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A round shape is apparently the simplest symmetrical form, but beyond this I fancy that the round form of the Passover bread is partly due to the double meaning of Uggoth Matzoth. The word Uggoth signifies cakes baked in the sand or hot embers; but Uggah also means a "circle." To return, however, to the Eucharistic wafers.
It is passing strange that Bona, an ecclesiastical writer, derived this roundness from the shape of the coins Judas received for betraying his master. But though there is no distinct enactment either in the Talmud or in any of the later codes as to what the form of the Matzoth must be, these have been from time immemorial round also.
Bake one hour in a slow oven, in a form lined with greased paper. 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.
It was suspected by the pious that there was a taint of heresy in the flour used by the ordinary bakers, and it was remarked that the Rabbinate itself imported its Matzoth from abroad.
Peel the eggplant, place in hot water and boil until tender, drain, add two eggs, salt, pepper, two tablespoons of matzoth or white flour or bread crumbs, beat together; fry in butter or oil by tablespoonfuls. Take any kind of boiled fish, separate it from the bones carefully, chop with a little parsley, salt and pepper to taste. Beat up one egg with one teaspoon of milk and flour.
From several authorities it is clear that the three Matzoth were inscribed in some cases with these three words, in others with the letters Alef, Beth, Gimmel, in order to distinguish them. A rough Alef would not look unlike a cross.
When it was first proposed to introduce Matzah machines in London, the resistance came chiefly from the manufacturers, and not from the ecclesiastical authorities. The bakers refused categorically to make square Matzoth, declaring that if they did so, their stock would be unsalable.
Take the matzoth out and dry them on a towel; grease a pan with olive oil and put in matzoth enough to cover bottom of pan. Take chopped meat, bind with an egg, season with salt, pepper, and chopped parsley. Cover this with the matzoth, add some olive oil, cover with mashed potatoes and one or two well-beaten eggs and bake until brown. If so desired the meat may be omitted.
Add one-half teaspoon of salt and fry. MATZOTH DIPPED IN EGGS, No. 1 Beat up as many eggs as are required; into these dip matzoth that have been soaked in milk. Fry quickly to a light brown on both sides, lay on a large platter, sprinkle with a mixture of sugar, cinnamon and grated peel of a lemon. The more eggs used the richer this will be. Fry in butter. MATZOTH DIPPED IN EGGS, No. 2
Beat egg yolk separately. Add one teaspoon of matzoth meal and pinch of salt. Whip white to a snow, fold in the whites, and fry by tablespoonfuls in butter or fat and serve with prunes. Soak one and a half matzoth and press dry; heat one tablespoon of fat and add the soaked matzoth. When dry add one-half cup of matzoth meal, two eggs, two tablespoons of sugar and one-eighth teaspoon of salt.
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