RECIPES FROM RUMANIA.

Auckland Star, Volume LXI, Issue 27, 1 February 1930, Page 4 (Supplement)

RECIPES FROM RUMANIA.

Placinta De Nuci: Tiered Walnut Pastry. Ingredients: fib finely pounded walnuts; sugar to taste (about Jib); ilb flour (not self-raising); jam, as desired; melted butter; a little lemon jaicej a little castor sugar. . Mix the walnuts thoroughly with the sugar, then prepare the dough. Add sufficient lukewarm water to the. flour to make a dough which should not be too stiff, then divide into twelve parts. Roll, then pull out each piece until it-is not more than one-sixteenth of an inch thick. The finer the leaves, the more delicious will the completed cake,.be. The finished leaves must in size with the saucepan or round, baking tin in which, they will be baked. Smear the tin well with melted butter, place a leaf flat on the bottom and smear the leaf also with melted butter. Over this spread and press down lightly a layer of the walnut and sugar mixture. On top of this, place another leaf, smear it lightly with melted butter, then add another layer of nuts. Continue thus until you have added the sixth leaf. Over this one spread a thick layer of jam. Put the next leaf on, smearit with butter, spread nuts again and repeat this till the twelve leaves are used up. _ Using a sharp knife, pointed if P° 3 " sible, cut the cake into slices as for serving, then bake in a moderate oven until crisp. When ready, sprinkle first strained lemon juice over the top, then castor sugar, as much as desired. Serve cold. Marinata De Peste: Pickled Fish. Xu Rumania any fish is pickled this way. ■ -A _ Thoroughly clean the required tity of fish, salt it as desired, then cut into Suitable slices and roll them well in flour. Fry them on both sides itf olive oil. (Olive oil is generally used in Rumania, but, if you do not care ioi it, you can substitute some other fat.) When the pieces are done, drain thenij then arrange them in a jar or pot. Boil some vinegar, sufficient to covef the fish comfortably, with bay leaves, black pepper-corns and juniper. If de' eired, other pickling spices can be added or substituted to taste. When quit# cold pour over the fish slices in the ja< t and tie a clean cloth over this. In a day or two it iB ready to eat. If kept covered and in a cool place it will keejJ about a fortnight in & cool climat®,