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Updated: June 25, 2025
It is true that in Roumania square Matzoth are used, but in the controversy raised by the introduction of Matzah-making machines, the opponents of the change argued as though no other than a round shape were conceivable. Kluger, for instance, never seems to have realized that his weightiest objection to the use of the machine would be obviated by making the Matzoth square or rectangular.
Then get a large napkin; fold it into four parts, set it on a plate, and in each fold put a perfect matzoth; that is, one that is not broken or unshapely; in short, one without a blemish.
The Geonim, however, explain that they were made in the forms of birds, beasts, and fishes. I have seen Matzoth made in this way in London, and have myself eaten many a Matzah sheep and monkey, but, unfortunately, I cannot recollect whether it was during Passover. In Holland, these shaped cakes are still used, but in "strict" families only before the Passover.
Mix one-half pound of plain mashed potatoes smoothly with a generous teaspoon of finely chopped parsley, pepper and salt to taste; beat one egg, add it to the potato, mix well and make it into little balls the size of a cherry. Lay a tiny sprig of parsley on each, arrange the balls on a greased tin and bake till a light brown. Place some matzoth in cold water to soak.
A further point of identity, though only a minute detail, can be traced in the regulation that the Eucharistic oblate from which the priest communicated was, in the ninth century, larger than the loaves used by the people. Picard curiously enough reverses this relation, and draws the ordinary Matzoth much larger and thicker than the Shimmurim.
Later on, the three Matzoth were distinguished by one, two, three indentations respectively, as in the Roman numerals; and even at the present day care is sometimes taken, though in other ways, to prevent the Priest, Levite, and Israelite from falling into confusion.
Nice for invalids. 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.
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.
Bake in a moderate oven three-quarters of an hour. 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.
Let the whole simmer for two hours. The meat is then removed and can be used as a separate dish. MATZOTH MEAL KLEIS, No. 1 This is an accompaniment of the Yom-tov soup described above. To each tablespoon of matzoth meal take one egg. Beat the egg separately, adding a very little ground ginger, powdered cinnamon, ground almond, pepper and salt.
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