Take one-half cake of compressed yeast, three pints of flour, one and a half cups of sweet milk, one cup of butter (melted), one tablespoon of lard, a little salt, three eggs, beaten separately. Mix as for cake, let it rise, then put it in deep jelly pans and let it rise again; bake in a moderately hot oven. When done, split open and butter each piece, laying one piece upon the other. Serve while hot.

Two eggs well beaten, two tablespoons butter, two tablespoons sugar, two cups flour, two teaspoons baking powder.

Take bread dough; work in it a small lump of butter. Make out your biscuits and set them away in a cool place until just before tea, when they should be changed to a warmer place and in fifteen minutes they will be ready to bake in a brisk oven. After the first working bread should be handled very
lightly.

Scald three pints of milk; while hot put in one cup of butter and one cup of sugar When cool add six quarts of sifted flour and the yeast as follows : one yeast cake in a cup of warm water (disolved), into which stir flour enough to make a thick batter. After all the ingredients are mixed let the mixture stand over night to rise. Mould or knead the whole and let it stand until after dinner or about noon, when it is rolled out about an inch thick, cut with a tin or tumbler; one half is folded upon the other, a small piece of butter being put in between. Let it rise and bake for tea.

Take one qt. of flour and sift it; mix thoroughly with the flour one teaspoonful of salt and two very heaping teaspoonfuls of baking powder; add a little over one-half teacupful of butter until the butter is reduced to grains as fine as oatmeal. Stir into these ingredients enough cold milk to make a soft dough; add enough flour to enable you to roll out and cut into biscuits. Handle the material as little and as quickly as possible, and bake in a quick oven.

Two coffee-cups of flour, one of sweet milk, two tablespoons of baking powder, four of melted butter. Will make twelve cakes. Bake in a quick oven.

1 c. matzo meal
1 c. cake meal
1/2 c. oil
1 c. boiling water
1 t. sugar
1 t. salt
5 eggs

Mix all ingredients except eggs in mixer. Add eggs, 1 at a time, beating after each addition. Grease a cookie sheet. Wet hands; make dough into 12 rolls. Drop onto cookie sheet. Bake at 400° for 45 minutes. Can be used for sandwiches during Passover. This recipe came from a very good friend. Yield: 12 rolls.

2 c. matzo farfel
1 t. salt
2 T. shortening
4 eggs

Soak farfel in 2 cups of warm water for 5 minutes. Drain by pouring into a colander and pressing the water out with a spoon. Add all the remaining ingredients and stir well. Grease muffin tins and fill 2/3 full. Bake at
375° for 30 minutes. Serve in hot soup. The muffins are light and fluffy, similar to egg kichel.

3 eggs
1 c. oil
3 3/4 c. flour
1 t. salt
1/2 c. slivered almonds
2 t. baking powder
1 t. vanilla
1 t. almond extract
1 1/4 c. sugar
cinnamon, sugar

Cream eggs and oil. Add sugar gradually. Add flour, salt, baking powder gradually. Mix by hand when too stiff for beater. Add vanilla, almond extract and almonds. Divide into 5 strips. On floured board, roll each into 1 1/2" diameter logs. Place on greased cookie sheet, well spaced. Coat with beaten egg (can be taken from original 3 eggs if you use extra large eggs.) Sprinkle with cinnamon and sugar. Bake at 350° for 35-45 minutes. Slice diagonally while hot. Toast under broiler, watching very carefully -- they burn easily.

4 eggs
1 c. milk
1 c. unbleached white flour
1/2 t. salt
4 T. melted butter

Beat together eggs and milk. Add flour and salt. Beat with a fork until mixture is uniform. Preheat muffin tin in oven 5 minutes. Brush the cups and the top surface generously with melted butter. Fill each muffin compartment 2/3 full with the batter. Work quickly so tin stays hot. Place in oven. Bake 35 minutes at 375° without opening oven. Prick each popover with a fork to let steam escape. Serve immediately, with butter or jam. Yield: 12 popovers