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Serve with a wine or chocolate sauce. You may bake this pudding in an iron pudding form without setting it in the boiling water. Beat all these ingredients thoroughly together, and boil for eight hours in a pudding mold or basin. Serve with rum sauce. One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of brown sugar, two ounces of butter and the rind of a lemon.
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.
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.
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.
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.
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