Matzos Kloese No. 2

• 1 tablespoon poultry fat or butter
• ½ teaspoon sugar
• ⅛

Beat the yolks very light, add seasoning, and the almonds and enough matzos or cracker meal to make a stiff batter, then add the beaten whites. Drop by teaspoon in deep hot fat, fry light brown; try one., and if they do not hold together, add more meal-place in oven to keep warm and put in soup just when sending to the table.