Dough:
3 1/2 C. flour (more if necessary)
1/4 C. shortening
1 Tb. vinegar (makes dough easier to stretch)
2 Tb. sugar
1 egg
1 C. hot water

Filling:
1 box raisins
3 apples grated (tart cooking apples)
1 orange and 1 lemon ground
bread crumbs
sour pitted cherries and juice
walnuts chopped
jelly (any flavor desired) tart
citron cut up
crushed pineapple drained
stale cake crumbled (optional)

Mix flour, shortening, sugar, vinegar and egg well. Add water gradually beating until dough is smooth. Place dough on a very well floured board and knead well until smooth and elastic, working more flour into it so that the dough is not too sticky.

Divide dough into three parts (or more, if you find it easier to handle) and roll out each part until it is as thin as possible. Then stretch it with hands so that it is almost transparent. While working with one part of the dough keep the rest in a warm place, as it is easier to handle when warm and less likely to crack. After dough is rolled to proper thinness, sprinkle lightly with melted shortening.

Mix raisins, grated apples, grated orange and lemon, bread crumbs, and the juice from the sour cherries and cook over a low flame until thick and pasty. Cool. Place this mixture on one end of the dough in a long line. Lightly spread the remaining ingredients over the rest of the area of dough. Carefully roll in jelly roll fashion starting at the end with the long line of filling. Stretch the roll as you go along so that it is not too large in diameter. This will make about a 3 foot long roll. Cut roll into three parts, sealing cut edges, and place in a well-greased baking dish. Brush tops lightly with melted shortening, and sprinkle lightly with cinnamon and sugar.

Repeat this process for the two remaining parts of the dough. Bake at 350 deg. for 40 minutes until nicely browned. When cool, cut in serving slices, sprinkle top with confectioners sugar.

Dough: Filling: 1 3/4 C. flour 3/4 C. butter 1/4 t. salt 1 1/4 C. bread crumbs 1 egg 3 lb. tart apples 1 Tb. oil raisins and walnuts 5 Tb. Water sugar and cinnamon

Beat egg, oil, and water together. Add to the flour and salt, blending it together for about 15 minutes. Form dough into a smooth round ball and place it in a tightly covered bowl for 1 hour. Divide dough into three parts and roll and fill each part separately. Roll each piece very thin and stretch it so that it is almost transparent. Melt butter and allow to cool. Brush each piece of rolled dough with 1/3 of the butter. Sprinkle the dough with the bread crumbs. Dice the apples and spread over dough along with some of the raisins and nuts. Sprinkle the sugar-cinnamon mixture over all. Roll as for a jelly roll, stretching the roll in length as you go, so that the diameter of the roll is not too large. Place rolls in a greased pan and brush tops with oil. Bake for 45 minutes at 350°. When cool, cut into slices and sprinkle with powdered sugar.

1 C. water
1/2 t. salt
1/3 C. fat
4 eggs
1 C. matza meal

Boil water and fat in sauce pan. While boiling, pour in salt and matza meal. Continue cooking and stirring until batter no longer sticks to sides of pan. Remove from fire. Add unbeaten eggs one at a time beating well after each addition. Drop by tablespoons on a greased cookie sheet. Bake 25 minutes at 450°. Reduce oven to 325° and bake 45 minutes longer. When cool, cut in half and fill with whipped cream, custard, fruits, etc., and sprinkle tops with confectioner's sugar. This makes 12 good-sized puffs. Smaller puffs can be made by dropping batter from a teaspoon.

One half cup butter, 1 cup water, 1 cup flour, 4 eggs. Place the water and butter in a granite saucepan. When boiling, stir in the flour, stir till the batter follows the spoon, then add one at a time the four eggs, beating well after each egg. Put the mixture into a pastry bag and squeeze into deep fat which is smoking hot. Fry till delicate brown and cover with a mixture of 1/2 cup of granulated sugar and one tablespoon of cocoa or cinnamon

Two cups flour, 1 cup of butter, 1 teaspoonful salt, 1 teaspoonful sugar, 1/2 white of an egg, 1/2 cup of ice water. Wash the butter in ice water until it is pliable. Cover the butter with ice until it is needed. Put the flour in another bowl. Make a hole in the center, put in the salt, sugar, white of egg, and a small lump of the washed butter, about the size of a hickorynut. Add the water gradually until you have a dough you can knead. Turn it out on the board and knead it as you would bread for a few minutes. Separate it in two pieces. Roll each piece in a thin sheet. Wipe the butter dry, break in pieces, and place in one sheet of the pastry. Dredge thickly with flour, place the other sheet on top. Roll it out in a long thin strip and fold it in three folds. Repeat this rolling and folding eight times, placing it on the ice at any time when it is too soft to roll easily. It is then ready to use.