how toprepare a Polish feast • history of famous

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Polish foods • tested menus and recipes your family '

: b StRIES

and friends will love • glossary of Polish food terms

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 Digitized by the Internet Archive
in 2011

http://www.archive.org/details/polishcookbookOOculi
 Qulinary zArts Snstitute

PomsH
COOKBOOK

Featured in cover photo:

a. Pierogi, 36
b. Volhynian Beet Soup, 25
c. Stuffed Cabbage Rolls, 53
d. Kolacky, 67
POLISH

POLISH COOKBOOK
The Culinary Arts Institute Staff:
Helen Geist: Director
Sherrill Corley: Editor

Edward Finnegan: Executive Editor • Charles Bozett: Art Director

Ethel La Roche: Editorial Assistant • Ivanka Simatic: Recipe Tester
Malinda Miller: Copy Editor

Book designed and coordinated by Laurel DiGangi and Charles Bozett

Illustrations by Joanna Adamska-Koperska

 dveqturq
oohng series

COOKBOOK

Qulinary^Arts Snstitute
1727 South Indiana Avenue, Chicago, Illinois 60616
 Copyright © 1976
by

Consolidated Book Publishers

All rights reserved under the International and Pan-American Copyright

Conventions. Manufactured in the United States of America and published
simultaneously in Canada bv Nelson, Foster & Scott, Ltd., Willovvdale, Ontario.

Library of Congress Catalog Card Number: 76-14648

International Standard Book Number: 0-8326-0552-2

PHOTO ACKNOWLEDGMENTS
Cover photo: Bob Scott Studios
Inside photos: Zdenek Pivecka

We would like to acknowledge the advice and materials received

from the Ladies Auxiliary of The Polish Museum of America
and West Jewelers with regard to the photographs in this book.
 COfiTEfiTS
Introduction 7

Glossary 11

Appetizers and Canapes 13

Appetizers 13
Canapes 16

Soups and Stews 19

Soups 20
Stews 28

Breads, Noodles, and Dumplings 29

Breads 29
Noodles and Dumplings 30
Pierogi 33
Uszka 33
Kolduny 34
Nalesniki 34
Kulebiak 34

Entrees 41
Beef 41
Fish 43
Lamb 47
Pork 48
Variety Meat 49
Main Dishes 51
Poultry 53
Game 56

Vegetables, Salads, Sauces, and Dressings 59

Vegetables 59
 Salads 62
Sauces and Dressings 63

Desserts 65

Easter 75
Easter Buffet 76

Christmas 85
Christmas Eve Dinner 86

Index 94
 I^T^ODUCTIO^
P oland has brought special genius to almost every field of
endeavor. Mikolaj Kopernik, better known as Copernicus,
discovered that the earth revolved around the sun. Madame
Marja Sklodowska-Curie was awarded the Nobel Prize in
1911 for her work on radium and its compounds. Joseph
Conrad (called Teodor Jozef Konrad Korzeniowski in his
native Poland) gave many fine novels to English literature,

Iff and an indelible mark has been left on the history of music
by Fryderyk Chopin and Ignacy Paderewski. American
liberty was furthered by Tadeusz Kosciuszko and Kazimierz
tr
Pulaski, the father of the American cavalry. Even in the field
of nutrition Polish genius has had its effect: Kazimierz Funk,
a Polish-American chemist, is credited with the discovery in
1912 of that organic substance now so much taken for
granted: the vitamin.

CULINARY GENIUS
It should not be surprising, then, that a country that has
produced these and so many other geniuses could also
produce a cuisine of exceptional quality.
If this is your first venture into Polish cooking, you might

expect it to closely resemble German or Russian cuisine. In a

way, you are right. There are definite German and Russian
(and French, Italian, and Jewish) influences in Polish cook-
ing, but Polish genius has so modified these influences that a
thoroughly distinct cuisine has been produced. You will
often be tempted to say: "This tastes just like the French
.
." but before you finish the sentence you will realize that
.

the food in your mouth is really unlike any you have ever
tasted before.
Polish food is hospitable. It has the obvious hospitality of
other cuisines: steaming and hearty kluski z kapustq Polskie
(Polish noodles and cabbage) will warm you in winter and
the unmatchable chtodnik (cold cucumber-beet soup) will
—
cool you in summer but Polish cuisine has a special hospi-
tality all its own. Because of the special refinement it has
8 INTRODUCTION

undergone, it is fragrant and aromatic but never overwhelm-

ing (except possibly, in quantity). It is a cuisine you can feel

at home with.
Even more hospitable than their food are the Poles them-
selves. Their traditional greeting, "Gosc w Dom, Bog w
Dom" (Guest in the house: God in the house), is more than
polite sentiment; it is a strict norm for the treatment of all
guests. At Wigilia, the most important meal of the year
(eaten after sundown on Christmas eve), a place is always
kept ready for a guest. During the rest of the year, although
no special place is reserved, that feeling of welcome is still

present. You are expected; there is always room for you.

HISTORY
The history of Polish cuisine parallels that of the nation
itself.Polish history is a web of intermarriages with foreign
royalty, conquests, partition, subjugation, and reconquests.
Such foreign intervention at no time ever obliterated the
Polish character of the nation but, necessarily, it did have a
profound effect. The same is true of Polish cuisine. For
example, intermarriages brought both French and Italian
—
influence the Italian, although unexpected, being the most
striking. When Queen Bona Sforza married King Sigismund
I in 1518 she brought chefs and gardeners from her native

Milan. Their influence is best seen in the word used for

vegetables: wloszczyzna, which means "Italian produce."
Traditionally (and even today under the Communist
regime), Poland has been a Catholic country and this
historical connection with the Catholic church has deeply
affected Polish cooking. Before the recent reforms in its law,
the Catholic church had many days of strict fast. The Poles
—
observed all these fasts with the greatest rigor but at the
same time they developed marvelous fish, and other meat-
less, meals to take the monotony out of the fast. They also
developed the quaint custom of going down to the local bar
"for a little fish" which, obviously, had to be washed down
by the Poles' favorite drink: vodka.
When the long fasts ended (forty days in Lent and four
weeks in Advent, for example) the Poles celebrated with
massive feasts. The plentifulness which is a characteristic of
Polish cuisine can be traced to these happy occasions.

NATURAL RESOURCES
Polish cuisine, like all others, has also been determined by
the natural resources of the country. The Baltic Sea and a
network of rivers bring plentiful fish, especially the Polish
favorite, the herring. Sausage and other meats have that
distinctive Polish flavor because of the plentiful juniper wood
used in the smoking process. Sour cream appears again and
again in recipes due to the highly developed production of

*, the dairy industry. It is a rare Pole who cannot distinguish all

—
the varieties of mushrooms an art learned as children on
mushroom hunts. Mushrooms are therefore also very com-
,
4<
mon in Polish cooking. That "Italian produce," the vegeta-
ble, is also found in kitchen gardens that dot the whole
country. Always present in these gardens is the beet and that
 INTRODUCTION 9

most Polish foods, the cabbage. Adam Mickie-

favorite of all

wicz, in his epic poem Pan Tadeusz, extols these kitchen

gardens:

Beneath them was the vegetable bed.

Bowing its bold and venerable head,

A cabbage sat and seemed to meditate

Here upon vegetables and their fate;
There, its pods intertwining with the green
Of a slim carrot's hair, a slender bean
Gave it, from myriad eyes, a tender gaze;
Here were the golden tassels of the maize;
There a fat watermelon's belly rose
Far from its parent stalk in snug repose,
A ponderous guest among the crimson beets.
(Translated by Watson Kirkconnell, copyright by
the Polish Institute of Arts and Sciences in
America.)

Wild game is also plentiful in Poland and much of it ends

up in that marvelous national dish: bigos, or hunter's stew.
Adam Mickiewicz's description of its preparation (again in
Pan Tadeusz), although a bit too poetic for use in a recipe, is
still mouth-watering:

This bigos is no ordinary dish,

For it is aptly framed to meet your wish.
Founded upon good cabbage, sliced and sour,
Which, as men say, by its own zest and power
Melts in your mouth, it settles in a pot
And in its dewy bosom folds a lot
Of the best portions of selected meat;
Scullions parboil it then, until the heat
Draws from its substance all the living juices,
And, from the pot's edge, boiling fluid sluices
And all the air is fragrant with the scent.

DAILY ROUTINE
In the the average working hours are from seven to
cities
three-thirty. Breakfast is usually served at six-thirty, lunch

(drugie sniadanie) at eleven, dinner at three-thirty or four,

and supper at seven-thirty. Working hours on the farms are
the same as those anywhere else in the world.
One delightful Polish custom is the break in the afternoon
routine for a visit to one of the many tea shops (cukiernie). If
you order tea, it is brought to you in tall thin glasses. Sliced
lemon is a more popular accompaniment than cream.
you If

prefer coffee, it is served in cups and topped with whipped

cream. With your drink you can choose from an amazing
array of pastries. There are wedges of torte filled with a
deliciously rum-flavored nut filling (tort orzechowy), or indi-
vidually frosted rectangles or rounds filled with pure fruit
flavors and marmalades. You may prefer cream puffs, Polish
doughnuts (pqczki), or mazurkas (mazurek). On your way
out you can put a final touch to your break with sweet milk
chocolate, fruit pastes, or bon bons.
10 INTRODUCTION
MODERN RECIPES
You may be approaching Polish cooking with some appre-
hension. Is it too lavish? Will it take too much time to
prepare? Can you easily obtain all of the ingredients? We at
the Culinary Arts Institute have asked the same questions.
We feel that this apprehension is probably the reason why
Polish cuisine, although obviously excellent, is not very
common (except in Polish homes) in America. have We
therefore taken every effort to eliminate that apprehension.
Some lavishness was easily eliminated. Peacock pate, for
example, an old aristocratic recipe that requires the slaughter
of 3,000 peacocks, did not demand much consideration, nor
did other meals that require a week or more to prepare. In a
more practical vein, we did control another example of Polish
—
lavishness that of the Polish serving. The Poles are very
hearty eaters and a Polish serving is very likely to be much
larger than an American serving. The servings given in this
book will meet your expectations, not that of an army.
Beyond bringing the size of Polish cooking under control
we have also, by diligent testing, brought you a rich cuisine
that is matched to American kitchen equipment and that
contains only those ingredients that are easily found in
American markets. We have done this without sacrificing
Polish tradition or that great Polish taste. Our testing is the
guarantee.
Measurements are also given in terms that you will feel at
home with (not in the "pinches" or "handfuls" so common
in much ethnic cooking).
In a word, you can forget your apprehension. With this
book you can cook the Polish way and be proud of the
refined, hospitable taste you have created.

WYCINANKI
A few words about the exquisite illustrations in this book are
in order. They are based on the form
traditional Polish art
called toycinanki. Very thin paper, glossy on one side and
dull on the other is doubled one or more times (for rectan-
gles). The desired illustration is traced on the paper and then
cut out with a scissors. The paper is then opened to show a
"mirrored" illustration. Circles are done in the same manner
except that the paper is usually doubled four times. The
illustrations used in this book were not painted, but cut out
and pasted down. Although many traditional designs are
used, we believe that this is the first time that wycinanki have
M
l
actual size been used to illustrate actual recipes.
 ———— ——— — ———— — — — ——— ——
11

GLOSSARY
The following list of words and pronunciations will not make
you into a Polish scholar but we thought that once you taste
how delicious the recipes in this book are you might en-
joy pronouncing some of them in their original language.

babki z wa_trobek BOB-key zuh von-TRUE- g£S lub kaczka duszona gensh lube
beck —liver cakes CAATGH-kah —
doo-SH OW-nah stewed goose
baranina bah-rah-KNEE-nah —lamb or duck

barszcz z mi^sa barsht zuh me-EN-sa —beet gola_bki go-WOMB-key— cabbage rolls
soup with meat gorace zaka_ski go-ROWN-seh zah-GONE-
barszcz klarowny barsht cla-ROV-ny —clear — hot hors d'oeuvres
ski

beet soup groch growh —peas

bazant pieczony BAAGE-ant pee-eh-GHOU- grzanki guh-JOHN-key —croutons
—
ny roast pheasant grzyby ze smietana. guh-JI-beh zeh shmee-eh-
bigos — hunter's stew
BEE-goes TA-known — mushrooms in sour cream
budyri z szynki BOO-din zuh-SHIN-key — grzybki marynowane guh-JIP-key
ham pudding ma-ri-no- VAH-neh— marinated mushrooms
buraki — beets
boo-RAH-key grzybek ze sloninka. guh-JI-beck zeh swo-
chlodnik who-OWED-nik— cucumber and beet —
NIN-cone mushroom with bacon
soup jablka — YAB-kah— apples
chrust-faworki— ROOST fa-VOR-key—iavors jajka zawijane w
szynce YAI-kah zah-vee-
ciastka kruche— CHAST-kah CREW-heh— pe- —
YAH-neh vuh SHIN-seh eggs wrapped in
can cookies bacon
cwikla chu-VEE-kwah — horseradish with beets jarzyny ya-GIN-ny —vegetables
czairAna—char-KNEE-na— duck's blood soup kaczka GAATGH-kah— duck
drozdzowe paluszki droge-JO-ve pah-LOOSH- kanapki cah-NAP-key— canapes
key — yeast fingers kaplon GOP-won — capon
dzika kaczka— GEE-kah CAATCH-kah—wild kapusniak kah-POOSH-ni-ak — cabbage soup
duck kartoflane kluski car-toe-FLA-neh KLU-ski—
galareta goll-are-RHE-ta — gelatin potato noodles
12 GLOSSARY

kielbasa keh-BAH-sa — sausage pasta z kurzej wa_trobki PAS-ta zeh CU-jay

kielbasaw polskim sosie keh-BAH-sa vuh von-TROOB-key — liver pate

—
POL-scheme SO-sheh sausage in Polish sauce pasztet wieprzowy PASH-tet vi-ep-SHOW-
kluski KLUS-ki — noodles —
vy pork pie

kolaczki co-LA TCH-key — cookies pieczen pi-EH-chen — roast

koiduny —
coe-DOO-ny stuffed noodle piernik pi-ER-neek— ginger cake
kompot z malin lub truskawek COME-pot pierogi pi-eh-ROE-gui— pocket noodles
zuh MAH-lean lube trues-KAH-vek compote — prosie pieczone PRO-sheh pi-eh-CHOU-
with raspberries or strawberries —
neh roast pig
krupnik CREWP-nik— barley soup pulpety pull-PEH-ty — meat balls
kulebiak cu-LA Y-bee-ack — yeast fingers rosol ROW-su— bouillon
kurcz^ta po polsku cur-CHEN-tah poh POL- rosoi z kury ROW-su zuh CU-ry—chicken
scu— Polish-style chickens bouillon

kuropatwy coo-row-POT-vy — pheasant rosol z mi^sem ROW-su zuh me-EN-sem —

beef bouillon
kutia wigilijna CU-tia vi-gui-LEE-na— Christ-
mas Eve cookies rosol z ryby ROW-su zuh Rl-by — fish bouillon
latwy bigos WHAT-vy BEE-goes — easy hunt- ryba zapiekana
baked fish
Rl-bah zah-pi-eh-KAH-nah^-
er's stew
legumina chlebowa leh-goo-MEAN-ah huh-
sarna duszona SAR-na doo-SHOW-na —
stewed venison
leh-BO-vah — bread pudding
sernik wielkanocny SIR-neek vi-el-ka-NUTS-
makaron — noodles
mah-KAH-ron —
ny Easter cheesecake
marcepan mar-SEH-pahn— marzipan serowiec sir-OH-vi-ets — cheesecake
maslo MAS-woe— butter sledzie SHLE-jay — herring
mazurek ma-ZOO-rek — mazurka szczupak shuh-CHEW-pack — pike
mizeria ze smietana. mi-ZEH-ri-a zeh shme- tort orzechowy tort oh-jay-HO-vey — nut torte
TA-known — cucumber salad uszka OOSH-kah— pocket noodles
muchomorki moo-ho-MORE-key — flybanes wino — Vl-no— wine
nalesniki na-lesh-KNEE-key —crepes zacierki za-CHAlR-key — quick noodle soup
pa.czki PONCH-ky— doughnuts zupa ZOO-pah— soup
 13

APPETIZERS RJit) CRJiRPKS

Appetizers hold a very important place in Polish cuisine. The Poles are a very
hospitable people and they look on a meal as more than a form of nourishment. A meal
isan occasion, a time for entertaining, a time for conversation and laughter. It is no
wonder, then, that appetizers are important. If you want a typical Polish taste and
appearance, try Beet Relish for flavor and Flybanes as a platter decoration.

Pickled Mushrooms (Grzybki Marynowane)

4 pounds small mushrooms 1. Cut the mushroom stems off even with the caps.
4 cups boiling water 2. Cook over medium heat in boiling water with salt
until
IV2 tablespoons salt they sink to the bottom, about 10 to 15 minutes.
Marinade: 3. Remove mushroom caps; place in small sterilized jars.
1% cups water 4. Make marinade. Boil water with peppercorns and bay
15 peppercorns leaves for 30 minutes. Add salt and sugar. Stir until dis-
2 bay leaves solved. Add the vinegar, bring to boiling.
2V2 tablespoons salt 5. Pour hot marinade over mushroom caps. Close the jars.
% cup sugar Keep refrigerated 2 or 3 days before serving.
A cup vinegar
3
4 pints

Beet Relish (Cwikta)

1 can (16 ounces) whole beets, Grate or mince beets.
1.
drained 2. In casserole or other container with a cover, mix beets
V4 cup prepared horseradish with remaining ingredients. Cover.
V4 cup sugar 3. Store in refrigerator for at least 1 day before serving.
Vi cup vinegar About 2 cups
V4 cup water
1 tablespoon grated onion
1 teaspoon salt
V% teaspoon pepper
14 APPETIZERS AND CANAPES

Feet in Aspic (Galareta z Nozek Wieprzowych)

IV2 pounds pigs' feet or calves' feet 1. Have the butcher skin and split pigs' feet.
Vi pound lean pork or veal shanks 2. Cook pigs' feet, pork, vegetables, bay leaves, pepper-
3 carrots, pared corns, allspice, and water to cover in a covered
garlic,
1 onion, cut in quarters saucepot 2 hours on low heat. Skim off foam and add salt,
2 stalks celery or 1 small celery parsley, and vinegar; cook 2 hours.
root 3. Strain off the stock; set aside. Take out pigs' feet and

2 bay leaves carrots. Discard onion and spices. Dice meat and slice
5 peppercorns carrots.
3 whole allspice 4. Arrange sliced carrots on bottom of an oiled 2-quart mold.
2 cloves garlic, crushed (optional) Put meat on top of carrots in mold. Add parsley. Pour stock
Water into mold.
1 tablespoon salt 5. Chill until set, at least 4 hours. Skim off fat.
V2 cup chopped fresh parsley 6. Unmold onto platter. Garnish with lemon wedges and
V3 cup vinegar parsley sprigs.
Lemon wedges 8 servings
Parsley sprigs

green watermelons grow in Poland. They are

triped
especially valued in cities for flavor and color. Polish-
American cooks sometimes adopt the thrifty customs of
preserving watermelon rind in a sweet syrup.

Pickled Watermelon Rind

3 pounds watermelon rind 1. Cut rind into 1-inch cubes; trim off outer green skin and
Salted water (use 3 tablespoons bright pink flesh.
salt for each quart of water) 2. Soak overnight in enough salted water to cover. Drain.
2 pounds sugar 3. Heat sugar and vinegar to boiling.
3 cups distilled white vinegar 4. Tie spices in cheesecloth bag.
6 pieces stick cinnamon (3 inches 5. Add spice bag and melon rind to vinegar mixture. Cook,
each) uncovered, until melon is transparent, about 45 minutes.
2 tablespoons whole allspice 6. Discard spice bag.
2 tablespoons whole cloves 7. If desired, add a few drops red or green food coloring to
2 tablespoons whole mustard seed the rind.
8. Pack watermelon rind tightly into hot, sterilized jars. Pour
boiling syrup over watermelon to within Vs inch from top,
making sure vinegar solution covers rind. Seal each jar at
once.
3 pints
 APPETIZERS AND CANAPES 15

Dill Pickles (Kiszenie Ogorkow)

3 pounds 4-inch cucumbers 1. Scrub cucumbers.
2 cloves garlic, crushed 2. Place a layer of dill on bottom of a large ceramic bowl or
1 cup distilled white vinegar crock. Cover with half the cucumbers. Add another layer of
5 cups water dill, then the remaining cucumbers. Add garlic. Top with a

Vz cup salt final layer of dill.

3 tablespoons dried dill weed 3. Mix vinegar, water, and salt. Pour over dill and cucum-
bers. Add more water, if needed, to cover completely.
4. Cover bowl with a china plate to hold pickles under the
brine. Let stand in a cool place 4 days.
5. Seal in sterilized jars.
4 pints pickles

Fresh Mushrooms in Sour Cream

(Grzyby ze Smietanq)
1 pound fresh mushrooms, sliced 1. Saute mushrooms and onions in butter and lemon
2/3cup sliced green onions with tops juice for 4 minutes. Stir in flour. Cook slowly, stirring
2 tablespoons butter or margarine 1 minute. Add sour cream, dill, salt, and pepper. Cook and
1 tablespoon fresh lemon juice stir 1 minute.

1 tablespoon flour 2. Serve warm on toast.

1 cup dairy sour cream About 2 cups

2 tablespoons chopped fresh dill or
1 tablespoon dill weed
Vi teaspoon salt
Vs teaspoon pepper
Small rounds of rye or Melba
toast

Pork Pate (Pasztet Wieprzowy)

IV2 pounds ground fresh pork 1. Combine fresh pork and salt pork in a roasting pan. Roast
Vi pound salt pork, diced at 325°F 1 hour, stirring occasionally.
5 medium onions, quartered 2. Remove pork from pan and set aside. Put onions and liver
2 pounds sliced pork liver into the pan. Roast 20 minutes, or until liver is tender.
3 eggs, beaten Discard liquid in pan or use for soup.
IV2 teaspoons salt 3. Combine pork, liver, and onion. Grind twice.
Vi teaspoon black pepper 4. Add eggs, dry seasonings, and beef flavor base to ground
1 teaspoon marjoram mixture; mix well.
V2 teaspoon nutmeg 5. Line a 9x 5 x 3-inch loaf pan (crosswise) with bacon slices.
V* teaspoon allspice Pack ground mixture into pan. Place remaining bacon
1 tablespoon beef flavor base (lengthwise) over top of ground mixture.
Vi pound sliced bacon 6. Bake at 325°F 1 hour. Cool in pan.
7. Remove pate from pan. Chill.

8. To serve, slice pate and serve cold with dill pickles and
horseradish.
About 4 pounds
16 APPETIZERS AND CANAPES

Ham Pudding (Budyn z Szynki)

3 cups (about 1 pound) ground ham 1. Mix ham and potatoes well.
2 cups warm unseasoned mashed 2. Put butter and egg yolks into a small bowl of electric
potatoes mixer; beat until thick and creamy.
2 tablespoons melted butter 3. Fold egg yolks into ham mixture; add salt and pepper.
4 eggs, separated 4. With clean beaters, beat egg whites until stiff, but not dry.
1 teaspoon salt 5. Fold half of egg whites into the ham mixture; stir gently.
Vi teaspoon pepper Fold in the rest of the egg whites.
Ham fat or drippings 6. Grease a IVi-quart casserole with ham fat. Coat with
Fine bread crumbs bread crumbs. Spoon ham mixture into prepared casserole;
Mustard Sauce (page 63) or cover.
Horseradish Sauce (page 88) 7. Bake 350°F 45 minutes.
at
8. Serve with sauce.
About 6 servings

Flybanes (Muchomorki)
8 hard-cooked eggs 1. Peel the eggs. Cut off both ends so eggs will stand evenly.
4 small tomatoes Stand the eggs on a small tray; they will serve for mushroom
Salt and pepper stems.
Mayonnaise 2. Cut the tomatoes in halves lengthwise. Remove cores.
Lettuce Sprinkle with salt and pepper. Put each tomato half over an
egg as a mushroom cap. Dot the caps with mayonnaise.
Garnish the tray with lettuce.
8 flybanes

Ham and Egg Rolls (Jajka Zawijane w Szynce)

6 hard-cooked eggs 1. Peel the eggs; cut in halves.
12 thin slices cooked ham 2. Roll each half of egg in a slice of ham. Secure with
Lettuce leaves wooden pick.
Mayonnaise 3. Arrange lettuce leaves around ham and egg rolls on
Pickles serving plate. Decorate with mayonnaise and garnish with
pickles.
12 rolls

c -anapes or kanapki are often set on a serving tray with no

other garnish. They are served at afternoon tea, before
dinner, and during parties.

BREADS
The bread foundations canapes usually are white bread,
for
fresh or toasted, and rye breads of many shades, plain or
with caraway seed. Often crusts are trimmed off and the
resulting squares are cut into triangles or smaller squares.
Sometimes a cookie cutter is used to cut out rounds or other
shapes from the bread slices. Occasionally French bread is
used for canape bases.

