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MATZOTH DIPPED IN EGGS, No 2

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







Beat six eggs very light, add one-half tablespoon of salt. Heat two
tablespoons of goose fat or olive oil in a spider. Break four matzoth
into large, equal pieces. Dip each piece in the egg mixture and fry a
light brown on both sides. Serve hot, sprinkled with sugar, cinnamon and
a little grated lemon rind.











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