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.

1 c. matzo meal 1 c. wine 1 T. almonds, chopped 1 t. sugar 1/4 t. salt 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°; fry until brown. Drain on brown paper. Sprinkle with powdered sugar.

1 1/4 C. hot milk 3/4 c. matzo meal 1 t. sugar 1/4 t. salt 4 eggs, separated Pour hot milk over dry ingredients and let stand. Mix in beaten egg yolks, then fold in stiffly beaten egg whites. Drop by tablespoons on a hot greased griddle, or fry in hot melted shortening. Fry until brown on both sides. Serve with powdered sugar, jelly or fruit sauce.

1/3 c. fat
2/3 c. water
1 1/2 t. salt
1/4 t. pepper
6 eggs
2 c. matzo meal

Mix fat, water and seasonings and bring to a boil. Pour the liquid gradually onto the matzo meal, mixing well with a fork. Beat the eggs into the mixture; knead thoroughly. Grease hands, and roll pieces of dough into marbles about 3/8" thick. Place on greased cookie sheet. Bake at 400° until brown.

3 eggs beaten
1/2 t. potato flour
2/3 c. matzo cake meal
1/8 t. salt

Beat eggs, cake meal, potato flour and salt. Knead well. Roll out on floured board to 1/4" thickness. Cut into 1/4" cubes. Fry in deep fat heated to 375° until brown. Drain and serve in soup.

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.