Page:The Jewish Manual.djvu/181

 A little orange flower-water or sweet wine improve the flavour of these cakes.

MATSO CAKES. Make a stiff paste with biscuit powder and milk and water; add a little butter, the yolk of an egg, and a little white sugar; cut into pieces, and mould with the hand, and bake in a brisk oven. These cakes should not be too thin.

ANOTHER SORT. Warm a quarter of a pint of water flavoured with a little salt, in which mix four beaten eggs; then mix half a pound of matso flour, and a couple of lumps of white sugar, and half a tea-cup of milk; mix all well together, and bake in a tin.

FRIED MATSOS. Soak some of the thickest matsos in milk, taking care they do not break; then fry in