Bohemian-American Cook Book/Strudels

Melt a piece of butter the size of a large walnut in a cup of lukewarm water. Beat in one egg, a fourth of a cup of sugar and a pinch of salt. Sift a quart of flour on the bread-board, make a well in the center, ​pour into it the foregoing, and knead the dough thoroughly, beating it with the rolling pin. Cover with a hot bowl and let it stand one hour. In the meantime peel and slice thin some apples. Pick over and clean half a pound of raisins and fry bread crumbs in butter. Now spread a white cloth on the table, dust it thickly with flour and stretch the dough over it, until it is almost transparent, (it must not tear or break). Two can do this much better than one. Then spread apples over the dough, sprinkle with the bread crumbs, raisins or currants and sugar, cinnamon and melted butter. Lift the cloth at one side and thus roll the strudel up like a jelly roll. Butter a baking pan, turn the strudel into it carefully, rub it over with butter and bake slowly one hour. Rub with butter after it begins to bake and when it is half done, pour over it a cup of milk or cream. When done, cut in slices, dust each thickly with powdered sugar and serve.

Beat three fourths of a cup of tepid water with one egg and a tablespoon of butter. Sift a cup of flour on the bread-board, make a well in the center and pour into it the foregoing, then knead thoroughly, adding flour if necessary. Pound the dough with a rolling pin, place it on a napkin and cover with a warm bowl or pan, letting it lie thus fifteen minutes. In the meantime peel and slice apples, mince blanched almonds, pick over and wash seedless raisins, and prepare cinnamon, sugar and melted butter. Then stretch the dough as directed in the foregoing recipe, cover with the sliced apples, sprinkle with the almonds, cinnamon, sugar and thin slices of fresh butter, roll and bake as directed in the preceding recipe.

Prepare the dough as directed in the foregoing recipe. Have ready a cup of rice boiled in a quart of milk, add to it two tablespoons of creamed butter, salt to taste, five beaten yolks, sugar and vanilla flavoring to taste, and mix thoroughly. Finally fold in three whites beaten stiff. Then stretch the dough, spread with the rice filling, roll and bake as shown in the foregoing recipe.

Cream six volks with six tablespoons of sugar, add a fourth of a pound of blanched almonds pounded to a paste, two squares of grated chocolate, three beaten whites, and mix together carefully. Prepare the dough as shown in the foregoing recipes, spread with butter and then with the chocolate filling, roll and bake in a buttered pan, after having sprinkled the strudel with grated chocolate and poured over it a cup or so of cream.

Prepare the dough as shown in any of the foregoing recipes, cover with a hot pan. Cream three tablespoons of butter with four yolks, add a cup of sweet cream and fold in the four whites beaten stiff. Stretch the dough, spread with the filling, sprinkle with raisins, chopped blanched almonds and sugar, roll and bake slowly. Allow two cups of cream to come to the boiling point, add six yolks beaten with a bit of wine and fine sugar, beat until thick, and serve as a sauce with the strudel.

Prepare the dough as shown in any of the preceding recipes. Cream four tablespoons of butter with one ​pound of cottage cheese, add four yolks, one whole egg, sugar and vanilla to taste. The cheese should be quite sweet. Stretch the dough, rub with beaten egg, spread with the prepared cheese, sprinkle with raisins and chopped blanched almonds, roll and bake.

Prepare the dough as shown for apple strudel. Pit two quarts of nice juicy cherries, stew them a bit, then drain and cool. Pound a fourth of a pound of blanched almonds to a paste, add half a cup of sugar and the grated rind of half a lemon. Grate two slices of stale bread and mix all together. Stretch the dough, rub with melted butter, spread with the stewed cherries, sprinkle with the mixture, roll and bake.

Cream four tablespoons of butter, add six eggs, beat well, add a tablespoon of sugar, a cup of cream, and enough flour to make the batter medium stiff, add a pinch of salt, and a piece of compressed yeast (dissolved in tepid milk or water), and let it rise. When light, place the dough on a thoroughly buttered board and roll very thin. Mix together two cups of ground poppy seed boiled in milk, half a cup of sugar and finely chopped rind of half a lemon, spread over the dough and roll. Bake in a buttered pan, slowly.

Mix smooth eight tablespoons of flour with a small amount of milk, add five eggs, a tablespoon of sugar and the grated rind of one lemon, a pinch of salt, mix thoroughly, then add enough milk to make batter as for pancakes. Bake on both sides in a tin or griddle, pouring in a small amount of batter, so it bakes very ​thin. Cream half a pound of cottage cheese with a tablespoon of butter, add five yolks, six tablespoons of sugar, the grated rind of half a lemon and a handful of cleaned seedless raisins. Mix all together thoroughly, spread over the baked individual pancakes, roll each, arrange in a buttered pan, sprinkle with sugar, pour under a bit of hot milk, and bake in a slow oven. When done, take out with a pancake turner, arrange on a dish, sprinkle with fine sugar and serve.

Grate a fourth of a pound of chocolate, place it in a pan with six tablespoons of flour and the same amount of sugar, a quart of milk, mix well and boil thick over a slow fire, stirring or beating constantly. Cool, add two tablespoons of butter, eight yolks, beating these in thoroughly, and fold in the eight whites, beaten stiff. Bake pancakes as shown in the preceding recipe, spread with the chocolate filling, roll each and proceed as shown in recipe No. 665.

Pit two quarts of cherries, stew until thick with four tablespoons of sugar and a bit of grated lemon rind. Spread on baked pancakes, roll each and proceed as shown in the two mentioned recipes.