Polish cuisine uses a wide range of ingredi-

ents, but cabbage, beets, mushrooms, dill,

and sausage are the most common.

 V
X

k
*£
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 APPETIZERS AND CANAPES 17

SPREADS
Plain, sweet, unsalted butter favored spread for marrying
is a
base to topping. Flavored butter is a pleasing variation. Just a
light film of butter, spread all the way to the edges, is
adequate. It helps keep the bread fresh and attractive.
Mayonnaise, cheese, and sour cream also may be used.

TOPPINGS
Vegetables: Small whole vegetables, boiled in herb-flavored
chicken broth or pickled, make attractive toppings for cana-
pes. Glaze with a light, chicken- or herb-flavored gelatin if
desired.
Use tiny whole carrots or slices of carrots; Brussels
sprouts; whole or sliced mushrooms; onions; beets; aspara-
gus tips; artichoke hearts; whole or sliced cauliflower flor-
ettes. Slices of fresh, raw tomato or halved tomatoes can be
used also.

Fish: Flaked, cooked cooked fish make

fish or tiny fillets of
excellent toppings for canapes. Garnish with capers or
prepared beet horseradish. Use a savory butter spread on
French bread.
Anchovy fillets, either flat or rolled with capers, are
excellent as garnish or topping.
Caviar, red as well as black, is tasty with a garnish of
sieved hard-cooked egg. Just a dot of caviar on top of slices of
salmon or chicken makes an elegant canape.
Pickled herring, herring in cream, and the endless all

varieties of herring beloved by Poles are excellent canape

toppings. Pickles and onions complement herring.

Eggs: Hard-cooked eggs, sliced, sieved, halved, or quartered,

make colorful garnish or topping for canapes. Use patience
and a sense of design. Exercise creative skills in separating
yolks from whites. Make borders, spoke designs (using
chopped parsley or dill), or fill the inside of a cucumber or
tomato slice with its seeds removed.
Other toppings: Use meat, poultry, or fruits to increase the
colorfulness and variety of a canape tray.

Various other cold hors d'oeuvres, or zimne zakqski, are

popular at Polish gatherings. Relishes, pickles, olives, bite-
size pieces of sausage on skewers, spices, oysters, cold
tongue, shrimp, and steak tartare are all delightful possibili-
ties.
Hot hors d'oeuvres, or gorace zakqski, are easiest to make
by choosing compatible combinations in canapes which can
be quickly broiled or heated in the oven.

Mustard Butter (Mash Musztardowe)

Vi cup butter (at room temperature) 1. Beat the butter with the mustard until creamy.
V2 cup prepared mustard 2. Spread on toast rounds to serve with sardines or herring.
1 cup

Easy Hunter's Stew, 28, here cradled in .1

Polish chiriii tureen,

simplified but
is .1

succulent version ol the national dish. Bigos

18 APPETIZERS AND CANAPES

Onion-Chive Butter
(Mash Szczypiorkowe lub Koperkowe)
1 tablespoon sliced green onion 1. Blend onion, chives, and butter.
1 tablespoon snipped chives 2. Form into a roll about 1 inch in diameter. Chill.
Vi cup butter (at room temperature) 3. Cut into small disks.
About 2A cup

Spring Cottage Cheese Spread

(Twarozek Wiosenny)
1 carton (12 to 14 ounces) cottage 1. Mix cottage cheese with sour cream. Add radishes, onion,
cheese and salt; toss to mix well.
Vi cup dairy sour cream 2. Mound on lettuce leaves. Garnish with radish roses.
8 radishes, shredded Surround with bread.
3 tablespoons sliced green onion About 2V3 cups
/z teaspoon salt
x

Lettuce leaves
Radish roses
Rye or French bread

Chicken Liver Spread (Pasta z Kurzej Watrobki)

V2 pound chicken livers 1. Soak livers in milk 2 hours. Drain and discard milk.
livers
1 cup milk 2. fat in skillet. Add livers
Melt and onion and cook over
V\ cup rendered chicken fat or medium heat until tender.
margarine 3. Combine livers, pan drippings, and all remaining ingredi-
1 medium onion, cut in quarters ents. Grind or mince.
3 hard-cooked eggs, peeled and cut 4.Add extra melted chicken fat or margarine, if desired, to
in half make spread of desired spreading consistency.
V2 pound cooked ham or cooked About 4 cups
fresh pork, cut up
V4 teaspoon salt
V\ teaspoon pepper
Vs teaspoon garlic powder (optional)

Puree of Anchovies (Puree Sardelowe)

1 can ounces) flat anchovy
(2 1. Mince or pound anchovy fillets.
fillets, drained 2. Moisten bread with enough water to cover; then squeeze

3 slices stale white bread dry. Break into bits or mince with a fork. Blend in sour cream
Water and vinegar to make a smooth puree. Serve as a spread with
V2 cup dairy sour cream or dark bread rounds.
mayonnaise About 1 cup
IV2 teaspoons vinegar
 19

SOUPS fl^D STEWS

Soup is basic to the Polish meal; it is to the Poles what and pasta
rice is to the Oriental

to the Italian. Cold Cucumber-Beet Soup is a specialty in summer, Duck Soup in

winter; Borscht is common all year round. You should also try the Nothing Soup at —
least as a conversation piece. Bigos is the Polish national dish. You will have to go a
long way to find a heartier, more fragrant stew.

Bread Kvas
1 quart hot water 1. Pour hot water over beets in a casserole. Add bread.
1 pound beets, pared and sliced Cover with a cloth. Let stand 3 to 4 days.
1 rye bread crust 2. Drain off clear juice and use as a base for soup.
About 3 cups

Beet Kvas
5 to 6 cups boiling water 1. Pour boiling water over beets; add vinegar. Let stand at
3 cooked beets, sliced room temperature 2 to 4 days.
Vz cup vinegar 2. Drain off juice and use as a base for soup.
About 4 cups

Rye Flour Kvas

4 cups rye flour 1. Put flour into a crock and gradually mix water into flour
6 to 8 cups lukewarm water until smooth and the consistency of pancake batter. Cover
with a cloth.
2. Keep in warm place 48 hours. Mixture will bubble. When
brown liquid comes to top and bubbling stops, it is done.
Skim offfoam.
3. Fill crock with cold water; stir. Flour settles to bottom in a
few hours. Pour off clear liquid and refrigerate in jars.
About 6 cups
20 SOUPS AND STEWS

"Nothing" Soup (Zupa Nk)

4 eggs, separated 1. Beat egg volks with 3 tablespoons of the sugar until very
V3 cup sugar fluffy.
1 quart milk 2. With clean heaters, beat the egg whites until frothy.

V2 teaspoon vanilla extract Gradually beat in the remaining sugar. Continue beating
Vi teaspoon salt until stiff, not dry, peaks form.
Dash of cinnamon or nutmeg 3. Heat milk over medium heat in a deep 10-inch skillet or 5-

(optional) or 6-quart Dutch oven just until a "skin" forms on top, about
3 minutes.
4. Drop bea'ten egg whites by rounded spoonfuls into hot

milk. Cook until the egg white "kisses" are set and firm to
the touch, about 5 minutes. Remove kisses with a slotted
spoon to waxed or absorbent paper.
5. Stirring constantly, gradually add hot milk to egg yolks.

Strain into a heavy saucepan. Add vanilla extract and salt.

Cook and stir over medium low heat about 3 minutes, until
thickened, and soup coats a spoon.
6. Serve soup with 2 or 3 meringues in each portion.
Sprinkle with cinnamon, if desired. Serve hot or cold.
4 servings

Pumpkin Soup (Zupa z Dyniq)

1 quart milk 1. Beat milk into pumpkin in saucepan. Stir in spices and
1 can (16 ounces) pumpkin salt. Bring just to boiling.

Vi teaspoon allspice 2. Stir in rice and butter. Cook and stir 5 to 10 minutes, or
V4 teaspoon nutmeg until rice is heated through; do not boil.

V* teaspoon pepper 8 to 10 servings

V2 teaspoon salt
1 cup cooked rice

2 tablespoons butter or margarine

Mushroom Soup (Zupa Grzybowa)

1 carrot 1. Cook carrot, parsley, celery, 1 onion, and salt in 2 cups
2 sprigs parsley water 20 minutes. Strain; discard vegetables.
1 stalk celery 2. Cook mushrooms and remaining onion in V2 cup water 8
2 small onions, sliced minutes. Add to the vegetable broth along with V2 cup water,
1 teaspoon salt dill, and parsley.
2 cups water 3. Mix cup cold water. Stir into soup. Bring
flour with Vi to
V2 pound fresh mushrooms, sliced, boiling. Cook and stir 3 minutes. Remove from heat.
or 2 cans (4 ounces each) 4. Beat in sour cream. Serve hot.
mushrooms About 4 servings
1 cup water or mushroom liquid
1 teaspoon dill weed
1 teaspoon chopped parsley
1 tablespoon flour
Va cup cold water
V2 cup dairy sour cream or whipping
cream
 SOUPS AND STEWS 21

Duck Soup (Czarnina)

1 duck (5V2 to 6V2 pounds), cut up 1. Purchase duck and blood from butcher. The blood will

1 quart duck, goose, or pork blood contain vinegar. (If preparing your own poultry, put V2 cup
IV2 pounds pork loin back ribs vinegar into glass bowl w'th blood to prevent coagulation.
2 quarts water Set aside.)
2 teaspoons salt 2. Cover duck and back ribs with water in a large kettle. Add

1 stalk celery salt. Bring to boiling. Skim off foam.

1 sprig parsley 3. Put celery, parsley, allspice, and cloves into cheesecloth
5 whole allspice bag and add to soup. Cover and cook over low heat until
2 whole cloves meat is tender, about IV2 hours.
1 pound dried prunes, pitted 4. Remove spice bag from kettle. Discard bones, cut up

V2 cup raisins meat. Return meat to soup. Add prunes, raisins, and apple
1 small tart apple, chopped (if desired); mix. Cook 30 minutes.

(optional) 5. With beater, blend flour and sugar into cream until
2 tablespoons flour smooth. Then add blood mixture, a little at a time, continu-
1 tablespoon sugar ing to beat.
1 cup whipping cream or dairy 6. Add about V2 cup hot soup stock to blood mixture,
sour cream blending thoroughly. Pour mixture slowly into the soup,
Salt, pepper, lemon juice, or stirring constantly until soup comes just to boiling.
vinegar 7. Season to taste with salt, pepper, and lemon juice or

vinegar. Serve with homemade noodles, if desired.

About 2V2 quarts
Note: If a thicker soup is desired, increase flour to 3 to 4
tablespoons or add 1 cup pureed prunes.

Dill Pickle Soup (Zupa Ogorkowa)

4 large dill pickles, diced or 1. Coat pickles with flour.
thinly sliced 2. Melt butter in a large skillet. Add pickles and stir-fry over
2 tablespoons flour medium heat 3 minutes.
2 tablespoons butter or margarine 3. beef broth, pickle liquid, and potatoes, if desired.
Stir in
3 cups meat broth, bouillon, or Cook over medium heat 15 minutes, stirring occasionally.
meat stock 4. To serve, mix in sour cream or spoon dollops of sour
% cup liquid from pickles or water cream into each bowl before ladling in soup.
2V2 cups cubed boiled potatoes About 6 servings
(optional)
1 cup dairy sour cream

Kohlrabi Soup (Zupa z Kalarepy)

5 cups meat broth or bouillon or 1. Boil broth and kohlrabi in large saucepan. Cover; reduce
meat stock heat and simmer 20 to 30 minutes, until kohlrabi is tender.
1 pound kohlrabi, peeled and diced 2. Mash or puree the kohlrabi.
2 tablespoons water 3. Make a smooth paste by stirring water into cornstarch.
1 tablespoon cornstarch or potato Add to soup. Season with salt and pepper. Cook soup over
flour medium heat until it boils.
1 teaspoon salt 4. Beat melted butter into egg yolks. Then beat in a little of
V* teaspoon pepper the hot soup.
1 tablespoon butter, melted 5. Remove soup from heat. Beat in egg yolk mixture. Serve
2 egg yolks hot with croutons.
About 8 servings
22 SOUPS AND STEWS

Barley Soup (Kmpnik)

1 cup pearl barley 1. Combine barley with 1 cup of the meat stock in large

2 quarts meat stock saucepan. Bring to boiling; reduce heat and simmer until all
Vi cup butter or margarine, cut in stock is absorbed. Add butter piece by piece, stirring.
pieces 2. Boil vegetables and, if desired, giblets in the remaining
2 carrots, diced stock until crisp-tender. Then add barley, parsley, salt, and
2 potatoes, diced pepper. Cook until barley is tender.
4 ounces (canned or frozen) 3. Garnish each serving with sour cream, if desired, and dill.
mushrooms, sliced About 2V2 quarts
1 stalk celery, chopped
Giblets from 1 chicken or
turkey, diced (optional)
1 teaspoon dried parsley flakes
IV2 teaspoons salt
V2 teaspoon pepper
1 cup dairy sour cream (optional)
Sprigs of fresh dill

Black Bread Soup (Zupa Chlebowa)

cups stale dark bread pieces (rye 1. Combine bread, all vegetables, and water in a 3-quart
or whole wheat) saucepan. Simmer 30 or 40 minutes, or until vegetables are
2 medium onions, quartered tender.
1 carrot, quartered 2. Puree vegetables by pressing through a sieve or using an
1 leek, sliced electric blender. Add vegetable puree to broth in pan. Stir in
3 sprigs parsley salt, pepper, nutmeg, and milk. Cook until soup simmers; do
Vz cup cut fresh or frozen green not boil.
beans, lima beans, or peas 3. If using egg yolks, beat them and then stir in a small
1 stalk celery, sliced amount of hot soup. Immediately beat mixture into soup.
1 celery root or parsnip, sliced Remove from heat.
IV2 quarts water or meat broth or 4. Serve hot with croutons or sliced hard-cooked eggs, if
bouillon desired.
IV2 teaspoons salt About 6 servings
y2 teaspoon pepper
Dash nutmeg
1 cup milk or water
3 egg yolks (optional)
Croutons or sliced hard-cooked
eggs (optional)

Caraway Soup (Zupa Kminkowa)

5 cups meat broth or bouillon or 1. Rapidly simmer broth with caraway seed 15 minutes.
meat stock Strain and discard seed.
2 tablespoons caraway seed 2. Blend flour into butter until smooth.
2 tablespoons browned flour (see 3. Return broth to saucepan. Stir in flour mixture and
page 56) sausage. Bring just to boiling, stirring.
2 tablespoons melted butter 4. Serve garnished with croutons and, if desired, sour
V2 pound diced cooked or smoked cream.
kietbasa (Polish sausage) or About 6 servings
salami (optional)
Buttered croutons
Dairy sour cream (optional)
 SOUPS AND STEWS 23

Sauerkraut Soup (Kapusniak)

2 pounds pork shanks, ham hocks, 1. Cook pork shanks in water in a 5-quart kettle 20 minutes.
or pigs' feet Skim off foam. Add onion, bay leaf, peppercorns, and
1 quart water parsley. Cook about 45 minutes, or until meat is tender.
1 medium onion, sliced 2. Remove meat from broth. Strain broth; return to kettle.

1 bay leaf 3. Remove meat from bones; discard skin and bones. Dice

5 peppercorns meat.
1 sprig parsley or Yt teaspoon dried 4. Rinse sauerkraut with cold water; drain.
parsley flakes 5. Add diced meat, drained sauerkraut, beef broth, and if

1 pound sauerkraut desired, bacon and raisins to kettle. Simmer 1 hour.

2 cups meat broth, bouillon, or 6. Mix lard and flour to a smooth paste; stir into simmering
meat stock soup. Cook and stir over medium heat until thickened. Mix
8 to 12 ounces bacon or smoked in salt and pepper.
link sausage, diced (optional) 7. Serve with plain boiled potatoes or potato dumplings, if

V* cup raisins or 2 tablespoons desired.

sugar (optional) About 10 servings
3 tablespoons lard or margarine (at
room temperature)
3 tablespoons flour
Vi teaspoon salt
V\ teaspoon pepper

Fish Broth (Rosol z Ryby)

1 large onion, quartered 1. Brown onion in butter in a small skillet.
2 tablespoons butter or margarine 2. Meanwhile, simmer the vegetables in water with pepper-
V2 small head savoy cabbage corns, bay leaf, and salt to taste 15 minutes.
2 carrots, cut up 3. Add onion and fish to vegetables; simmer about 10
2 celery stalks, cut up minutes, or until fish flakes easily.
1 parsley root, cut up 4. Remove fish and vegetables. Use for another dish, if

3 quarts water desired, or discard.

6 peppercorns 5. Strain broth. Add lemon juice, salt, and nutmeg.
1 bay leaf 6. Boil broth rapidly 10 minutes. Strain again, if desired.
Salt Serve as a clear soup.
2 pounds fish fillets About 2 quarts
1 teaspoon lemon juice
1 teaspoon salt
V2 teaspoon nutmeg

Chicken Broth (Rosol zKury)

1 chicken (3V2 pounds) 1. Simmer chicken with salt in boiling water 30 minutes.
2 teaspoons salt 2. Add carrots, cabbage, celery, parsley root (if desired),
7 cups boiling water onion, peppercorns, and parsley.
2 carrots 3. Remove chicken. Strain broth. Quickly chill broth, then
y4 small head savoy cabbage skim off fat. Store bro^h in refrigerator or serve hot with
2 stalks celery dumplings.
1 parsley root (optional) 4. Use chicken meat for other dishes. Fat can be used in
1 large onion, quartered cooking instead of butter.
5 whole peppercorns About IV2 quarts
1 tablespoon chopped parsley
24 SOUPS AND STEWS

Meat Broth (Rosol z Miqsa)

2 pounds beef shank or short ribs, 1. Combine beef, bones,and water in a 6-quart kettle. Bring
or pork neckbones to boiling. Boil 15 minutes, skimming frequently.
1 pound marrow bones 2. Add remaining ingredients. Simmer rapidly about IV2
3 quarts water hours, or until meat istender.
1 large onion, quartered 3. Strain off broth. Chill quickly. Skim off fat.
2 leaves cabbage 4. Remove meat from bones. Set meat aside for use in other
2 sprigs fresh parsley or 1 dishes. Discard bones, vegetables, and peppercorns.
tablespoon dried parsley flakes 5. Return skimmed broth to kettle. Boil rapidly about 15
1 carrot, cut up minutes, or until reduced to about 6 cups. Store in refrigera-
1 parsnip, cut up tor until needed.
1 stalk celery, cut up About V/2 quarts
5 peppercorns
1 tablespoon salt
Meat Stock: Prepare Meat Broth as directed. Chill. Lift
off fat. Boil until reduced to 3 cups, about 45 minutes.

Borscht with Meat (Barszcz z Miqsa)

Vt pound salt pork, diced 1 Fry salt pork until golden in a 5-quart kettle. Add leek and
1 large leek, thinly sliced onion. Fry until onion is transparent.
1 medium onion, sliced 2. Add celery root, beets, cabbage, water, and meat. Cook
1 celery or parsley root (about 6 until celery root is crisp tender; about 25 minutes.
ounces), peeled and cut in 3. Add tomatoes and kvas; mix. Cook over medium heat 30
thin strips minutes.
3 beets (about V2 pound), peeled 4. Make a smooth paste of butter and flour; stir into the
and shredded simmering soup. Cook and stir until soup thickens. Add salt,
¥2 head cabbage (about Vi pound), pepper, and lemon juice; mix.
thinly sliced 5. To serve, spoon a small amount of cream and horseradish
2 quarts water into each bowl. Ladle hot soup into bowl and stir to blend
IV2 pounds cooked meat such as with the cream and horseradish.
kiefbasa (Polish sausage), About 2V2 quarts
ham, beef, or pork, diced
can (8 ounces) whole tomatoes
1

cup Rye Flour Kvas (see page 19)

1
2 tablespoons butter (at room
temperature)
2 tablespoons flour
1 teaspoon salt
% teaspoon pepper
IV2 tablespoons lemon juice or
vinegar
1 cup whipping cream or dairy
sour cream
Prepared horseradish (optional)
 SOUPS AND STEWS 25

Volhynian Beet Soup (Barszcz Wolnski)

Vicup dried navy or pea beans 1. Bring beans and water just to boiling in a large kettle.
2 cups water Remove from heat. Let stand 1 hour. Then boil for 20
2 cups Bread Kvas (see page 19) minutes, or until beans are tender. Add kvas and meat broth.
2 cups meat broth, bouillon, or 2. Slice beets. Mash tomatoes or make a puree by pressing

meat stock through a sieve or using an electric blender. Add beets and
6 medium beets, cooked and peeled tomatoes to beans.
1 can (16 ounces) tomatoes 3. Cut cabbage into sixths; remove core. Pare apple, if

(undrained) desired; core and dice. Add cabbage and apple to beans.
1 small head cabbage (about 1% 4. Season to taste with salt and pepper. Stir in butter, if

pounds) desired. Cook soup over medium heat 30 minutes.

1 small sour apple 5. To serve, spoon a small amount of sour cream into each

Salt and pepper bowl. Ladle in hot soup and stir.

1 tablespoon butter (optional) About 2V2 quarts
Dairy sour cream

Fresh Cabbage Soup

(Kapusniak ze Swiezej Kapusty)
5 slices bacon, diced 1. Fry bacon until golden but not crisp in a 3-quart saucepan.
1 pound cabbage, chopped 2. Add vegetables and water. Simmer 30 minutes, or until

2 carrots, sliced vegetables are tender.

2 potatoes, sliced 3. Blend flour into butter; stir into soup. Bring soup to
1 stalk celery, sliced boiling, stirring. Season to taste with salt and pepper. If
IV2 quarts water desired, serve with dumplings or pierogi.
2 tablespoons flour 6 to 8 servings
2 tablespoons butter or margarine
(at room temperature)
Salt and pepper

Cold Cucumber-Beet Soup (Chhdnik)

small bunch beets with beet
1 1. Scrub beets and carefully wash greens. Leave beets
greens (about 1 pound) whole; do not peel. Put beets and greens into a kettle with
IV2 quarts water or chicken broth water and salt. Bring to boiling. Cover. Reduce heat, and
1 teaspoon salt cook slowly until tender, about 30 minutes, depending on
2 medium cucumbers, pared and size of beets. Drain, reserving liquid in a large bowl.
diced 2. Peel and chop beets, mince the greens.
6 radishes, sliced 3. Add beets and greens to reserved liquid along with
6 green onions with tops, sliced cucumber, radish, green onion, lemon juice, sour cream,
2 tablespoons fresh lemon juice pickle (if desired), and dill. Season with salt and pepper to
2 cups dairy sour cream or taste; mix. Chill.
buttermilk 4. Serve garnished with lemon slices and hard-cooked egg
1 minced (optional)
dill pickle, and, if desired, whole shrimp.
3 tablespoons chopped fresh dill About 2 quarts soup
or 4 teaspoons dill weed
Salt and pepper
1 lemon, sliced
2 hard-cooked eggs, chopped or
sliced
12 large shrimp, cooked, peeled,
and deveined (optional)
26 SOUPS AND STEWS

T,he spelling varies in Yiddish and Russian, but to the

Poles, it is Barszcz Polski, a beet soup made with the clear
liquid from fermented beets or rye flour. The strong, sour,
fermented liquid is kvas; neither vinegar nor lemon juice
truly approaches this flavor.

Clear Borscht (Barszca Klarowny)

1 cup Beet Kvas (page 19) 1. Heat kvas and broth to boiling in a saucepan. Skim
5 cups meat or vegetable broth (or surface necessary.
if

use 3 beef and 3 vegetable 2. Serve hot or chilled with rye bread and a large dollop of
bouillon cubes dissolved in 5 sour cream, if desired.
cups boiling water) About IV2 quarts
2 tablespoons brown sugar
Dairy sour cream (optional)

Wine Soup (Polewka z Wina)

1 quart white wine 1. Bring wine, water, and spices to boiling. Strain; discard
2 cups water spices.
1 piece cinnamon stick (3 inches) 2. Beat egg yolks with sugar until thick. Slowly add the hot
3 whole cloves wine mixture, beating constantly until a thick foam forms at
3 whole allspice the top. Be careful not to curdle the yolks by pouring hot
5 egg yolks wine too fast. Serve in cups with wafers.
2 tablespoons sugar 8 to 10 servings

Beer Soup (Polewka z Piwa)

2 cans (12 ounces each) beer 1. Bring beer to boiling.
3 egg yolks 2. Meanwhile, beat egg yolks with sugar until thick.
4 teaspoons sugar 3. Stirring constantly, gradually add a small amount of beer
Croutons or grated cheese to egg yolks. Then carefully stir egg yolk mixture into boiling
beer, reduce heat, and stir 1 minute; do not boil.
4. At once remove from heat. Serve with hot croutons.
About 4 servings

Apple Soup (Zupa Jablkowa)

6 large apples (see Note) 1. Pare and core 5 apples. Cook in water until soft. Rub
1 quart water through a sieve, or puree in an electric blender to make an
% cup sugar applesauce.
V2 teaspoon cinnamon (optional) 2. Combine applesauce, sugar, and cinnamon (if desired) in
V2 cup lemon juice a large bowl.
1 cup whipping cream 3. Shred or mince remaining apple; mix with lemon juice.
% cup white wine (optional) Stir into applesauce mixture. Chill.
4. To serve, blend cream into applesauce mixture. Stir in
wine, if desired.
8 to 10 servings

Note: If desired, substitute 1 can or jar (16 ounces) apple-

sauce and 1 cup water for apples and water.
 SOUPS AND STEWS 27

Prune Soup (Zupa z Suszonych Sliwek)

1 package (12 ounces) pitted dried 1. Soak prunes in 3 cups hot water 1 hour. Cook in the same
prunes water 3 to 5 minutes.
3 cups hot water 2. Cook rhubarb in 2 cups boiling water 10 minutes.

