EASTER DISHES.

CAKES, PUDDINGS, SAUCES, WINES, ETC.

HOW TO SET THE TABLE FOR THE SERVICE OF THE "SEDAR" ON THE EVE OF PESACH OR PASSOVER.

SET the table as usual, have everything fresh and clean; a wineglass for each person, and an extra one placed near the platter of the gentleman who is to give the sedar. Then get a large napkin; fold it into four parts, set it on a plate, and in each fold put a perfect matzo; that is, one that is not broken or unshapely; in short, one without a blemish. Then place the following articles on a platter: One hard-boiled egg, a bone that has been roasted in ashes, the top of a nice stick of horseradish (it must be fresh and green), a bunch of nice curly parsley and some bitter herb (the Germans call it lattig), and, also, a small vessel filled with salt water. Next to this platter place a small bowl filled with prepared as follows: Pare and chop up a few apples; add sugar, cinnamon, pounded almonds, some white-wine and grated lemon peel, and mix thoroughly. Place these dishes in front of the one that gives the sedar, and to his left place two pillows, nicely covered, and a small table or chair, on which you have placed a wash-bowl with a pitcher of water and clean towel. In some families hard-boiled eggs are distributed after the sedar (Easter eggs).

Soak about six matzos; heat some fat in a spider, press all the water out of the matzos with your hands and dry them in a spider of heated fat. Now add about half a pound of matzo-meal; stir the matzo and matzo-meal well with a large spoon; add by degrees the yelks of ten eggs and three or four ounces of pounded almonds, and the grated peel of a lemon. Add also two large sour apples, grated, a pinch of salt, and, last, the stiff-beaten whites of the eggs. Line a kugeltopf well with fat, and pour about half a pound of hot fat over the kugel. Bake immediately.

Soak about three matzos, press out every drop of water, and stir the matzos in a bowl with a tablespoonful of goose fat and a saltspoonful of salt. Stir at least ten minutes, or until it looks like a mass of cream; then add gradually the yelks of eight or ten eggs, the grated peel of a lemon and juice; half a pound of sifted sugar, and, last, the beaten whites of the eggs. Have the pudding form well greased, and bake immediately. Time required, about half an hour.

Must be served as soon as taken from the oven, or it will fall. Serve with chand'eau sauce.

Take a cup of white wine and about half a cup of water and set it over the fire in a double kettle. That is, set the vessel that contains the wine in another of water to prevent burning. Add the grated peel of a lemon, wet a teaspoonful of potato-flour with cold water, add also the yelks of four eggs, and stir constantly until so thick that it coats the spoon. Serve immediately, or it will get thin again. If the wine is too strong add more water and more eggs.

Stir the yelks of eight eggs with a cup of sugar, add a handful of blanched and pounded almonds and grate in the peel of a lemon. Add also its juice. Have ready half a pound of grated potatoes which have been cooked the day previous. Last add the stiff-beaten whites, not forgetting to add some salt. Grease your pudding form well, pour in the mixture and bake. Set in a pan of boiling water in the oven. The water in the pan must not reach higher than half way up to the pudding form. Time required, half an hour. When done turn out on a platter. Serve with a wine or chocolate sauce. You may bake this pudding in a pudding form without setting it in the boiling water. It must be an iron one. This is a delicious pudding.

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

Pare the apples and cut off the tops carefully, so as to be able to use them as covers to the apples. Now scrape out the inside with a knife, being careful not to break the apple. Mix the scrapings with sugar, raisins, cinnamon, pounded almonds and a little white wine. Fill this mixture into the hollow of the apple and clap on a cover for each apple, then grease a pudding dish, lay in the apples and stew them for a few minutes, but not long enough to break them. Make a sponge cake batter of eight eggs and two scant cups of sugar and a pinch of salt and add the grated peel of a lemon and beat until thick, at least half an hour. Add a cup of matzo flour, sifted very fine, pour over the apples and bake. Serve with wine sauce.

Grate six large, juicy apples and add the yelks of eight eggs and half a pound of pulverized sugar.
A better way is to stir the sugar and eggs alone before adding the apples, the grated peel of a lemon, and half a cup of finely-sifted matzo-flour, or a cup of grated sponge-cake crumbs. Add last the stiff-beaten whites of the eggs. Bake in a spring form. Strew a handful of blanched almonds on top of pudding just as you set it in the oven.

Soak a couple of matzos, press out every drop of water, add half a pound of finely-shaved suet and about six apples, cut in very fine slices, some sugar, raisins, cinnamon, almonds, yelks of seven eggs and whites beaten to a stiff froth. Bake about an hour.

Soak about three matzos. 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 matzos, put them in a bowl and stir them to a cream; add a pinch of salt, the peel of a lemon, yelks of six eggs and a cup of sugar, the raisins and almonds, and also a little cinnamon. Heat some goose oil in a spider, use enough of it; the more fat the lighter the chrimsel will be. Last add the stiff-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.

