Ingredients:
2 cups warm water
1 yeast cake
1/2 teaspoon salt
1 tablespoon sugar
flour to make stiff dough

Directions:
1. Make a stiff dough of the above ingredients and let rise till double its bulk; then add 2 eggs, well beaten; one-half cup melted fat.
2. Mix in; then knead thoroughly.
3. Let stand in a warm place till doubled in bulk.
4. Roll out to one-half inch thick, cut in pieces to make small rolls about six inches long.
5. Spread each one with cold boiled rice, then a layer of smoked fish (finnan haddie) or smoked roe; sprinkle with pepper and nutmeg.
6. Double and pinch the edges together, having them at the top.
7. Spread with beaten egg and bread crumbs.
8. Bake in moderate oven till a light brown color.
9. A filling of highly seasoned chopped meat may be used, and the pirogs fried in deep fat.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1 cup sour cream
2 tablespoons flour
1 tablespoon onion juice
1/2 teaspoon salt
1/4 teaspoon paprika
dried mushrooms

Directions:
1. Mix dry ingredients and make a smooth paste with one-quarter cup cold sour cream.
2. Add the rest of the cream, which has been heated, and cook slowly till thickened.
3. Add mushrooms that have been soaked and cook till tender.
4. Add onion juice and stir thoroughly.
5. Cut the steak into serving pieces and sear.
6. Put into baking dish and pour the pan gravy over.
7. Add the sauce; cover and bake in a slow oven till the steaks and done.
8. This sauce can be used with hamburger balls or with fish.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1 medium cabbage
1/4 cup meat stock
2 pounds beef brisket
3 pints of water
1 tablespoon flour
2 onions
2 leeks
1 parsnip
1/4 cup sour cream
salt
1 tablespoon fat

Directions:
1. Cut the cabbage in pieces and heat in fat.
2. Add the stock and turn the cabbage over till all is moistened.
3. Cut the beef in dice and add to the cabbage with the water.
4. Cook one and one-half hours.
5. Add the onions and leeks sliced, and the parsnip cut in dice.
6. Cook till these vegetables are done, then add the sour cream mixed with the flour.
7. Let cook five minutes; season to taste.
8. Serve hot with small buckwheat cakes if desired.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1/2 pound beef
1/2 pound veal
1/2 pound pork
2 pork kidneys
3 tablespoons fat
1 green pepper
1 large onion
1 tablespoon chopped parsley
1 cup tomato
salt
water
potatoes

Directions:
1. Chop the onion and brown slightly in the hot fat.
2. Add the beef, veal, pork, cut in dice, the kidneys cut in thin strips about an inch long.
3. Turn and mix with the onion and fat.
4. Add the pepper, cut in pieces, parsley, and tomato.
5. Let simmer till meat is entirely tender, adding water to keep the mixture covered.
6. Season to taste, then add a layer of diced potatoes, and more water if necessary.
7. Let simmer till potatoes are done, but do not stir.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1/2 pound raw fish
2 cups potatoes, diced
2 tablespoons chopped onion
1 1/2 cups water
2 teaspoons chopped parsley
2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon paprika

Directions:
1. Brown the onion in the oil; add potatoes and brown.
2. Add the fish, boned and cut into small bits.
3. Mix well; add parsley and other seasonings with the water and cook twenty minutes.
4. Serve with a garnish of sliced lemon.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1 quart cooked potatoes cut in large pieces
3 tablespoons fat
1 tablespoon chopped onion
2 tablespoons chopped parsley
2 cups tomato
1 teaspoon salt
1/2 teaspoon paprika

Directions:
1. Brown the onion in the fat and add to the potatoes.
2. Add all the ingredients except the parsley; put into a greased casserole and bake forty-five minutes in a moderate oven.
3. Sprinkle with the parsley and serve at once.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1/4 cup fruit juice
2 eggs
1 tablespoon sugar

Directions:
1. Beat the eggs; beat in the sugar; add the fruit juice.
2. Cook over a slow fire, beating constantly until the mixture begins to thicken.
3. Take from the fire and continue to beat a moment, so the mixture will not cook to the side of the hot vessel.
4. It should be a smooth, frothy cream.
5. It is eaten hot, poured over sponge cake or served in tall glasses.
6. A scant teaspoon of cinnamon may be added by way of variety.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
2 cups milk
3 eggs
1/4 cup sugar
3 ounces ground macaroons
1 1/2 squares unsweetened chocolate

Directions:
1. Make a custard of the eggs, milk, sugar, and chocolate.
2. Cook in a double boiler until it thickens.
3. Take from the fire and add the finely-ground macaroons, stirring and beating the mixture until it is smooth.
4. Pour into a buttered mold and chill thoroughly on the ice.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1/2 cup farina or corn meal
butter and grated cheese
1 egg
salt
1 pint of milk, or half milk and half water

Directions:
1. Let the milk come to a boil; salt it and add the farina gradually, stirring constantly, so it will not become lumpy.
2. Take from the fire and add a tablespoon of butter and several tablespoons of grated cheese, also the egg, slightly beaten.
3. Mix well and spread out on a molding board in a sheet about three-quarters inch thick.
4. When it is cold, cut in squares or diamonds.
5. Put a layer of these on a shallow baking dish or platter that has been buttered.
6. Sprinkle with cheese and dot with butter.
7. Make another layer, and so on, until the dish is filled.
8. Bake in the oven until the crust is well browned.

Source: Foods Of The Foreign-Born In Relation To Health {1922}

Ingredients:
1 cup yellow corn meal
4 dried mushrooms
1/2 cup parmesan cheese
2 tablespoons butter
1 tablespoon cream
2 tablespoons salt

Directions:
1. The day before this dish is to be served, cook corn meal very thoroughly with only enough water to make it very stiff.
2. Turn out to cool in deep dish.
3. The next day turn the mold out upside down; take this same dish, butter it, and sprinkle with bread crumbs.
4. Cut the mold of corn meal in horizontal slices about one-quarter inch thick.
5. Lay the top slice in the bottom of the dish where it fits.
6. Dot with two or three small pieces of butter and three or four dried mushrooms, which have had boiling water poured over them and soaked some time.
7. Moisten with cream and sprinkle with grated parmesan cheese.
8. Repeat, slice by slice, until the shape is complete.
9. On the last slice put only two dots of butter.
10. Put in a moderate oven and bake three hours.
11. If at the end of this time there should be too much liquid on top, pour this off to use for the seasoning of some other dish, such as spaghetti, rice, or noodles, and continue cooking until the liquid ceases to ooze.

Source: Foods Of The Foreign-Born In Relation To Health {1922}