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KENTUCKY CHRIMSEL

(Passover Dishes) - (The International Jewish Cook Book)







Two and one-half cups of meal, four eggs, two cups of sugar, one
kitchen-spoon of goose fat, one of beef fat, four apples, and spices
according to taste. One glass of wine also, if convenient. Put the meal
in a bowl with salt, pepper, ground, clove, allspice, and cinnamon mixed
into it; peel and grate the apples, melt the fat and mix, put in eggs
and then stir in the sugar which has been boiled with water to a thin
syrup and cooled off. Hollow out two pieces, put cranberries or any
fruit between them; form into balls the size of a medium apple, and bake
them on a well-greased pie-plate for about one hour.
MATZOTH WITH SCRAMBLED EGGS (UEBERSCHLAGENE MATZOTH)
Break six matzoth in small pieces in a colander. Pour boiling water
through them, drain quickly. They should be moist but not soggy. Beat
three whole eggs well, fold the matzoth in lightly. Heat four
tablespoons of goose fat or oil in a spider, add the egg mixture; scrape
and scramble carefully with spoon from the bottom of the pan and while
scrambling add four tablespoons of sugar and cook gently until eggs are
set. Serve at once. The sugar may be omitted if so desired.











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