Vi pound rhubarb, cut in pieces 3. Combine cooked fruits; press through a sieve, or puree in

2 cups boiling water an electric blender.

Vi teaspoon cinnamon 4. Combine puree in a saucepan with cinnamon, cloves,

Vi teaspoon cloves sugar, and, if desired, a blend of cornstarch and cold water.
% cup sugar Bring to boiling, stirring constantly. Remove from heat.
1 tablespoon cornstarch or potato 5. Cool slightly; beat in sour cream. Mix in macaroni. Or top
flour (optional) with croutons and serve after the meat course.
Vi cup cold water (optional) 8 to 10 servings
% cup dairy sour cream
Cooked macaroni or croutons

Plum or Apricot Soup (Zupa ze Sliwek lub Moreli)

1 pound fresh apricots or plums 1. Cookfruit in water until tender, 20 to 30 minutes.
1 quart water 2. Discard pits. Puree fruits by pressing through a sieve or
1 tablespoon potato flour using an electric blender. (Fruit may be pitted raw for easier
Vs cup sugar or % cup apricot or handling, but the taste will be less subtle.)
plum jam 3. Stir potato flour into liquid in which fruit was cooked.
Peel and juice of % lemon Bring to boiling, stirring until thickened.
(optional) 4. Pour thickened liquid into fruit puree. Stir in sugar, lemon
Vi teaspoon salt peel and juice, if desired, and salt. Cook, stirring, 3 minutes.
1 pint dairy sour cream 5. Serve hot or cold. Spoon sour cream on top of each
Buttered croutons serving of soup. Garnish with croutons.
8 to 10 servings

Berry Soup (Zupa jagodowa)

1 quart fresh blueberries, 1. Using a potato masher, crush 3 cups of the berries in a
blackberries, raspberries, or large kettle. Reserve 1 cup berries for garnish. Puree fruits by
strawberries; or 2 packages (10 pressing through a sieve, or use an electric blender.
ounces each) frozen berries 2. Add the 2 cups water; simmer 15 minutes.
1 cup fresh currants (optional) 3. Mix cornstarch with 2 tablespoons water. Stir in soup.
2 cups water Bring to boiling, stirring until soup thickens.
1 tablespoon cornstarch or potato 4. Stir in lemon peel and and cinnamon. Chill.
juice, sugar,
flour 5. To Or spoon soup over dollops of
serve, beat in cream.
2 tablespoons water sour cream. Garnish with reserved whole berries.
Peel and juice of % lemon 6 to 8 servings
% cup sugar
Vi teaspoon cinnamon or Vi
teaspoon cloves
1 pintwhipping cream or dairy
sour cream

#
28 SOUPS AND STEWS

Cherry Soup (Zupa Wisniowa)

3 pints pitted fresh red tart cherries 1. Combine cherries, cinnamon, and cloves with the water
or 3 cans (16 ounces each) in large saucepan. Bring to boiling. Reduce heat and simmer
pitted red tart cherries, drained 15 minutes.
Vi teaspoon cinnamon 2. If desired, puree fruits by pressing through a sieve, or use
V\ teaspoon cloves an electric blender.
1 quart water 3. Add sugar and stir until it dissolves. Cool thoroughly.
Vi cup sugar 4. Beat in sour cream. Serve with noodles or croutons after
3
A cup dairy sour cream the meat course.
Cooked noodles or croutons 8 to 10 servings

Hunter's Stew (Bigos)

pounds diced cooked meat (use at 1. Fry salt pork until golden but not crisp in an 8-quart
least Vi pound of each of the kettle. Add onion and leeks. Stir-fry 3 minutes. Stir in flour.
following: beef, ham, lamb, 2. Add mushrooms with liquid and water to kettle; simmer 5
sausage, veal, pork, venison or minutes.
rabbit, wild duck, wild goose, 3. Drain and rinse sauerkraut. Add to kettle along with

or pheasant)* cooked meat, salt, pepper, and sugar. Cover; cook over
ounces salt pork, diced medium-low heat IV2 hours.
onion, minced 4. Stir in wine. Add more salt, pepper, and sugar to taste.

leeks, minced Simmer 15 minutes; do not boil.

tablespoons flour 12 to 16 servings
pound fresh mushrooms, sliced,
*If meat must be prepared especially for this stew, each piece
or 3 cans (4 ounces each) sliced
should be braised separately. Put meat, poultry, or game into
mushrooms (undrained)
a Dutch oven with 1 carrot, 1 stalk celery, 1 onion, 1 parsnip,
to 2 cups water or bouillon
1 clove garlic or 1 sprig parsley, 5 peppercorns, 1 cup water,
pounds sauerkraut
and 1 cup wine. Simmer, covered, until meat is tender.
teaspoons salt
teaspoon pepper Note: When wine is added, chopped apples, heavy cream,
teaspoons sugar and/or cooked small potatoes may also be added.
cup Madeira

Easy Hunter's Stew (Latwy Bigos)

Va cup all-purpose flour 1. Combineflour and paprika; coat meat pieces.
1 teaspoon paprika or caraway 2. Heat butter in a Dutch oven or saucepot. Add meat and
seed brown on all sides. Add sauerkraut, onion, sausage, mush-
2 tablespoons butter or margarine rooms, and wine; mix. Cover and cook over low heat IV2 to 2
1 pound lean beef, cubed hours, or until meat is tender.
1 pound lean pork, cubed 3. Remove meat and vegetables to serving platter. If desired,
2 pounds sauerkraut, rinsed and garni jh with parsley and serve with small boiled potatoes.
drained 6 to 8 servings
2 medium onions, sliced
12 ounces kietbasa (Polish sausage)
or 6 smokie link sausages, cut
in 1-inch pieces
1 can (4 ounces) sliced mushrooms
(undrained)
Vi cup dry white wine
Chopped parsley (optional)
Small boiled potatoes (optional)
 29

BREADS, flOODLES,
R^D DTJpPLIflQS
Pierogi is a word that makes a Polish mouth do the same for you. This
water. It will
pocket-noodle can be filled with meat, cheese, potatoes, sauerkraut, or even fruit.
Uszka, kolduny, nalesniki, and kulebiak, which can also be filled, are delicious
variations of pierogi. Liver Mounds are a special taste treat and, of course, you must
have dark rye bread as an accompaniment to any Polish meal.

Dark Rye Bread

2 cups milk, scalded 1.Pour scalded milk over butter, sugar, and salt in a large
2 tablespoons butter bowl; stir. Cool.
2 tablespoons sugar 2. Dissolve yeast in lukewarm water.
teaspoon salt
1 3. Add softened yeast and 3 cups rye flour to milk mixture.
package active dry yeast
1 Beat thoroughly, then beat in remaining rye flour.
Vi cup lukewarm water 4. Cover and let rise in warm place until doubled in bulk.
4 cups rye flour Turn onto well-floured surface. Knead in whole-wheat flour
2V2 cups whole-wheat flour and caraway seed. Knead until dough is smooth.
2 tablespoons caraway seed 5. Divide dough in half and shape into 2 round or oblong
loaves. Place round loaves in greased round pans; oblong
loaves in greased loaf pans. Cover and let rise in warm place
until doubled in bulk.
6. Bake at 450°F 15 minutes; reduce heat to 350°F and bake
35 to 40 minutes longer. Brush with melted butter 5 minutes
before done if a more tender crust is desired.
2 large loaves

Croutons for Fruit Soups

4 stale dinner rolls or slices baba 1. Cut rolls into 1-inch cubes.
or bread 2. Dip cubes in cream; quickly saute in butter.
Vz cup whipping cream 3. Dust with confectioners' sugar.
2 tablespoons butter or margarine About 14 to 18
V4 cup confectioners' sugar
30 BREADS, NOODLES, AND DUMPLINGS

Croutons (Grzanki)
2 slices stale bread 1. Trim crusts from bread. Cut bread into Vi-inch cubes.
2 tablespoons butter or margarine Spread cubes on bottom of a shallow pan or baking sheet.
2. Bake at 350°F until golden but not browned.
3. Melt butter in a large skillet. Add toasted bread cubes.
Stir-fry until all cubes are coated with butter. Cool and drain
croutons on paper towels.
About 3A cup
Cheese Croutons: Prepare croutons as directed. Mix
4 teaspoons grated Parmesan or Romano cheese and %
teaspoon paprika. Toss hot croutons with cheese mixture.

Rice Noodles (Kluski z Ryzu)

IV2 cups cooked rice 1. Combine all ingredients. Beat until well mixed.
2 eggs 2. Drop by small spoonfuls into boiling soup or broth. Cook
1 tablespoon butter or margarine until noodles float, about 3 minutes.
1
4 teaspoon salt About 2 cups

Chiffon Noodles (Kluski z Piany)

2 eggs, separated 1. Beat egg whites and salt until stiff, not dry, peaks form.
2 tablespoons flour 2. Beat yolks separately just until frothy. Fold into whites.
V* teaspoon salt Fold in flour.
3. Gently spoon onto boiling soup or broth. Cover; cook 2
minutes. Turn; cook a few seconds longer.
4. To serve, break into separate portions with a spoon.
About 4 servings

Beaten Noodles (Kluski Rozcierane)

1 tablespoon butter or margarine 1. Beat butter until fluffy. Beat in whole eggs and egg yolks,
(at room temperature) one at a time. Mix in flour and salt.

2 whole eggs 2. Spoon boiling soup or bouillon. Cover; cook 2

into
2 egg yolks minutes. Turn. Cover and cook a few seconds longer.
3 tablespoons flour 3. To serve, break noodles into separate portions with a
Vi teaspoon salt spoon.
About 6 servings

Egg Barley (Zacierki)

1 egg 1. Beat egg with cheese (if desired) and salt, then add flour
3 tablespoons grated Parmesan until a thick dough forms.
cheese (optional) 2. On a floured surface, knead in more flour until a stiff, dry
Dash salt dough forms.
1 cup all-purpose flour (about) 3.Grate dough onto waxed paper. Let dry hours.1 to 2
4. Cook in boiling soup about 5 minutes, or until egg barley
floats.
About 1 cup dry; about 13 A cups cooked
 BREADS, NOODLES, AND DUMPLINGS 31

Egg Noodles (Makaron)

i cup all-purpose flour 1. Mound flouron a board. Make a well in center; drop in
i large egg egg and salt.Beat in water with a fork.
Va teaspoon salt 2. Knead from center to outer edges until dough is smooth.
eggshell of water (about 1 3. Roll out very thin on a floured surface. Place sheet of
tablespoon) dough on a cloth; let dry until not sticky but not too brittle to
handle.
4. Sprinkle the sheet of noodle dough with flour. Roll up
tightly and slice into thin threads. Toss the threads lightly to
separate. Let drv 2 hours.
5. To cook, boil in salted water until the noodles rise to the
top. Drain. Rinse in cold water. Drain again. Toss in hot
melted butter.
About 2 cups uncooked

Egg Drops (Kluski lane)

2 eggs, beaten 1. Combine ingredients and stir until smooth.
all

Va teaspoon salt 2. Hold spoonfuls of batter about 12 inches from boiling

1 tablespoon water soup; pour slowly from end of spoon. Let boil 2 to 3 minutes,
Vi cup all-purpose flour until egg drops float.
About 4 servings

String Dumplings: Prepare Egg Drops batter. Pour

almost continuously from a cup or spoon into boiling soup to
form long "strings." Break apart after cooking.

Potato Dumplings (Kartoflane Kluski)

2 cups hot mashed potatoes 1. Mix ingredients in a large bowl in the order given.
V3 cup fine dry bread crumbs 2. Place on floured board and roll to pencil thickness. Cut
2 egg yolks into 2- or 3-inch strips.
3
/a teaspoon salt 3. Drop into boiling salted water. Cook until dumplings
Va teaspoon pepper float to top.
Vi cup all-purpose flour
2 egg whites, beaten until stiff, but
Croquettes: Saute V2 cup chopped onion in 2 table-
spoons butter. Proceed as in recipe for Potato Dumplings;
not dry
add onion to potatoes. Roll strips in fine dry bread crumbs.
Pan-fry in butter until golden brown.

Suet or Marrow Balls (Pulpety z Loju lub Szpiku)

Vz pound white beef suet from 1. Remove membrane from suet or marrow. Chop fine and
kidneys, or marrow put into a bowl.
2 eggs, slightly beaten 2. Add eggs, salt, pepper, bread crumbs, and dill to suet;
Vi teaspoon salt mix thoroughly but lightly. Form into small round balls.
Va teaspoon pepper 3. Roll in flour and drop into gently boiling broth or soup.
Vi cup fine dry bread crumbs or Cook 10 minutes, or until balls float.
cracker meal About 2V2 dozen balls
2 teaspoons chopped fresh dill or
parsley
Flour
Broth or desired soup
32 BREADS, NOODLES, AND DUMPLINGS

Egg Balls (Kluski z Zoltek)

4 hard-cooked egg yolks 1. Mash the cooked egg yolks or press through a sieve. Add
4 raw egg yolks raw yolks and seasonings. Mix until a smooth thick paste
Vi teaspoon salt forms.
Vs teaspoon nutmeg 2. Drop by spoonfuls into boiling soup or broth. Cook a few
Vs teaspoon pepper seconds until egg balls float. Serve immediately.
4 to 6 servings

Fish Dumplings (Pulpety z Ryby)

1 onion, minced 1. Fry onion in butter until golden.
1 tablespoon butter or margarine 2. Flake or chop fish very fine. Or, grind fish with the onion.
1 pound cooked fish or 2 cups 3. Mix fish with bread and eggs. Season with salt and
flaked cooked fish pepper. Stir in bread crumbs, dill, and parsley.
1 white bread, soaked in
slice 4. Form balls about IV2 inches in diameter. Roll in flour.
water and squeezed 5. Cook in boiling water until dumplings float, about 4
2 eggs minutes.
% teaspoon salt 4 to 6 servings
2 tablespoons fine dry bread
crumbs
1 teaspoon dill weed
1 teaspoon chopped parsley
2 tablespoons flour

Liver Mounds (Babki z Wqtrobek)

% pound chicken, turkey, or capon 1. Soak milk in a glass or pottery bowl 3 hours in
livers in
livers refrigerator.Drain livers, discarding milk. Mince livers.
1 cup milk 2. Melt butter in a skillet. Add onion and stir-fry until
1 ta*blespoon butter or margarine golden. Remove from heat.
V3 cup minced onion 3. Combine minced liver, onion with butter, bread crumbs,

V3 cup fine dry bread crumbs and egg yolks. Mix until thoroughly combined.
3 eggs, separated 4. Beat egg whites with salt until stiff, not dry, peaks are
V2 teaspoon salt formed. Fold into liver mixture.
5. Spoon liver mixture into well-greased muffin-pan wells.
Grease a piece of brown paper or waxed paper on one side.
Place paper, greased side down, on top of muffin pan.
6. Bake at 350°F 25 to 35 minutes. Remove at once from pan.
Serve hot with a piquant sauce or in chicken broth.
About 6 servings

Raw Potato Dumplings (Kartoflane Kluski)

2 cups grated raw potatoes 1. Rinse potatoes water; drain well.
in cold
2 eggs 2. Combine potatoes in a large bowl with eggs, salt, crumbs,
teaspoon salt
1 and enough flour to make a stiff dough.
V2 cup fine dry bread crumbs 3. Using a wet spoon, drop tablespoonfuls of dough into
IV2 cups all-purpose flour (about) boiling salted water.
Boiling salted water 4. Cook until dumplings float to the top. Dumplings should
be about IV2XV2 inches when done.
About 6 servings

Take the chill out of a winter's day by

serving the hearty Polish Noodles and Cabbage,
58, topped, for /est, with caraway seed.
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 BREADS, NOODLES, AND DUMPLINGS 33

Piierogi is made with a simple noodle dough. It can be

compared to ravioli, won ton, and kreplach, yet pierogi is
different from these filled noodles.
Roll out dough on a floured surface to Vs- or Vi-inch
thickness. Cut out circles of dough, about 4 inches in
diameter, from the dough. Place a rounded tablespoon of
filling to one side of each circle, then fold the dough over to
make a half moon. Carefully seal edges by pinching together
or crimpling with the tines of a fork. Filling varies from
mashed potatoes to fruit; meat and sauerkraut are popular
and cheese fillings may be sweet or savory.
Typical Polish pierogi are cooked in boiling salted water.
Use at least 2 quarts of water and 1 teaspoon salt in a kettle.
Add only enough pierogi to the boiling water to make one
layer. Crowding makes pierogi stick together and become
misshapen or lumpy. Count cooking time after the water
returns to boiling. About 4 to 6 minutes in boiling water
lightens pierogi and makes them float. Then the pierogi are
done.
Remove cooked pierogi with a perforated spoon. Serve
plain or drizzle with melted butter. To serve Polish style,
sprinkle pierogi with buttered bread crumbs (add V\ cup dry
bread crumbs to 2 tablespoons melted butter; stir in Vi
teaspoon salt and Vs teaspoon pepper).
Yeast pierogi is made with a rich yeast dough. The shape is
somewhat like Parker House rolls, but with a meat or cheese
or sauerkraut filling. Both Russia and Latvia take credit for
—
introducing yeast pierogi into Poland and for kulebiak as
well.
Roll out the raised dough to %-inch thickness on floured
surface. Cut out 3-inch circles. Place a rounded tablespoon of
filling to one side of each circle. Fold other side of dough over
filling. Pinch edges to seal. Place about IV2 inches apart on
greased baking sheet. Bake at 350°F about 20 to 35 minutes.
Yeast pierogi are served as appetizers at parties or soup
accompaniments for Polish family meals.

u szka, which means ears" in Polish, is a small

"little
filled noodle similar to the tortellini ("little hats") of Italy.
Favorite fillings for the Polish uszka are mushroom or meat.
Roll out dough on a floured surface to about Vs-inch
thickness. Cut into 2- or 3-inch squares. Place a rounded
teaspoon of filling toward one corner of each square. Fold
opposite corner of dough over filling to make a triangle. Seal

o edges by pinching or crimping with tines of a fork. Then

make a circle by bringing the two long narrow corners
together; seal. Set the uszka, circle side down, so the wide
triangle stands up. This allows the filled noodles to dry
slightly while remainder are filled and shaped.
Cook uszka in boiling salted water or boiling broth, a few
at a time. Count cooking time of about 5 minutes from
water's return to boiling. Uszka are done when they float.
Remove with perforated spoon; keep warm until all are

This exquisite setting of Polish china and

crystal highlights Ham in Rye Crust, 78,
Roast Turkey, 55, and Potato Dumplings, 31.
34 BREADS, NOODLES, AND DUMPLINGS

cooked. Serve in broth or in soup. Or serve with a topping of

buttered bread crumbs.

K olduny is a stuffed noodle which came to Poland from

k

Lithuania. These noodles are very small circles of dough,

usually filled with lamb or beef.
Roll out half of dough for pierogi or uszka on floured
surface to Vs-inch thickness. Dot with teaspoonfuls of filling,
about 2 inches apart. Roll out remaining dough on floured
surface. Carefully place second sheet of dough on top of
mounds of filling; adjust loosely. With a small glass (1 to IV2
inches in diameter) dipped in flour, cut out circles of dough,
each with a mound of filling in the center. Seal edges by
pinching.
Cook kolduny in boiling broth or soup until they float,
about 3 minutes. Serve in soup.

N. alesniki is the Polish name for pancakes. Thick pan-

cakes and thin pancakes, with all the variations between, are
part of Polish cuisine.
Thin pancakes, like crepes, are best for drier fillings
similar to those used for the filled noodles. The sides can be
folded over the filling while rolling up the pancake; this
makes a neat package. Then further cooking is usually done.
Thick pancakes usually are just rolled up with the filling and
served without further cooking.
Pour thin pancake batter into skillet which is well-oiled but
has no excess oil visible. Use about 2 tablespoons batter for
each pancake in an 8-inch skillet. Tilt skillet while pouring
batter to spread batter evenly over skillet. Cook over medium
heat until dry on the edges; flip pancake and cook other side
until golden. Remove to a plate. Wipe skillet with oil-soaked
cloth after each pancake. Thin pancakes can be prepared
ahead of time and filled. Keep in refrigerator. Then finish
cooking just before serving.
Pour thick pancake batter into a well-oiled skillet. Use
about V3 cup batter for each 6-inch pancake. Cook until edges
are no longer shiny and no more bubbles appear on top.
Turn pancake; cook second side until golden. Fill and serve
thick pancakes at once.
To fill pancakes, place a heaping spoonful of filling near
one edge. Roll pancake over filling. Place seam-side down on
plate. Keep sides of thin pancakes tucked in, over filling,
while rolling. Spinach, mushrooms, brains, and cheese are
favorite fillings.
To finish filled thin pancakes, saute in butter in skillet until
crisp on all sides. Or dip in beaten egg, then coat with fine
dry bread crumbs. Fry in hot oil or butter until golden brown
on all sides.

K oilebiak translates as "fingers." This filled yeast bread is

sometimes made in time-saving form as a long roll. Then the
crusty slices are served as individual portions.
 BREADS, NOODLES, AND DUMPLINGS 35

Proofing (rising) is done after the kneaded dough has been

shaped or rolled out and filled. For appetizers and soup
accompaniments, sometimes only a sprinkle of caraway seed
is used with plain kulebiak. But fillings are often used when

kulebiak are served for parties or as a main dish for family

suppers in Polish homes.
Fillings are usually meat or vegetables, with mushrooms a
traditional holiday favorite.
Knead dough until it forms a smooth ball. Form plain
kulebiak into thin rolls about 5 inches long. For filled
kulebiak, roll out dough on floured surface to form an
18X 6-inch rectangle.
To make a roll for slicing, spoon filling lengthwise down
center of dough. Fold dough to center, over filling. Pinch to
seal all edges and place, seam side down, on greased baking
sheet. Cover with plastic wrap and let rise for 30 minutes.
Make Vi-inch deep slashes in top, about 1 inch apart. Brush
with beaten egg, if desired. Bake at 375°F about 1 hour, or
until golden brown. Slice when cooled.
For individual kulebiak without filling, place the 5-inch
rolls on greased baking sheet. Cover with plastic wrap and
let rise 30 minutes. Brush with beaten egg and sprinkle with
caraway seed. Then bake at 375°F about 15 minutes, or until
golden.
For individual kulebiak with filling, roll out each 5-inch
piece of dough on a floured surface to form small rectangles.
Place 1 tablespoon filling on each rectangle. Bring edges of
dough lengthwise to center and pinch together to seal. Place
on greased baking sheet. Cover with plastic wrap and let rise
30 minutes. Brush with beaten egg. Bake at 375°F about 20 to
35 minutes or until golden brown.
Serve kulebiak warm or cooled.

Yeast Pierogi (Pierozki)

4 eggs 1. Beat eggs with melted butter and salt until thick and
1 tablespoon melted butter fluffy.
1 teaspoon salt 2. Dissolve yeast in warm water in a large bowl. Let stand 10
1 package active dry yeast minutes.
V\ cup warm water 3. Add egg mixture to yeast. Beat in sour cream, sugar, and,
1 cup dairy sour cream if desired, lemon peel. Stir in flour, 1 cup at a time, until

1 tablespoon sugar dough is firm but not stiff.

IV2 teaspoons grated lemon peel 4. Turn dough on floured surface; knead 3 minutes. Place
(optional) dough in a greased bowl. Cover with plastic wrap. Let rise in
4 cups all-purpose flour (about) a warm place until doubled, about 1 hour.
Filling (see pages 38-40) 5. Roll out dough to %-inch thickness on floured surface.
Cut into 3-inch rounds.
6. Place a spoonful of filling a little to one side of each round.
Moisten edges. Fold over and seal. Place on greased baking
sheet.
7. Bake at 350°F about 20 to 35 minutes, or until golden
brown.
About 3 dozen
36 BREADS, NOODLES, AND DUMPLINGS

Pierogi
**
2 cups all-purpose flour 1. Mound flour on a bread board and make a well in the
2 eggs center.
V2 teaspoon salt 2. Drop eggs and salt into well. Add water; working from
V% cup water the center to outside of flour mound, mix flour into liquid in
Filling (see pages 38-40) center with one hand and keep flour mounded with other
hand. Knead until doughfirm and well mixed.
is

3. Cover dough with a warm

bowl; let rest 10 minutes.
4. Divide dough into halves. On floured surface, using half
of dough at a time, roll dough as thin as possible.
5. Cut out 3-inch rounds with large biscuit cutter.
6. Place a small spoonful of filling a little to one side on each
round of dough. Moisten edge with water, fold over and
press edges together firmly. Be sure they are well sealed to
prevent the filling from leaking out.
7. Drop pierogi into boiling salted water. Cook gently 3 to 5
minutes, or until pierogi float. Lift out of water with perforat-
ed spoon.
V/2 to 2 dozen

Note: The dough will have a tendency to dry. A dry dough

will not seal completely. Work with half the dough at a time,
rolling out a large circle of dough and placing small mounds
of filling far enough apart to allow for cutting. Then cut with
biscuit cutter and seal firmly.
Never put too many pierogi in cooking water. The un-
cooked will stick together and the cooked get lumpy and
tough.

