Whip the whites and yolks of six eggs into a stiff cream, adding a half cupful of sugar. Pour into a quart of rich milk, adding a half pint of good brandy, and a little flavoring of nutmeg. Stir up and thoroughly mix the ingredients, and add the whites of three additional eggs well whipped.

2 T. marrow (or chicken fat)
2 eggs
1/2 t. salt
1/2 c. matzo meal

Cream chilled marrow or chicken fat. Stir in well beaten eggs, add salt and enough meal to make a soft dough. Refrigerate about 3 hours - until firm. Using a teaspoon to measure, shape into balls about the size of a walnut. Wet hands with cold water to make smooth balls. Drop these as you make them into rapidly boiling water or soup. Balls will float to the top. Shake potto float all the balls. Turn down heat, cover pot and cook about 40 minutes. These may be prepared early and reheated. A bit of parsley or nutmeg may be added.

1 apple, pared 1/2 c. nuts, chopped 1/2 t. cinnamon 1/2 t. nutmeg 1 t. honey 1-2 T. red wine 1/4 t. allspice 1/4 t. ground cloves Chop or coarsely grate the apple and mash thoroughly with the remaining ingredients. Beat until the mixture is smooth and free of lumps. If desired, correct seasoning to taste.

3 eggs, beaten
1 1/2 C. water
1/2 t. salt
3/4 C. cake meal

To the beaten eggs add the salt, and alternately a little of the cake meal and water, mixing thoroughly. Pour into a small hot greased frying pan only enough batter to make a very thin pancake, tipping pan from side to side. Toss out on a towel fried side up. Make a number of sheets this way. Place
a heaping tablespoon of cheese mixture on each sheet, fold sides of sheet in over mixture to form an envelope, and fry again on both sides until brown.

FILLING:
1 1b. dry cottage cheese
1/2 t. salt
1 egg
1 T. thick cream
1/2 t. sugar

Press cheese through a sieve, add remaining ingredients and beat until smooth.

MATZA MEAL PANCAKES, See Pancake and Pudding Section, page 137

1 C. matza meal
1 t. sugar
1 C. wine
1/4 t. salt
1 Tb. chopped almonds
4 eggs, separated

Sift the meal into a bowl; bring wine to the boiling point, then stir it into the meal. Add almonds, sugar, salt, and beaten yolks of eggs. Add stiffly-beaten egg whites to the mixture. Drop by tablespoons into deep fat heated to 375° and fry until brown. Drain on brown paper; sprinkle with powdered sugar.