PASSOVER DISHES
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.
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