Little Ears (Uszka)

2 cups all-purpose flour 1. Mound flour on a bread board and make a well in the
V2 cup water center. Place remaining ingredients in the well. Mix flour
1 egg into liquid in center until a dough is formed. Knead thor-
Vs teaspoon salt oughly.
Filling (see pages 38-40) 2. Roll dough very thinly on a floured surface. Cut into
2-inch squares.
3. Put a spoonful of filling in center of each square. Fold so
that the corners meet in the middle. Press together with
fingers to seal. Fold in half diagonally, so the square
becomes a triangle. Seal edges. Then bring the 2 long ends
of triangle together; press firmly to seal.
4. Drop into boiling soup. Cook until the uszka float.
About 3 dozen

Thin Pancakes (Nalesniki)

Vi cup all-purpose flour 1. Combine egg, and egg yolk in a small bowl of
flour,
1 egg electric mixer. Beat just to mix. Add milk, sugar, and salt;
1 egg yolk beat at low speed 2 minutes.
V2 cup milk 2. Heat a small, heavy skillet. Brush bottom with oil.
1 teaspoon sugar 3. Pour about 2 tablespoons batter into skillet; at once tilt
y8 teaspoon salt skillet to spread batter evenly over bottom of skillet. When
 BREADS, NOODLES, AND DUMPLINGS 37

Salad oil edges are dry, turn pancake and cook other side.
Filling (see pages 38-40) 4. Repeat until all batter is used, reserve some batter for
coating stuffed pancakes, if desired.
5. For stuffed pancakes, place 1 heaping tablespoonful of
filling in center of pancake. Fold sides toward center, over
filling, and roll up pancakes.
6. Dip in egg beaten with water or in reserved batter. Coat
with fine dry bread crumbs.
7. Quickly fry coated pancakes in a small amount of hot oil.
Turn and cook until golden on all sides.
12 pancakes

Thick Pancakes (Nalesniki)

1 cup milk 1. Beat milk and egg until frothy. Add flour and beat rapidly
1 egg 1 minute. Add water and salt. Beat rapidly 1 minute longer.
1 cup all-purpose flour 2. Heat a small, heavy skillet. Brush bottom with oil or wipe
x
h cup water with cloth dipped in oil. (Do not use too much oil.)
Vi teaspoon salt 3. Pour about 2 tablespoons batter onto bottom of skillet; at
Salad oil or melted butter once tilt skillet so batter spreads evenly. When edge of
Filling (see pages 38-40) pancake begins to dry, turn and cook other side.
4. Repeat until all the batter is used.
12 pancakes

Yeast Fingers (Drozdzowe Paluszki)

2 cups all-purpose flour 1. Combine flour, yeast, sugar, and salt in a bowl. Cut in
1 package active dry yeast butter with a pastry blender or two knives until well mixed.
1 teaspoon sugar Stir in egg, egg yolks, and sour cream.
Vi teaspoon salt 2. Knead the dough in the bowl a few minutes until it forms
Vi cup butter or margarine a smooth ball.
1 egg 3. Break dough, about 1 tablespoonful each;
off small bits of
2 egg yolks roll between palms of hands to form long, thin rolls.
2 tablespoons dairy sour cream 4. Place on a greased baking sheet. Let rise in a warm place
1 egg white until doubled in bulk.
2 tablespoons caraway seed or 5. Brush with egg white, then sprinkle with caraway seed.
poppy seed 6. Bake at 375°F 15 minutes, or until golden. Remove
immediately from the baking sheet.
About 40 fingers

Stuffed Yeast Fingers: Two ways are typical, either

a long roll which is sliced after baking, or individual fingers.
For long roll, roll out the dough on a floured surface to
form a rectangle about 18X6 inches. Spoon filling lengthwise
down center of dough. Fold over both long sides and seal the
top seam and ends. Carefully place, seam-side down, on a
greased baking sheet. Cover with plastic wrap. Let rise in a
warm place 30 minutes. Brush top with slightly beaten egg
white. Cut Vi-inch deep slashes across top, about 1 inch
apart. Bake at 375°F 1 hour. Cool 15 minutes before slicing.
For individual fingers, roll out dough as directed. Cut into
48 pieces and roll each piece into a rectangle. Place 1
tablespoon filling on each rectangle. Fold dough lengthwise
over filling and pinch to seal all seams. Place on greased
baking sheet. Cover; let rise, and brush with egg white as
directed. Do not slash. Bake at 375°F about 20 to 35 minutes,
or until golden brown.
38 BREADS, NOODLES, AND DUMPLINGS

Beef Filling
1 large onion, halved and sliced 1. Stir-fry onion in margarine in a large skillet until golden.
2 tablespoons margarine or Stir in meat and rice.
shortening 2. Dissolve bouillon in hot water. Add to meat mixture with
1% cups ground cooked beef parsley and salt and pepper to taste.
% cup cooked rice About 2*/* cups
2 teaspoons instant bouillon or
meat extract
3 tablespoons hot water
1 tablespoon chopped fresh
parsley
Salt and pepper

Cooked Meat Filling

2 onions, minced 1. onion in butter in a heavy skillet 5 minutes. Add
Stir-fry
2 tablespoons butter or margarine ground meat. Remove from heat.
1 cup ground cooked meat 2. Soak bread in just enough milk to cover. When thorough-
2 slices stale white bread ly soaked, about 10 minutes, squeeze out excess milk.
Milk or water 3. Stir bread, salt, and pepper into onion mixture until well

Vi teaspoon salt combined.

V* teaspoon pepper 2 to 3 cups

Meat Filling
Vt pound chopped
suet, 1. Fry suet and onion just until onion is tender. Add meat;
2 cups grated onion fry until meat changes color.
Vi pound ground lean beef 2. Stir in all seasonings and bread crumbs. Add just enough
V2 pound' ground lean lamb meat stock to make a paste.
V2 pound ground lean veal About 3V2 cups
1 teaspoon salt
% teaspoon marjoram
% teaspoon sweet basil
V4 teaspoon pepper
V3 cup fine dry bread crumbs
Meat stock

Sausage Filling
10 ounces Polish sausage (kieibasa), Combine all ingredients thoroughly.
skinned and chopped About 2 cups
V2 cup grated cheese or chopped
mushrooms
V4 cup fine dry bread crumbs
1 egg
 BREADS, NOODLES, AND DUMPLINGS 39

Brains Filling
1 pair fresh veal or pork brains 1. Rinse brains under running cold water.
(about 12 ounces) 2. Put brains into a saucepan with water to cover, 1 teaspoon
Water salt, peppercorns, bay leaf, and vinegar. Bring to boiling and

1 teaspoon salt cook 3 minutes.

5 peppercorns 3. Drain brains; remove and discard white tough mem-

1 bay leaf brane. Chop brains coarsely.

1 tablespoon vinegar 4. Saute onion in butter until golden. Add the brains and stir

Vi cup finely chopped onion to mix well. Cook 2 minutes. Add egg yolk to mixture and
3 tablespoons butter blend well. Season to taste with salt and pepper.
1 egg yolk About 1 cup
Salt and pepper

Mushroom Filling
IV2 cups chopped mushrooms 1. Stir-frymushrooms and onion in butter until onion is

Vi cup chopped onion soft. Remove from heat.

2 tablespoons butter or margarine 2. Stir in remaining ingredients.
V\ teaspoon salt About 1 cup
Vs teaspoon pepper
2 egg yolks or 1 egg, beaten

Cabbage and Mushroom Filling with Egg

1 small head cabbage (about 1 1. Combine the cabbage, water, onion, mushrooms, and
pound) shredded butter in a large saucepan. Cook, covered, over low heat until
V3 cup water tender, about 30 minutes.
1 large onion, halved and sliced 2. Add salt, pepper, and chopped eggs; mix well.
1 can (4 ounces) mushroom stems About 3V2 cups
and pieces
2 tablespoons butter or margarine
1 teaspoon salt
Va teaspoon pepper
2 hard-cooked eggs, chopped

Sauerkraut Filling
V3 cup chopped onion 1. onion in butter in a saucepan 3 minutes.
Stir-fry
1 tablespoon butter or margarine 2. Rinse and drain sauerkraut. Add to onion and cook 2
IV2 cups finely chopped sauerkraut minutes.
2 tablespoons dairy sour cream 3. Remove from heat. Stir in sour cream.
About IV2 cups

Potato Filling
Vi cup chopped onion 1. Saute onion in butter 5 minutes. Stir in salt and pepper.
2 tablespoons butter 2. Combine potatoes and onion mixture. Blend well.
V2 teaspoon salt About 2 cups
Vt teaspoon white pepper
2 cups mashed potatoes
40 BREADS, NOODLES, AND DUMPLINGS

Sauerkraut and Mushroom Filling

2Vi cups sauerkraut 1. Rinse sauerkraut and drain. Put into a saucepan. Cover
Boiling water with a small amount of boiling water. Cook 20 minutes;
2 tablespoons fat drain.
Vi cup chopped onion 2. Heat fat in a skillet. Add onion and fry until golden. Add
4 ounces mushrooms, sliced mushrooms and fry 3 minutes. Stir in sauerkraut, salt, and
1
4 teaspoon salt pepper. Fry until the sauerkraut becomes golden, about 20
V\ teaspoon pepper minutes.
1 hard-cooked egg, chopped 3. Remove from heat. Add chopped egg and sour cream;
2 tablespoons dairy sour cream mix well.
About 2 cups

Savory Cheese Filling

XVi cups pot cheese or farmer Press cheese through a sieve into a bowl. Add remaining
cheese ingredients; mix well.
1 teaspoon lemon juice About IV2 cups
1 teaspoon sugar
1 egg
1 egg yolk
V\ teaspoon salt

Sweet Cheese Filling

Vh cups pot cheese, farmer cheese, Press cheese through a sieve into a bowl. Add remaining
or ricotta ingredients; mix well.
beaten
1 egg, About 1% cups
3 tablespoons sugar
4 cup raisins or currants
1

V2 teaspoon vanilla extract

1
4 teaspoon cinnamon

Cooked Fruit Filling

2 cups pitted cherries, apples, or 1. Combinefruit, water, and sugar in a saucepan. Bring to
blueberries cook and stir until fruit is tender and water is almost
boiling;
% cup water gone. Remove from heat.
V3 cup sugar (optional) 2. Mash fruit slightly with potato masher. Add cinnamon
V2 teaspoon cinnamon or cardamom and lemon juice. Cook and stir over low heat just until fruit
(optional) mixture is thick.
1 teaspoon lemon juice (optional) 3. Stir in enough bread crumbs to make filling very thick.
2 to 4 tablespoons fine dry bread About IV2 cups
crumbs

Prune Filling
2 cups dried prunes 1.Cover prunes with water. Bring just to boiling. Cover.
1 tablespoon lemon juice Remove from heat and let stand 20 minutes. Remove and
1 tablespoon brown sugar discard pits.
2. Add lemon juice and sugar. Cook until almost all liquid is

gone.
About IV2 cups
 41

EJlTl*EES
The search for new ways to prepare chicken is eternal. It is the one economical meat
that everyone seems to like —but not always done in the same fashion. Polish cuisine
offers some very original tastes. Capon Cream is exceptional. You will also want to
in
try fish done with a Polish flair and, for real down-home Polish cooking, don't miss the
three cabbage-roll recipes.

Hussar Roast (Pieczeri Huzarska)

Vs cup vinegar or vodka 1. Heat vinegar just to boiling in a large casserole or skillet.
1 beef round rump roast, boneless, Add meat, turning to scald all sides. Drain meat. Discard
or round tip roast (3 pounds) vinegar.
1 cup all-purpose flour 2. Mix and pepper. Coat meat with seasoned
flour, salt,
1 teaspoon salt flour. Reserve 2 tablespoons seasoned flour.
Vi teaspoon pepper 3. Brown meat in butter in a Dutch oven or heavy skillet.
Vi cup butter, melted Add quartered onion and bouillon. Cover; simmer 2 hours,
1 large onion, quartered or until meat tender.
is

1 cup bouillon or meat stock 4. Slice meat about 1 inch thick. Then slit each slice, making
Stuffing: a pocket.
1 tablespoon butter 5. For stuffing, melt butter. Saute minced onion until trans-
2 medium onions, minced parent. Stir in bread crumbs and 1 tablespoon seasoned
V* cup fine dry bread crumbs flour. Remove from heat. Stir in egg.
1 egg, beaten 6. Stuff crumb mixture meat. Close and
into pockets in
skewer with wooden picks. Tie together with string in
original roast shape. Return to Dutch oven. Sprinkle with
remaining tablespoon seasoned flour. Cover; cook over
medium-low heat 30 minutes.
About 8 servings
42 ENTREES

Beef Pot Roast (Pieczen Wotowa Duszona)

1 beef round rump or chuck roast, 1. Brown the beef in oil. Add A cup
l
bouillon, bay leaf,
boneless (3V2 pounds) onions, carrots, salt, and pepper; cover and simmer 2V2
3 tablespoons salad oil or Vn hours, basting with additional bouillon to prevent burning.
pound salt pork, diced 2. Sprinkle flour over meat and turn it over. Sprinkle with
Bouillon or meat broth (about IVi more flour. If necessary, add more bouillon for the sauce.
cups) Cook uncovered 30 minutes. Serve the pot roast with noo-
1 bay leaf dles or potatoes and any kind of vegetables.
2 onions, quartered 8 to 10 servings
2 carrots, cut in pieces
V2 teaspoon salt
Pot Roast With Sour Cream: Prepare Beef Pot
Roast as directed. Add IV2 cups dairy sour cream instead of
V2 teaspoon coarse pepper
bouillon after flouring the meat. Finish cooking as directed.
Flour
Salt and pepper Pot Roast with Sour Cream and Pickles or
Mushrooms: Prepare Beef Pot Roast as directed. Add
IV2 cups dairy sour cream instead of bouillon after flouring
the meat. Then stir in %cup chopped dill pickles or 1 cup
sliced mushrooms. Finish cooking as directed.

Beef Slices with Sour Cream and Mushrooms

(Zrazy z Grzybami i ze Smietanq)
V2 cup all-purpose flour 1. Mix flour with salt and pepper. Coat meat with seasoned
1 teaspoon salt flour.
teaspoon pepper 2. Melt butter in a large skillet or Dutch oven. Brown meat
2 pounds beef eye round, top quickly on both sides.
round, or sirloin (cut in thin 3. Add mushrooms with liquid and water. Cover. Simmer 1
steaks) hour, basting occasionally with sauce.
3 tablespoons butter or fat 4. Add potatoes to meat; cook 10 minutes, or until meat and

1 can (4 ounces) mushrooms with potatoes are tender.

liquid 5. Blend flour into sour cream. Blend into sauce. Bring to
1 cup water boiling, then simmer 5 minutes.
6 medium potatoes, cooked; or 3 6 servings
cups sauerkraut, drained
1 tablespoon flour
1 cup dairy sour cream

Steamed Beef (Sztuka Mi^sa w Parze)

3 to 4 pounds beef round rump or 1. Pound the meat. Sprinkle with salt and pepper. Let stand
eye round steak 30 minutes. Pound again.
Salt and pepper 2. In a steamer top, combine meat and vegetables. Add
2 onions, sliced butter. Cook over gently boiling water about 3 hours, or until
1 cup each diced carrot, parsley meat is tender.
root, and parsnips 3. Serve with the steamed vegetables, boiled
Slice -meat.
1 cup green peas potatoes, and Horseradish Sauce (page 88), if desired.
V2 cup sliced celery 6 to 8 servings
1
2 cup asparagus stems (optional)
1 cauliflower or cabbage core, diced
(optional)
2 tablespoons butter
 ENTREES 43

F ish an important part of the Polish diet. More care is

is

taken in its preparation, it seems, than in beef preparation.

Always the flavor should be delicate, the texture tender and
flaky.

POACHING
Place fish, whole or cut into serving pieces, directly in
bottom of pan, adding (per pound):

1 tablespoon butter
Vi cup fish stock or chicken broth
3 tablespoons white wine
Va teaspoon salt
Dash pepper
Cover and simmer slowly. Note that only a small
tightly
amount of liquid is used. Poach about 10 minutes per pound
of fish, or about 5 to 6 minutes per inch of thickness.

BOILING
Fish may be cooked whole or cut into serving pieces. A large
fish looks best served whole when appearance counts. For
easiest handling, cooking should be done in a large oblong
pan on a rack (a roasting pan with cover can double for a fish
kettle); for additional ease, the fish may be wrapped in
cheesecloth.

1 quart water
1 large onion, quartered
2 carrots, cut in half
V2 celery root
Vi parsley root or 2 sprigs parsley
2 celery stalks with leaves, cut in half
1 thick slice of lemon
V2 bay leaf (optional)
Salt, pepper, thyme, oregano, tarragon, peppercorns
1. Combine water, vegetables, and seasonings to taste.
Cook until vegetables are tender. Strain.
2. Wrap fish in cheesecloth and place on rack, belly down, in

fish kettle. Add enough of the strained liquid to cover.

Simmer until fish flakes easily, about 5 minutes per inch of
thickness, or about 10 minutes per pound. Remove fish on
rack and drain; cut cheesecloth and remove carefully.
3. The stock may be used as the basis of a fish chowder or
for other recipes. Vegetables may be used for garnish. Note
that enough liquid is used to completely cover the fish.

STEAMING
Place fish, whole or cut into serving pieces, on rack over
enough fish stock or water to allow plenty of steam through-
out cooking time. Cover very tightly. Simmer; do not boil.
Steam about 12 minutes per pound of fish or 5 minutes per
inch of thickness. Remove fish.

FRYING
Small fish may be fried whole, with or without the heads,
according to preference. Cut large fish into chunks, steaks,
44 ENTREES

or fillets for frying. Wash and

drain the fish. Coat with flour
seasoned with salt and pepper. (For each Vi cup flour, use V2
teaspoon salt and Vs teaspoon pepper.) Fry either in deep fat
at 350°F or in a small amount of oil or butter in a skillet. Use
butter, olive oil, or vegetable oil according to personal taste.
Fish may also be fried without being coated with flour.
Another method is to dip fish in beaten egg and then coat
with seasoned dry bread crumbs. In all cases frying should
be done over medium heat. Fish should be turned carefully
only once. Fry until a light, golden brown.

BROILING
Brush whole fish or pieces with melted butter or other fat.
Preheat broiler about 10 minutes; brush with oil just before
placing fish on rack. It is important to preheat the broiler for
best results. A special wire basket for whole fish is available.
It is especially useful for broiling or grilling on an outdoor

barbecue. Baste fish frequently. Larger fish should be split

for broiling and placed skin-side down. Broil for 5 to 10
minutes on each side, or until fish flakes easily.

BAKING
Arrange whole fish or pieces close together in a well-

_JR buttered shallow pan or casserole. Spoon melted butter or a

sauce over fish. Bake at 350°F about 20 minutes per inch of
thickness, or 15 to 20 minutes per pound. Often lemon juice
and chopped parsley are sprinkled on top of fish during the
last minutes of baking. Fish fillets may also be coated with
seasoned flour or bread crumbs as in frying; saute quickly
before baking.

Baked Leftover Fish (Potrawa Zapiekana)

3 boiled potatoes, sliced 1. Arrange layers of half the potatoes, fish, cauliflower,
1% cups diced cooked fish eggs, and remaining potatoes in a greased lV2-quart casse-
3/4 cup sliced cooked cauliflower or role. Lightly sprinkle salt and pepper over each layer.
mushrooms (optional) 2. Blend flour into sour cream; stir in water. Spoon over
hard-cooked eggs, sliced casserole mixture.
Salt and pepper 3. Mix bread crumbs, cheese, and butter together. Sprinkle
1 tablespoon flour over top of casserole.
1 cup dairy sour cream 4. Bake at 350°F 30 minutes.
cup water About 4 servings
tablespoons bread crumbs
tablespoons grated Parmesan
cheese
tablespoons butter

Sole with Vegetables (Sola z Jarzynami)

2 tablespoons butter or margarine 1. Melt butter in a Dutch oven or large skillet. Add vegeta-
1 large onion, diced bles and stir-fry 5 minutes.
1 cup savoy cabbage, shredded 2. Sprinkle fish fillets with salt. Place on the vegetables. Add
(optional) water. Cover; simmer 15 minutes.
1 leek, thinly sliced 3. For sauce, melt butter in a saucepan. Stir in flour. Cook
 ENTREES 45

1 large carrot, thinly sliced and golden. Then gradually stir in broth. Cook,
stir until

1 stalk celery, thinly sliced stirring constantly, until sauce boils.

1 parsley root, thinly sliced 4. Transfer the fish to a warm platter. Stir the sauce into the

2 pounds sole or any white fish vegetables. Remove from heat. Season with salt and pepper;
fillets stir in sour cream. Pour over the fish.

Vr teaspoon salt About 6 servings

2 tablespoons water
Sauce:
2 tablespoons butter or margarine
2 tablespoons flour
1 cup chicken broth or fish stock
Vi teaspoon salt
V\ teaspoon pepper
Va cup dairy sour cream £%%>§>
Fish ClU GvatlTl (Ryba Zapiekana)
1 cup chicken or vegetable broth 1. Bring broth to boiling in a small saucepan. Blend flour
or stock into butterand stir into boiling broth. Cook and stir until
1 tablespoon flour thickened. Reduce heat. Stir in salt, parsley flakes, pepper,
1 tablespoon butter or margarine thyme, and cream.
(at room temperature) 2. Place fish in a well-buttered pan. Pour sauce over fish.
Vz teaspoon salt 3. Bake at 375°F 15 minutes.
Vi teaspoon parsley flakes 4. Mix cheese, bread crumbs, melted butter,and lemon juice
Vn teaspoon pepper (if desired). Sprinkle over fish in pan. Bake about 15 minutes
Pinch ground thyme longer, or until fish flakes easily.
V4 cup whipping cream 4 to 6 servings
IV2 pounds
sole, trout, pike, or
other white fish
Fish au Gratin with Tomatoes: Prepare Fish au
Gratin as directed, except sprinkle V2 cup chopped tomato
3 tablespoons grated Parmesan,
over top of fish before covering with sauce.
Swiss, or Gruyere cheese
2 tablespoons dry bread crumbs Fish au Gratin with Mushrooms: Prepare Fish
1 tablespoon melted butter or au Gratin as directed, adding V2 cup sliced mushrooms to
margarine partially baked fish before topping with crumb mixture.
1 teaspoon lemon juice (optional)
Fish au Gratin with Horseradish: Prepare Fish
au Gratin as directed, adding 4 teaspoons prepared horse-
radish to sauce along with cream.

Roulade of Eel (Rolada z Wegorza)

1 eel (2pounds) 1. Skin eel. Split in half; remove bones. Lay half the eel on a
3 hard-cooked eggs, chopped double thickness of cheesecloth.
2 dill pickles, chopped 2. Mix hard-cooked eggs, pickles, mushrooms, raw egg,
4 mushrooms, sliced salt, and pepper. Spread over the eel on cloth. Top with
1 egg other half of eel. Wrap eel in the cloth. Place in a large kettle.
1 teaspoon salt 3. Add stock and vinegar to kettle. Boil gently 30 minutes.
V4 teaspoon pepper Let cool IV2 hours.
1 quart vegetable stock or 4. To serve, remove eel from cloth. Set on platter. Garnish,
consomme if desired. Serve with a sauce such as Mustard Sauce (page

V3 cup vinegar 63) or Horseradish Sauce (page 88).

About 6 servings
46 ENTREES

Northern Pike Polish Style

(Szczupak po Polsku)
1 dressed northern pike, perch, or 1. Put fish into a large kettle. Add carrot, onion, celery,
other white fish (2 pounds) peppercorns, and salt. Add enough water to cover. Cover;
1 carrot boil gently about 15 to 20 minutes, or until fish flakes easily.
1 onion 2. Meanwhile, heat butter in a skillet. Add chopped eggs,
1 stalk celery lemon juice, dill, salt, and pepper. Cook 5 minutes, stirring
10 peppercorns frequently.
1% teaspoons salt 3. When cooked, set it on a warm platter. Spoon
fish is

Water topping over fish. Serve with boiled potatoes, if desired.

