Jewish sausage; is prepared by the Jewish butchers; is boiled and braised, served with rice.

Passover Fritters

Motsa meal (cracker dust) eggs and little sugar worked to a stiff batter, fried by spoonfuls in hot oil. Eaten with syrup or sugar.

Jewish Apple Fritters

Same as the preceding with chopped apples in the batter.

Jewish Almond Pudding

Sort of almond souffle, made of 1 lb. almonds crushed, 2 oz. bitter almonds, 1 lb. powdered sugar, 14 eggs, 6 yolks more, 3 tablespoons orange flower water. The eggs, water and sugar beaten together 20 minutes, same as sponge cake, the powdered almonds added instead of the flour which would be in sponge cake; baked.

Jewish Motsa Pudding

About a pound of Passover cakes (water crackers) soaked in water, squeezed, made up into a plum pudding with the usual fruit and suet, either boiled or baked.

Passover Rock Cakes

Made of 1/2 lb. butter, 1/2 lb. sugar, 1/4 lb. each Motsa meal (meal of crushed water-crackers) and currants, 2 oz. ground almonds, 4 eggs. Worked up to cake dough with more meal if necessary; rough lumps like rocks dropped on pans, stuck over with blanched almonds; baked.

Jewish Passover Cake Or Motsa

There is not much taste in a Passover cake, huge pyramids of which are piled up in the Jewish bakers' and grocers' shops. There is in Amsterdam a factory engaged in the production on a large scale of passover or unleavened bread. Although the consumption does not last more than a week, the fac tory is busy from the end of November or the beginning of December till Eastertide. A large portion of the goods is exported to other countries. The motsa consists of a large round thin cake about 15 inches in diameter, made simply out of flour and water well kneaded, and baked to crispness; it must not contain yeast, powder, shortening, nor any raising ingredient. There are two varieties; the tnotsas are larger than pancakes, and thin as wafers. Great precaution is taken to obtain the proper sort of flour. The authorities of the different synagogues combine on this occasion, get the flour especially ground, and license men to sell it. The price is specially put in order to have a surplus for the poor.

The Mitzveiis

Are thicker. Passover cakes eaten on the first two nights of the festival. They are thick enough to be split open and toasted, or soaked in milk and fried.

Motsa Meal

R will be observed that the use of motsa meal or crushed almonds in any sort of cake or pudding is a substitution for flour which is forbidden to be used in pastry at the Pass over season; otherwise the pastries are not peculiar or special. The thin motsas are hard water-crackers in effect, and to make the meal they are rolled to dust and sifted.

Passover Drinks

A special department is set apart by Jewish bar-keepers for Passover drinks, which, as has been stated, must not consist of anything made from grain - the 'corn' of the bible meaning all kinds of grain.