7.Austrian Apple Strudel.

im Strudel zu Grunde, weil

APPLE STRUDEL, No. 1 Sift two cups of flour, add pinch of salt and one teaspoon of powdered sugar.

Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself.

Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in.

APPLE STRUDEL, No. 2 Into a large mixing bowl place one and one-half cups of flour and one-quarter teaspoon of salt.

RAHM STRUDEL Prepare the dough as for Apple Strudel as directed in the foregoing recipe, drip one quart of thick sour milk on it lightly, with a large spoon, put one cup of grated bread crumbs over the milk, add two cups of granulated sugar, one cup of chopped almonds, one cup of raisins, and one teaspoon of cinnamon, roll and place in well-buttered pan, put small pieces of butter over the top, basting frequently.

RAHM STRUDEL Prepare the dough as for Apple Strudel as directed in the foregoing recipe, drip one quart of thick sour milk on it lightly, with a large spoon, put one cup of grated bread crumbs over the milk, add two cups of granulated sugar, one cup of chopped almonds, one cup of raisins, and one teaspoon of cinnamon, roll and place in well-buttered pan, put small pieces of butter over the top, basting frequently.

One-half this quantity may be used for a small strudel.

CHERRY STRUDEL Make a dough of two cups of flour, a pinch of salt and a little lukewarm water; do not make it too stiff, but smooth.

Pull off all of the thick edge, for it must be very thin to be good (save the pieces for another strudel).

Pour a little melted goose-oil or butter over this, and sprinkle the bread, sugar, almonds, cherries, etc., over it; roll the strudel together into a long roll.

Have ready a long baking-pan well greased with either butter or goose-fat; fold the strudel into the shape of a pretzel.

MANDEL (ALMOND) STRUDEL Prepare the dough as for Apple Strudel No. 2.

MANDEL (ALMOND) STRUDEL Prepare the dough as for Apple Strudel No. 2.

CABBAGE STRUDEL Heat one-half cup of goose-fat, add one medium-sized cabbage and let it simmer until done, stirring constantly to keep from burning.

While cooling prepare strudel dough, fill with cabbage and one cup of raisins and currants mixed, two cups of granulated sugar, one-half cup of chopped almonds and one teaspoon cinnamon, roll and put little pieces of grease on top; bake in hot oven and baste frequently.

The pans in which the strudel is baked must be greased generously.

Serve this strudel hot.

This strudel may be made for a milk meal by substituting butter for fat.

QUARK STRUDEL (DUTCH CHEESE)

Make a strudel or roley-poley dough and let it rest until you have prepared the cheese.

Make the dough precisely the same as any other strudel.

Roll out the dough as thin as possible, fill in the mixture and lay the strudel in a well-greased pan; put flakes of fat on top and baste often.

RICE STRUDEL Prepare the dough same as for Apple Strudel.