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Table of Contents It is a delightful trip from Stockholm to Riga, the first stop in Russia. One goes to Visby, that island in the Baltic, famed in Viking times as the first port of call be tween the mainland of Europe and Asia. One stops in Finland next, but the artists, the writers, the musicians, the mistresses of the castles one meets are so much like the Scandinavian people, with such similar food, no especial interest is taken in searching for little cakes that are dif ferent. So one goes on to Russia, determined to see all of Russia possible, old Russia as well as new Russia. There is the chorus singing in the Volga country that is not surpassed in any nation. There is the hand weaving of fine linens, and the exquisite embroideries done by women who love beauty. And there are the great brass samovars of coffee, heated by coals put into a pipe in the center of the urn. There is boiling water too, to make tea in one's own teapot that is tucked somewhere in the hand luggage, and there are little cakes. They are typically Rus sian cakes. 21/2 cups flour sifted 1 cup milk 1/4 cup powdered sugar sifted tbsp. butter melted 1/2 tsp. salt 2 egg yolks well beaten Beat the butter, sugar and eggs together and add the salt. Blend in the flour and milk alternately. Spread thinly in a well greased pan and bake at 350° F. for about thirty minutes. Cut into small squares when cold. Sift together 31/2 cups flour 1/2 lb. cream cheese 1/4 tsp. nutmeg 1/4 cup melted butter 1/2 tsp. salt 3 eggs unbeaten The cream cheese is made by putting clabbered milk into a muslin bag, hanging it in a cool place, and allowing it to drip for twelve hours. Mix the cheese, butter, eggs and two cups of flour to gether. Rub the mixture through a sieve and then work in the remaining flour. Mold into small flat cakes and cook in boiling water. Drain on a cloth and sprinkle with sugar. 3 lbs. cottage cheese (dry 4 eggs unbeaten curds) 3 tbsp. butter softened 1 heaping tbsp. flour sifted 1 tbsp. sugar The cheese should be very dry. Rub the cheese through a sieve. Add the eggs, one at a time, and mix well. Add the other ingredients and again mix well. Shape into small cakes, roll in flour, and fry in butter. (Sour Cream Tarts) 11/2 cups flour sifted 1 egg yolk well beaten 1/2 cup butter 1/2 tsp. salt Blend the flour, butter and salt together until the mix ture is mealy. Add the egg yolk and knead into a smooth dough, adding a few drops of ice water if needed. Beat with a steak beater until the dough blisters. Roll very thin and cut into three-inch squares. Make a filling as follows: 11/2 cups almonds blanched thick sour cream and ground 2 tbsp. jam 1 egg yolk unbeaten 2 tbsp. powdered sugar Work the powdered sugar into the almonds, adding a few drops of cream and egg yolk as needed. Add the jam gradually. When the mixture is finished it should be a paste. Place a spoonful of the filling in the center of a square of pastry, brush the edges with cold water, place another square on top and seal the edges by fluting them. Brush the tarts with egg white, sprinkle with sugar and bake at 450° F. until brown. |
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