STRUDELS.

TAKE about one pint of flour, sift it into a bowl, make a hole in the center of the flour, pour in it gradually one cup of lukewarm water, a pinch of salt and a spoonful of butter or goose fat. Stir this slowly, making a nice smooth dough of it and adding a little more flour if necessary. Cover up the dough and set it in a warm place until you have pared half a peck of apples, and cut them very fine in the following manner: Pare, quarter and take out cores and seeds, and cut or rather shave them very fine. Now cover your kitchen table with a clean tablecloth, sift flour all over it and roll out your dough as thin as possible. Now use your hands, placing them under the rolled dough and stretch it gently, very gently, so as not to tear it, walking all around the table as you do this, to get it even and thin as tissue paper. Pour a few tablespoonfuls of melted butter or goose oil over the dough; next the apples, brown sugar, cinnamon and raisins. Now take hold of the tablecloth with both hands, about a yard apart, and begin to roll the strudel (it will roll itself almost--just lift the cloth high enough). Now butter or grease a large cake-pan, hold it up to the edge of the table and dump in the strudel. Bake a nice brown, basting often with butter or goose oil.

(No. 2.) Take a pint of flour, sift it into a bowl, make a hole in the center of the flour, pour in half a cup of lukewarm water, four ounces of butter, two whole eggs and two yelks and a pinch of salt. Stir as you would noodle dough. Spread a tablecloth over the kitchen table, roll out the dough as thin as possible, then stretch it as described above. Pour over this the melted butter, then the shaved apples, sugar, cinnamon, seeded raisins and a little citron, cut very fine. Roll and bake. Butter the pan well, and also put flakes of butter on top of the strudel. When half baked pour a cup of cream over it and finish baking. Bake about half an hour.

Make a dough of one pint of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth. Slap the dough on the table back and forth. To do this take the dough in your right hand and hit the table with a vengeance as hard as you can. Do this repeatedly for about fifteen minutes. Now put the dough in a warm, covered bowl and set it in a warm place and let it rest for half an hour. In the meantime stem and pit two quarts of sour cherries. Grate into them some stale bread (about a plateful); also the peel of half a lemon, and mix. Add half a pound or more of sugar, some ground cinnamon and about four ounces of pounded sweet almonds, and mix all thoroughly. Now cover your kitchen table with a clean tablecloth, one that is large enough to cover it entirely, and sift flour over the whole of it. Roll out the dough as thin as possible, lay aside the rolling pin and pull, or rather stretch the dough as thin as tissue paper. In doing this you will have to walk all around the table, for when well stretched it will cover more than the size of an ordinary table. Pull off all of the thick edge, for it must be very thin to be good (save the pieces for another strudel). Pour a little melted goose oil or butter over this, and sprinkle the bread, sugar, almonds, cherries, etc., over it; roll the strudel together into a long roll. To do this properly, take hold of the cloth with both hands and roll up carefully; have ready a long baking pan well greased with either butter or goose fat; fold the strudel into the shape of a pretzel, pull the cloth to the edge of the table, dump the strudel into the pan as quickly as possible, securing the edges well so as not to have the juice escape, butter the top also and bake a light brown; baste often while baking. Eat warm.

Make a rich baking powder biscuit dough, and roll it out until it is about two-thirds of an inch thick. Pit and stew enough cherries to make a thick layer of fruit and add sugar to taste. Spread them over the dough thickly; and roll it up, taking care to keep the cherries from falling out. Wrap a cloth around it, and sew it up loosely with coarse thread, which is easily pulled out. Allow plenty of room for the dough to rise. Lay the roley-poley on a plate, set it in a steamer and stew for an hour and a half steady. Serve in slices, with cream or sauce.

Prepare the dough same as for apple strudel. Leave it in a warm place covered, until you have prepared the rice thus: Wash a quarter of a pound of rice in hot water--about three times--then boil it in milk until very soft and thick. Let it cool, and then add two ounces of butter, the yelks of four eggs, four ounces of sugar and one teaspoonful of vanilla, some salt and the beaten whites of two eggs, and mix thoroughly. When your dough has been rolled out and pulled as thin as possible, spread the rice over it and roll. You may add pounded almonds and raisins if you choose. Put in a greased pan and bake until brown, basting with sweet cream or butter.

Make a strudel or roley-poley dough and let it rest until you have prepared the cheese. Take half a pound of cheese, rub it through a coarse sieve or collander, add salt, the yelks of two eggs and one whole egg, and sweeten to taste. Add the grated peel of one lemon, two ounces of sweet almonds, and about four bitter ones, blanched and pounded, four ounces of sultana raisins and a little citron chopped finely. Now roll out as thin as possible, spread in the cheese, roll and bake, basting with sweet cream.

Wash the lung and heart thoroughly in salt water, and put on to boil in cold water, adding salt, one onion, a few bay leaves and cook until very tender. Make the dough precisely the same as any other strudel. Take the boiled lung and heart, chop them as fine as possible and stew in a saucepan with some butter or fat, adding chopped parsley, a little salt, pepper and mace, or nutmeg, and the grated peel of half a lemon and a little wine. Add the beaten yelks of four eggs to thicken, and remove from the fire to cool. Roll out the dough as thin as possible, fill in the mixture and lay the strudel in a well greased pan; put flakes of butter or fat on top and baste often. Eat hot.

Make a pancake batter of four whole eggs and the yelks of two, one pint of milk, some salt, and flour enough to make it the consistency of a pancake batter. Bake quite thin in pie-tins, spread on the following mixture when baked, and roll immediately or it will be liable to break. Now pound four ounces of almonds to a powder, stir in the yelks of four eggs and add the beaten whites, the grated peel of a lemon and four ounces of sugar. Mix all thoroughly and spread on the baked dough and roll immediately. Cut each one through the center, roll in beaten egg and cracker and fry a light brown. Strew powdered sugar over them and serve.

Boil the prunes until very soft, take out the kernels, and mash them. Add sugar, cinnamon, the grated peel of a lemon and mix thoroughly. Now make a batter like in the receipt above. When baked spread with the prunes, roll and lay in a buttered pan, put in the oven a few minutes with flakes of butter on top. Serve with powdered sugar.

Boil a pint of cream with one-quarter of a pound of chocolate (grated), adding four ounces of sugar. Beat the yelks of six eggs with a little the cold cream and add to the boiling chocolate and stir until thick and set away to cool. Prepare the batter thus: Break four whole eggs into a bowl, the yelks of two, one pint of milk and flour enough to make a light batter. Bake like large, thin pancakes, and fill with the chocolate. When all are baked and filled set in a buttered dish in the oven and bake. Before setting in the oven pour a little cream and flakes of butter over the top. Sprinkle powdered sugar over all when serving.

Prepare the dough as for Apple Strudel. Blanch a pound of almonds, pound in a mortar, when dried beat the yelks of six eggs light, with one-quarter of a pound of sugar, add the grated peel of a lemon and mix in the almonds. Spread over the dough and roll. Bake with flakes of butter and baste very often.

Prepare the cabbage the day previous. Cut or chop the cabbage very fine, and stew in fat until very tender, salt and pepper to taste. Cut up half an onion in the fat before adding the cabbage. Thicken with flour and fill in the strudel dough and bake. Dough is made like in Apple Strudel.