pie dough
cooked rice
cooked soup meat
salt and pepper to taste
2 onions
chicken fat or oil

Grind meat with onions. Add seasonings and enough rice to make mixture hold together. Fry this gently in a little fat or oil. Roll dough to 1/8 inch thickness. Cut into 1-2 inch rounds. Place a tablespoon of filling mixture on each round. Fold dough over to form a semi-circle and seal edges. Bake in a 450° oven until brown. Serve as an accompaniment to borscht or other soup.

Too little known or too seldom attempted is the process of braising, and it is one of the most savory ways of cooking tongue. Wash a fresh tongue and cover with boiling water, and a heaping teaspoonful of salt. Simmer slowly for 2 1/2 hours if large, 2 if small; then take it out, remove the skin, and trim off anything that may look ragged about the thick end. Then thrust the point of skewer through the tip of the tongue, turn the thick part of the tongue inward, hold it firmly so until the top is lapped around and the skewer driven through both; then take a piece of muslin-part of a
well washed flour sack will do-and cut a strip just as wide as the tongue; bind this firmly around the tongue and tie with twine. Set this aside while the vegetables are being fried. Have these prepared while the tongue is boiling. Brown in the braising pan 2 heaping tablespoonfuls of butter;
toss in 1 small carrot, 2 medium-sized onions, 1 small turnip,
all sliced; 1 bay leaf, a small stalk of celery, and two sprigs of
parsley. Stir these together over a brisk fire till they look glossy,
taking care that they do not scorch, and add 1 quart of beef
stock. If this is not convenient use 1 quart of the water in which
the tongue was boiled. Put the tongue in with the broth and
vegetables; cover and bake. Occasionally turn the tongue and
stir up the vegetables from the bottom. At the end of two hours
take out the tongue, untie the twine, take off the cloth and remove
the skewer. Place the tongue on a pie plate or in a dripping pan
and put on the upper grate of the oven to brown; rub the vegetables
and broth through a sieve into a saucepan; put on a hot
part of the stove and boil rapidly until reduced to about a pint.
Blend 2 tablespoonfuls of flour with a cupful of tomato juice,
and add a pinch of salt, pepper, and a scant dessertspoonful of
Worcestershire sauce. Stir into the reduced broth and boil up
sharply; remove the tongue to a platter. Pour this thick brown,
altogether delicious sauce over it; sprinkle all with shredded
fresh parsley, garnished with thinly sliced lemon, and serve at
once. When this has once been successfully prepared (and fail-
ure is impossible if the directions are followed) the dish is sure
to become a favorite one. The labor is really far less than one
would suppose from reading the recipe. Alterations of seasoning
may be made to suit individual tastes. For instance, a pinch of
thyme may be used or a fourth of a teaspoonful of curry powder.
Celery salt may take the place of celery. A tablespoonful of
tomato catchup to a little of the broth will do if fresh or canned
tomatoes cannot be had. The tongue that is left over will do
nicely for lunch the next day.

Defrost 10oz. package chopped spinach
6 eggs beaten
6 T. flour
1 pint carton cottage cheese and chives
8 oz. shredded Cheddar cheese

Mix together thoroughly. Place in two 10 inch pie plates
that have been heavily greased. Bake 350 degr. for 1 hour.
You may freeze this.

1 large round pumpernickel
chopped hard boiled eggs
chopped herring
minced black olives
chopped egg whites
any other desired combinat-
ion of tasty ingredients
Slice the bread horizontally so you have 4 to 5
round disks 1/2 inch thick. Trim off crusts. Place
the chopped eggs in a circle in the center of each disk.
Arrange chopped herring in a ring around the eggs.
Form a third and last ring of eggs around the herring.
Mark off or outline the center circle with minced black
olives. Mark next ring with the egg whites and edge the
whole disk with black olives. Decorate with pimento strips
or squares. Cut into pie shaped wedges and serve. You
may use any other ingredients you wish; always keep harmony
of taste and color in mind.

Broil slices of liver for 15 minutes. Remove outer skin and
veins, then put through a food chopper. Brown onions in fat,
add to liver. Add chopped hard-boiled eggs, 2 t. salt, 1/8 t.
pepper, and mix in 2 beaten eggs. Dip matzas in cold water
for a moment -- do not soften them so that they will break.
Cut them to fit a baking pan, cutting enough for 3 layers of
matzas. Mix matza meal with the water and 3 eggs and remain-
ing salt and pepper and dip the pieces of matza in this mix-
ture. Put a layer of matzas in greased baking pan, then a
layer of liver mixture, alternating until you have 2 layers
of liver and 3 of matzas. Bake in moderate oven (350°) until
brown -- about 45 minutes.

Peel and cut into slices a dozen small white onions and fry to a
light brown in one tablespoonful of butter. Add to onions a pint of
sweet milk, a quart of boiling water, pinch of salt, pepper and
sugar. Cook slowly half an hour, put through a sieve, add yolks of
three eggs well beaten and cupful of cream. Serve immediately.

Roll puff paste 1/4 inch thick, with a pastry jagger cut into boat shape.
Place a strip of paste all around the edge, brushing between with white of egg to
stick them together.
Bake slowly