to one-half inch thick, cut in pieces to make small rolls about six inches long. Spread each one with cold boiled rice, then a layer of smoked fish (finnan haddie) or smoked roe; sprinkle with pepper and nutmeg. Double and pinch the edges together, having them at the top. Spread with beaten egg and bread crumbs. Bake in moderate oven till a light brown color.
A filling of highly seasoned chopped meat may be used, and the pirogs fried in deep fat.
Russian Salad Dressing
- 1 cup mayonnaise
- ¼ cup chili sauce
- 1 cup pimento, cut in strips
- 1 teaspoon tabasco
- 1 tablespn. tarragon vinegar
- 1 tablespoon chives cut in pieces
- 1 teaspoon Worcestershire sauce
Mix thoroughly and serve on lettuce.
Bortchock Consommé
To one quart of strained meat stock add one raw beet, scraped and finely chopped. Heat and, when colored, strain and serve hot.
Pierogi
Two cups flour, four eggs, one-quarter pound butter, six potatoes, three-quarters pound cottage cheese, one-quarter cup cream, four slices bacon, salt and pepper to taste.
Sift the flour; beat two eggs, and work the dough as for noodles. Then roll it thin. Cut the dough into five-inch squares. Boil the potatoes and mash them. Set