Topping: 4 to 6 servings
V* cup butter
6 hard-cooked eggs, finely
chopped
% cup lemon juice
1 tablespoon chopped fresh dill or
parsley
% teaspoon salt
V4 teaspoon pepper

Pike or Carp Stuffed with Anchovies

(Szczupak lub Karp Nadziewany Sardelami)
1 can ounces) flat anchovy fillets
(2 1. Cut half the anchovies in thin strips. Lard the fish with
1 pike (3 pounds) with milt and strips of anchovy.
liver, or other white fish 2. Chop or mash remaining anchovies; cream with 2 table-
Vt cup butter or margarine (at room spoons of butter. Divide in half.
temperature) 3. For stuffing, beat egg yolks. Chop liver. Combine grated
2 eggs, separated bread, egg yolks, milt, and liver. Add half of anchovy butter;
V2 cup grated fresh bread mix well. Beat egg whites until stiff peaks are formed; fold
% cup melted butter for basting into bread mixture.
1 cup dairy sour cream 4. Fill cavity of fish with stuffing. Close cavity with skewers
or wooden picks. Place fish in roasting pan. Drizzle with half
the melted butter.
5. Bake at 350°F 30 minutes. Baste with remaining melted
butter. Bake 10 minutes longer. Spread remaining anchovy
butter over fish. Top with sour cream. Continue baking until
fish is tender and flakes easily.
6 to 8 servings

Stuffed Baked Pish (Nadziewana Pieczona Ryba)

1 dressed pike, trout, or carp (4 to 1. Sprinkle cavity of fish with salt and pepper.
5 pounds) 2. For stuffing, melt V3 cup butter in skillet. Add onion and
and pepper
Salt celery. Stir-fry until onion is transparent. Add apples, pars-
V3 cup butter or margarine ley, and mushrooms. Stir-fry 2 minutes longer.
2 onions, chopped 3. Mix cooked vegetables with bread cubes, sugar, thyme,
3 stalks celery, chopped lemon juice, eggs, and water. Blend well.
3 apples, cored and chopped 4. Fill fish cavity with the stuffing. Close cavity with skewers
 ENTREES 47

1 tablespoon chopped parsley or wooden picks. Place fish in a roasting pan and drizzle with
1 cup sliced mushrooms melted butter.
4 cups dry bread cubes 5. Bake at 350°F about 40 minutes, or until fish flakes easily.
2 teaspoons sugar Baste occasionally with additional melted butter.
Vi teaspoon thyme About 8 servings
2 teaspoons lemon juice
3 eggs
1 cup water or wine

Fish in Greek Sauce (Ryba po Grecku)

1 pound carp, white fish, or 1. Cut fish fillets into 2-inch pieces.
flounder fillets 2. Fry fish in hot oil in a skillet, then sprinkle with salt.
3 tablespoons olive oil Drain on paper towels. Arrange on a serving platter and
Salt keep warm. Garnish with parsley.
Fresh parsley sprigs 3. For sauce, heat oil in a skillet. Stir-fry celery, carrots, and
Greek Sauce: parsley root for 3 minutes. Add onion, water, and salt.
2 tablespoons olive oil Cover; cook over low heat 15 minutes.
Vi cup sliced celery 4. Add remaining sauce ingredients; stir to mix.

Vi cup coarsely shredded carrots 5. Chill sauce or serve hot over fish.

Vi cup coarsely shredded parsley root About 4 servings

3
A cup diced onion
Vi cup water
V2 teaspoon salt
1 can (6 ounces) tomato paste
V\ teaspoon pepper
Vi teaspoon sugar
1 tablespoon lemon juice
Vi teaspoon paprika

Braised Lamb with Savoy Cabbage

(Baranina Duszona z Wloskq Kapustq)
3 pounds lamb breast 1. Rub meat with 1 teaspoon salt and garlic. Let stand 1
1 teaspoon salt hour.
2 cloves garlic, crushed 2. Cut meat into 2-rib pieces. Dice vegetables, except for
2 carrots cabbage.
2 stalks celery with leaves 3. Melt 2 tablespoons butter in a large kettle. Add meat and
1 large onion brown. Drain off fat. Add vegetables with just enough water
1 large celery root, pared to cover. Simmer covered about 1 hour, or until meat is
1 leek tender. Remove vegetables; discard or reserve for other use.
Vi parsley root Reduce broth to 2 cups.
3 tablespoons butter or margarine 4. Add cabbage and bay leaf to meat. Season with V2
Water teaspoon salt and pepper. Continue simmering, tightly cov-
1 head (about 2 pounds) savoy ered, until meat and cabbage are done.
cabbage, cut in quarters 5. Blend flour into remaining 1 tablespoon butter. Stir into
1 bay leaf simmering broth. Simmer until sauce thickens, about 15
Vi teaspoon salt minutes.
Vi teaspoon pepper 6 servings
1 tablespoon flour
Braised Lamb with Caraway Seed: Prepare
Braised Lamb
with Savoy Cabbage, substituting 2 table-
spoons caraway seed for carrots, celery, celery root, leek,
and bay leaf.
48 ENTREES

Roast Leg of Lamb (Pieczen Baraniha z Pieca)

Vinegar 1. Soak a towel with vinegar; wrap around the leg of lamb.
1 lamb leg, whole Let stand overnight.
Garlic cloves, slivered 2.Remove towel. Trim off fell, if necessary, and excess fat.
Salt and pepper Make small slits in fat cover on meat. Push a sliver of garlic
into each slit.

3. Place lamb, fat side up, on rack in a roasting pan. Sprinkle

with salt and pepper.
4. Roast in a 325°F oven until done as desired. Allow 30
minutes per pound for medium; 35 minutes per pound for
well-done.
About 8 to 12 servings

F,lavorful pork is a gray-pink color marbled with thin

streaks of pure white fat. All cuts are tender. Pork is juicier
when cooked slowly for a long time than if cooked rapidly.
Rapid cooking renders off fat that contains much of the
flavor of pork. Pork should be cooked to the well-done stage,
about 170°F on a meat thermometer.

Roast Loin of Pork (Schab Pieczony)

2 tablespoons flour 1. Mix flour, salt, mustard, sugar, pepper and sage. Rub
IV2 teaspoons salt over surface of meat. Set meat fat side up in a roasting pan.
1 teaspoon dry mustard or 2. Roast at 325°F IV2 hours.
caraway seed 3. For topping, mix applesauce with brown sugar, cinna-
: teaspoon sugar
1
mon, mace, and salt. Spread on top of meat.
4 teaspoon black pepper
1
4. Roast about 45 minutes longer, or until done.
V* teaspoon ground sage 8 to 10 servings
1 pork loin roast (4 to 5 pounds)
Topping:
IV2 cups applesauce
Vi cup brown sugar
V\ teaspoon cinnamon or allspice
Vt teaspoon mace
Vi teaspoon salt

Sauerkraut With Pork (Kapusta z Wieprzowinq)

2 pounds pig's feet or ham hocks 1. Brown all meat in lard in a large kettle.
2 pounds neck bones or spareribs 2. Add onion and garlic. Fry 1 minute.
3 tablespoons lard or margarine 3. Add boiling water, green pepper, allspice, bay leaf, and
1 large onion celery seed. Cover; cook 1 hour or until meat is tender.
crushed
1 clove garlic, 4. Remove meat; cool. Boil until broth reduced to 3 cups.
is

IV2 quarts boiling water 5. Discard bones and gristle from meat. Drain and rinse
1 green pepper, diced sauerkraut.
4 whole allspice 6. Cook barley in the broth 15 minutes. Add meat, sauer-
 ENTREES 49
1 bay leaf kraut, apple, caraway seed, salt, and pepper. Cook 45
V2 teaspoon celery seed minutes longer.
1 quart (about 2 pounds) 7. Serve with potato dumplings, if desired.
sauerkraut About 6 servings
V4 cup barley
1 small apple, chopped
Vi teaspoon caraway seed
2 teaspoons salt
V2 teaspoon pepper

Pork Pot Roast (Pieczen Wieprzowa Duszona)

pork shoulder arm picnic or pork 1. Rub meat with salt and pepper. Let stand 1 hour.
loin roast, boneless (3 pounds) 2. Brown meat in butter in a large, heavy skillet. Add
2 tablespoons butter or lard vegetables, parsley, spice bag, and water. Cover tightly.
2 tomatoes, peeled and cored Cook over medium heat IV2 hours; stirring as necessary and
1 celery root turning meat occasionally.
1 parsley root 3. Sprinkle a small amount of flour over top of meat. Pour

1 onion, sliced bouillon and wine over meat. Simmer 15 minutes.

2 sprigs parsley 4. Slice and arrange meat on a warn) platter. Strain sauce
2 tablespoons spices to taste: and pour over meat.
allspice, caraway seed, whole 6 to 8 servings
cloves, juniper berries, dried
marjoram leaves, peppercorns
(tie in cheesecloth)
V4 cup water
V2 cup bouillon or meat broth
V2 cup Madeira, Marsala, or sherry

M any Polish dishes are flavored with Madeira from the

•

Portuguese island of the same name.

Chicken Livers in Madeira Sauce

(Wqtrobki z Kur 10 Sosie Maderowym)
1 pound chicken livers 1. Cover chicken livers with milk; soak 2 hours. Drain;
Milk discard milk.
1 medium onion, minced 2. Saute onion in fat.
2 tablespoons chicken fat or butter 3. Mix flour with salt. Coat livers with seasoned flour.
% cup all-purpose flour 4. Add livers to onions. Stir-fry just until golden, about 5
3
/t teaspoon salt minutes.
% cup chicken broth 5. Stir in broth and wine. Cover. Simmer 5 to 10 minutes, or
V2 cup Madeira just until livers are tender.
4 servings
50 ENTREES

Liver a la Nelson
IV2 pounds sliced calf's liver 1. Soak 45 minutes in enough milk to cover.
liver
Milk 2. Cook potatoes in boiling water until tender; cut in thick
6 medium potatoes, pared slices.
onion, sliced
1 3. Saute onion and mushrooms in butter in a large skillet
Vi cup sliced mushrooms until tender, about 5 minutes.
V* cup butter 4. Mix flour with salt and pepper. Drain liver; pat dry with
Vi cup all-purpose flour paper towels. Coat liver with seasoned flour.
1
2 teaspoon salt 5. Quickly brown liver in skillet with onion and mushrooms.
Vt teaspoon pepper Add sliced potatoes, bouillon, and wine. Cover. Simmer just
1 cup bouillon or meat broth until liver is tender, about 10 to 15 minutes.
Vi cup sweet red wine or Madeira 6 servings

Tripe and Vegetables Warsaw Style

(Flaki z Jarzynami po Warszawsku)
pounds fresh tripe 1. Clean tripe well and rinse thoroughly under running cold
pound beef or veal soup bones water.
Water 2. Combine tripe and soup bones with enough water to
Salt cover in a large kettle. Season with V2 teaspoon salt for each
4 carrots, sliced cup of water added. Cover. Bring to boiling; reduce heat and
1 celery root, chopped, or 3 stalks simmer 3 to 5 hours, or until tripe is tender.
celery, sliced 3. Drain tripe; discard bones and cooking liquid. Cut tripe
1 bunch green onions, sliced into very thin strips.
1 tablespoon chopped fresh parsley 4. Cook tripe with vegetables and parsley in bouillon until
3 cups bouillon or meat broth vegetables are tender.
2 tablespoons butter or margarine 5. Melt butter in a saucepan. Stir in flour to make a smooth
2 tablespoons flour paste. Cook and stir until golden. Blend in a small amount of
% teaspoon salt cooking liquid. Add Vi teaspoon salt and spices. Add cream
Va teaspoon ginger gradually, stirring until smooth.
V* teaspoon mace 6. Drain vegetables and tripe. Stir into sauce. Simmer 5
V4 teaspoon marjoram minutes.
Vi teaspoon pepper 4 to 6 servings
1 cup light cream or vegetable
broth

Boiled Tongue (Ozor Szpikowany w Potrawie)

1 beef tongue (about 3 pounds); 1. Rinse tongue under cold, running water. Cook in enough
fresh, smoked, or corned boiling water to cover 1 hour.
tongue may be used 2. Add pork, 1 onion, and 1 bay leaf. Cover; cook 1 to 2
salt
Boiling water hours, or until tongue is tender. Remove skin, fat, and
V4 pound salt pork, diced gristle. Strain liquid.
2 onions, quartered 3. Combine tongue, strained liquid, remaining onion, and
2 bay leaves bay leaf with vegetables, parsley, salt, and peppercorns.
1 celery root or 3 stalks celery Cover; simmer until vegetables are tender, 30 to 45 minutes.
2 carrots 4. For sauce, puree vegetables in an electric blender or press
2 parsnips or turnips through a sieve.
1 fresh horseradish root (optional) 5. Combine lVi cups cooking liquid, wine, and bouillon
 ENTREES 51
1 parsley root cube. Bring to boiling. Blend flour into butter; stir into
2 sprigs fresh parsley boiling broth. Add vegetable puree and prepared horserad-
1 tablespoon salt ish. Cook and stir until sauce is smooth.
6 whole peppercorns 6. Slice tongue. Simmer in sauce 10 minutes.
Sauce: About 8 servings
1 cup white wine
1 bouillon cube
1 tablespoon flour
2 tablespoons butter (at room
temperature)
2 tablespoons prepared cream-style
horseradish

Polish Sausage with Red Cabbage

(Kielbasa z Czerwonq Kapustq)
1 head red cabbage, sliced (about 2 1. Place cabbage in a colander. Pour boiling water over
pounds) cabbage. Drain well.
Boiling water 2. Melt butter in a Dutch oven or large heavy skillet. Add
2 tablespoons butter cabbage. Stir in lemon juice. Cook and stir about 5 minutes,
V3 cup lemon juice or until cabbage is pink. Add wine, salt, and pepper. Cover.
Vz cup red wine or beef broth Simmer over medium-low heat 45 minutes.
Vi teaspoon salt 3. Mix sugar and cornstarch. Stir into simmering liquid.
V\ teaspoon pepper Bring to boiling, stirring constantly. Reduce heat; add sau-
% pound Polish sausage, diced sage. Cover; cook 30 minutes.
2 teaspoons brown sugar About 4 servings
1 tablespoon cornstarch or potato
flour

Sausage in Polish Sauce

(Kielbasa w Polskim Sosie)
2 onions, sliced 1. Saute onion in 2 tablespoons butter until golden, Add
3 tablespoons butter or margarine sausage, bouillon, and beer. Simmer 20 minutes.
Ring Polish sausage (about lVi 2. Blend flour into remaining 1 tablespoon butter. Stir into
pounds) broth. Add vinegar, brown sugar, salt, and pepper.
IV2 cups bouillon or meat broth 3. Add potatoes. Cook over medium heat 10 to 15 minutes.
12 ounces beer 4. Slice sausage into 2-inch chunks to serve.
2 tablespoons flour 4 to 6 servings
tablespoon vinegar
1
2 teaspoons brown sugar
% teaspoon salt
V4 teaspoon pepper
4 to 6 boiled potatoes
52 ENTREES

BaCOn Fry (Grzybek ze Sioninkq)

1 pound sliced bacon, diced 1. Fry bacon just until golden in a 10-inch skillet. Remove %
4 eggs cup bacon and drippings.
cup milk
1 2. Beat eggs with milk. Add 1 cup flour, sugar, baking
2 cups all-purpose flour powder, and salt. Beat until smooth. Beat in remaining flour.
1 tablespoon sugar 3. Pour half of batter just in center of skillet over bacon and
2Vi teaspoons baking powder drippings. Tilt skillet slightly to spread batter. Cook until
1V2 teaspoons salt browned on bottom and set on top. Turn.
4. Sprinkle half the reserved bacon and 1 tablespoon drip-
pings over top. Pour on half the remaining batter. Turn
when bottom is browned.
5. Sprinkle remaining bacon and 2 tablespoons drippings on
top. Pour on remaining batter. Turn when bottom is

browned. Cook just until browned.

6. Cut into wedges for serving.

About 4 servings

Cabbage Rolls (Goiqbki)

whole head cabbage (about 3 1. Remove core from cabbage. Place whole head in a large
pounds) kettle filled with boiling water. Cover; cook 3 minutes.
Boiling water Remove softened outer leaves. Repeat until all large leaves
1 pound ground beef have been removed (about 20 leaves). Cut thick center stem
% pound ground veal from each slice.
% cup chopped onion 2. Saute meat with onion 5 minutes. Remove from heat. Stir
% cup packaged precooked rice in rice, egg, 1 teaspoon salt, and V* teaspoon pepper.
1 egg, beaten 3. Place 3 tablespoons meat mixture on each cabbage leaf.
1 teaspoon salt Roll each leaf, tucking ends in toward center. Fasten securely
y* teaspoon pepper with wooden picks. Place each roll seam side down in a large
5 slices bacon skillet or Dutch oven.
1 can (16 ounces) tomatoes or 4. Lay bacon slices over top of cabbage rolls.
sauerkraut 5. Mix tomatoes, bouillon, sugar, Vi teaspoon salt, and Vi
V3 cup bouillon or meat broth teaspoon pepper. Pour over cabbage rolls.
Vi teaspoon sugar 6. Cover; simmer about 1 hour, turning occasionally.

Vi teaspoon salt About 10 servings

Vi teaspoon pepper

Cabbage Rolls with Mushroom Sauce

(Goiqbki w Grzybowym Sosie)
1 onion, chopped 1. Saute onion and garlic in butter in a large skillet, about 5
1 clove garlic, crushed (optional) minutes. Add rice, meat, salt, and pepper. Stir-fry just to mix
2 tablespoons butter well. Remove from heat.
% cup uncooked raw rice 2. Remove core from cabbage. Place whole head in a large
V2 pound ground beef or veal kettle filled with boiling water. Cover; cook 3 rr autes.
V2 pound ground pork Remove softened outer leaves. Repeat until all leases are
1 teaspoon salt softened and have been removed. Cut thick stem from each
Vi teaspoon pepper leaf.
1 whole head cabbage (about 3 3. Taking one large cabbage leaf at a time, spoon about 1
pounds) rounded tablespoonful of meat mixture in center of leaf.
 ENTREES 53
Boiling water Cover with a small leaf. Tuck ends up and just over edge of
2 cups beef broth or stock filling;place one end of leaf over filling and roll up loosely. If
1 can (about 10 ounces) condensed desired, secure with a wooden pick. Repeat until all filling
cream of mushroom soup and leaves are used. Place cabbage rolls in a large casserole;
do not make more than 2 layers.
4. Combine beef broth and mushroom soup; pour over
cabbage rolls.
5. Bake at 350°F about IVi hours.

8 to 12 servings

Stuffed Cabbage Rolls (Goiqbki)

1 whole head cabbage (about 4 1. Remove core from cabbage. Place whole head in a large
pounds) kettle filled with boiling salted water. Cover; cook 3 minutes,
Boiling salted water or until softened enough to pull off individual leaves. Repeat
1 onion, chopped to remove all large leaves (about 30). Cut thick center stem
2 tablespoons oil from each leaf. Chop remaining cabbage.
IV2 pounds ground beef 2. Saute onion in oil. Add meat, rice, salt, and pepper. Mix

V2 pound ground fresh pork thoroughly. Place a heaping tablespoonful of meat mixture
IV2 cups cooked rice on each cabbage leaf. Tuck sides over filling while rolling leaf
teaspoon salt
1 around filling. Secure with wooden picks.
V\ teaspoon pepper 3. Place half the chopped cabbage on bottom of a large
2 cans (about 10 ounces each) Dutch oven. Fill with layers of the cabbage rolls. Cover with
condensed tomato soup remaining chopped cabbage.
2V2 cups water 4. Combine tomato soup with water; mix until smooth. Pour
over cabbage rolls. Cover and bring to boiling. Reduce heat
and simmer IV2 hours.
5. Serve cabbage rolls with the sauce.
About 15 servings

Royal Chicken
V3 cup butter 1. Melt butter in a large skillet. Add onion, mushrooms, and
2 medium
onions, chopped chicken pieces. Stir-fry until golden.
1 cup sliced mushrooms 2. Add water, salt, and pepper.
1 chicken or capon, cut in pieces 3. Cover; cook over medium heat about 35 minutes, or until
1 cup hot water chicken is tender.
1 teaspoon salt 4. Blend flour, paprika (if desired), and sour cream. Stir into
V4 teaspoon pepper liquid in skillet. Bring just to boiling. Simmer 3 minutes.
1 tablespoon flour About 6 servings
1 teaspoon paprika (optional)
1 cup dairy sour cream or white
wine
54 ENTREES

Smothered Stuffed Chicken

(Nadziewane Kurczqtko Duszone)
chicken (about 3 pounds)
1 1. Sprinkle inside of chicken with salt and pepper. Tuck
V2 teaspoon salt wing tips underneath wings. Chop liver.
Vs teaspoon pepper 2. Saute liver in 2 tablespoons butter 2 minutes. Add bread
2 tablespoons butter cubes, onion, dill, and milk; mix.
l /* cups dry bread cubes or pieces
1
3. Stuff chicken. Close and secure with poultry pins. Place in

V4 cup chopped onion a ceramic or earthenware casserole.

V2 teaspoon dill weed 4. Pour melted butter over chicken. Cover.

V\ cup hot milk 5. Bake at 350°F about 1 hour, or until chicken is tender.
V3 cup butter, melted 6. If desired, remove cover. Baste. Increase temperature to
450°F. Bake 10 minutes to brown.
4 to 6 servings

Chicken with Anchovies

(Pularda Pieczona z Sardelami)
1 chicken (3 pounds), split in half 1. the skin of the chickens, and insert anchovies in slits
Slit
1 can (2 ounces) flat anchovy as in larding meat.
half
fillets, cut in 2. Put chicken, broth, lemon juice, and bacon into a flame-

1 cup chicken broth proof casserole or Dutch oven. Cover; simmer about 1 hour,
1 tablespoon lemon juice or until chicken is tender.
1 slice bacon, chopped 3. Spoon hot rice onto platter. Set chicken on rice.
Hot cooked rice 4. Blend sour cream and ginger into liquid in casserole. Heat
% cup dairy sour cream just until mixture bubbles; do not boil. Serve sauce over
¥4 teaspoon ginger chicken.
4 to 6 servings

Chicken Polish Style

m4®m (Kurczeta po Polsku)
1 chicken (2 to 3 pounds) 1. Sprinkle the chicken with salt. Let stand 1 hour.
Salt 2. Chop the livers finely. Combine with bread crumbs, egg,

Chicken livers salt to taste, dill, pepper, and as much milk as needed for a
% cup dry bread crumbs loose, sour-cream-like consistency.
1 egg 3. Fill cavity of chicken with crumb mixture; truss. Place
1 teaspoon dill weed chicken in roasting pan.
Vt teaspoon pepper 4. Bake at 400°F about 45 minutes, or until chicken is tender.

V2 cup milk (about) Baste often with melted butter.

V3 cup melted butter About 4 servings
Chicken with Ham: Prepare Chicken Polish Style
ground ham, Vz cup
as directed. Substitute 6 ounces (1 cup)
sliced mushrooms, and 2 crushed juniper berries for the
chicken livers. Add Vi cup sherry to pan drippings for a
sauce.
 ENTREES 55

Roast Turkey with Anchovies

(Pieczony Indyk z Sardelami)
1 turkey (12 to 15 pounds) 1. Rinse turkey with running water. Dry with paper towels.
5 slices bacon 2. Dice bacon. Fry until transparent. Add onion; stir-fry
1 large onion, minced until golden. Stir in veal, bread cubes, and milk. Remove
% pound veal (2 cups ground) from heat.
3 slices stale bread,cubed 3. Finely chop or mash anchovies. Mix in butter, lemon peel

V3 cup milk or chicken broth and juice, and pepper; beat until well combined. Add to meat
1 can (2 ounces) flat anchovies mixture and stir until well blended. Stuffing should be of a
2 tablespoons butter paste consistency.
2 eggs, beaten 4. Spread stuffing
in cavity of turkey. Truss.
Grated peel and juice of 1 lemon 5. Place turkey in roasting pan. If desired, insert meat
V2 teaspoon pepper thermometer in thickest part of breast.
% cup melted butter 6. Roast at 425°F about 3V2 hours, basting frequently with

melted butter and pan drippings. When done, leg of turkey

moves easily and meat thermometer registers 180° to 185°F.
12 to 18 servings

Smothered Duck in Caper Sauce

(Kaczka Duszona w Sosie Kaparowym)
duck (5 to 6pounds), cut up 1. Rub duck with Sprinkle cavity with salt and pepper
garlic.
clove garlic, crushed (optional) to taste. Let stand 1 to 2 hours.
Salt and pepper 2. Melt butter in a heavy skillet or Dutch oven. Add duck
tablespoons butter or bacon and brown quickly on all sides. Drain off fat, if desired.
drippings 3. Add bouillon. Cover. Simmer over medium heat about 1
1 cup chicken or beef bouillon hour, or until duck is tender.
2 tablespoons water 4. Remove duck to a heated platter.
2 teaspoons cornstarch 5. Blend water into cornstarch. Stir into hot liquid in Dutch
y3 cup capers oven. Add capers, cook and stir over high heat until sauce
2 teaspoons brown or caramelized boils. Reduce heat. Add sugar and lemon juice. Stir just until
sugar sauce is thickened.
tablespoon lemon juice About 4 servings

Duck with Red Cabbage

(Kaczka Duszona z Kapustq)
1 head red cabbage, shredded 1. Put cabbage and onion into a bowl, sprinkle with salt, and
1 onion, chopped letstand 10 minutes. Squeeze out liquid.
Salt 2. Fry salt pork in a skillet rntil golden. Add cabbage-onion
6 ounces salt pork, diced mixture and wine. Cover and simmer 20 minutes.
V2 cup red wine or chicken broth 3. Place duck in a roasting pan.
1 duck (5 to 6 pounds) 4. Bake at 425°F 30 minutes. Drain off fat. Spoon cabbage
mixture over duck. Reduce oven temperature to 350°F. Bake
about 45 minutes, or until duck is tender. Baste frequently.
About 4 servings
56 ENTREES

Capon in Cream (Kapton z Kremem z Pieca)

1 capon or chicken (5 to 6 pounds) 1. Sprinkle cavity of bird with salt. Place in a large kettle.
Salt 2. Add stock to kettle. Cover. Simmer until just tender
2 cups chicken stock or broth (about 1 hour). Allow to cool.
4 egg yolks 3. Meanwhile, cream egg yolks and butter; add flour and
1 tablespoon melted butter blend thoroughly. Stir in sour cream. Season with 1 tea-
4 teaspoons flour spoon salt and pepper. Beat at high speed until stiff. Cook
2 cups dairy sour cream until thickened in top of a double boiler, stirring constantly
1 teaspoon salt to keep from curdling or sticking (handle like hollandaise
V* teaspoon pepper sauce). Cool.
4. Make cuts in capon as for carving, but without cutting
through. Place in a shallow baking pan. Fill cuts with sauce,
then spread remainder over the whole surface of the bird.
5. Bake at 425°F about 20 minutes, or until sauce is browned.

