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.