STTKDAY. JUNE 7. 1359
HERALD AND NEWS. KLAMATH FAILS. OREGON
PAGE SEVENTEEN
Bohemian Recipes
BOHEMIAN RECIPES ,
Bohemian recipes are used ir.
many Malin homes and Bohemiar
pastries that have been served a
community affairs have won favo
with the public. Some of the bet
ter known Bohemian dishes follow
with both English and Czech names
given.
SAVUKI SAILIUVHALI
Kysele Zell
Cook a can of sauerkraut (about
two cups) with H (easpoon cara
way seeds and V cup sugar, for
about 15 minutes. Then add lightly
browned minced onion in lard, or
roast drippings, to the kraut and
mix well. Serve with the pork, ham
or fowl roasts and the dumplings
This kraut can be thickened with
i little flour and water paste.
FRUIT DUMPLINGS
Ovocne Knedliky
Soak four slices of stale white
bread in milk. Place four cups of
flour on board, make well in the
center and add the soaked bread,
two tablespoons butter, two beat
en eggs, one teaspoon salt, two
tablespoons sugar and a little more
milk to make a stiff dough. Cut
pieces about the size of a walnut
and cover thinly by pinching the
edges of dough together over fresh
fruits. The fruit must be encased
firmly in the dough, otherwise wa
ter will get inside when cooking.
Place in boiling salted water, and
boil about 15 minutes. Drain, ar
range the dumplings on a platter
or dish, sprrnkle with fried bread
crumbs, gingerbread or ground
poppy seed, and pour melted butter
over all. Fruit dumplings are torn
in halves with fork and sprinkled
liberally with cinnamon and sugar
and the above mentioned toppings
Also homemade dry cottage cheese
grated is delicious as a topping
The following fruits may be used;
Italian prunes, apricots, peaches.
sour cherries, bjueberries and ap
ples cut in quarters, ine iruus
with stones may be pitted and the
cavities filled with cinnamon and
sugar and then pressed together
and then sealed well in the dough
FRUIT DUMPLINGS
WITH POTATO DOUGH
Boil about six medium sized po
tatoes. Peel and mash and place
on a board to cool. When cold add
two cups flour, one tablespoon salt,
two tablespoons of farina, two eggs
and knead the dough till smooth
and stiff. Roll out on a floured
board and cut out about three inch
squares. Place fruit in each square
and pinch the edges together so
that the dough- encases it firmly,
otherwise the water would get in
side. Place in boiling salted water,
boil about 10 or 15 minutes. Drain,
arrange on a platter or dish, sprin
kle with cinnamon and sugar, or
fried bread crumbs, gingerbread
crumbs, ground poppy seeds, grat
ed dry cottage cheese and pour
over this melted butler.
The following fruits may be
used:. Italian prunes, apricots,
peaches, sour cherries, blue ber
ries and apples cut in quarters.
The fruits with stones may be pit
ted and the cavities filled with
sugar and cinnamon.
KOLACE
1 cup butter melted)
8 cups flour
l'i cups sugar
2 whole eggs or four egg yolks
2 cakes of yeast, or two pack
ages dry yeast f
Rind of a lemon
I tablespoon of salt
3 cups scalded milk
' 'i teaspoon mace
Prepare yeast as directed on
package. Place all ingredients in
a bowl and mix and beat well into
a smooth dough after adding the
prepared yeast. Let raise in a
warm place until double in bulk.
. CONTAGIOUS ANIMALS
ATLANTA (UPI) Of the more
than 200 infectious diseases ihat
plague the animal kingdom, more
than 100 can be passed along to
numan beings, reports Dr. James
H. Steele, of the Public Health
Service's Communicable Disease
Center, Atlanta.
SAD SPIRITS
JOPLIN, Mo. UPD "Togeth
erness" possihly reached the ulti
mate in a J 0 p 1 1 n liquor em
porium. For sale of liquor to a
minor, the state recently suspend
ed the license of "Toe Family
Roll out dough about ' inch thick
ind cut out rounds. Place them
;n a greased baking sheet and
nake indentations in center. (Place
ibout inch apart on the sheets
Put one teaspoon full of fruit fill
ing in center of each round. Brush
each round with beaten egg and
oaxe in j5 degree oven for about
20 minutes. Let the kolace raise
about 15 minutes before baking.
FROZEN KOLACKY
Znirzle Kolacky
Mix together with a pastry cut
ter 'as for biscuits):
1 pound butter
2 cups flour
2 tablespoons powdered sugar
2 cakes compressed yeast
Add:
4 cups flour
5 egg yolks
1 whole egg
1 cup sweet cream
Mix all ingredients together until
it forms a large ball. Chill in
refrigerator for about two hours, or
a freezer for about !4 hour
Roll out small amounts of dough
at a time about one-eighth of an
inch thick on a floured board, and
cut out small rounds with a cookie
cutter. Place rounds on waxed pa
per lined baking sheets ana make
small indentations in the centers
with fingers. Then place to tea
spoon of fruit fillings in centers
and sprinkle tops with chopped
nuts or shredded cocoanut. Brush
the edges of the kolacky with beat
en egg. Bake in a 400 degree
oven till light brown about 10 or
12 minutes. The fillings may be
purchased in most of the Basin'
supermarkets under the trade
name of Solo. This recipe makes
about eight or 10 dozen kolacky
which can be frozen after they are
baked or the dough kept frozen or
refrigerated for days and baked
whenever needed.
POTATO DUMPLINGS
Brainborove Knedliky
Boil six medium-sized potatoes
Peel while hot and roll on a board
with a rolling pin. or rice them
Then form into a heap, make a
well in the middle, add two eggs
one tablespoon salt, six tablespoon;
of farina or cream of wheat, one
cup of flour and knead together.
Add more flour to make a stiif
dough, and form a long roll. Cut
into about six pieces, and form
into round dumplings. Boil in boil
ing salted water. Cook about 30
minutes and then lift them out ol
the water and place on a plat
ter. Cut in halves and sprinkle
with melted Dutter, or drippings
from roasts. These dumplings are
delicious with roast pork. duck,
goose, ham, or wild birds which
have been roasted with caraway
seeds for flavor. Sauerkraut is
served with these dinners.
THE SPUD CELLAR
BEST IN CHINESE FOODS
WISHES MANY HAPPY
RETURNS
TO MALIN ON ITS
50th ANNIVERSARY
LARRY SOW ELL, Prop.
CONGRATULATIONS MALIN! 0n
m
50th Anniversary
come see our
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n xi a I
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V V K-l L
m
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SHOP FRIDAYS
TIL 9 P.M.
BolUe Shop."