FORH#IGN DISHES

Old Fashioned Strudel J. Nichols

4 cups flour e small tsp. salt

wix with warm water till one can easily knead it. Knead it till
real fine and smooth, then leave dough on your board and cover
with pan and let rise for 1/2 hour. Then put a white cover on
your table and spread your dough on it after it has been stretched
about 11/2 feet. Start from the centre and keep pulling apart
until it is real thin. Stretch until all the dough is thin. Then
spread with thick cream or 1/2 cream and 1/2 shortening. Then add
raisins or thinly sliceu apples and sugar and cinnamon. Roll up
with cloth in your hand and put in pan which has been generously
greased. Bake crisp and brown,

Borsch Soup : i. Dragan

11/2 lbs. soup meat with bone x ~ 5 cups shredded cabbage

10 ~ 12 cups cola water 3/4 cup strained tomatoes
.L tsp. salt. | or juice
1 med. onion chopped 1/2 clove garlic

e.med.s beets, cut in thin strips 1] Tbsp. flour
1 small carrot cut in thin strips lemon juice

1 ued, potato diced salt and pepper
1/2 cup thinly sliced celery chopped dill
1/2 cup diced string beans 1/2 cup sour cream

- Cover meat with cold water, add salt and bring slowly to boiling
point, then skim. Cover and simmer for 11/2 hours. Add onions
and beets; cook 10 - 15 minutes. Add carrots, potatoes, celery
and string beans, cook 10 minutes. Put in cabbage and. cook until
tender. Do not overcook. Stir in the tomatoes and crushed garlic
if it is used. Blend flour with 3 Tbsp. cold water, spoon into it
some soup liguid ana then stir into the borsch. Add lemon juice,
Season with salt and pepper. Bring to boiling point. Flavor with
chopped dill. when ready to serve adc some sour cream.

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