6. Meanwhile, boil liquid in which chicken was cooked until

it is reduced to 1 cup of stock.

7. To serve, pour stock over capon. Carve at the table.

About 6 servings

Potted Pheasant (Baiant Pieczony)

A cup
3 all-purpose flour 1. Mix
flour with salt and pepper.
Vi teaspoon salt 2. Coat each piece of pheasant with seasoned flour. Melt
V4 teaspoon pepper butter in a Dutch oven or flameproof casserole. Brown
1 pheasant, cut in pieces pheasant in butter. Add onion, celery, and 1 cup meat stock.
V2 cup butter Cover.
1 onion, quartered 3. Bake 350°F 40 minutes. Add remaining meat stock. Do
at
1 stalk celery, cut up not cover. Bake about 40 minutes longer, or until pheasant is
2 cups meat stock or beef broth tender.
3 whole allspice 4. Remove pheasant to heated platter. Strain broth; com-
V2 cup whipping cream bine 1 cup broth with cream and sherry. Serve over the
2 tablespoons sherry pheasant.
2 to 4 servings

Smothered Pigeons (Potrawka z Goiebi)

3 tablespoons butter 1. Melt butter in a large skillet. Saute pigeons in butter 15
2 pigeons (about 2 pounds) minutes. Remove pigeons.
3 onions, sliced 2. Fry onions in the butter left in skillet until tender. Add
cup meat stock or broth
1 stock, sliced apples, mushrooms, and lemon juice. Mix well
2 tart apples, cored and sliced and bring to boiling. Add wine.
V4 cup sliced mushrooms 3. Mix butter with flour until smooth. Stir into liquid in
Juice of V2 lemon skillet. Cook and stir until mixture is thickened.
V3 cup Madeira 4. Dip pigeons in sour cream; return to skillet. Cook,
1 tablespoon butter or margarine covered, until tender.
(at room temperature) 2 servings
1 tablespoon Browned Flour
1 cup dairy sour cream Browned Flour: Spread 1% cups
all-purpose flour in a
shallow baking pan. Place on lowest position for broiler.
Broil and stir about 20 minutes, or until flour is golden
brown. Stirring must be almost constant to prevent burning.
If flour burns, skim off burned portion and continue brown-

ing remainder. Cool. Store in tightly covered container.

About IY3 cups
 ENTREES 57

Baked Pigeon (Gotqb Pieczony)

1 pigeon 1. Soak the pigeon about 2 hours in cold water. Dry with

Salt and pepper paper towels.

1 strip bacon, diced 2. Sprinkle cavity with salt and pepper.

Melted butter 3. Make small slits in skin; insert pieces of baco'n. Place in a
roasting pan.
4. Bake at 350°F 30 to 40 minutes, or until tender; baste often
with butter.
J serving

Wild Duck, Goose, or Partridge

(Dzika Kaczka, Gqs, tub Kuropatwy)
2 partridges, 1 duck, or 1 goose 1. Place partridges in a plastic bag with peppercorns and
12 peppercorns quartered onion. Refrigerate 3 days to age.
1 onion, quartered 2. Discard peppercorns and quartered onion. Cut up bird.
Salt Sprinkle with salt and juniper. Let stand 1 hour.
14 to 20 juniper seeds, ground or 3. Heat bacon drippings in a large skillet. Brown bird in the
mashed drippings; add Vi cup water. Cover and simmer 1 hour.
2 tablespoons bacon drippings or 4. Add cabbage, sliced onion, and Vi cup water. Cover and
butter simmer 30 minutes. Remove the meat to a warmed platter.
Vi cup water 5. Mix the cornstarch with 2 tablespoons water to make a

2 cups sliced red cabbage smooth paste. Stir into drippings in pan.
1 large onion, sliced 6. Stir in sugar and vinegar; bring to boiling. Cook and stir 2
Vi cup water minutes. Remove from heat. Stir in wine.
1 tablespoon cornstarch or potato 4 servings
starch
2 tablespoons water
Vi teaspoon sugar
1 teaspoon vinegar
% cup red wine

Kciuult (Zajqc Pieczony)

1 rabbit (2 to 3 pounds), cut in 1. Sprinkle rabbit pieces with salt and pepper. Coat with
pieces flour.
Salt and pepper 2. Melt butterDutch oven or flame-proof casserole. Add
in a
Flour mushrooms, onion, and garlic. Add rabbit pieces and brown
Vi cup butter quickly. Remove garlic.
1 cup chopped mushrooms 3. Mix stock with wine, thyme, and bay leaves. Add to
1 onion, sliced rabbit.
1 clove garlic, sliced 4. Bake at 350°F or simmer about IV2 hours, or until rabbit is
1 cup meat stock very tender.
% cup dry white wine* 5. Remove rabbit and place on heated platter. Stir sauce
Vi teaspoon ground thyme ingredients into broth in pan. Cook and stir just until sauce
2 bay leaves begins to simmer. Spoon over rabbit.
Sauce: 4 to 6 servings
1 cup dairy sour cream
1 teaspoon dried parsley flakes

Vi teaspoon nutmeg

* Or substitute Vi cup water and 1

tablespoon lemon juice
58 ENTREES

Leg of Venison (Sarna Duszona)

Marinade:
1 bottle (4/5 quart) dry white wine 1. Combine all ingredients for marinade in a large crock.
3 cups vinegar Soak the venison 2 or 3 days in the marinade. Remove and
2 cups olive oil or salad oil wipe dry with a cloth.
1 cup sliced carrots 2. Heat oil and butter in a heavy skillet. Add venison; brown
1 cup sliced onions evenly on all sides. Fry onion in the same butter.
2 stalks celery, cut in pieces 3. Strain 1 cup marinade. Add to skillet.
2 cloves garlic, crushed 4. Place venison in a Dutch oven or roaster. Add liquid and
3 sprigs parsley onion from skillet. Add wine, sugar, and cloves.
1 bay leaf 5. Cover; simmer or bake at 350°F about 2V2 hours, or until
6 whole cloves meat is tender.
6 peppercorns 6. Remove venison to carving board.
Venison and Sauce: 7. Make sauce by combining sour cream and flour. Gradual-

1 leg of venison (5 to 6 pounds) ly stir in 1 cup strained cooking broth. Return to Dutch oven;
V\ cup oil cook, stirring, until smooth and thick. Season to taste with
2 tablespoons butter salt and pepper.
1 onion, diced 8. To serve, carve venison; place slices on a warmed platter.
1 cup red wine Pour sauce over top.
3 tablespoons sugar 8 to 12 servings
6 whole cloves
1 cup dairy sour cream
Vi cup all-purpose flour
Salt and pepper

Veal a la Nelson (Zmzy po Nelsonsku)

ounces dried mushrooms 1. Soak dried mushrooms in warm milk 2 hours.
(optional) 2. Fry bacon in a large skillet. Add mushrooms and onion.
cups warm milk Saute until onion is soft. Add fried bacon, mushrooms, and
slices bacon onion to milk.
pound fresh mushrooms, sliced 3. Saute veal in drippings. Add oil, if needed.
large onions, chopped 4. Add milk mixture and bouillon cubes. Cover; simmer 1
8 veal cutlets (about 3 pounds) hour.
3 bouillon cubes 5. melted butter. Blend in a small amount of
Stir flour into
3 tablespoons flour cooking remainder of liquid in skillet. Cook
liquid. Stir into
y4 cup butter or margarine, melted and stir until sauce is smooth and thick. Then blend in sour
1 cup dairy sour cream cream. Season to taste with salt and pepper.
Salt and pepper 6. Add potatoes. Cook 10 to 15 minutes, or until potatoes are
8 medium potatoes, cooked hot.
8 servings

Polish Noodles and Cabbage

(Kluski z Kapustq po Polski)
V4 cup butter or margarine 1. Melt butter in a large skillet. Add onion; saute until soft.
Vi cup chopped onion 2. Add cabbage;saute 5 minutes, or until crisp-tender. Stir
4 cups chopped or sliced cabbage in caraway seed, salt, and pepper.
1 teaspoon caraway seed 3. Meanwhile, cook noodles in salted boiling water as

Vi teaspoon salt directed on package. Drain well.

Vs teaspoon pepper 4. Stir noodles into cabbage. Add sour cream, if desired.
1 package (8 ounces) egg noodles Cook 5 minutes longer, stirring frequently.
V2 cup dairy sour cream (optional) 6 to 8 servings
 59

VEGETABLES, SHLflDS,
SflUCES, fl^D D^ESSIflGS
An Italian queen is credited with adding vegetables to Polish cuisine, but the Poles
have long since given them magic refinement. Cucumbers in Sour Cream are
a
refreshing, Mushroom Cutlets buttery rich, and the sauerkraut dishes unlike any other
you have tasted. The Rose Salad makes a stunning buffet decoration. Cold horseradish
sauce is a natural with cold meat, as is the tartar sauce with fish.

Mushroom Cutlets (Kotlety z Grzybow)

1 pound fresh mushrooms or 2 1. Chop mushrooms. Saute with onion in butter.
cups drained canned 2. Soak bread cubes milk 10 minutes. Add to mushrooms.
in
mushrooms Stir in eggs, parsley, salt, and pepper.
1 cup chopped onion 3. Shape into patties, using about 3 tablespoons for each.

2 tablespoons butter Coat with bread crumbs.

2 cups stale bread cubes 4. Fry in butter in a skillet until golden brown on both sides.
Vi cup milk or water About 12 to 14 cutlets
3 eggs, beaten
1 tablespoon chopped parsley
Baked Mushroom Mounds: Prepare Mushroom
Cutlets as directed; add % teaspoon mace along with salt.
Vi teaspoon salt
Spoon mushroom mixture into well-greased muffin pans.
Vt teaspoon pepper
Dot tops with small pieces Bake at 350°F 15 to 20
of butter.
Fine dry bread crumbs
minutes, or until set.

BeetS (Buraki)
6 cooked beets, peeled 1. Grate the beets.
2 tablespoons butter 2. Melt butter in a saucepan; add flour and blend. Stir in
1 tablespoon flour vinegar, salt, sugar, and caraway seed.
1 tablespoon vinegar 3. Add beets. Cook over high heat 2 or 3 minutes. Stir in
Vi teaspoon salt sour cream. Serve at once.
1 tablespoon sugar 4 servings
V* teaspoon caraway seed
Vi cup dairy sour cream
60 VEGETABLES, SALADS, SAUCES, AND DRESSINGS

Cucumbers in Sour Cream (Mizeria ze Smietanq)

3 cups sliced cucumbers 1. Sprinkle cucumbers with salt. Let stand 30 minutes. Pat
Salt dry with paper towels.
V\ cup chopped fresh dill or 2 2. Stir dill into sour cream. Add cucumbers; mix well.
tablespoons dill weed 4 to 6 servings
1 cup dairy sour cream or yogurt
Radishes with Sour Cream: Follow directions
forCucumbers in Sour Cream; substitute radishes for cu-
cumbers and omit step 1.

Vegetables Polonaise (Jarzyny po Polsku)

Vh. pounds vegetables (Brussels 1. Choose one vegetable to prepare at a time. Trim and pare
sprouts or savoy cabbage or as necessary.(Leave Brussels sprouts and green beans
carrots or cauliflower or green whole. Cut cabbage into six wedges. Leave cauliflower whole
beans or leeks) or break into flowerets. Slice leeks.)
1 cup boiling water 2. Cook vegetable, covered, in boiling water with 1 teaspoon
teaspoon salt
1 salt and the sugar, if desired, until tender. Drain off water.
Vi teaspoon sugar (optional) 3. Melt butter. Stir in Vi teaspoon salt, pepper, and lemon
2 tablespoons butter juice. Add bread crumbs. Saute until golden. Spoon over top
4 teaspoon salt of vegetable.
1

Vs teaspoon pepper About 4 servings

1 tablespoon lemon juice
(optional)
2 tablespoons fine dry bread
crumbs

Sauerkraut (Kapusta Kiszona)

1 pound sauerkraut, drained 1. Rinse sauerkraut ifmild favor is desired. Drain well.
5 slices bacon, diced 2. Fry bacon in a skillet until golden. Drain off 1 tablespoon
Vh cups water fat; set aside.
1 tablespoon flour 3. Add
sauerkraut to skillet. Fry 3 minutes, stirring often.
% cup dairy sour cream (optional) 4. Add
water. Cover and cook 45 minutes over medium heat.
5. Blend flour into reserved bacon fat. Stir into sauerkraut.
Cook and stir over high heat 2 minutes. Stir in sour cream, if
desired. Remove from heat.
About 4 servings

Stuffed Tomatoes (Pomidory Faszerowane)

4 medium tomatoes 1. Remove cores and seeds from tomatoes.
% cup chopped onion 2. Saute onion in butter. Add meat; cook until browned.
2 tablespoons butter or margarine Add rice, dill, salt, pepper, and sour cream; mix well.
Vi pound ground beef or pork 3. Stuff tomatoes with rice mixture. Sprinkle bread crumbs
(optional) on top. Place in a shallow casserole or baking dish. Cover.
1 cup cooked rice 4. Bake at 375°F 20 minutes. Remove cover. Continue bak-
1 tablespoon chopped fresh dill or ing until tender.
1 teaspoon dill weed 4 servings
Vi teaspoon salt
Note: Green peppers may be substituted for tomatoes, if
Va teaspoon pepper
desired.
% cup dairy sour cream
Fine dry bread crumbs
 VEGETABLES, SALADS, SAUCES, AND DRESSINGS 61

Smothered Green Peas or Salad Greens

(Groszek Zielony lub Salata Duszona)
2 packages (10 ounces each) frozen
peas or V/t pounds escarole or 1. Addpeas and salt to boiling water. Cover; remove from
endive, trimmed heat. Let stand 10 minutes. Drain.
1 teaspoon salt 2. Combine sour cream, dill weed, butter, flour, pepper, and

2 cups boiling water parsley; mix well. Add to vegetables. Cover. Cook over
Vi cup dairy sour cream medium-low heat 10 to 15 minutes, or until tender; stirring
1 teaspoon dill weed occasionally. Garnish with croutons, if desired.
2 tablespoons melted butter or 4 to 6 servings
bacon drippings
2 tablespoons flour
V4 teaspoon pepper
1 tablespoon chopped parsley

Stuffed Vegetables (Jarzyny Faszerowane)

6 turnips, kohlrabi, cucumbers, or 1. Trim and pare vegetables. Cook in boiling water with IV2
celery roots (about IV2 teaspoons salt and sugar, if desired, until tender.
pounds) 2. Scoop out centers of vegetables until a thick, hollow shell

2 cups boiling water or chicken is left.

broth 3. Fry ground beef with mushrooms and onion in a skillet

IV2 teaspoons salt until onion is golden. Add cheese, salt, and pepper; mix
V2 teaspoon sugar (optional) well. Remove from heat. Blend in egg.
V4 pound ground beef or pork 4. Mash scooped-out portion of vegetables. Combine with
V\ cup sliced mushrooms meat mixture.
V\ cup chopped onion 5. Fill vegetable shells with stuffing. Sprinkle bread crumbs
1 tablespoon grated Parmesan on top.
cheese (optional) 6. Place stuffed. vegetables in a shallow casserole or baking
Vn teaspoon salt dish.
Vfc teaspoon pepper 7. Bake at 400°F 10 to 15 minutes, or until lightly browned on
1 egg, beaten top.
2 tablespoons fine dry bread 6 servings
crumbs

Smothered Vegetables (Jarzyny Duszone)

IV2 pounds potatoes, carrots, 1. Choose one vegetable to prepare at a time. Pare and slice
turnips, or celery roots or dice. Cook in boiling water with 1 teaspoon salt about 10
1 cup boiling water minutes, until crisp-tender. Drain.
1 teaspoon salt 2. Melt butter in a saucepan. Stir in flour, pepper, and, if
4 teaspoons butter desired, lemon juice. Gradually stir in bouillon. Add vegeta-
4 teaspoons flour ble; stir to coat with sauce.
Yt teaspoon pepper 3. Cook, covered, 15 minutes, or until vegetable is tender.
1 tablespoon lemon juice Garnish with Croutons (page 30), if desired.
(optional) About 4 servings
1 cup bouillon
Note: For extra flavor, dice 2 slices bacon. Stir-fry until
golden but not crisp. Substitute for butter.
62 VEGETABLES, SALADS, SAUCES, AND DRESSINGS

Stuffed Artichokes or Tomatoes

(Karczochy lub Pomidory Faszerowane)
cooked artichokes or 4 small 1. Remove center leaves of artichokes; remove chokes.
tomatoes (Remove core from tomatoes and scoop out seeds; sprinkle
3
/4 cup chopped onion inside with sugar and salt.)
1 clove garlic, crushed 2. Saute onion and garlic in 2 tablespoons butter. Stir in
2 tablespoons butter bread crumbs, parsley, basil, salt, and pepper.
% cup fine dry bread crumbs 3. Fill vegetables with onion mixture. Sprinkle cheese on
1 tablespoon chopped fresh parsley top. Set in a shallow casserole or baking dish. Place 1
Vi teaspoon dried basil leaves teaspoon butter on top of each stuffed vegetable.
% teaspoon salt 4. Bake at 375°F about 20 minutes, or until tender and

Va teaspoon pepper browned on top.

1 tablespoon grated Parmesan 4 servings
cheese (optional)
4 teaspoons butter or margarine

Warsaw Salad (Salatka Warszawska)

cup mayonnaise
1 1. Combine mayonnaise, sour cream, and mustard in a large
% cup dairy sour cream bowl.
1 tablespoon prepared mustard 2. Add remaining ingredients, except egg, carrots, and
2 cups julienne beets, cooked or radishes; toss gently to mix.
canned 3. Garnish with egg slices, carrot curls, and radish roses.

1% cups kidney beans, cooked or 8 to 12 servings

canned
IV2 cups cooked or canned peas
1 cup diced dill pickles
6 ounces (about IVi cups) cooked
crab meat
3 scallions, chopped
1 hard-cooked egg, sliced
Carrot curls and radish roses to
garnish

Sauerkraut Salad with Carrots and Apples

(Surowka z Kiszonej Kapusty)
V* cup salad or olive oil 1. Combine oil, sugar, caraway seed, salt, and vinegar.
lVi teaspoons sugar 2. Rinse and drain sauerkraut well; chop. Stir into oil

1 teaspoon caraway seed mixture.

V2 teaspoon salt 3. Add apples and carrot; toss to mix.
1 teaspoon vinegar About 6 servings
1 pound sauerkraut, drained
2 medium tart apples, peeled,
cored, and diced
% cup grated carrot
 VEGETABLES, SALADS, SAUCES, AND DRESSINGS 63

Potato Salad with Wine

(Saiatka Kartoflana z Winem)
2 pounds potatoes 1. Cookpotatoes with salt in enough boiling water to cover
2 teaspoons salt until tender, about 30 minutes. Peel and slice; put into a
Boiling water bowl.
1 cup white wine 2. Pour wine over potatoes; let stand 30 minutes.

1 stalk celery 3. Cook celery in a small amount of boiling water until soft.

V3 cup olive oil Press celery through a sieve. Combine 2 tablespoons cooking
V4 cup chopped fresh dill liquid with pureed celery, oil, dill, parsley, lemon juice,
Vt cup chopped parsley chives, and pepper.
3 tablespoons lemon juice 4. Add celery mixture to potatoes; mix.

2 tablespoons chopped chives 6 servings

V4 teaspoon pepper

Rose Salad
10 small potatoes (about 2V2 1. Slice potatoes. Mix olive oil, lemon juice, 1 tablespoon
pounds), cooked water, sugar, salt, and pepper. Pour over potatoes. Add
Va cup olive oil beans, sauerkraut, and celery.
3 tablespoons lemon juice or 2. Add red cabbage to boiling water. Let stand 2 minutes.
vinegar Drain well. Stir in tarragon vinegar; mix until cabbage is
1 tablespoon water pink.
1 tablespoon sugar 3. Mound red cabbage in center of a large platter. Arrange
1 teaspoon salt beet slices in cabbage to form a rose.
Vi teaspoon pepper 4. Place potatoes and other vegetables around edges. Use
2 cups shell beans, cooked or celery for rose stem. Garnish with lettuce leaves.
canned 8 to 12 servings
V4 pound sauerkraut, drained
4 stalks celery, sliced lengthwise
6 cups shredded red cabbage
Boiling water
3 tablespoons tarragon vinegar
4 cooked or canned beets, sliced

Mustard Sauce (Sos Musztardowy)

A cup
3
dairy sour cream 1. Mix all ingredients well.
V3 cup mayonnaise 2. Serve with cold pork, ham, or hard-cooked eggs.
2 tablespoons prepared mustard About IY4 cups
V4 teaspoon salt
V4 teaspoon sugar
64 VEGETABLES, SALADS, SAUCES, AND DRESSINGS

Sour Cream Sauce (Sos Smietanowy)

2 hard-cooked eggs 1. Press eggs through a sieve. Add sour cream and beat with
1 cup dairy sour cream a mixer at medium speed 3 minutes. Add mustard, sugar,
1 teaspoon prepared mustard or dill salt, and pepper. Beat 1 minute at high speed.
x
/\ teaspoon sugar 2. Serve with ham or veal.

Vt teaspoon salt iy2 cups

Vs teaspoon pepper

Mushroom Sauce (Sos Grzybowy)

1 pound mushrooms, sliced 1. Simmer mushrooms with onion in bouillon 15 minutes.
1 large onion, chopped 2. Blend flour into butter. Stir into mushrooms. Bring to
1 cup chicken or meat broth or boiling, stirring.
bouillon 3. Remove from heat. Stir in sour cream, lemon juice, and
3 tablespoons flour salt and pepper to taste.
2 tablespoons melted butter 3 cups
Vi cup dairy sour cream
1 teaspoon lemon juice
Salt and pepper

Green Onion Sauce (Sos Szczypiorkowy)

cup dairy sour cream
1 1. Combine sour cream, green onion, egg yolk, prepared
3 tablespoons sliced green onion mustard, lemon juice, sugar, and salt.
1 egg yolk, beaten 2. Serve hot or cold.
2 tablespoons prepared mustard About IV3 cups
1 teaspoon lemon juice
Vi teaspoon sugar
Vi teaspoon salt

Cold Horseradish Sauce (Sos Chrzanowy Zimny)

6 ounces prepared cream-style 1. Mix horseradish with apple. Add sour cream; stir in sugar
horseradish and salt.
1 large apple, pared and shredded 2. Serve with cold meat, hard-cooked eggs, and fish.
IVi cups dairy sour cream About 2V2 cups
Vi teaspoon sugar
V\ teaspoon salt

Tartar Sauce (Sos Tatarski)

2 hard-cooked eggs 1. Mash cooked egg yolks. Chop whites separately.
2 tablespoons finely chopped 2. Saute mushrooms in oil. Blend in mashed egg yolks,
mushrooms mustard, pickle liquid, salt, and sugar.
2 tablespoons salad oil 3. Blend mayonnaise into sour cream. Add chopped egg
2 teaspoons prepared mustard whites, egg yolk mixture, and pickles; mix well.
2 teaspoons pickle liquid About 2 cups
V4 teaspoon salt
V* teaspoon sugar
Vi cup mayonnaise
Vi cup dairy sour cream
Vi cup finely chopped dill pickles

A Polish tablecloth over 100 years old, a metal-

encrusted wooden tray, and a doll in typical
folk costume surround Cauliflower Polonaise, 60.
 1

4
^

«v>?

