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MATZOTH DIPPED IN EGGS, No 1

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







Beat up as many eggs as are required; into these dip matzoth that have
been soaked in milk. Fry quickly to a light brown on both sides, lay on
a large platter, sprinkle with a mixture of sugar, cinnamon and grated
peel of a lemon. The more eggs used the richer this will be. Fry in
butter.











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