Wash the prunes well, first in warm water, then in cold. Cut up half a lemon, some stick cinnamon and sugar to taste. Cook them in the oven, covered tight, allowing a liberal quantity of water; stew slowly for two hours; thicken with a teaspoonful of potato flour, and wet the potato flour with the juice of an orange before adding. If you pour the prunes over the chrimsel leave out the thickening.

Soak about three matzos, press out every drop of water, and heat a very little goose oil in a spider, just enough to dry the soaked matzos. Now add a few handfuls of matzos flour, four eggs, salt and sugar to taste. Mix all well and form eight or ten oblong cakes out of it, to be filled. To do this take some dough in your hand, about the size of a goose egg, and flatten with the other hand. Lay them on a clean board or platter until you have prepared the filling. Chop up four large, tart apples, add a handful of pounded almonds, the grated peel of a lemon, a handful of raisins, some cinnamon, about three-quarters of a cup of sugar, a wineglassful of wine; stew this for about five minutes, closely covered; when cool fill half of the cakes and cover them with the remaining half; press the edges firmly together (they should be egg-shaped); dip them in beaten egg, turning them over and over in it, and fry in hot goosefat, pouring the hot fat over them as they fry. Serve with a wine sauce. Eat hot.

The above dough will answer for any kind of pies. Finish by putting a meringue on top.

Beat up a dozen eggs, very light; add salt and soak the matzos in the beaten egg. (It is much better to soak the matzos in milk first then in the beaten egg.) In the meantime heat a quantity of goose oil in a spider; dip each piece of matzos in the eggs before laying in the spider, and fry a light brown on both sides. Lay on a large platter and sprinkle with a mixture of sugar, cinnamon and grated peel of a lemon. The more eggs used the richer they will be. Delicious.

(No. 1.) To every pound of large raisins allow one quart of water. Chop up the raisins and put in a stone jar, set in a warm place (cover, of course), for four or five days, then press through a coarse cloth, pressing the raisins thoroughly. Strain again through a cloth or bag as you would jelly. Fill in wine bottles and put a piece of lemon peel in each bottle; cork and put in a dry, cool place.

(No. 2.) Take two pounds of raisins, seeded and chopped, one pound of white loaf sugar, and one lemon. Put all into a stone jar, pour six quarts of boiling water over all and stir every day for a week. Then strain and bottle. Ready for use in ten or twelve days.

Take a cupful of white wine and half a cup of water, a few slices of lemon, a little cinnamon and sugar to taste. Boil. Wet a teaspoonful of potato flour and add, stirring constantly. Beat up the yelks of four eggs and add the wine gradually to the beaten egg. Return to the kettle, stirring constantly, and add part of the beaten whites of the eggs, and put the remainder on top of the sauce, after putting in the sauceboat. Sweeten the whites also.

Soak some matzos about half an hour, and press out all the water. Heat some goose oil in a spider; cut up part of an onion very fine, heat it with the goose oil and dry the matzos in it. Put the matzos in a bowl; break in five or six eggs, a large handful of matzo flour, some salt and grated nutmeg and a very little ground ginger. Mix this thoroughly into the dough. Grease your hands, and form into little balls the size of marbles. You can make enough at once to last a few days. Keep in an ice-chest. Another way is to use all matzo flour, moistening the flour with scalding soup stock and proceed as above. These are very nice for soups.

Prepare a matzo dough as for soup kloesse. 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 kloesse and serve hot. The kloesse are nice without any filling.

Beat the yelks and whites of four eggs together with a scant teacupful of sugar, a pinch of salt and the grated peel of a lemon. Beat until the consistency of a thick batter, add last about three-quarters of a cup of matzo flour. Bake in two layers. Pick strawberries, cut them in halves, sugar liberally, fill each layer (this makes two cakes); whip some very rich cream, sweeten and spread on top of the cakes. If you haven't the cream whip the whites of five eggs with a quarter of a pound of sugar, and spread over the cakes.

Beat eight eggs very light with two small teacupfuls of sugar, a pinch of salt and grated peel of a lemon. Beat until the consistency of a very thick batter, sift a small cup and a half of matzos flour as fine as possible, add the grated peel and juice of a lemon and bake in a moderate oven.

Blanch half a pound of almonds, cut them into three parts lenghtwise, set a spider over the fire and throw in a liberal handful of sugar. Slightly brown the almonds in this, take off the fire, stir them for a minute and turn on a platter to cool. In the meantime, beat the whites of six eggs to a very stiff froth with one pound of sugar. Stir in the almonds and bake upon greased or waxed paper. A pound of almonds may be used and you have them still richer. Very fine.

