Four soaked matzoth; nine eggs, one cup of sugar, two grated apples, one and one-half cups of seeded raisins, one tablespoon of cinnamon, grated rind of an orange or a lemon and a few pounded almonds. Beat the sugar, eggs, and cinnamon until light; then add all the ingredients, except the matzoth, mixing well. Now drain the matzoth, gradually adding them to the mixture, beating until very light. Melt half a pound of rendered fat into the dish for baking, and then pour in the mixture. Bake in a moderately hot oven for one and one-fourth hours. Serve hot with wine, fruit, or prune sauce. POTATO PUDDING Stir the yolks of eight eggs with a cup of sugar, add four tablespoons of blanched and pounded almonds, and grate in the peel of a lemon. Add also its juice. Have ready half a pound of grated potatoes which have been cooked the day previous. Last add the stiffly-beaten whites. Add one teaspoon of salt. Grease your pudding form well, pour in the mixture and bake. Set in a pan of boiling water in the oven. The water in the pan must not reach higher than half way up the pudding form. Time required, half an hour. When done turn out on a platter. Serve with a wine or chocolate sauce. You may bake this pudding in an iron pudding form without setting it in the boiling water. MATZOTH PLUM PUDDING One-half pound of chopped suet, one-half pound of moist sugar, one-half pound of raisins (stoned and chopped), one-half pound of currants, one-half pound of mixed peel, two matzoth soaked in cold water and then well drained and beaten, one-quarter pound of sifted meal, the rind of half a lemon, one teaspoon of ground cinnamon, eight eggs and a wineglass of rum. Beat all these ingredients thoroughly together, and boil for eight hours in a pudding mold or basin. Serve with rum sauce. BATTER PUDDING One teacup of matzoth-meal, one pint of milk, two eggs, three ounces of brown sugar, two ounces of butter and the rind of a lemon. Mix the meal into a batter with the milk and eggs, add the sugar, butter (melted), grated rind of a lemon and a tablespoon of rum, if desired. Pour the mixture in a greased basin or mold, and boil for one hour or bake for one-half hour. BEOLAS Take six eggs. Beat them until very light. Add a little fine meal, just enough to give it consistency; Drop this from the point of a spoon into boiling olive oil or fat. When light brown, take out, and drain. Serve cold with a syrup made of water, cinnamon and sugar. COCOANUT PUDDING One grated cocoanut, six eggs, grated rind and juice of two lemons, one cup of granulated sugar and the milk of the cocoanut; beat the yolks of the eggs with the sugar and the grated rind of lemon until light and creamy; add gradually the cocoanut and the beaten whites of the eggs, and lastly put in the milk of the cocoanut, to which has been added the juice of the lemons. Bake in a moderate oven for half an hour and serve quite cold. CARROT PUDDING