MATZOTH MEAL KLEIS, No. 2

Beat one tablespoon of chicken schmalz till quite white; pour one cup of boiling water over one egg.  Add it to the dripping; stir these together, then add the flour, seasoning, a little chopped parsley, ginger, pepper and salt, and enough matzoth meal to form into small balls the size of a marble.  Drop these into the boiling soup and cook about fifteen minutes.  Test one in boiling water and if it boils apart add more meal.

MATZOTH KLEIS, No. 1

Soak four matzoth in cold water and press them after being thoroughly saturated.  Add a little pepper, salt, sugar, parsley, and a half onion chopped fine, first browning the onion.  Beat four eggs and add all together.  Then pat in enough matzoth meal so that it may be rolled into balls.  The less meal used the lighter will be the balls.  They should boil for twenty minutes before serving.

Serve matzoth kleis in place of potatoes and garnish with minced onions browned in three tablespoons of fat.  All matzoth meal and matzoth kleis are lighter if made a few hours before required and put in the ice-chest until ready to boil.  When used as a vegetable make the balls considerably larger than for soup.

MATZOTH KLEIS, No. 2

Take six matzoth, three eggs, two cooking-spoons of chicken fat, parsley, onion, salt, pepper and ginger.  Soak the matzoth in boiling water a minute, then drain every drop of water out of them.  Press through sieve.  Fry about three onions in the two tablespoons of chicken fat, and when a light brown, put the matzoth in the spider with the fat and onions to dry them.  Add one teaspoon of salt, dash of pepper and ginger and one tablespoon of chopped parsley.  Add the three yolks of eggs and beat all this together a few minutes; last, add the well-beaten whites.  Form into balls by rolling into a little matzoth meal.  Drop in boiling salt water and boil fifteen minutes; drain and pour over them hot fat with an onion, cut fine and browned.

FILLED MATZOTH KLEIS

Prepare a matzoth dough as for the soup kleis.  Make round flat cakes of it with your hands, and fill with cooked prunes (having previously removed the kernels).  Put one of the flat cakes over one that is filled, press the edges firmly together and roll until perfectly round.  Boil them in salt water—­the water must boil hard before you put them in.  Heat some goose fat, cut up an onion in it and brown; pour this over the kleis and serve hot.  The kleis may be filled with a cheese mixture.  Use butter in that case.

ENGLISH LEMON STEWED FISH