Page:Wood - Foods of the Foreign-Born.djvu/71

Rh looked up and said to the dietitian, "I only been here in this country three years, but you my sister." She then not only urged the patient to use the food prescribed, but was much more diligent thereafter in her own regimen.

Kascha

Made of whole buckwheat grain or fine barley or whole oats or millet (to be washed in many waters before using). Take one pound of grain and rub through it one whole egg. Dry thoroughly on a frying pan, stirring to prevent burning. When dry put into an earthenware dish with cover. Cover with boiling water. Add salt to taste and butter size of egg. Bake in moderate oven until done (from two to three hours). Watch to prevent burning; when edges get too dry add boiling water, pouring along edges. Favorite dish of the peasant.

Russian Hamburg Steak

Chop one and one-half pounds of beef fine or put through meat-chopper; season with salt and pepper and work in one-quarter pound of butter substitute, working it in with a wooden spoon. Flour a board and turn the chopped meat on it. Divide into eight parts, roll with a little flour into balls, and flatten into cakes about onehalf inch thick. Beat up an egg and add a tablespoon of olive oil; blend well together; dip the steaks in this and then into fine bread crumbs, being careful lest they lose their shape. Have a frying pan, one or two ounces of drippings in it; place the steaks in this and cook three minutes; turn and fry three minutes more.

Arrange in a crown shape on a chop plate and pour Madeira sauce in the center and garnish with parsley and cress. A cream sauce strongly flavored with horse radish