**
 65

DESSERTS
Poles take special pride in their desserts. Their pastries, in particular, can rival those of
any other cuisine in the world. Mazurkas are Try the several variations
a special treat.
of this cookielike pastry. You will certainly be congratulated for your chocolate or
walnut tortes and possibly even more so for the Country Cheese Cake. For special
occasions the Baba (grandmother) cake is a must.

Polish Pecan Cookies (Ciastka Kurche)

1 cup butter 1. Cream butter with vanilla extract; add confectioners'
3 tablespoons vanilla extract sugar gradually, beating until fluffy.
Vi cup confectioners' sugar 2. Add water and beat thoroughly.
IV2 tablespoons water 3. Add flour in fourths, mixing until blended after each
2V2 cups sifted all-purpose flour addition.
2 cups pecan halves 4. necessary, chill the dough until easy to handle.
If
Confectioners' sugar for rolling 5. Shape a teaspoonful of dough around each pecan half,
covering nut completely. Place on ungreased cookie sheets.
6. Bake at 400°F 10 minutes.
7. Roll in confectioners' sugar while still warm.

About 5 dozen

Butter Horns (Rogaliki)

1 cup sweet unsalted butter or 1. Beat butter high speed and add sugar gradually, cream-
at
margarine ing until light and fluffy. Beat in egg yolk and vanilla extract.
V2 cup sugar Beat in almonds, then flour.
1 egg yolk 2. With hands, shape 1-inch pieces of dough into crescents.
1 teaspoon vanilla extract Place on ungreased baking sheets, about 1 inch apart.
% cup chopped blanched almonds 3. Bake at 350°F about 20 minutes, or until just golden on
1% cups all-purpose flour edges.
Confectioners' sugar 4. While warm, coat crescents with confectioners' sugar.
About 3 dozen

A peacock's feather is a good-luck charm.

Lucky guests will feast on Chocolate Torte,
70, or Walnut Torte, 71
66 DESSERTS

Polish Doughnuts (Pqczki)

1 package active dry yeast 1. Dissolve yeast in warm water.
V\ cup warm water 2. Cream butter and sugar until fluffy. Beat in egg, then egg
V3 cup butter or margarine (at yolks, one at a time. Add vanilla extract, orange peel,
room temperature) dissolved yeast, and salt. Beat until well mixed. Stir in flour
% cup sugar gradually, adding enough to make a stiff dough.
1 egg 3. Turn dough onto a floured surface. Knead until smooth
3 egg yolks and elastic, about 10 minutes. Place in a greased bowl.
1 teaspoon vanilla extract Cover. Let rise until doubled in bulk.
1 teaspoon grated orange or 4. Turn onto lightly floured surface. Pat or roll to Vi-inch
lemon peel thickness. Cut out with doughnut cutter. Cover. Let rise until
% teaspoon salt doubled in bulk.
3V2 cups all-purpose flour (about) 5. Fry in hot fat 2 to 3 minutes; turn to brown all sides.
Fat for deep frying heated to 6. Drain doughnuts on paper towels and sprinkle with
375°F confectioners' sugar, if desired.
Confectioners' sugar (optional) About 2 dozen

Wise Men (Mqdrzyki)

1 pound farmer or pot cheese 1. Press cheese through a sieve.
4 eggs, separated 2. Combine egg yolks and sugar; beat at high speed until
3 tablespoons sugar mixture is thick and piles softly, about 7 minutes.
V4 teaspoon salt 3. Add cheese and salt, then mix in flour, 1 tablespoon at a
Vt cup all-purpose flour time. Add just enough flour to form a dough. (Dough will be
Fat for deep frying heated to sticky.)
365°F 4. Pat out dough on generously floured surface to %-inch
Dairy sour cream and sugar thickness.
(optional) 5. Cut into 2Xl-inch rectangles with well-floured knife.
6. Fry the rectangles quickly, turning to brown both sides.
(Be sure the temperature of the fat is maintained at 365°F, so
the cheese will fry crisply.)
7. Serve at once with dairy sour cream and sugar, if desired.
About 2V2 dozen

Favors (Chrust-Faworki)
4 egg yolks 1. Combine egg yolks, whole egg, and salt in small bowl of
1 whole egg electric mixer.Beat at highest speed 7 to 10 minutes, until
Vi teaspoon salt mixture is thick and piles softly. Beat in sugar, a small
V3 cup confectioners' sugar amount at a time. Then beat in rum and vanilla extract.
2 tablespoons rum or brandy 2. By hand, fold in flour.
1 teaspoon vanilla extract 3. Turn onto a generously floured surface. Knead dough
V/a cups all-purpose flour until blisters form, about 10 minutes.
Fat for deep frying heated to 4. Divide dough in half. Cover half of dough to prevent
350°F drying. Use a towel or plastic wrap.
Confectioners' sugar or honey 5. Roll out half of dough as thin as possible. Cut dough into
for topping (optional) 5X 2-inch strips. Make a 2-inch slit from center almost to end
of each strip of dough. Then pull opposite end through slit.
Repeat with remaining dough.
6. Fry in hot fat until golden brown.
7. Drain on paper towels. If desired, sprinkle with confec-
tioners' sugar or drizzle with honey.
About 2V2 dozen
 DESSERTS 67

Honey Cookies (Piernik)

Vicup honey 1. Combine honey and sugar in a bowl; mix well. Beat in
Vi cup sugar eggs and vanilla extract.
2 eggs 2. Blend flour, baking soda, salt, and spices. Stir into honey

Vi teaspoon vanilla extract mixture. Knead to mix thoroughly; dough will be stiff.
3 cups all-purpose flour 3. Shape dough into a ball. Wrap in plastic wrap. Let stand 2

1 teaspoon baking soda hours.

Vi teaspoon salt 4. Roll dough on a floured surface to Vi-inch thickness. Cut
Vi teaspoon cinnamon into 2V2-inch rounds or other shapes.
Vi teaspoon ginger 5. Brush top of each cookie with egg white. Press an almond
Vi teaspoon nutmeg onto center. Place on greased cookie sheets.
Vi teaspoon cloves 6. Bake at 375°F 8 to 10 minutes.

1 egg white, beaten 7. Cool on racks. Store in plastic bags for 8 to 10 days to

48 blanched almond halves (about) mellow.

About 4 dozen

c ailed cookies, pastries, or dessert by purists, this sweet

filledpastry is a favorite of many East Europeans. Although
kolackys are generally thought of as Bohemian or Czech,
Poles in some areas prize the varieties of fillings for these
pastries almost as much as the varieties of toppings for
mazurkas.

Kolacky
cup butter or margarine (at
1 1. Cream butter and cream cheese until fluffy. Beat in vanilla
room temperature) extract.
1 package (8 ounces) cream 2. Combine flour and salt; add in fourths to butter mixture,
cheese (at room temperature) blending well after each addition. Chill dough until easy to
Vi teaspoon vanilla extract handle.
2Vi cups all-purpose flour 3. Roll dough to 3/8-inch thickness on a floured surface. Cut
Vi teaspoon salt out 2-inch circles or other shapes. Place on ungreased baking
Thick jam or canned fruit sheets.
filling, such as apricot or 4. Make
a "thumbprint" about Vi inch deep in each cookie.
prune Fillwith jam.
5. Bake at 350°F 10 to 15 minutes, or until delicately browned

on edges.
About 3V2 dozen
68 DESSERTS

Mazurkas (Mazurek)
1cup sweet unsalted butter 1. Cream butter and eggs until fluffy.
% cup eggs, beaten 2. Mix almonds, flour, and sugar. Add flour mixture, a small
2 cups ground blanched almond' amount at a time, to the butter mixture. Beat or knead after
3
l /4 cups all-purpose flour each addition.
1 cup sugar 3. Pat or roll out dough in a greased 15xl0xl-inch jelly-roll
pan.
4. Bake at 350°F about 20 minutes, or until golden brown.
5. Spread jam over top. Cool for 5 minutes. Cut into 2-inch
squares to serve.
About 3 dozen

Royal Mazurkas (Mazurek Krolewski)

cup butter or margarine (room
1 1. Cream butter until fluffy in a large mixing bowl.
temperature) 2. Mix flour, sugar, and salt.
IV2 cups all-purpose flour 3. Alternately beat in 1 egg yolk and a sixth of flour mixture.
1 cup sugar Continue until all ingredients are well combined. Stir in
V\ teaspoon salt almonds and orange peel. Mix well.
6 egg yolks 4. Roll or pat dough to fit a greased 15 X 10 X 1-inch jelly-roll

V4 cup ground or finely chopped, pan.

blanched almonds 5. Bake at 325°F 35 to 40 minutes, or until golden but not
1 teaspoon grated orange or browned.
lemon peel (optional) 6. Cool in pan on rack 10 minutes. Cut in fourths. Remove
from pan. Cool on rack.
About 3 dozen

Almond Mazurkas (Mazurek Migdatowy)

1 pound blanched almonds, ground 1.Combine almonds and sugar; mix well.
(about 4 cups) 2.Beat eggs with lemon juice just until foamy. Stir into
2 cups sugar almond mixture.
3 eggs 3. Pour batter into a well-greased 15 X 10 X 1-inch jelly-roll
2 tablespoons lemon juice pan.
4. Bake at 250°F about 1 hour, or until golden.
5. Cut into 2-inch squares while still warm. Remove from
pan.
About 3 dozen
 DESSERTS 69

Mazurkas with Fruit and Nut Topping

Mazurkas or Royal Mazurkas or 1. Prepare and bake mazurkas as directed. Do not cut into
Almond Mazurkas (see page squares.
68) 2. For fruit filling, combine apricots and raisins in a sauce-

Fruit Filling: pan. Add water. Bring to boiling. Cover; remove from heat
% cup raisins or currants and let stand 10 minutes.
V2 cup chopped dried apricots 3. Drain raisins and apricots. Combine with other fruits and

% cup diced dried figs or dates nuts. Spread evenly over mazurkas.
% cup chopped candied lemon or 4. For topping, combine egg and egg white with confection-
orange peel ers' sugar. Beat at high speed until very thick and fluffy,
% cup chopped blanched almonds about 7 minutes.
Vi cup chopped walnuts 5. Gradually beat in melted butter, lemon juice, and vanilla
Topping: extract. Fold in ground almonds and bread crumbs.
1 egg 6. Spread egg mixture over fruit layer.
1 egg white 7. Bake at 350°F about 15 minutes, or until topping is golden

Vi cup confectioners' sugar but still moist.

V3 cup butter, melted 8. Cool in pan on rack 5 minutes, then cut into squares.
1 tablespoon lemon juice About 3 dozen
1 teaspoon vanilla extract
2 ounces almonds, ground (about
% cup)
2 tablespoons bread crumbs

Mazurkas with Chocolate Topping

Mazurkas or Royal Mazurkas or
Almond Mazurkas (see page 1. Prepare and bake mazurkas as directed. Do not cut into
68) squares.
4 eggs 2. Beat eggs with sugar and vanilla extract until fluffy. Add
1 cup sugar chocolate; beat until well mixed. Beat in flour, salt, and
Vz teaspoon vanilla extract almonds.
1 package (8 ounces) unsweetened 3. Spread chocolate mixture over baked mazurkas.
chocolate, grated 4. Bake at 250°F 5 to 7 minutes, or until topping is set.
tablespoon flour
1 5. Cool. Cut into 2-inch squares.
Vi teaspoon salt About 3 dozen
IV4 cups chopped blanched almonds

Mazurkas with Apple Topping

Mazurkas or Royal Mazurkas or 1. Prepare and bake mazurkas as directed. Do not cut into
Almond Mazurkas (see page squares.
68) 2. Combine sugar and water in a large saucepan. Simmer 5
1 cup sugar minutes. Add apples and lemon peel. Cook over medium
% cup water heat until apples are soft, about 5 to 10 minutes; stir
3 pounds apples, pared and thinly frequently to prevent sticking.
sliced 3. If desired, add salt and almonds. Cook and stir until

teaspoons grated lemon or apples are translucent on edges and mixture clings to the
orange peel spoon. Remove from heat. Cool 15 to 20 minutes.
Vi teaspoon salt (optional) 4. Spread apple filling over warm baked mazurkas. Cool
IV2 cups finely chopped blanched completely. Cut into 2-inch squares.
almonds (optional) About 3 dozen
70 DESSERTS

Mazurkas with Lemon Icing

Mazurkas or Royal Mazurkas or 1. Prepare and bake mazurkas as directed. Cool on a wire
Almond Mazurkas (see page rack.
68) 2. Meanwhile, mix confectioners' sugar with lemon juice
Lemon Icing: until smooth.
2 cups confectioners' sugar 3. Spread icing over mazurkas. Cut into 2-inch squares.
2 to 3 tablespoons lemon juice About 3 dozen

Black Bread Pudding (Legumina Chlebowa)

6 eggs, separated 1. Beat egg yolks at high speed in a small bowl until thick.
Vi cup sugar Gradually beat in sugar. Continue beating at high speed until
teaspoon salt mixture is very thick and piles softly.
1 cup fine dry bread crumbs made 2. Using clean beaters and a large bowl, beat egg whites
from black bread with salt until stiff, not dry, peaks form.
(pumpernickel, rye, or whole 3. Fold bread crumbs, cinnamon, and cloves into beaten
wheat bread) yolks. Then fold in 1 tablespoon melted butter. Fold in egg
teaspoon cinnamon whites.
Vi teaspoon cloves 4. Brush a 2-quart souffle dish or deep casserole with re-
2 tablespoons melted butter maining 1 tablespoon melted butter. Coat dish with bread
Fine dry bread crumbs crumbs.
5. Gently turn souffle mixture into prepared dish.
6. Bake at 350°F 25 to 30 minutes, or until set near center.
About 6 servings

Chocolate Torte (Tort Czekoladowy)

8 eggs, separated 1. Beat egg yolks until very thick and lemon-colored, about 5
IVi cups sugar minutes. Gradually beat in sugar.
% cup all-purpose flour 2. Combine flour, bread crumbs, and salt. Add chocolate
Vi cup fine dry bread crumbs and mix thoroughly but lightly.
Vi teaspoon salt 3. Add flour mixture to egg yolks and sugar in 4 portions,
2 ounces (2 squares) semisweet folding until well mixed after each addition.
chocolate, grated 4. With clean beaters, beat egg whites with vanilla extract
IVi teaspoons vanilla extract until stiff, not dry, peaks are formed. Fold into flour mixture.
Filling (see below) 5. Turn into a well-greased 10-inch springform pan or deep,
Frosting (see below) round layer cake pan.
6. Bake at 325°F 50 to 60 minutes. Remove from pan and cool
completely.
7. Split cake in half.

8. Spread filling on bottom half. Replace top. Spread frost-

ing over sides and top. Refrigerate 4 hours or longer for torte
to mellow.
One 10-inch torte

Filling: Whip V2 cup whipping cream until cream piles

softly.Fold in Vi cup ground almonds or walnuts and 3
tablespoons sugar.

Frosting: Melt 4 ounces (4 squares) unsweetened choco-

late and 3 tablespoons butter together in a saucepan. Re-
move from heat. Stir in 1 tablespoon brandy. Add 2 to 2Vi
cups confectioners' sugar and 2 to 3 tablespoons milk or
cream until frosting is of spreading consistency.
 DESSERTS 71

Walnut Torte (Tort Orzechowy)

12 eggs, separated 1. Beat egg yolks until thick and lemon-colored. Add sugar
1 cup sugar gradually, beating at high speed until mixture is very thick
Vi pound finely ground walnuts and piles softly.
V3 cup all-purpose flour 2. Fold in ground walnuts and flour; mix thoroughly.
V2 teaspoon salt 3. Beat egg whites with salt until stiff, but not dry, peaks
Fine dry bread crumbs form. Fold beaten egg whites into egg yolk mixture.
2 to 3 tablespoons brandy or rum 4. Generously grease two 10-inch cake layer pans or one
Filling 10-inch springform pan. Line with waxed paper. Grease
Frosting paper. Coat with bread crumbs.
Chopped walnuts 5. Turn batter into prepared pans.
6. Bake at 350°F about 25 minutes.
7. Remove layers from pans. Cool on racks 15 minutes. (Cut

single, high cake, from springform pan, into 2 layers. Layers

shrink slightly as they cool.) Sprinkle each layer with
brandy. Cool completely.
8. Meanwhile, prepare filling and frosting.
9. Spread filling over 1 layer. Set second layer on top.
10. Spread frosting over top and sides of torte. Frosting is
runny and will run down sides. Let stand 30 minutes. Pat
chopped walnuts around sides of torte.
11. Refrigerate until ready to serve.
One 10-inch torte

Filling: Whip 1 cup whipping cream until it is very thick

and piles softly. Gradually beat in 3A cup sugar, then V2
teaspoon vanilla extract and, if desired, 2 tablespoons bran-
dy or rum. Fold in 1 cup finely ground walnuts, a small
amount at a time, until blended.
About 2 cups
Frosting: Beat 1 egg until thick and foamy. Beat in 2
tablespoons melted butter or margarine, 2 tablespoons
brandy or rum, pinch salt, and about 2V2 cups sifted confec-
tioners' sugar. Add enough confectioners' sugar to make
frosting of thin spreading consistency.

Plum Cake (Placek ze Sliwkami)

2V3 cups all-purpose flour 1. Combine flour, salt, and % cup sugar in a
baking powder,
2V2 teaspoons baking powder large mixing bowl. Add
shortening, milk, and eggs. Beat at
% teaspoon salt medium speed 4 minutes.
1 cup sugar (reserve V* cup) 2. Grease bottom and sides of a 13X9X2-inch pan. Coat
V2 cup shortening with bread crumbs.
% cup milk 3. Turn batter into prepared pan. Place plums on top,
2 eggs pushing one edge of each half down Vk inch into batter. Dot
2 tablespoons fine dry bread with butter.
crumbs 4. Combine remaining V* cup sugar and cloves; mix well.
40 fresh plums (prune, Damson, or Sprinkle over plums.
greengage), pitted and cut in 5. Bake at 350°F about 40 minutes.
half; or use 2 cans (30 6. To serve, cut into pieces.
ounces) whole purple plums, About 32
drained and pitted
3 tablespoons butter, cut in pieces
Apple Cake: Prepare Plum Cake as directed, substitut-
ing 4 large apples, pared and thinly sliced, for the plums.
Va teaspoon cloves
72 DESSERTS

Bab a (Babka)
1 package active dry yeast 1. Dissolve yeast in milk 10 minutes. Add 1 tablespoon of
% cup milk, scalded and cooled the sugar and Vi cup of the flour; mix well. Cover. Let rise
% cup sugar until doubled.
2 cups all-purpose flour 2. Cream butter, gradually adding remaining sugar. Beat

% cup butter (at room temperature) until fluffy. Beat in 3 whole eggs, 1 at a time. Beat in 1 egg
4 eggs yolk; reserve remaining egg white.
% teaspoon salt 3. Mix remaining flour with salt and spices. Beat into butter
y2 teaspoon cinnamon mixture. Stir in lemon peel and raisins.
teaspoon mace 4. Beat yeast mixture into butter mixture. Beat until batter is
1 tablespoon grated lemon peel silky, about 10 to 15 minutes.
Vi cup raisins, chopped almonds, or 5. Turn into a well-greased and floured 10-inch baba or tube
chopped candied fruits pan. Cover. Let rise until tripled in bulk, about IV2 hours.
(optional) 6. Beat remaining egg white until foamy. Brush over top of
Lemon Icing (page 70) or honey baba.
7. Bake at 350°F about 40 minutes, until baba sounds hollow
when tapped.
8. Cool on rack 10 minutes. Remove from pan. Drizzle with
icing or brush with honey, if desired.
1 baba

Baba ail Rhlim: Prepare Baba as directed. Set in cake

pan or shallow casserole. To prepare Rum Sauce: Boil V3 cup
water, V3 cup sugar, and V3 cup apricot jam with 1 teaspoon
lemon juice 5 minutes. Add Vi cup rum. Bring just to
simmering. Pour over baba. With wooden pick, poke holes
in baba. Continue pouring syrup over baba until all syrup is
absorbed.

Filled Baba (Babki Smietankowe)

baba 1. For baba, beat butter at high speed. Gradually add sugar,
2 cups butter or margarine (at creaming until fluffy.
room temperature) 2. Beat in whole eggs and 2 egg whites. Stir in flour; mix
cup sugar
1 well.
2 eggs 3. For custard, combine egg yolks, cream, sugar, and salt in
3 egg whites the top of a double boiler or in a heavy saucepan. Cook and
2V2 cups all-purpose flour stir until custard is thickened. Set aside to cool a few
Custard: minutes.
3 egg yolks 4. Generously grease muffin-pan wells; coat with fine dry

% cup whipping cream bread crumbs. Line each with 1 tablespoon dough. Spoon in
3
/4 cup sugar 2 tablespoons custard. Top with more dough.
Va teaspoon salt 5. Beat reserved egg white just until foamy. Brush top of
each baba.
6. Bake at 350°F 20 to 25 minutes.
About V/2 dozen
 DESSERTS 73

Country Cheese Cake (Serowiec)

Dough: 1. For dough, combine flour, sugar, baking powder, and salt
1% cups all-purpose flour in a bowl. With pastry blender, cut butter into flour mixture
Vi cup confectioners' sugar until coarse and crumbly.
% teaspoon baking powder 2. Beat egg yolks into sour cream. Stir into flour mixture.

V\ teaspoon salt Knead in bowl until dough is well mixed and holds its shape.
Vi cup butter or margarine 3. Refrigerate dough until easy to roll out, at least 1 hour.

3 egg yolks 4. Roll out dough on a floured surface to fit a 13X9x2-inch

3 tablespoons dairy sour cream pan, about a 15xll-inch rectangle.

Filling: 5. Line bottom of pan, fitting dough so it comes about of %
4 eggs the way up sides of pan.
egg white
1 6. For filling, beat eggs and egg white at high speed of
3/4cup sugar electric mixer until thick. Gradually add sugar, beating at
IV2 pounds farmer or pot cheese or high speed until stiff, not dry, peaks form.
ricotta 7. Press cheese through a sieve. Fold into beaten egg
Vi cup dairy sour cream mixture. Add remaining ingredients. Mix gently but thor-
2 tablespoons grated orange peel oughly. Turn filling into dough-lined pan.
1 teaspoon vanilla extract 8. Bake at 350°F about 40 minutes, or until set.

9. Cool before cutting into squares.

About 16 servings

Apples in Blankets (Jabtuszka w Ciescie)

1 pound apples, pared and cored 1. Slice apples crosswise to make rings about % inch thick.
2 eggs 2. Beat eggs with sugar until thick and foamy. Add salt. Beat
V3 cup sugar in small amounts of flour alternately with sour cream and
Dash salt buttermilk. Beat until batter is well mixed.
IV4 cups all-purpose flour 3. Coat apple slices with batter. Fry in hot fat until golden.
V3 cup dairy sour cream 4. Drain on paper towels. Sprinkle with confectioners' sug-
V4 cup buttermilk ar. Add a dash of nutmeg or cinnamon, if desired.
Fat for deep frying heated to About 14
365°F
Confectioners' sugar
Nutmeg or cinnamon (optional)

Raspberry Syrup (Sok Malinowy)

2 cups sugar 1. Combine sugar and water in a saucepan.
V2 cup water 2. Bring to boiling; add raspberries. Boil 3 minutes. Remove
2 cups fresh or frozen raspberries from heat.
3. Line a strainer or colander with cheesecloth. Set over a
bowl. Turn cooked berries into cloth-lined strainer. Let drain
2 hours.
4. Discard seeds and pulp. Return juice to saucepan. Boil
about 12 minutes, or until reduced to half the original
amount. Skim off foam.
5. Pour into a clean jar. Cover. Store in refrigerator. Serve
with fruit compote, fresh fruits, or as a sauce for cake.
About 2 cups
74 DESSERTS

Pear Compote (Kompot z Gmszek)

8 pears or 4 cups pitted dark sweet 1. Pare pears, leaving whole with stems attached.
cherries 2. Combine wine, and remaining ingredients. Bring to boil-
IVi cups wine ing.
2/3 cup sugar 3. Add pears. Simmer until pears are transparent on the
V3 cup red currant jelly edges, about 45 minutes. (Boil cherries 2 minutes.)
Vi teaspoon vanilla extract or 1 4. Remove fruit to serving dish.
tablespoon lemon juice 5. Boil syrup until very thick, about 20 minutes. Pour over

4 whole cloves fruit.

