1 cup sugar
2 eggs
2 1/2 tablespoons melted butter
1 1/2 cups sweet milk
3 teaspoons baking powder, nutmeg
Salt

Mix very soft and fry in deep, hot fat.

1 qt. flour, 2 teaspoons baking powder
2 eggs
1 cup sugar
3 tablespoons butter, little salt
1 cup sweet milk

Sift flour, baking powder, and salt. Add sugar and beat. Add melted butter and beat again. Pour this into flour and stir in gradually milk. Add nutmeg if desired. Fry in deep, hot fat.

One pound of prunes, 3-4 cup sugar, 2 tablespoons gelatine, 1 cup whipping cream. 4 tablespoons powdered sugar, 1-2 teaspoon vanilia, few grains salt. Wash prunes well and let stand over night in cold water to cover. In the morning stew slowly in this water until tender but not mushy or broken. Drain and measure juice. There should be two and one-half cups. Soften gelatine in 1-4 cup cold water for ten minutes. Combine prune juice and granulated sugar and bring to the boiling point. Add softened gelatine and stir until dissolved. Remove from fire and let. stand until cool. Remove stones from prunes, keeping the fruit as perfect as possible. Dip each prune into liquid and arrange in rows in the ring mold. When firm to the touch pour in jelly and let stand until "set" and chilled. When ready to serve unmold onto a large plate. Whip cream until solid, adding powdered
sugar and vanilla when cream thickens. Fill center of mold with whipped cream and serve. Candied cherries and strips of citron can be used to garnish the dish if desired. This recipe will serve eight persons.

To be used as a dessert with hard sauce, or in soup. For
soup the stock should be well seasoned and boiling when the
batter is ready. Beat separately very stiff and light the yolks and
whites of 2 eggs. Place a saucepan with 1/2 cup of milk and 1/2
tablespoonful of butter over the fire. As soon as it boils add 1/2
cup of flour. Stir until the contents are a smooth dough, and
loosen from the bottom. Take from the fire and beat in the yolks.
When smooth add the whites of the eggs, add a little salt, drop into
boiling soup or water a spoonful at a time; cover and boil 6
minutes without lifting the cover.

2/3 C. water
1 Tb. sugar
1/3 C. shortening
3 eggs
1 C. Matza meal
1/4 t. salt

Boil fat, water, sugar and salt. Add the matza meal, stirring well. Let mixture boil for a second. Remove from fire and beat well. Add eggs one at a time beating well after each addition. Take bits of the dough into well greased hands and roll into balls 2 inches in diameter. Dip finger in water and make a hole through the center of each ball. Place on a greased pan and bake at 375-400° for 1 hour. Roll in confectioners sugar while hot.

1/2 C. Matza cake meal
l/4 t. salt
4 eggs, separated
Grated rind of 1/2 orange or lemon
1/2 C. sugar

Beat yolks and sugar together until light, add grated rind and cake meal which has been sifted 4 times. Add salt to egg whites, beat until stiff and fold into dough. Line a pan about 8 inches by 12 inches with waxed paper, spread dough on evenly, and bake at 350° for 12 minutes. When done, lift out paper with cake and place on a damp cloth for a few minutes, then invert
on waxed paper sprinkled with powdered sugar. Remove paper from cake, spread with jelly (beaten smooth), or boiled frosting, and roll up. Wrap in waxed paper, then in the damp cloth for about 15 minutes so that the roll will hold its shape. Remove wrapping and dust with powdered sugar. Slice.

1 1/2 C. grated apple, peach or mashed berries
1 1/2 C. sugar
whites of 2 eggs
1 T. lemon juice and some grated rind

Mix all together. Beat until very stiff. Use between and on top of cakes or for fillings. This makes a lot of whip.

Two eggs, 1 cup milk, 1/2 teaspoon salt, 1 tablespoon melted butter, 2 cups flour. Beat the eggs without separating, add milk, salt, melted butter and flour; beat well. Cut bananas, as many as you wish to fry, in 8 pieces each, dip in the batter and fry in deep fat.