STRAWBERRY SHORTCAKE WITH MATZOTH-MEAL

Beat until very light the yolks of four eggs and three-quarters of a cup sugar; add rind of one-half lemon, a pinch of salt, one-half cup of sifted matzoth meal, and last the stiffly-beaten whites of the eggs.  Bake in two shallow square pans in a moderate oven.

When cold lay a cake on a platter, spread thickly with strawberries that have been well sugared.  Put the other cake on top.  Spread over the top and sides with cream that has been sweetened, flavored and whipped very stiff.

HASTY PUDDING

Take any kind of old cake, cut up in slices, dip in wine or sprinkle some wine over all.  Make a custard with one pint of milk and four eggs.  Put one tablespoon of potato flour with the yolks, sweeten to taste, boil the custard, flavor and pour over cake in pudding dish.  Beat whites to a stiff froth, add sugar and spread over all.  Put in oven to brown slightly.  Eat cold.

POTATO FLOUR PUDDING

Take one-quarter pound of goose-oil, stir it to a cream, and stir in gradually the yolks of ten eggs and three-quarters of a pound of sifted sugar, the grated peel of a lemon, also its juice and one-half teaspoon of salt.  Add last one-half pound of potato flour and the stiffly-beaten whites of the eggs.  Have the pudding form well greased before putting in the mixture.  Bake in a moderate oven.  Serve with raspberry sauce, made of jelly.  Take a glass of red raspberries, press them through a hair sieve, add a wineglass of red wine, add sugar to taste, and let it boil hard for about five minutes.

PESACH CAKE WITH WALNUTS

Cream together the yolks of nine eggs, and one-half pound of powdered sugar, weigh one pound of walnuts before shelling; when shelled, grind; to the creamed yolks and sugar add two tablespoons of well sifted matzoth flour, a pinch of salt, and one teaspoon of vanilla, then mix in the ground walnuts.  Fold in gently the nine beaten whites.  Bake three-quarters of an hour.

DATE CAKE

Eight eggs, one and one-quarter cups of pulverized sugar, two tablespoons of ground cinnamon and cloves mixed, one cup of matzoth-meal; one-half pound seeded dates, cut fine, and the juice of half a lemon.

Beat the yolks of the eggs and sugar together until very light, add the matzoth meal, spices, dates and lemon, and finally put in the whites of the eggs, beaten to a stiff froth.  Bake in a moderate oven three-quarters of an hour.

CHOCOLATE CAKE

Beat the yolks of four eggs with one-half cup of sifted sugar, add one-quarter pound of grated sweet almonds, one-quarter pound of finely-grated vanilla chocolate, and one-quarter pound of raisins, one-half cup of matzoth meal sifted fine, juice of an orange, one-quarter cup of wine, and lastly the stiffly-beaten whites.  Bake one hour in a slow oven, in a form lined with greased paper.