos, soaked,
* ¼ lb. sieved potato flour,
* ½ lemon juice and rind,
* 1 teaspoon ground cinnamon,
* 8 eggs,
* 1 glass rum.
Drain matzos and beat all ingredients together; boil for eight hours in mold. Serve with wine or lemon sauce.
MATZO PIE CRUST
* 1½ matzos,
* 1 tablespoon fat,
* ¼ cup matzo meal,
* 2 eggs,
* 2 tablespoons sugar,
* ⅛ teaspoon salt.
Soak matzo and press dry; heat fat, add matzos. When dry, add meal, eggs, sugar, salt. Mix well and press into pie platter with hands. Have ¼ inch thick.
MATZO SHALET
* 3 soaked matzos,
* 2 grated apples,
* 9 eggs,
* 1 cup sugar,
* 1½ cups seeded raisins,
* 1 tablespoon cinnamon,
* Grated rind of orange or lemon,
* Few chopped almonds,
* ½ lb. fat.
Beat eggs and sugar well, add all ingredients; drain matzos well and beat all light. Melt fat in baking dish, pour in mixture and bake in moderate oven 1¼ hours. Serve hot with wine sauce.
NUT TORTE
* 2 lbs. walnuts,
* 1 lb. sugar,
* 12 eggs,
* 1 glass fine matzo meal,
* 1 wine glass wine.
Beat yolks and sugar till almost white; mix chopped nuts and meal and add to first mixture ; add wine and stir well; beat whites stiff and fold in gently. Spread pan. with fine wrapping paper; bake in moderate oven one hour. This makes a large cake and keeps fresh several days.
POTATO PUDDING
* 4 eggs,
* ½ cup sugar,
* 2 tablespoons almonds,
* ½ lemon,
* ¼ lb. cold, grated potatoes,
* ¼ teaspoon salt.
Beat yolks well with sugar, add other ingredients and beaten whites. Pour into greased dish, bake in pan (half filled with boiling water) ½ hour. Serve with wine or chocolate sauce.
PRESERVED ORANGE PEEL
One-quarter pound dried orange peel, one-half pound sugar. Cook orange peel, until soft. Strain and wash them. Boil the sugar with one glass of water. Put the peels in and cook to a sticky consistency.
RAISIN WINE
To two pounds of raisins add three quarts of cold water, handful of stick cinnamon, and a few tablespoonsful of sugar. Let it boil until the raisins have swelled, and the water has been reduced to half the original quantity. When cold, press and strain through a bag.
RELISH
Three pounds radishes, three pounds sugar. Grate the radishes on a coarse grate; boil the sugar with two glasses of water and put the radishes in. Stir frequently. Put in some ginger and one-half pound blanched almonds. Cook until solid.
SAUCE FOR MATZO PUDDING
* ½ cup water,
* 3 slices lemon,
* ⅛ teaspoon cinnamon,
* ¼ cup sugar,
* 1 teaspoon potato flour,
* 4 eggs,
* 1 cup white wine.
Mix first four ingredients and beat until well flavored. Moisten flour with little water, add and stir. Pour hot wine gradually into well-beaten yolks, stir and add beaten whites.
SCRAMBLED EGGS AND MATZOS
Break matzos in small pieces, pour boiling water through, drain quickly. Beat three eggs well, add matzos and scramble in hot pan with butter or fat. Scrape carefully with spoon from bottom of pan. Add sugar.
SPONGE CAKE
* 1 lb sugar,
* 10 eggs,
* 1½ glasses fine meal,
* 1 lemon (grated rind),
* 2 tablespoons potato flour.
Mix sugar and yolks until almost white; add all ingredients mixing well; fold in beaten whites; bake in moderate oven ¾ hour.
SPONGE CAKE
* 8 eggs,
* 1½ cups powdered sugar,
* 1 lemon (grated rind),
* ½ cup potato flour.
Beat eggs and sugar until very light, add rind and flour mixing well without beating. Bake in quick oven.
SPONGE CAKE
* 1 lemon (juice and rind)
* 8 eggs,
* 1 cup powdered sugar,
* 2 small cups meal.
Make same as first sponge cake.
STUFFED AND CANDIED PRUNES
* 3 lbs. prunes,
* 1 lb. walnuts,
* 2 lbs. sugar,
* 2 glasses water.
Boil sugar and water, add prunes and boil until all moisture is absorbed. When cool, dip prunes in sugar.
TEIGLACH
Eight eggs, slightly beaten, one and one-half glasses fine matzo flour, two tablespoonsful potato flour. Knead well and roll into long round strips. Cut these srips into little cubes about half-an-inch thick. Have a pound of honey and a glass of sugar boiling in a largs pot over a gas range. Drop the little cubes, lower the flame, and frequently take up the pan and shake: Then increase the flame and stir constantly with a large spoon until the cubes are brown and dry. Shell and split half a pound of hickory nuts and drop into pan. Stir once or twice. Have a board ready, wet it with cold water, drop the mixture on it, smooth it out into the form of a cake, let stand for about two hours, then cut into size desired.
VIENNA BUNS
* 3 eggs,
* 1 cup meal,
* 1 cup sugar,
* 1 cup raisins,
* 1 cup almonds (chopped),
* 1 teaspoon powder.
Beat eggs with sugar; add other ingredients and bake in gem pans ¾ hour.
VOSDUSHNY PIROG
Pulp of baked apple, enough to make a pound; one dessert spoon sugar, whites of four eggs, beaten stiff. Mix all ingredients lightly and quickly; warm a pan, preferably an old porcelain platter, and bake in a moderate oven.