Page:Wood - Foods of the Foreign-Born.djvu/77

Rh Kopustal (Stuffed Cabbage Rolls)

One head cabbage, one-half pound each of pork and beef, ground, one cup bread crumbs, two eggs, one-half cup rice, two tablespoons lard.

Mix pork, beef, eggs, and bread crumbs together, mixing well; add the parboiled rice; season well with salt, pepper, and paprika. Place in crisp cabbage leaves, using toothpicks to hold together. Boil at least thirty-five minutes.

Then place in oven until brown. Keep in oven (slow) at least twenty minutes. Serve with tomato sauce. Or bake in oven with hot sauce for forty minutes.

Strudel (Noodle)

Four large potatoes, two cups flour, two eggs, one-half pound walnuts, one-half cup milk, one-quarter pound butter with sugar, cinnamon, and salt enough to flavor.

Boil potatoes, mash them when cold. Put on noodle board. Add the flour. Work until dough is smooth. Chop walnuts. Boil with milk for ten minutes. Roll the dough. Spread cooled nuts on dough. Shake a little cinnamon and sugar over entire surface. Roll up the dough. Roll up in napkin and boil from twenty to twenty-five minutes. Take out; cut in pieces; brown with butter. Sprinkle with cinnamon and powdered sugar.

RUSSIAN DISHES Stschi


 * 1 medium cabbage
 * 1 cup meat stock
 * 2 pounds beef brisket
 * 3 pints water
 * 1 tablespoon flour
 * 2 onions
 * 2 leeks
 * 1 parsnip
 * ¼ cup sour cream
 * Salt
 * 1 tablespoon fat