Soak about three matzoth.  In the meantime seed a handful of raisins and pound as many almonds as you have raisins.  Now press every drop of water out of the matzoth, put them in a bowl and stir them to a cream; add a pinch of salt, the peel of a lemon, yolks of four eggs and a cup of sugar, the raisins and almonds, and also a little cinnamon.  Heat some oil in a spider; the more fat the lighter the chrimsel will be.  Last add the stiffly-beaten whites to the dough.  Then fry a light brown on both sides; use about a tablespoonful of batter for each chrimsel; serve with stewed prunes.  Lay the chrimsel on a large platter and pour the prunes over all.  Eat hot.

KENTUCKY CHRIMSEL

Two and one-half cups of meal, four eggs, two cups of sugar, one kitchen-spoon of goose fat, one of beef fat, four apples, and spices according to taste.  One glass of wine also, if convenient.  Put the meal in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed into it; peel and grate the apples, melt the fat and mix, put in eggs and then stir in the sugar which has been boiled with water to a thin syrup and cooled off.  Hollow out two pieces, put cranberries or any fruit between them; form into balls the size of a medium apple, and bake them on a well-greased pie-plate for about one hour.

MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)

Break six matzoth in small pieces in a colander.  Pour boiling water through them, drain quickly.  They should be moist but not soggy.  Beat three whole eggs well, fold the matzoth in lightly.  Heat four tablespoons of goose fat or oil in a spider, add the egg mixture; scrape and scramble carefully with spoon from the bottom of the pan and while scrambling add four tablespoons of sugar and cook gently until eggs are set.  Serve at once.  The sugar may be omitted if so desired.

SCRAMBLED MATZOTH

Soak six matzoth in water until soft.  Squeeze out the water and mix with four beaten eggs.  Add one-half teaspoon of salt and fry.

MATZOTH DIPPED IN EGGS, No. 1

Beat up as many eggs as are required; into these dip matzoth that have been soaked in milk.  Fry quickly to a light brown on both sides, lay on a large platter, sprinkle with a mixture of sugar, cinnamon and grated peel of a lemon.  The more eggs used the richer this will be.  Fry in butter.

MATZOTH DIPPED IN EGGS, No. 2

Beat six eggs very light, add one-half tablespoon of salt.  Heat two tablespoons of goose fat or olive oil in a spider.  Break four matzoth into large, equal pieces.  Dip each piece in the egg mixture and fry a light brown on both sides.  Serve hot, sprinkled with sugar, cinnamon and a little grated lemon rind.