Put a pint and a half of milk on the fire to boil with two ounces of
butter, three ounces of sugar, an ounce and a half of sweet and two or
three bitter almonds blanched and chopped very fine, sprinkle into it
three ounces of semoulina or farina, and boil until quite stiff,
stirring constantly. Remove from the fire and turn into a mould that has
been wet in cold water. Serve very cold with fruit sauce or cream.
SERNIKY (a Russian Recipe).
Put one ball of pot cheese, such as is sold at a creamery for five
cents, in a mixing bowl, break it up with a spoon, and add to it a
heaping tablespoonful of butter, the well beaten yolks of four eggs, a
little salt, a heaping dessertspoonful of currants and two slightly
heaping tablespoonfuls of flour. Mix all well together and let it stand
an hour or more. Sprinkle a pastry board thickly with flour, turn the
mixture out from the bowl, cut off pieces of it and roll with the hands
until about an inch and a half thick, cut in pieces about two inches
long, the ends bias. Have a saucepan ready with boiling water, drop the
pieces into this without crowding and cook until they float--about five
minutes--take them out with a skimmer. Roll in dried bread crumbs, fry
brown on both sides in butter, and serve hot with cream and sugar.