The Washington times., 1934-08-25

UNI sized = .::.. ..:>..
beets until =:.=.s==:., ===:.=
tender; then - >,,,,.,,.:,, C.a.:.,, ,I>>*
chop, and
add to a highly seasoned chick
en- broth. Add the Juice of one
lemon, some cinnamon and nut
meg; let boil IS minutes.
Then add l glass of red wine,
mixed with a teaspoon of brown
sugar. Let boil a few minutes
longer, and serve with fried
croutons.
BEEF ROLL
Chop 2 pounds of beef (top Of
the rounO, with "a pound Of
suet; add 4 small onions, 2
cloves of garlic, and 3 sprigs Of
parsley chopped fine. Season
with salt, pepper and nutmeg.
Mix with some bread crumbs
and a beaten egg.
Shape into a roll and lay in a
baking dish; moisten with broth
and let bake until done. Serve
on a platter with a border Of
mashed potatoes and garnish
with fried parsley.
BOILED FISH
Clean and season a whole fish
and let boil with ! sliced onion,
- CUP vinegar, a few slices of
lemon and 2 sprigs of parsley.
Add a tablespoon of butter and
let cook until tender.
Remove the fish to platter:
mix the sauce with tablespoon
of brown sugar, a pinch of GIN
ger, cinnamon and nutmeg, and
the juice of a lemon. Let boil
well, then thicken with the yolks
Of 2 eggs (beaten) and pour
over the fish. Garnish with
lemon and olives.
FISH ROLL
Chop some cooked white fish,
mix with y cup boiled rice.
Season with salt and pepper,
and all kinds of herbs minced
fine. Then make a rich pie
paste and roll out very thin.
Fill with the fish mixture,
and make into a roll. Sprinkle
with bits of butter, and bake
until brown. Serve hot with
wine sauce. Can excellent way
for using up leftover fish,
RUSSIAN SOUP
Chop and fry all kinds of vege.
tables until tender. Make a
highly seasoned beef broth Zone
of the better canned broths
would do): add the fried vege-
tables, 2 boiled beets chopped
fine, some chopped ham, " tea.
spoon fennel seed, and 2 sprigs
Of parsley, chopped.
Let boil well, then add l cup
hot cream. and serve at once.
PANCAKES
Make a pancake batter, and
fry in thin cakes. Then spread
them with a layer of butter, a
layer of anchovies. a layer of
caviar, and a layer of sour
cream.
Sprinkle with cayenne pepper
and lemon juice, roll up, and
serve as hot as possible.
PICKLED HERRING
Soak / dozen herring over
night in water, then mash the
milch and roes and mix with
4 tablespoons brown sugar. Put
the herrings in a large dish,
with two onions, sliced; make
alternate layers of herring,
onions and sliced lemon, 8 bay
leaves, a few cloves, whole pep
pers, and some mustard seed.
Pour some vinegar over all.
The herringS will be ready to
serve in five hours, or will keep
for a week. Serve with boiled
potatoes.
RUSSIAN RICE PUDDING
Mix cold boiled rice with the
juice and rind of a lemon, l
cup of sugar and Y glass Of
rum; then press into mold.
Let it become very cold, and
serve with cold cooked fruit.
RUSSIAN SALAD
Chop u pound cold roast veal
with "a pound smoked salmon,
3 sour pickles, 2 sour apples, /
large onion, a few capers and
3 hard-boiled eggs chopped fine.
Add some chopped nuts. Sea-
son, and cover with mayon-
naise dressing. Garnish with
sliced beets and olives. Serve
cold.
RUSSIAN SANDWICH
Spread thin slices of rye
bread with soft butter and
caviar; some slices of white
bread with soft butter and thin
slices of ham; some slices of
pumpernickel bread with soft
butter and cottage cheese, and
some slices of brown bread with
soft butter and cold cooked
chicken, sliced thin.
Put all on top of each other,
place in a press under a heavy
weight for one hour; then cut
into perpendicular slices, and