SWEDISH KRINGLOR

cup butter or margene
cups flour

cup sour cream

tsp. vanilla

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Sift flour and mix in butter. When
well blended, add sour cream and
vanilla. Roll out 1/4 inch thick
and cut with doughnut cutter.
Brush top with cream and dip in
sugar. Bake in slow to moderate
oven untii light brown.

- F. A. Cartwright.

RUSSIAN LIGHT PANCAKES

eggs

tbsp. shortening

tsp. salt

tbsp. sugar

1/2 qts. milk

1f2 tsp. baking soda
pkg. yeast
cups sifted flour

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Dissolve yeast in sweetened luke-
warm water and leave 10 minutes.
Mix 3 slightly beaten eggs with
salt and sugar, shortening and 1/2
pint of warm milk. Pour gradually
over 4 cups of flour, then add 1

pint of warm milk until completely

mixed. Add dissolved yeast. Dough
should be smooth and come off a

wooden spoon easily. Place in large

container and let rise in a warm
place for 3 hours. When raised,
cover 1- 11/2 pints hot boiled
milk, adding baking soda. Mix:
lightly, let stand for 10 minutes
without stirring. Fry in small
pancakes, 4 - 5" in diameter, in
a heated and buttered pan. Fry
on both sides until golden brown.
Serve hot with butter, sour cream
or herring. Serves 8.

- Olga Balicki.

113

MOCHA DESSERT (Swiss)

11/2 lb. butter

11/2 cups sugar (berry)

6 egg yolks or 4 whole eggs
1 cup strong coffee

Cream tutter, eggs, sugar. Add coffee
slowly. Line sides and bottom of
small mold with lady-fingers and pour
batter in. Let stand one day. Dip it
in hot water before inverting to
serve. Slice as for pie.

- Paula Locke.

FINNISH COFFEE BREAD

2 cups milk
3 eggs

2/3 cup sugar
1/4 lb. butter

11/2 tsp. salt

A yeast cake

1/2 tsp. cardamon seed’

2 lbs. flour

Dissolve the yeast in warm water.

Warm the milk and melt the butter in
it. Beat in a large vowl, eggs and
sugar; add milk, cardamon, salt and
flour. Knead until the dough leaves
your fingers. Cover and leave in a
warm place to rise. Can be made into
a loaf or rolled out in three narrow
strips and braided. Tuck in loose
ends. Brush with melted butter. Cover
and let rise. Bake 20 minutes at 375°
oven. Ice on top when cool and
sprinkle with nuts.

GARLIC BREAD

Cut French bread into thick slices,
but not right through the crust.
Spread the slices liberally with
garlic butter made as follows:

Crush 1 clove garlic with salt, add
to creamed butter and combine well.
Slip loaf into paper bag or enclose
in aluminum foil. Place in hot oven
to heat for 10 - 15 minutes, depend-
ing on size of loaf.