Grate half a pound of almonds which have been previously blanched. Beat the whites of six eggs with three quarters of a pound of fine sifted sugar. Add one-eighth of a pound of the finest grated chocolate. Bake upon waxed or buttered paper. Drop with a teaspoon, which has previously been dipped in cold water.

Beat one pound of sifted powdered sugar with yelks of fourteen eggs. Beat half an hour at least. Then add half a pound of dates cut extremely fine, one teaspoonful and a half of allspice, the same quantity of cinnamon, two squares of chocolate, grated, and one pound of matzo flour, sifted fine. Add, also, the grated peel of a lemon and the juice of an orange and last the stiff-beaten whites of eggs. Bake slowly in a spring form.

Beat ten eggs light with two cups of sifted powdered sugar, one-quarter of a pound of almonds, with some bitter mixed, grated or pounded, and one cupful of matzo flour sifted fine. Add the juice of an orange and grated peel of a lemon, one tablespoonful of cinnamon, one teaspoonful of allspice and cloves mixed, and add the stiff-beaten whites last. Bake at once in a slow oven.

(No. 1.) Beat the yelks of eight eggs and half a pound of sugar until quite light, add half a pound of almonds which have been blanched and cut fine, like shavings; one-half pound of the finest sweet grated chocolate, half a pound of finest raisins, seeded and chopped and one cup of matzo flour, sifted very fine. Add the juice of an orange, a wineglassful of wine, and the stiff-beaten whites added last. A piece of citron shaved very fine adds to this delicious cake. Bake also in spring form.

(No. 2.) Beat the yelks of twelve eggs with half a pound of sifted sugar, half a pound of grated sweet almonds, half a pound of finely-grated vanilla chocolate, and one tablespoonful of ground cinnamon. Add the stiff-beaten whites last, and bake one hour in a slow oven. Bake in a spring form lined with greased paper.

Roast half a pound of sweet almonds cut into strips lengthwise in a spider of heated sugar, not too brown. Beat one pound of sifted powdered sugar and the whites of ten eggs to a very stiff froth. Mix all thoroughly and place little heaps of this dough on waxed paper, and bake a light brown.

Take one pound of sweet almonds and half an ounce of bitter ones, mixed. Blanch them the day previous to using, then grate or pound them as fine as powder. Beat the yelks of fourteen eggs with three-quarters of a pound of sifted powdered sugar until light. Add the grated peel of a lemon and half a teaspoonful of mace. Beat long and steadily. Add the grated almonds and continue the stirring in one direction. Add the juice of the lemon to the stiff-beaten whites, also two heaping tablespoonfuls of potato flour sifted in last. Bake immediately in a spring form, in a very slow oven. Bake from one hour to an hour and a quarter.

(No. 1.) Take half a pound of sweet almonds, blanched and pounded (better grated), whites of six large eggs, beaten to a stiff froth with three-quarters of a pound of powdered sugar and bake on wafers or paper.

(No. 2.) Blanch one pound of sweet almonds, grate on almond grater, whip the whites of twelve eggs to a stiff froth with one pound and a quarter of pulverized sugar, and add a tablespoonful of ground cinnamon. Bake on greased paper and sprinkle coarse grained sugar over them.

Grate half a pound of hazelnuts with the whites of twelve eggs, add one pound and a half of sugar and a little cinnamon, place three little heaps of this dough, not larger than a gold quarter of a dollar, on greased paper and join each little clover heap with a stem made of citron.

Grate half a pound of almonds, beat the whites of four eggs to a stiff froth, add gradually one pound of pulverized sugar and a tablespoonful 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.

Take any old cake, cut up in slices, dip in wine or sprinkle some wine over all. Make a custard with a pint of milk and four eggs. Put a tablespoonful of potato flour with the yelks, 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.

To the yelks of nine eggs, add two scant cups of pulverized sugar, stir until the consistency of batter, add the grated rind of a lemon, two teaspoonfuls of ground cinnamon and two tablets of chocolate grated, one teaspoonful of allspice, add the juice of an orange, and half a wineglassful of wine, and three-quarters of a cup of finely-sifted matzo-mehl and a handful of almonds finely pounded, last add the stiffly-beaten whites of the eggs in which you have added a teaspoonful of baking powder (or a lump of ammonia finely powdered). Bake in a moderate oven for three-quarters of an hour; try with a straw.
 

Line a dish with macaroons, wet them with wine, put over this a box or quart of strawberries, and sugar them well. Now beat the yelks of eight eggs with two small cups of sugar, grated peel of a lemon and half its juice. Beat the whites to a stiff froth, add half the yelks, pour over all in your pudding dish. When baked spread the other half of the whites on top, having previously sweetened the remaining whites with sugar. Bake a light brown. Eat cold, with whipped or plain cream.