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Jelly or jam go well with this serving.
The meatballs make excellent Hors d'oeuvres

served with a spicy sauce.

Mrs. E. Wennesland

VORENIKT
COTTAGE CHEEZE DUMPLINGS

1 ege Y cup whole milk %& tsp of salt
Baking soda size of pea dissolved in 1 tsp water
3/4 tsp baking powder

Enough flour to make medium stiff dough or until
it doesn't stick to the board when kneaded.

Roll out thin on floured board.

Cut in about 2%" circles and fill with the follow-—
ing:

1% cup cottage cheeze - dry curd best (put cheeze
in tea towel and squeeze excess water out, then
go on as directed in filling).

salt to taste and 1 egg, mix real well.

Place 1 tsp full of mixture in each circle.
Fold over and pinch edges with fingers. I prefer
a floured fork.

Have 2 qt. kettle 3/4 full of boiling salted water.
Drop 8 to 10 Voreniki into boiling water and stir
so they do not settle to bottom. Cover and let
boil rapidly for about 1 min. Again stir and

let boil 2 or 4 min more. Remove from boiling
water into colander. Repeat above cooking
operation until all dough is used. Serve on
platter with melted butter and if desired, sour
cream.

Mrs. Awd. EsSovoloff

INDIAN CURRY

1 1b cold meat, lamb or poultry, cut in small cubes
1 good sized onion, sliced

1 medium apple, chopped

2 tbsp curry powder

% tsp cloves

2 tbsp butter