Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-12-27
SCOTCH GINGERBREAD.

SLIT into a basin a pound and a quar-
ter OF -four. Add half teaspoonful
salt one teaspoonfu each allspice and
cloves. two teaspoonfuls ginger, half
n grated nutmeg. quarter OF pound
seeded raisins. four ounces almonds
blanched and chopped and one tea
spoonful baking soda Melt together in
pan half a pound butter and the same
amount brown sugar, add two cups mo-
lasses and = cup and half milk, scald
and cool. Then add to the dry ingred-
tents with three well-beaten eggs. Mix
| thoroughly and pour into well creased
paper lined tins and bake in a very mod
crate oven for an hour and a half.
SCOTCH CAKES
The ingredients called for here are one
pound each butter and sugar. one and
one-eighth pounds -four, one level des-
sertspoonful caraway seed, one tables
poonful ice water and canded caraway
seed to springle on top the cakes. Have
the butter. the mixing bowl and hands
as cold as possible. Cut the butter in
small pieces and work into the -four
quickly and thoroughly. Add sugar and
mix lightly Sprinkle In the caraway
seed. mix through. then add one tables
poonful ice water. Make the dough into
n ball, flour the moulding board. lay the
dough on 1t and roll out quickly. Beat
level with the rolling pin. Fold the ends
over and beat again. Do this three times,
the last time rolling out In shape to 1T
the pan in which 1t is to be baked. pre-
ferably this should be shallow sheet
iron pan. Line with paper. Put the dough
in to about three-quarters of an inch
T.. t,lry ly,7tfa
and bake twenty minutes in a steady
oven. When done 1t should be an even
light brown on top and a darker brown
browning too quickly protect with paper.
Cut in squares when first taken from the
oven and when cold pack In tin boxes.
RUSSIAN TEA.
Russian hospitality is proverbial and
when one is invited to help celebrate the
New Year the table actually groans
beneath It's weight OF smoked fish, cold
meats pasties, eggs, fruits cakes honey.
preserves, pickles and other delcaces,
to say nothing of the eversteaming
Isamoyar.
Among the good things that will find
their way on Russian tables here may
be mentioned a delicious entremet:
KLUsKIs AU FROMACE A LA CREME
Mix together half pound butter, six
eggs, six large spoonfuls cream cheese
A pinch of nutmeg, sugar to taste, a cup
of breadcrumbs and cream enough 10
make light. Dust the hands with -four
and form into balls. Drop into sailed
boiling water. They should at once rise
to the surface. Turn over and cook the
other side, remove. drain. cover with but
ter and brown in the oven.
RUSSIAN VATROUSKIS.
Somewhat similar these pasties made
also from cream cheese and eggs. The
cheese is first pressed in a cloth until all
moisture is extracted. Place in Il mortar
with n piece Of butter and when pounded
smooth season with salt and nutmeg
Work the yolk of four eggs into the
paste place on small rounds of puff
paste turn the edges over and press to-
gether leaving In a crescent shape. set
; near the fire to rise for twenty minutes
then coat with beaten yolk OF egg and
bake In a moderate oven.
KOULBAC.
Make a paste and lay away until the
following day. Work with the hands and
roll out a bottom crust the size the plate
Is TO be. Put on buttered paper In a