Take some French cream and while quite soft add fresh grated cocoanut and sufficient sugar to mould into balls and roll in the fresh grated cocoanut.

Raisins seeded, currants, figs and citron chopped fine, and mixed into French cream before the sugar is all mixed in. Make this into a fiat cake about an inch thick and cut into inch squares.

Select perfect dates, and with a knife remove the pit. Take a piece of French cream, make an oblong shape and wrap the date around the cream.

Cut figs into four or five strips, take a piece of French cream and roll it into a long roll in the palm of the hand, then with a knife cut it lengthwise and lay into it one of the strips and roll the cream around it.

Have ready some English walnuts, being careful not to break the meats. Make a ball of the cream about the size of a walnut and place a half meat upon either side of the ball, pressing it into the cream.

Melt some Baker's chocolate in a basin set over the boiling tea kettle, take the creams after being formed as above and when hard enough to handle, take one at a time on a fork and drop into the melted chocolate, roll it until well covered, then slip from the fork upon waxed paper and set aside to harden.

Break into a bowl the white of one or more eggs, as the quantity you wish to make will require, add to it an equal quantity of cold water, then stir in confectioner's sugar until you have it stiff enough to mould into shape. Flavor with vanilla to taste. Take it on a marble slab and form into balls or lozenger shapes. Lay upon plates or waxed paper to dry.

2 eggs
1 1/3 t. salt
1 1/3 c. flour (approx.)
1/2 c. powdered sugar
1 t. cinnamon
oil or shortening for deep frying

Mix eggs, salt and flour; knead until dough is soft and elastic. On a lightly floured board, roll out to a thick sheet. Cut into 2" squares. Make a slit through the center of each square and pull one corner of the square through the slit. Drop into hot fat and fry until a delicate brown, turning if necessary. They must be watched so that they do not become too brown. They will puff into all sorts of odd shapes while frying. Drain on absorbent paper. While hot, sprinkle with powdered sugar and cinnamon.

1/2 lb. butter, softened
2 eggs
1 1/4 c. sugar
1 t. baking powder
1 1/2 t. vanilla
1/2 t. salt
3 1/2 c. flour
SPREAD:
1/2 stick melted butter
6 oz. slivered almonds
1 lb. yellow raisins
1 t. cinnamon to a 1/2 c. sugar
additional melted butter
cinnamon + sugar as above

Mix dough ingredients and knead gently. Chill slightly, cut in 4 portions. On a lightly floured surface, roll a portion at a time into a very thin rectangle shape. Combine the spread ingredients and spread 1/4 of the mixture over the dough. Roll up from the long side (like a jelly roll or shtrudel). Cut at an angle in 1" slices. Spread with melted butter and sprinkle with cinnamon and sugar mixture. Bake on greased floured cookie sheet (slices should be standing upright) at 350° for 20-25 minutes until slightly brown. Number of slices will depend on how large or small the slices are cut, 1-2" suggested.

This recipe is a cross between a cookie and a shtrudel slice. My mother's mother made this each year for Succoth. My mother developed the recipe amounts after several years of trial and tasting. She has made it each year for 50 years. Now I have begun making it.

3 cups granulated sugar, 1 cup corn syrup, 1 cup water, whites of 3 eggs (beaten very stiff)

Cook sugar, syrup and water till mixture threads. Pour over whites of eggs. Beat. Add 2 tsps. vanilla and 1 cup chopped nut meats. Beat until stiff. Drop by teaspoonful on oiled paper.