RUSSIAN RECIPES

Wairarapa Times-Age, 13 May 1938, Page 5

RUSSIAN RECIPES

TASTY DISHES. Green Schi Soup. Bring to boil 2 or 3 quarts of water. Add 1 thinly sliced onion, 1 thinly sliced carrot 1 potato cut in half 1 pound of well-washed greens (spinach or mustard greens). A little celery (option). Boil until potato is done, then add 1 can of hot sauce or tomato soup. As soon as this is dissolved, add A few drops of lemon juice, and make ready to serve. Before pouring out the soup, place in each heated soup-plate I of a hard-boiled egg and I teaspoonful sour cream (This latter may be omitted). Barley Soup Here is another favourite. Wash well 1 cup barley. Soak overnight in 2 or 3 quarts of water. Next day add 1 sliced carrot and A small lump of butter, with Salt to taste, and place on a low fire. Fry 1 medium-sized, thinly sliced onion in A little butter, and add to soup. Fifteen minutes before serving add 1 glass of rich milk. And just before serving, add Grated cheese to taste. Chocolate Cookies The following directions for making delicious chocolate cookies are given by a Russian princess: Beat gradually 4 eggs with 3 cups of granulated sugar. When it becomes difficult to continue beating, add •} pound bitter chocolate, melted on a pan with A little butter. Mix well. Melt 1 cup salted butter and pour it slowly into the mixture. Then add 1 or 2 cups walnuts 1 cup flour and 2 teaspoons vanilla extract. Take an oven-plate and place on it A little butter and Some crumbs. Pour the mixture on the plate and bake in a moderately hot oven (375 deg F.) for 20 or 30 minutes. Cut into squares while hot and allow them to cool before serving. Liver Paste This popular appetiser is prepared thus: Take 1 medium-sized onion, grate it and fry it in A little chicken fat. Take ■ pound veal liver, or, if you want it less expensive, beef liver. Fry the liver separately, without salting it. Be sure to turn it over frequently, so it will not acquire a brown crust, and yet be well done inside. In a wooden bowl place the liver, onion, and, if desired, 1 or 2 hard-boiled eggs. Chop them all up together to the consistency of paste. Add Pepper and Salt to taste.