RECIPES TRIED AND TRUE
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.
110
