Bohemian Recipes

Dumplings

  • 1 lb. flour
  • 2 eggs
  • a little salt

Mix with milk or water into thick paste. Cut slice of white bread into small squares; mix bread and paste together. Drop into hot water and cook fifteen minutes (moving them carefully in the pot.)

Pork Loin

Boil piece of pork loin until tender.

Sauerkraut

  • 1 lb. sauerkraut
  • 1/4 onion cut up
  • 1/2 teaspoonful sugar
  • 1 level tablespoonful flour added

Put juice from pork loin in sauerkraut. Sprinkle pork loin with caraway seeds. (Dumplings, Sauer Kraut and Pork Loin--Cook separately--typical Bohemian dinner.)

Buchty (Cheese Cake)

  • 2 lbs. flour
  • 1 cake yeast
  • 1 cup sugar
  • 1 cup butter or lard
  • 3 eggs
  • 1/4 lemon, grated
  • pinch of salt

Mix yeast with a little flour and a glass of warm milk. Place in warm place to rise. When risen, add the other ingredients, adding enough warm milk to make a medium paste. Let it rise. Roll out to the thickness of a knife handle. Cut into two-inch squares. Fill center of each with from one teaspoonful to a tablespoonful of the cheese filling. Pinch corners together. Brush with white of egg and sprinkle with sugar. Let rise. Bake in moderate oven.

Cheese Filling

  • 1/2 lb. cottage cheese
  • 2 eggs
  • 1/2 cup sugar
  • tablespoonful butter
  • 1/2 cup small raisins

Listy (Celestial Crust)

  • Yolks of 4 eggs
  • 1 teaspoonful sugar
  • 1 teaspoonful sour cream
  • 2 drops vanilla
  • Enough flour to make paste medium thick.

Beat the eggs; add flour gradually; roll thin; Cut into squares and fold corner through slit in middle of square. Fry in deep fat.