The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1925-01-16
THESE Dishes
POPUL Ar IN
POLAND
Strange Sounding Dishes
Are Easy to Prepare
and Are Good
KisxIsa (Farina Sausage

dry In the oven. Boil one-half
pint OF water with one-quarter
pound Of suet, chopped fine.
Add salt, pepper. marjoram,
ginger and chopped onion. Put
the meal into boiling water. and
let BON slowly. FIJI this into
castings. boil in water. When
done. cut in sIanting slices and
garnish the tripe.
Dumpsings without Flour.
Place grated potatoes In a
eheese-cloth bag. Squeeze out
liquid and LET it settle. Drain
of carefully and add the starch.
which has settled in the liquid.
Add salt and mix well. Form
into balls the size Of walnuts.
Place into boiling water and
cook for fifteen to. twenty min
utes. Remove on plates and |
pour bacon or brown butter over
them.
RasOwy Chleb PumpernickeD
Two and One-quarter cups
-four, one cup graham flour. one
cup rye meal. one cup scalded
milk (cooledl. one tablespoon
shortening; one cup lukewarm
water. two tablespoons sugar.
one teaspoon salt. one cake com.
presDed yeast dissolved in one
third cup lpkewarm. water.
Mix flour, salt and sugar In
large mixing bowl, add water,
milk, shortening and yeast mix
ture. Stir into a stiff dough.
then knead thoroughly, or. until
the dough feels soft and velvety.
Let stand in warm place until
double its bulk. Divide into two
parts, knead each into a loaf,
put into creased pans and again
let rise to double its bulk.
Bake one hour in moderate
oven. The oven should be hot
Tor the first fifteen minutes OF
hAking, then the heat reduced.
Polish Dessert.
HAN a loaf Of grated pumper.
4n1ckol bread, two ounces cocoa.
Mix the cocoa and the bread,
add one tablespoon Of sugar.
Beat one quart Of cream and
mix with the above. Place this
IN Q dish and decorate with lady
fingers or fruit.
PieTOgi. /:
Dough for pierogi is made as
into one and One-haR inch
squares. These squares may be
6lled with a variety Of prepare
tons, as meat. saurkraut, cab
bAge, etc.
Following are a few Of these
Fieroxi Cottage Cheese Filling.
Smooth one cup Of cottage
cheese well, add one egg yolk,
two tablespoons scalded small
ra1Sins, two tablespoons sugar,
and a little salt. Fill squares.
The edges OF these squares
should be moiStened with water
before the opposite corners are
pressed firmly together with a
fork. When this Is done drop
them into boiling water and
when they raise to the top re-
move with colander to platter.
Serve with crumbs dried well in
butter and poured over them.
PlerOgi Cabbage Filling.
Shred and chop cabbage fine,
and boil in sailed water for
about fifteen minutes. Drain.
Separately fry onion In butter.
put cabbage into this, season
with pepper to- taste. Add one
hard!boised egg, chopped fine,
One-hah cup cream, one table
spoon crumbs. Fry all together
tor a minute and remove from
IRE. Fin squares as before and |
serve with crumbs fried in but
ler.
PicrOGi Prune Preserve Filling.
Boil prunes until soft and re-
move stones. Put pNlp back
into the water. in which they
were boiled. Add cinnamon and
sugar " L1SlO anu lu 0Qu0EeS
% before. Serve with crumbs
6ied in butter. These may be
served as dessert.
Barszez Beet SOupl.
Take two pounds spare ribs
and prepare same as for soup.
kim, season and add onion and
vegetables. Let boil until spare
ribs are tender. Strain through
! . fine sieve, so the soup win be
clear. In q separate kettle boil
q few beets and remove skins.
Mash two or three beets or cut
In fine slices and add to the
soup. Boil for q short time.
When the soup is ready, add
4 sugar and vinegar to taste, and
I On0 cup Of cream with one table
mDonN uf tIour. n The ao,ID A