Matzah Shalet

Four soaked matzah; 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 matzah, mixing well. Now drain the matzah, 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.