GRATED APPLE PUDDING

Take six good-sized apples, six yolks of eggs, one-half cup of sugar (or to taste), one-half pound of grated almonds, or one-half cup of matzoth-meal, one-half teaspoon of salt, one-half teaspoon of cinnamon.  Pare the apples and leave them whole.  Then grate all the apple from the pulp.  To this add the above, also about three tablespoons of chicken or goose grease.  When all is well mixed, add the whites well beaten to a stiff froth.  Mix very light.  Bake in well-greased baking dish.

APPLE PUDDING

Soak three matzoth and squeeze the water out well; put them in a bowl with three good-sized apples cut in small thick pieces; add one-quarter pound of currants, one-quarter pound of raisins, a little cinnamon, some rind of lemon cut thin, one-quarter pound of brown sugar and two ounces of melted fat; mix all well together with six beaten eggs; pour in a greased dish and bake in a moderate oven.  This pudding can be boiled if preferred.  Serve with rum sauce.

FOAM TORTE

Four egg; whites, well beaten; add one tablespoon of vinegar drop by drop, one cup of sugar, one tablespoon of vanilla; beat for twenty minutes.  Line spring form with this batter on all sides.  Reserve a little of the mixture and drop by drops on top of torte.  Let bake forty-five minutes in moderate oven; when baked remove.  Serve with sliced bananas, peaches and cream or strawberries.

SPONGE CAKE, No. 1

Take eight eggs, one pound of granulated sugar, grated rind of a lemon, and six ounces of fine matzoth-meal.  Beat the eggs, sugar and lemon rind together until very light, to about the thickness of a custard, then add the meal, stirring it in without much beating.  Bake in a moderately quick oven one-half hour.

SPONGE CAKE, No. 2

Take eight eggs, one and one-half cups of granulated sugar, one cup of mixed matzoth-meal and potato flour and flavoring to taste.

Beat the yolks of the eggs and the sugar together until very light.  Then add the flavoring, matzoth-meal and potato flour and last of all the whites of the eggs beaten to a stiff froth.  Stir lightly and bake in a moderately quick oven.

POTATO FLOUR SPONGE CAKE

Separate the whites and yolks of nine eggs.  Beat the whites of seven eggs very stiff.  To the well-beaten yolks of nine eggs and the whites of two, add one and three-quarter cups of sugar and juice and rind of one lemon.  Beat thoroughly, add one scant cup of potato flour, and beat again.  Now fold in the beaten whites very carefully, and bake slowly in a moderate oven.  Bake forty to fifty minutes.  Nice for invalids.