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MATZOTH KLEIS, No 1

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







Soak four matzoth in cold water and press them after being thoroughly
saturated. Add a little pepper, salt, sugar, parsley, and a half onion
chopped fine, first browning the onion. Beat four eggs and add all
together. Then pat in enough matzoth meal so that it may be rolled into
balls. The less meal used the lighter will be the balls. They should
boil for twenty minutes before serving.
Serve matzoth kleis in place of potatoes and garnish with minced onions
browned in three tablespoons of fat. All matzoth meal and matzoth kleis
are lighter if made a few hours before required and put in the ice-chest
until ready to boil. When used as a vegetable make the balls
considerably larger than for soup.











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