YOM-TOV SOUP

Take two pounds of ribs of beef and one chicken.  Place in a large cooking-vessel with plenty of water and add a split carrot and onion, a head of celery, a little parsley root, pepper and salt to taste, and a pinch of saffron.  Let the whole simmer for two hours.  The meat is then removed and can be used as a separate dish.

MATZOTH MEAL KLEIS, No. 1

This is an accompaniment of the Yom-tov soup described above.  To each tablespoon of matzoth meal take one egg.  Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt.  Now stir in the matzoth meal and make into a paste with chicken fat or clarified dripping.  Form this paste into small balls and boil them for twenty minutes in the Yom-tov soup.

PALESTINE SOUP

Three pounds of Jerusalem artichokes, two quarts of stock, one onion, one turnip, one head of celery, pepper and salt to taste.  Peel and cut the vegetables into slices and boil them in stock until tender, then rub through a hair sieve.  Beat the yolks of three eggs, add to the soup, and stir over the fire till just to the boiling point.  The soup should be about the thickness of rich cream.  If not thick enough, a little potato flour may be added.

POTATO FLOUR NOODLES

Take three eggs, beat until a light yellow and add one-half cup of potato flour and one-half cup of water, beat well.  Heat a frying-pan, grease well and pour in the batter; fry in thin leaves or wafers.  Cool, cut thin as noodles.  Just before serving soup, strain, then let it come to a boil and add noodles and let soup again come to a boil and serve.

MATZOTH MEAL NOODLES

Add one-eighth teaspoon of salt to two eggs, beat slightly, stir in two tablespoons of matzoth meal.  Heat a little fat in spider, pour in egg mixture; when cooked on one side turn on the other.  Roll the pancake and cut into noodles one-eighth inch wide.  Drop into boiling soup before serving.

MARROW DUMPLINGS

One tablespoon marrow creamed.  Add a pinch of salt, little nutmeg and the yolk of one egg-mixed in gradually; some finely chopped parsley and then enough matzoth meal to hold; wet the hands and roll the mixture into small balls.  Add to the boiling soup, and boil fifteen minutes.

ALMOND BALLS

One-eighth pound of almonds chopped fine.  Yolk of one egg, well beaten.  Add almonds to egg, pinch of salt, little grated rind of lemon.  Beat white of egg stiff, then mix all together.  Drop a little from end of teaspoon into boiling fat.  Put in soup just before serving.