Soyer's standard cookery

To each tablespoonful of Mazza flour (unleavened bread reduced to powder), take one egg, a pinch of salt, half a teaspoonful of sugar, a teaspoonful of ground almonds, a few stoned and chopped raisins, a pinch of ground cinnamon, a spoonful of oil, or its equivalent of beef dripping, and just enough water to make the whole into a stiff paste. Mix the ingredients very thoroughly. Now take a large enameled saucepan and about half fill it with oil or animal fat. Bring this to boiling point, but do not let it burn. Now shape the paste into small pieces and drop them into boiling fat, turning them continually until well browned and then take out and drain carefully on a strainer. This is a very popular sweet and may be eaten either hot or cold. In non-Jewish households, where Mazza flour is difficult to obtain, plain unsweetened water biscuits crushed to powder can be substituted. Kindlekh. In a large bowl place one pound of fine flour. Make a hole in the midst and pour into it a small yeast cake dissolved in a little milk. Let this remain until the milk and yeast have risen a little. At this point stir in the surrounding flour together with three well-beaten eggs, a quarter of a pound of butter, six ounces of sugar, a pinch of salt, and half a pint of previously mixed milk. Knead the whole into a smooth dough. Roll this out very lightly on a well-floured board, brush over with a feather dipped in melted butter, and strew thickly with chopped almonds, sultanas, and currants. Next fold over about three fingers' width of the dough. Brush the upper surface of this fold with melted butter and strew with mixed fruit and almonds. Fold over again and repeat the operation until the whole of the dough is folded up in layers somewhat resembling a flattened roly-poly pudding. Brush the top well with another feather dipped in beaten egg and cut the whole into thick slices or fingers. Let them stand for half an hour and then bake for an hour in a rather slow oven. Egg Marmalade. Make a thick syrup by dissolving one pound of sugar in half a pint of water over the fire, adding one ounce of pounded almonds while the syrup is clarifying. Take off the saucepan and when the contents have become moderately cool stir in carefully the well-beaten yolks of twenty eggs. It will need rather prolonged stirring to blend the eggs with the syrup. Now flavor with vanilla or wine, and cook over a slow fire, stirring constantly and taking great care that the mixture does not burn. Ramakins of Egg and Cheese. Beat three new-laid eggs and blend thoroughly with two ounces of grated cheese and one ounce of partly-melted butter. Place the mixture in little pans or saucers and bake in the oven. Almond Pudding. Whisk the whites of seven eggs with the yolks of ten, and stir into half a pound of pulverized sweet almonds with half an ounce of pounded bitter almonds, half a pound of castor sugar and a tablespoonful of orange-flower water. Blend very thoroughly and bake in a quick oven in a well-buttered dish. Powdered sugar should be strewed freely over it before serving. Lamplich. Make a mincemeat by chopping finely eight medium-sized apples, half a pound each of raisins, currants, and sugar, a little citron peel, two or three cloves, and a teaspoonful of powdered cinnamon.