BIRDS

egg yolks
whole eggs
tbsp. cream
tbsp. sugar
tsp. salt
tsp. vanilla
flour to roll

se “gical

Mix together and roll about 1/4"
thick. Cut in strip 2x1 1/2".
Slit each in centre. It doesn't
really matter how large they are
cut in the middle. Fold one side
through the hole with the pointed
side to twist. Cook in lard to
light brown and sprinkle with
icing sugar. °

- Olga Balicki.

CABBAGE ROLLS
(Finnish)

cabbage, medium size
lb. ground meat

egs

cup zwieback crumbs
cup milk

oZe rice

salt

ee

Boil cabbage and separate leaves.
Boil rice and blend it well with
meat, salt, milk, crumbs and egg.
Cut the small leaves inside of the
cabbage to the small pieces and
add them. Put in every cabbege
leaf a lump of this blending and
make a roll. Fry the rolls nicely
brown in frying pan and put them
after that in the roaster with a
little bit of butter. Bake in slow
oven (300°F) without a lid, pour-
ing them sometimes with hot water,
3 hours. Not too sweet cranberry
jam is good with the cabbage rolls.

- Raija Karjalainen.

NOODLE DOUGH

2 eggs

2 tbsp. water

1/2 tsp. salt

3 cups sifted flour

Beat eggs, add water, flour, salt.
Turn out on floured board and knead
until smooth. Let stand 15 minutes
in cold place, then roll out to paper
thinness and cut into 1 1/2 inch
rounds. Place a small amount of the
filling in each round, fold over
upper edge and press edges well to~
gether and keep in refrigerator un-
til needed. To cook, drop into
boiling salted water for 20 minutes.
Do not put in too many at a time.
Remove with skimmer and drain
thoroughly. Can be served with
vinegar, mustard or sour cream or
may be eaten plain or dropped in-

to chicken soup.

Filling for Above Dough:

3/4 lb. ground beef
lb. sausage meat

2 medium onions

2 finely chopped garlic
pearls

1 tsp. salt

1/2 tsp. pepper

1 tbsp. soya sauce

1 tsp. salad oil

1/2 cup water

Mix all these into a smooth paste.
Fill dough.
- Olga Balicki.

CORN PUDDING

ean of corn
1/2 cups milk
tbsp. butter

eggs
tbsp. flour
tsp. sugar

ee

Bake until set and serve with meat
course.

- P. Poirier.