PASSOVER DISHES.
Batter Pudding. Time—1 hour.
1 teacupful motza meal, 1 pint milk, 2 eggs, 3 oz. brown sugar, 2 oz. butter, rind of 1 lemon (tablespoonful rum, if liked).
Mix the meal into a batter with the milk and eggs, add the sugar, butter (melted), grated rind of lemon, and rum. Pour the mixture into a greased basin or mould, and boil for 1 hour, or bake ½ hour.
Cocoanut Custard. Time—½ hour.
See page 52, but use prelatoes instead of sponge cakes.
To Fry Fish.
See page 11, but use motza meal instead of flour.
To Stew Fish.
See page 15, but use motza meal instead of flour.
Grimslichs. Time—¾ hour.
2 motzas, ¼ lb. motza meal.
Inside: 2 oz. ground almonds, 2 oz. raisins, 2 oz. sultanas, ¼ lb. currants, ground cinnamon, nutmeg, ¼ lb. brown sugar, 2 eggs.
Mix the fruit, sugar, spice, almonds together with 1 egg. Soak the motzas till quite soft, squeeze very dry, make into a crust with the meal and the other egg. Shape a piece of this into an oval on the hand, place some of the inside mixture on it, cover with a top piece, shape carefully, and sprinkle with meal. Fry in hot fat or oil. Serve with clarified sugar.
Motza Kleis. Time—¾ hour.
2 motzas, ½ lb. motza meal, 3 oz. suet, 1 tablespoonful chopped parsley, 2 chopped onions, 2 eggs, marjoram, pepper and salt to taste.
Soak the motzas in cold water till they are soft, then squeeze them very dry. Chop the onions, brown them with a few drops of oil. Add them to the motza, with the suet chopped fine, nearly all the meal, parsley, marjoram, pepper, salt, and lastly, the eggs well beaten. Roll into balls with the remainder of the meal, and throw into the boiling soup ½ hour before serving.
Motza Pudding (baked).
2 motzas, 2 tablespoonfuls meal, 2 oz. dripping, ½ lb. dried fruit, 2 eggs, 2 oz. brown sugar, spice to taste.
Soak the motzas in cold water, then squeeze them very dry. Prepare the fruit, mix all the dry ingredients together, then add the eggs, well beaten. Grease a pie-dish well, sugar it, fill it with the mixture, and bake about ½ hour. Serve with clarified sugar (see page 39).
Boiled motza pudding is made in the same way, but chopped suet must be used instead of the dripping.
Potato Pastry. Time—1 hour.
¼ lb. cold boiled potatoes, 2 oz. potato flour, 2 oz. dripping, a pinch of salt, a very little water.
Mash the potatoes through a sieve, then add the salt and potato flour, and rub in the fat. Mix to a paste with a very little cold water. Proceed as in fruit pie, page 45.
This paste may be used for meat pie, tartlets, &c., and will be found very light.
Potato Pudding. Time 1¼ hour.
3 large mealy potatoes, 1 oz. butter, ½ gill milk, 3 eggs, 1 tablespoonful brown sugar; nutmeg and salt to taste.
Boil the potatoes, mash them smooth with the milk, butter, well-beaten eggs, sugar, nutmeg, and salt. Bake in a greased dish ½ hour, and serve hot.
Sassafras.
Sassafras, aniseed, stick liquorice.
Tie up the liquorice and aniseed in a muslin bag, put this in a jug with the sassafras, and pour boiling water over it.
Swiss Roll. Time—½ hour.
1½ oz. potato flour, 2 oz. castor sugar, 3 eggs, lemon cheese-cake mixture (see page 64).
See page 50, but use 1½ oz. potato flour or 3 oz. motza meal instead of flour, and lemon cheese-cake mixture instead of jam.
Lightning Cakes.
2 oz. butter, 2 oz. castor sugar, 2 oz. potato flour, 1 oz. ground almonds, 1 egg.
Cream the butter and sugar together, add the egg, well beaten, the potato flour, and ground almonds.
Grease a tin liberally, spread the mixture smoothly on it with a knife, bake in a quick oven 5 minutes, and cut into shapes while hot.