COOKIES

Sift together one-half cup of matzoth meal and one-fourth cup of potato flour.  Add one-half cup of sugar, one-fourth cup of chopped almonds and two eggs.  Rollout in potato flour mixed with sugar.  Cut and bake on greased tins in a hot oven.

ALMOND CAKE

One pound of almonds, pounded; one pound of sugar, one or two eggs and enough cinnamon to give a strong flavor.  Bake in a shallow pan and cut into small sections.

ALMOND MACAROONS

One pound of almonds ground fine, one and one-half pounds of powdered sugar, the whites of five eggs and the grated rind of two lemons.  Beat the whites of eggs to a snow, add the sugar and the grated lemon rind and almonds; mix it well together.  Grease a very thin paper with olive oil, sprinkle some powdered sugar over it, place on a tin.  Form the cakes and place them a little distance from each other and bake in a very moderate oven.  When done let them cool before you touch them.

CINNAMON STICKS

Grate one-half pound of almonds, beat the whites of four eggs to a stiff froth, add gradually one pound of pulverized sugar and a tablespoon of cinnamon.  Roll out this dough into half finger lengths and about as thick as your little finger.  Bake, and when done ice each one with boiled frosting.

IMBERLACH

Take two cups of matzoth flour, one-quarter pound of powdered ginger, mix together with three eggs.  Set this dough aside until it dries.  Take one-half pound of honey and three-quarters pound of sugar and boil until it gets a reddish color.  Beat in the ginger and matzoth dough, mix it with honey, set back on stove, stirring constantly; when the mixture is thick and a reddish color, place on the board so as to cool; roll and cut in two-inch lengths.

KREMSLEKH

To each tablespoon of matzoth-meal take one egg, a pinch of salt, half a teaspoon of sugar, a teaspoon of ground almonds, a few stoned and chopped raisins, a pinch of ground cinnamon, a spoon of oil, or its equivalent of beef dripping, and just enough water to make the whole into a stiff paste.  Mix the ingredients very thoroughly.

Now take a large enamelled saucepan and about half fill it with oil or fat.  Bring this to boiling point but do not let it burn.  Shape the paste into small pieces and drop them into boiling fat, turning them continually until well browned and then take out and drain carefully on a strainer.  May be eaten hot or cold.

EGG MARMALADE

Make a thick syrup by dissolving one pound of sugar in one-half pint of water over the fire, adding one ounce of pounded almonds while the syrup is clarifying.  Take the saucepan off the fire and when the contents have become moderately cool stir in carefully the well-beaten yolks of twenty eggs.  It will need rather prolonged stirring to blend the eggs with the syrup.  Now flavor with vanilla or wine and cook over a slow fire, stirring constantly and taking great care that the mixture does not burn.