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MATZOTH CHARLOTTE, No 1

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







Soak one matzoth; beat and add to the beaten yolks of two eggs, add
one-fourth teaspoon of salt, one-fourth cup of chopped almonds,
one-fourth cup of raisins, one-fourth cup of currants, and mix
thoroughly. Fold in the stiffly-beaten whites of two eggs and bake in a
greased baking-dish.











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