As an appetizer nothing is better than Manischewitz's Matzo rubbed with a raw onion, sprinkled lightly with salt, and placed in the oven for a few minutes to dry. Butter and serve hot. It adds a relish to breakfast or tea.
Drain liquid off salmon, then mash together all ingredients except the matzo meal. Form croquettes, roll them in matzo meal, and fry in deep fat until brown, at 375°.
Use level measurements in preparing all recipes.
Remove vegetables from soup and mash well. Bring reserved soup to a boil in a large pot. Add the other ingredients, mix well and make balls about the size of a walnut. Drop balls back into boiling soup, cover and cook slowly for 1 hour.
This recipe makes about 10 knoedels.
Soak the matzos in water for 10 minutes, then squeeze out excess moisture. Cream the shortening, add matzos, and stir until thoroughly blended. Mash the yolks of the 3 hard-boiled eggs with a fork until they have crumb-like appearance; add then to the mixture, then the cup of sugar, salt, and the 2 raw eggs, well-beaten. Add the grated lemon rind, nutmeg, and last, the matzo meal, stirring the batter thoroughly as each ingredient is added.
Cube the apples, then moisten them with the lemon juice. Grease a large pie pan, spread half the batter, put over it the apples, and sprinkle them with mixed-sugar-and-cinnamon, and chopped nuts. Spread on top the other half of the batter, dipping spoon in melted fat to keep the batter from sticking to spoon. Bake in a moderate oven 30 to 40 minutes. This recipe may be varied by using 1 lb. cooked prunes, which have been mashed to a pulp for the filling.
Beat egg yolk and sugar together until light; add hot water and grated lemon rind and juice. Sift together cake meal and potato flour, and add to mixture, then fold in egg whites which have been beaten with salt until stiff. Put moistened paper or waxed paper in bottom of pan and bake the cake at 325° for 1 ½ hours. When done, invert and let cool before taking out.
Beat eggs and sugar until light, then mix in other ingredients. Place dough by teaspoons on greased pan, allowing a couple of inches between cookies for spreading. Bake in hot oven (400°) 20 minutes, then take them off pan immediately. Recipe makes about 4 dozen.
Beat the eggs, and add cake meal and water alternately, mixing thoroughly. Put 3 tbsp. of the batter in a hot greased skillet, spreading it out as thin as possible. Fry until brown on one side, remove from pan, spread with cheese filling, fold sides, roll up and fry again.
Cheese Filling Mix thoroughly, 1 lb. cottage cheese, 1 egg, ½ tsp. salt, ½ tsp. sugar, and 1 tbsp. thick cream.
Pare and slice apples; dip matzos in water. Put a layer of matzos in bottom of a greased pyrex baking dish, then cover with a layer of apples. Sprinkle part of the sugar, cinnamon and salt over apples. Repear layers until all the ingredients are used, finishing top with apples. Place dish in pan of water and bake in moderate oven until apples are done. Then put on top the whites of 2 eggs, beaten stiff with 2 tbsp. sugar; return to oven until browned. Serve with custard sauce.
Combine matzo meal with salt and sugar. Bring oil and water to a boil. Add to matzo meal mixture and mix well. Beat in eggs thoroughly, one at a time. Allow to stand 15 minutes. With oiled hands, shape into rolls and place on a well greased cookie sheet. Bake in a moderate oven (375°) for 50 minutes or until golden brown. Yield 12.