1 medium sized egg plant, 3 medium onions, 1/2 cup rice (uncooked), 2 eggs, 3/4 cup butter or substitute, toasted bread crumbs.
Cut egg plant in half lengthwise, scoop out pulp and cook covered with water until tender. Drain. Chop onion fine. The amount of onion should equal about 2/3 the amount of egg plant pulp. Cook rice. Mix pulp and onion with 1/2 cup butter and simmer. Beat eggs well. Add rice and pulp mixture. Add toast crumbs until the consistency of dressing. Season to taste. Fill cases. Cover with crumbs and dot with remaining butter. Bake in moderate oven (350 degrees) long enough to brown. About 30 minutes.
1 C. sifted flour 1 egg, well beaten
3/4 t. salt 2 Tb. warm water
1/2 C. cooked riced potatoes 1/2 C. shortening
Mix and sift flour and salt, add to potato. Make a well
and add the egg and water. Mix well. Turn out on lightly
floured board and knead until light and elastic. Roll out
1/4 inch thick. Cut with a floured 2 1/2 inch cutter. Roll
out circles until they measure 3 1/2 inches. Fill with 2
Tb. of filling. Fold in half to form a semi-circle. Seal
edges tightly. Turn 4 pirogen at a time into 1 quart boiling
salted water. Boil 5 minutes, remove, drain, then fry in
shortening until golden brown on each side. Serve with sour
cream. (Makes about 14).
A standard yeast dough or pastry dough can also be used for
Pirogen. With these types of dough the Pirogen are baked
rather than boiled, on a well-greased pan in a 375°oven until
nicely browned.
1/2 lb. cooked salmon cooked rice
2 hard-cooked eggs salt
a few mushrooms pepper
Chop the salmon, hard-cooked eggs and mushrooms; mix to-
gether with rice, salt and pepper. Place some of the filling
on oval of unbaked pastry and cover with another oval of pastry,
pressing down the edges. Repeat until all ingredients are
used. Let them stand 1/2 hour; bake in moderate oven (350°)
20 to 25 minutes.
OTHER PIROZHKI FILLINGS:
1. Fry a chopped onion in fat until light brown. Combine with
ground left-over meat.
2. Fry chopped onion in butter. Combine with riced potatoes.
3. Chop a hard-cooked egg. Combine with 3/4 C. cooked rice.
Season to taste.
4. Drain 1 lb. sauerkraut. Cook in saucepan until almost dry.
Chop an onion, fry in 2 Tb. fat. Combine fat and onion with
sauerkraut.
5. Combine fruit conserve with chopped nuts.
6. Chop any dried fruits, such as prunes, apricots, or apples,
add a little nutmeg.
pie dough cooked rice
cooked soup meat salt and pepper to taste
2 onions chicken fat or oil
Grind meat with onions. Add seasonings and enough rice to
make mixture hold together. Fry this gently in a little fat
or oil.
Roll dough to 1/8 inch thickness. Cut into 1-2 inch rounds.
Place a tablespoon of filling mixture on each round. Fold
dough over to form a semi-circle and seal edges. Bake in a
450° oven until brown. Serve as an accompaniment to borscht
or other soup.
Too little known or too seldom attempted is the process of braising, and it is one of the most savory ways of cooking tongue. Wash a fresh tongue and cover with boiling water, and a heaping teaspoonful of salt. Simmer slowly for 2 1/2 hours if large, 2 if small; then take it out, remove the skin, and trim off anything that may look ragged about the thick end. Then thrust the point of skewer through the tip of the tongue, turn the thick part of the tongue inward, hold it firmly so until the top is lapped around and the skewer driven through both; then take a piece of muslin-part of a
well washed flour sack will do-and cut a strip just as wide as the tongue; bind this firmly around the tongue and tie with twine. Set this aside while the vegetables are being fried. Have these prepared while the tongue is boiling. Brown in the braising pan 2 heaping tablespoonfuls of butter;
toss in 1 small carrot, 2 medium-sized onions, 1 small turnip,
1 large round pumpernickel
chopped hard boiled eggs
chopped herring
minced black olives
chopped egg whites
any other desired combinat-
ion of tasty ingredients
Slice the bread horizontally so you have 4 to 5
round disks 1/2 inch thick. Trim off crusts. Place
the chopped eggs in a circle in the center of each disk.
Arrange chopped herring in a ring around the eggs.
Form a third and last ring of eggs around the herring.
Mark off or outline the center circle with minced black
olives. Mark next ring with the egg whites and edge the
whole disk with black olives. Decorate with pimento strips
or squares. Cut into pie shaped wedges and serve. You
may use any other ingredients you wish; always keep harmony
of taste and color in mind.
lb. liver 1/4 C. matza meal
2 large onions 1/2 C. water
2 1/2 t. salt 2 hard-boiled eggs
1/4 t. pepper 5 eggs
2 Tb. fat 4 or 5 matzas
Broil slices of liver for 15 minutes. Remove outer skin and
veins, then put through a food chopper. Brown onions in fat,
add to liver. Add chopped hard-boiled eggs, 2 t. salt, 1/8 t.
pepper, and mix in 2 beaten eggs. Dip matzas in cold water
for a moment -- do not soften them so that they will break.
Cut them to fit a baking pan, cutting enough for 3 layers of
matzas. Mix matza meal with the water and 3 eggs and remain-
ing salt and pepper and dip the pieces of matza in this mix-
ture. Put a layer of matzas in greased baking pan, then a
layer of liver mixture, alternating until you have 2 layers
of liver and 3 of matzas. Bake in moderate oven (350°) until
brown -- about 45 minutes.
Peel and cut into slices a dozen small white onions and fry to a
light brown in one tablespoonful of butter. Add to onions a pint of
sweet milk, a quart of boiling water, pinch of salt, pepper and
sugar. Cook slowly half an hour, put through a sieve, add yolks of
three eggs well beaten and cupful of cream. Serve immediately.
Roll puff paste 1/4 inch thick, with a pastry jagger cut into boat shape.
Place a strip of paste all around the edge, brushing between with white of egg to
stick them together.
Bake slowly