1 stick cinnamon 6. Chill. Serve with whipped cream or soft dessert cheese, if

desired.
8 servings

Berry Compote (Kompot z Malin lub Truskawek)

1 pint strawberries or raspberries 1. Wash and hull berries. Put into a glass bowl.
1 cup water 2. Boil water with sugar 5 minutes. Pour over berries and
V2 cup sugar add wine. Let stand 2 hours before serving. Chill, if desired.
Vi cup white dessert wine 4 servings

Fruit Compote in Spirits (Kompot w Sphytusie)

2 pounds ripe peaches, pears, or 1. Dip whole fruit, 1 piece water for a
at a time, in boiling
apricots few seconds to loosen skin. Pull off skin; leave fruit whole.
IV3 cups water 2. Combine water with sugar in a saucepan. Boil 5 minutes.
2 cups sugar 3. Add fruits and simmer 3 minutes for small fruit; 5 minutes
% cup white rum, vodka, or grain for large fruit.
alcohol 4. Remove from heat. Skim off foam. Let stand overnight.
5. Remove fruit from syrup. Boil syrup 1 minute. Skim off
foam. Pour syrup over fruit. Let stand overnight.
6. Remove fruits from syrup. Place in sterilized jars. Bring
syrup to boiling; skim off foam. Add rum and pour over fruit.
Seal.
7. Store in a cool, dry place at least 1 week before using.
6 to 8 servings

Pear and Apple Compote

(Kompot z Gruszek i Jablek)
2 cups water 1. Bring water with sugar to boiling in a large saucepan. Boil
% cup sugar 5 minutes.
6 pears, pared, cored, quartered 2. Add fruits and cloves. Simmer until fruits are tender,
2 apples, pared, cored, quartered about 7 to 10 minutes.
8 whole cloves 3. Remove fruits serving bowl. Discard cloves.
and place in a
Vi cup currant or gooseberry jelly Boil syrup until only 1 cup remains.
4. Blend syrup into jelly. Return to saucepan. Bring just to
boiling. Pour over fruits. Let stand 1 hour before serving, or
chill.
6 to 8 servings
 75

Easter is one of the happiest days of the year in Poland. The Poles have strictly
observed the forty-day penitential season of Lent and by the time Easter comes they
are more than ready for a feast. The larks have returned, the storks are on the rooftops
again, and flowers have begun to bloom. On Good Friday night hard-cooked eggs have
been colored and decorated with traditional designs; on Easter Saturday baskets filled
with hard-cooked eggs, butter, and other foods have
salt,
been brought to church for the priest to bless. Everything is
ready. The feasting begins with the favorite breakfast of the
year, called Swigcone. Then the table is set with the best
family linen and decorated with branches of pussy willow
and garlands of green leaves. Set in the center is the Paschal
lamb, made of sugar or butter or, at times, baba dough. The
lamb often holds a Polish flag as a standard of victory over
death.
Then —
the buffet is laid out. Succulent cold meats roast
beef,baked ham, sausage, roast veal, roast turkey, roast
—
goose surround the highlight of the feast: a roast suckling
Pig-
The meats are supported by hard-cooked eggs, sauces,
and relishes, especially the traditional Easter relish of beets
and horseradish, cwilda. On the side is set a steaming tureen
of barszcz.
Pastries and sweets also abound on the Easter table, with
special rich babas and a cheese cake with raisins always
featured. Then, as a final, glorious touch, honey-flavored,
spiced vodka (krupnik) and other sweet liqueurs sparkle in
elegant decanters.
Once everything is prepared, open house is declared and
all invited. The father or mother of the family (depending on

the region of the country) greets each guest with a wedge of

hard-cooked egg and wishes him or her good health and
happiness.
As might be expected, there is quite a bit of meat left over
from the Easter buffet. This is easily taken care of on Easter
76 EASTER
Monday in that most marvelous of —
stews bigos or
all
hunter's stew. Easter Monday is usually a holiday and,
because of the bigos, it too is a feast.
All in all, never has the fasting of Lent been forgotten in
more magnificent style.

Hard-Cooked Eggs Roast Turkey with Anchovies (page 55)

Clear Borscht (page 26) Roast Goose
Roast Leg of Lamb (page 48) Roast Suckling Pig (page 79)
Roast Loin of Pork (page 48) Red Beets with Horseradish (page 79)
Polish Sausage (page 78) Easter Baba (page 80)
Baked Ham Grandmother's Cheese Cake (page 81)
Roast Beef Mazurkas (pages 68-70)
 EASTER 77

Egg Crowns
6 hard-cooked eggs, peeled and 1. Remove yolks from eggs; put into a sieve over a bowl.
sliced Place rings of white on buttered bread.
30 small rounds of buttered bread 2. Sieve egg yolks and ends of whites.

1 package ounces) cream cheese

(3 3. Mix sieved eggs, cream cheese, mayonnaise, mustard,

(at room temperature) salt, and vinegar. Beat until smooth.

2 tablespoons mayonnaise 4. With 2 spoons or pastry tube and star tip, fill each egg

1 teaspoon prepared mustard white ring with yolk mixture. Garnish with pimento strips
Vi teaspoon salt and watercress.
Vz teaspoon vinegar 30 canapes
1 jar (2 ounces) pimento strips,

drained
Watercress

EggS with Anchovies (Jajka ze Sardelkami)

4 hard-cooked eggs 1. Peel the eggs; cut in halves.
Lettuce leaves 2. Arrange eggs, yolks up, on a dish covered with lettuce
16 anchovy fillets leaves.
2 tablespoons mayonnaise 3. Place 2 anchovy fillets over each egg to form an "X."
1 dill pickle, sliced 4. Garnish with mayonnaise, pickle, and tomato slices.
1 tomato, sliced 8 egg halves

Veal Pdte (Pasztet z Ciefeciny)

1 pound pork liver, cut up 1. Soakliver in milk 1 hour. Drain; discard milk.
2 cups milk 2. Scrub mushrooms gently with a brush. Put dried mush-
6 dried mushrooms or 8 ounces rooms into a large saucepan. Add onion, bay leaf, pepper-
fresh mushrooms corns, veal, bacon, and bouillon; simmer 1 hour. Add the
1 large onion, quartered liver and fresh mushrooms (if used). Simmer 30 minutes
1 bay leaf longer.
5 peppercorns 3. Strain off the bouillon and soak bread in it.

1 pound up
veal, cut 4. Combine mushrooms, onion, veal, % of the bacon, liver,
1 pound sliced bacon and bread. Grind twice.
2 cups chicken bouillon 5. Combine eggs with ground mixture, season with nutmeg,
3 slices white bread allspice, and salt and pepper to taste. Mix very well.
3 eggs 6. Line a 9x5x3-inch pan with the remaining bacon. Pack
Vi teaspoon nutmeg with the meat mixture. Cover with foil.
Pinch allspice 7. Bake at 350°F 1 hour. Cool.
Salt and pepper 8. Serve with Horseradish Sauce (page 88), or Red Beets
with Horseradish (page 79).
About 12 servings
Turkey Pate: Follow recipe for Veal Pate, using turkey
or chicken livers instead of pork liver and turkey meat
instead of veal. Omit allspice.
78 EASTER

Easter Soup (Zurek Wielkanocny)

2 cups rolled oats 1. Mix oats and warm water. Add bread crust. Let stand until
2 cups warm
water mixture sours, at least 24 hours. Strain; reserve liquid.
Crust of sour rye bread 2. Cook sausage in IV2 quarts water 1 hour. Remove sau-
IV2 pounds Polish sausage sage. Skim off fat. Combine skimmed broth and oatmeal
(kieJbasa) liquid.
IV2 quarts water 3. Add horseradish, brown sugar, salt, and pepper. Slice
tablespoon prepared horseradish
1 sausage; add to broth. Bring just to boiling.
1 teaspoon brown sugar 4. Serve hot with boiled potatoes and hard-cooked eggs.
1 teaspoon salt About 4 servings
V4 teaspoon pepper

Polish Sausage (Kielbasa)

IV2 pounds lean boneless pork 1. Cut meat into small chunks. Grind meat with seasonings
Vi pound boneless veal and ice; mix well.
1 teaspoon salt 2. Stuff meat mixture into casing.

V\ teaspoon pepper 3. Smoke in a smoker, following manufacturer's directions.

1 clove garlic, crushed Or, place sausage in a casserole; cover with water. Bake at
1 tablespoon mustard seed 350°F until water is absorbed, about IV2 hours. Roast 10
V* cup crushed ice minutes.
Casing About 2 pounds

Ham in Rye Crust

Dough :

1 package active dry yeast 1. For dough, dissolve yeast in V2 cup warm water and add
V2 cup warm water caraway seed; let stand 10 minutes.
V3 cup caraway seed 2. Stir in % cup water, molasses, and half of the flour.
% cup water 3. Turn out dough onto floured surface. Knead in remaining
2 tablespoons molasses flour to make a stiff dough. Cover with plastic wrap. Let rest
3 cups rye flour (about) 20 minutes.
Topping for ham: 4. Mix brown sugar with mustard and cloves.
V2 cup firmly packed brown sugar 5. Remove gelatin and wipe ham with paper towels.
1 teaspoon dry mustard 6. Roll out dough on a floured surface to form a 28XlO-inch
Vt teaspoon cloves rectangle.
7. Sprinkle about 1 tablespoon brown sugar mixture in
1 canned fully cooked ham center of dough. Place ham on sugar mixture. Sprinkle
(5 pounds)
remaining sugar mixture over top of ham.
8. Fold dough over top of ham, cutting out corners to fit with
only one layer of dough. Pinch edges to seal.
9. Set dough-wrapped ham on rack in pan lined with foil.
10. Roast at 350°F IV2 to 1% hours, or until meat thermome-
ter reaches 140°F. Remove from oven; let rest 10 minutes.
11. To serve, remove crust and discard. Slice ham.
12 to 15 servings
 EASTER 79

Roasted Veal (Pieczeri Ciekca)

1 veal leg round roast or shoulder 1. Dip meat quickly in boiling water; drain well.
arm roast (4 to 5 pounds) 2. Mix lemon juice, salt, and pepper. Spread over surface of
Boiling water meat.
3 tablespoons lemon juice 3. Place meat on a spit or rack in a roasting pan.
1 tablespoon salt 4. Roast at 400°F 20 minutes. Reduce heat to 325°F. Roast 55
1 teaspoon pepper minutes.
Vi cup butter, melted 5. Baste with melted butter. Sprinkle flour over top. Roast 10

Flour for dusting minutes longer, or until done as desired.

6 to 8 servings

Roast Suckling Pig (Prosie Pieczone)

1 suckling pig, about 25 to 30 1. Wipe pig, inside and out, with a clean damp cloth.
pounds Sprinkle entire cavity with salt and pepper. If necessary to
Salt and pepper make pig fit into pan (and oven) cut crosswise in half just
IV2 pounds stale bread, diced behind shoulders.
IV2 cups milk 2. Put bread into a large mixing bowl. Add milk and let soak
2 eggs 20 minutes. Add eggs, sliced apples, onion, and parsley; mix
2 apples, sliced well.
2 onions, diced 3. Spoon stuffing into cavity of pig. (There will not be
V3 cup chopped parsley enough stuffing to entirely fill cavity.)
1 potato 4. Use metal skewers to hold cavity closed and lace with
Melted lard or salad oil string.
1 small whole apple 5. Set pig belly side down in roasting pan. Tuck feet under
Parsley sprigs or small fruits body. Cover tail, snout, and ears with foil. Place whole
and leaves potato in mouth.
6. Roast at 375°F 8 to 10 hours. Baste frequently with melted
lard. When pig is done, juices run golden and skin is a
crackling, translucent, golden-chocolate brown.
7. Set pig on platter. Remove potato from mouth; replace

with apple. Make a wreath of parsley sprigs for neck or to

cover joint behind shoulders.
About 25 servings

Red Beets with Horseradish (Cwikla)

cups cooked or canned red beets, 1. Combine all ingredients. Cover; refrigerate 3 days.
drained and coarsely chopped 2. Serve with cold meats.
ounces prepared cream-style About 3 cups
horseradish
1 tablespoon brown sugar
1 teaspoon vinegar
teaspoon salt
80 EASTER

Easter Baba (Babka Wielkanocna)

1 cup milk 1. Scald milk; pour into a large bowl. Slowly add % cup flour
3V3 cups all-purpose flour to hot milk and beat thoroughly. Cool.
2 packages active dry yeast 2. Dissolve yeast in lukewarm water 5 minutes; add 1
V4 cup lukewarm water tablespoon of the sugar. Let stand 5 minutes. Add to cooled
% cup sugar milk mixture; beat well.
2 teaspoons salt 3. Cover; let rise until doubled in bulk.
15 egg yolks 4. Add salt to egg yolks. Beat until thick and lemon-colored,
1 teaspoon vanilla extract about 5 minutes. Add remaining sugar and extracts; contin-
Vi teaspoon almond extract ue beating. Combine egg mixture with milk mixture, beating
Vi cup melted butter thoroughly. Add remaining flour; mix well.
A
3 cup mixed chopped candied 5. Knead 10 minutes in bowl. Add butter and continue
citron and orange and lemon kneading 10 more minutes, or until dough leaves the fingers.
peel Add candied peel, almonds, and raisins; knead to mix well.
Vi cup chopped almonds 6. Let rise until doubled in bulk. Punch down and let rise
V3 cup raisins again.
Blanched almond halves 7. Generously grease a 12-inch fluted tube pan or turban
Fine dry bread crumbs mold. Press almond halves around sides and bottom of pan.
Coat with bread crumbs.
8. Punch down dough and put into prepared pan. Dough
should fill a third of pan. Let rise 1 hour, or until dough fills
pan.
9. Bake at 350°F about 50 minutes, or until hollow sounding
when tapped on top.
1 large loaf

Baba With Raisins (Babka z Rodzynkami)

1 cup butter or margarine (at 1. Cream butter. Gradually add IV2 cups confectioners' sug-
room temperature) ar, beating at high speed of electric mixer. Beat in egg yolks,
lVi cups confectioners' sugar one at a time. Beat in orange juice, lemon juice, and orange
4 eggs, separated peel.
y4 cup orange juice 2. Mix flour, cornstarch, and h cup confectioners' sugar.
x

4 teaspoons lemon juice 3. With clean beaters, beat egg whites with salt until stiff,
1 tablespoon grated orange or not dry, peaks form.
lemon peel 4. Fold half the flour mixture into the butter mixture. Fold in
4 teaspoons baking powder egg whites.
lVi cups all-purpose flour 5. Add raisins to remaining flour mixture; mix well. Fold
1 cup cornstarch into batter.
cup confectioners' sugar 6. Generously grease an 11-cup ring mold or baba pan. Coat
teaspoon salt with bread crumbs.
cup raisins 7. Turn batter into prepared pan. Brush top with cream.

Fine dry bread crumbs 8. Bake at 350°F about 40 minutes.

tablespoon whipping cream 1 baba

(optional)

Grandmother's Cheesecake (foreground), 81,

and Baba, 80, mark Easter, as do painted
eggs and hand-worked tablecloths.
 i

-
 EASTER 81

Grandmother's Cheese Cake (Semik Babti)

Dough 1. For dough, combine flour, baking powder, and salt in a
IV4 cups all-purpose flour bowl. Cut in butter with a pastry blender.
% teaspoon baking powder 2. Beat egg into sour cream. Stir into flour mixture. Stir in

V* teaspoon salt sugar. Knead dough until well mixed and smooth.
V4 cup butter or margarine 3. Roll dough on a floured surface into a rectangle. Line a

1 egg 13X9x2-inch pan with dough, and bring dough part way up
3 tablespoons dairy sour cream sides.
V3 cup confectioners' sugar 4. For filling, separate 1 egg and reserve the white. Beat
Filling: remaining yolk and whole eggs with the sugar 5 minutes at
6 eggs high speed of electric mixer. Add vanilla extract. Beat at high
2 cups confectioners' sugar speed until mixture piles softly.
IVi teaspoons vanilla extract 5. Press cheese through a sieve. Blend cheese with butter;
1 pound farmer cheese or ricotta add potatoes, baking powder, nutmeg, and salt. Stir in
% cup melted butter orange peel. Fold into egg mixture. Turn into prepared crust
IV2 cups unseasoned mashed in pan.
potatoes 6. Bake at 350°F about 45 minutes, or until set. Cool.
2 teaspoons baking powder 7. Cool well before cutting.
Vi teaspoon nutmeg About 32 pieces
V2 teaspoon salt
V4 cup grated orange or lemon peel

Lamb Cake
2 cups sifted cake flour 1. Sift together cake flour, baking powder, salt, and mace.
% teaspoon baking powder 2.Cream butter. Gradually add sugar, creaming until fluffy.
Vi teaspoon salt Add lemon peel and extracts.
Vk teaspoon mace 3. Alternately beat in eggs and flour mixture.
1 cup butter or margarine 4. Blend 1 tablespoon flour into shortening. Brush over both
1 cup plus 2 tablespoons sugar inside sections of a lamb mold.
2 teaspoons grated lemon peel 5. Turn batter into face side of mold, filling it level. Spoon a
IV2 teaspoons vanilla extract small amount of batter into back side of mold, filling ears.
V2 teaspoon almond extract Close and lock mold. Set on baking sheet.
4 eggs 6. Bake at 375°F 50 to 55 minutes.
1 tablespoon flour 7. Set mold on wire rack to cool 5 minutes. Remove back
2 tablespoons shortening side. Cool 5 minutes longer. Turn out on rack to cool
Seven-Minute Frosting (see completely.
recipe) 8. Frost with Seven-Minute Frosting. Coat with coconut.
Shredded coconut 1 lamb cake

Seven-Minute Frosting
IV2 cups sugar 1. Combine sugar, water, corn syrup, salt, and egg whites in
V3 cup water the top of a double boiler. Set over boiling water and beat at
1 tablespoon light corn syrup high speed 7 to 10 minutes, or until stiff peaks form when
Vs teaspoon salt beater is lifted.
2 egg whites (unbeaten) 2. Remove from heat. Beat in vanilla extract.
Vi teaspoon vanilla extract About 5 cups

The Polish tradition calling for twelve courses

atChristmas Eve dinner is often replaced todav
by serving the Twelve-Fruit Compote, 93.
82 EASTER

Easter Cheese Cake (Sernik Wielkanocny)

Dough Grandmother's
for 1. Prepare dough for crust; line pan.
Cheese Cake (page 81) or 2. Beat eggs at high speed until thickened. Slowly beat in
Country Cheese Cake (page sugar, beating until mixture piles softly.
73) 3. Press cheese through a sieve. Beat cheese with butter,
Cheese Filling: salt, vanilla extract, and lemon peel.
6 eggs 4. Fold eggs into cheese mixture. Stir in orange peel and
2Vi cups confectioners' sugar raisins.
IV2 pounds farmer cheese or ricotta 5. Spread jam over bottom of prepared crust in pan.
% cup butter or margarine (at 6. Turn cheese mixture into pan.
room temperature) 7. Bake at 325°F 45 minutes to 1 hour or until a knife inserted
V2 teaspoon salt near center comes out clean.
IV2 teaspoons vanilla extract 8. Cool well before cutting.
2 teaspoons grated lemon peel 32 pieces
Vt cup finely chopped candied
orange peel
V3 cup raisins
Spread:
3
A cup thick raspberry jam or
strawberry preserves

<^| oj
T,his is an old, traditional Easter delicacy from the eastern
regions of Poland.

Cheese Pascha from Lwow (Pascha ze Lwowa)

1 whole egg 1. Beat whole egg and egg yolks with sugar until thick and
4 egg yolks creamy. Add half of cream. Turn into a saucepan. Heat
2% cups sugar almost to the boiling point, stirring constantly; do not boil.
1 cup whipping cream Remove from heat. Add raisins; cover.
1 cup raisins or currants 2.Combine the rest of the cream, the cheese, butter, and
2 pounds white farmer cheese vanilla extract in a large electric blender. Blend until smooth.
V2 pound unsalted sweet butter 3.Turn cheese mixture into a bowl. Fold in the egg mixture.
1 tablespoon vanilla extract Add almonds and orange peel.
1 cup chopped blanched almonds 4. Refrigerate 4 hours. Place in a double thickness of cheese-
2 tablespoons grated orange peel cloth. Hang over a bowl in a cold place; let drain 24 hours.
Chill. Garnish with nuts and candied fruits as desired. Serve
cold. Cut small slices.
16 to 20 servings
 EASTER 83

Cross Cake
1 cup butter or margarine 1. Beat butter until softened. Gradually add sugar, creaming
IV2 cups sugar until fluffy.Add eggs, 1 at a time, beating thoroughly after
4 eggs each. Add vanilla extract and salt; beat well.
teaspoon vanilla extract
1 2. Mix flour with baking powder; alternately add with milk
Vi teaspoon salt to creamed mixture, beating thoroughly after each addition.
4 cups sifted cake flour 3. Turn into a greased and floured 13X9X 2-inch baking pan
4 teaspoons baking powder and spread evenly to edges.
Vh cups milk 4. Bake at 350°F about 45 minutes, or until top springs back
Basic Butter Frosting (see when lightly touched.
recipe) 5. Cool in pan on rack 5 minutes. Turn out onto rack; cool
Butter Cream Decorating completely.
Frosting (see recipe) 6. Cut out 3-inch squares from the two top corners of cake.
7. Cut out 6 X 2-inch rectangles from the two corners of the

lower section of cake, leaving the cake in the form of a cross.

Frost and decorate as desired.
1 cross cake

Basic Butter Frosting

6 tablespoons butter or margarine 1. Cream butter with vanilla extract. Add confectioners'
IV2 teaspoons vanilla extract sugar gradually, beating thoroughly after each addition.
3 cups confectioners' sugar 2. Stir in milk and beat until frosting is of spreading consis-
IV2 tablespoons milk or cream tency.
About 2 cups
Lemon Butter Frosting: Follow recipe for Basic
Butter Frosting. Substitute lemon juice for milk and add IV2
teaspoons grated lemon peel. If desired, add a few drops
yellow food coloring.

Orange Butter Frosting: Follow recipe for Basic

Butter Frosting. Substitute IV2 teaspoons grated orange peel
for the vanilla extract and IVi to 2% tablespoons orange juice
for the milk. If a deeper orange color is desired, mix 4 drops
red food coloring and 3 drops yellow food coloring with
orange juice.

Butter Cream Decorating Frosting

Vi cup all-purpose shortening Beat shortening, margarine, and lemon extract together in
V* cup butter or margarine an electric mixer bowl. Gradually beat in confectioners' sugar
1 teaspoon lemon extract until frosting will hold the shape of a tube design.
3 cups sifted confectioners' sugar About 2 cups
84 EASTER

Excellent Warsaw Paczki

(Wyborne Warszawskie Pqczki)
12 egg yolks 1. Beat egg yolks with salt in a small mixer bowl at high
1 teaspoon salt speed of electric mixer until mixture is thick and piles softly,
2 packages active dry yeast about 7 minutes.
Va cup warm water 2. Soften yeast in warm water in a large bowl.

V3 cup butter or margarine (at 3. Cream butter; add sugar gradually, creaming until fluffy.

room temperature) Beat into softened yeast.

Vi cup sugar 4. Stir one fourth of flour into yeast mixture. Add rum and
4Vi cups all-purpose flour half the cream. Beat in another one fourth of the flour. Stir in
3 tablespoons rum or brandy remaining cream. Beat in half the remaining flour. Then beat
1 cup whipping cream, scalded in egg yolks. Beat 2 minutes. Gradually beat in remaining
IV2 cups very thick jam or preserves flour until dough blisters.
(optional) 5. Cover bowl with plastic wrap. Set in a warm place to rise.
Fat for deep frying heated to When doubled in bulk, punch down. Cover; let dough rise
365°F again until doubled. Punch down.
6. Roll dough on a floured surface to about %-inch thick-
ness. Cut out 3-inch rounds. Use a regular doughnut cutter
for plain. Use a biscuit cutter for filled doughnuts.
7. To fill doughnuts, place 1 teaspoonful of jam in center of
half the rounds. Brush edges of rounds with water. Top with
remaining rounds. Seal edges.
8. Cover doughnuts on floured surface. Let rise until doubled
in bulk, about 20 minutes.
9. Fry doughnuts in hot fat until golden brown on both
sides. Drain on absorbent paper. Sprinkle with cinnamon
sugar, if desired.
About 3 dozen

Fire Vodka (Kmpnik)

IV2 cups honey 1. Combine honey with water, vanilla, spices, and lemon
2
/3 cup water peel in a large saucepan. Bring to boiling; cover. Simmer 5
1 teaspoon vanilla extract or 1 minutes.
vanilla bean 2. Add vodka. Remove from heat. Serve hot or cooled.
Va teaspoon nutmeg About 1 quart
8 sticks cinnamon
2 whole cloves
3 strips lemon peel (2 inches
each)
1 bottle (4/5 quart) vodka
 85

The Christmas season in Poland follows religious tradition, beginning four Sundays
before Christmas with a period of preparation called Advent and continuing until
Candlemas Day (February 2). During this period there are days of special festivity
singled out: St. Andrew's Eve (November 29), when young girls drip candlewax on
water to foretell whether they will marry and to what kind of a husband; St. Nicholas
Day (December 6) when a jolly man dressed like a bishop
walks through the streets passing out pierniki to the children
who shout "Juz idzie" (he comes); New Year's Eve, with its
late buffet and champagne at midnight; Epiphany, when the
coming of the wise men (Kaspar, Melchior, and Baltazar) is
remembered by inscribing the initials KMB over the door;
and Candlemas Day, when candles are blessed in the church
and then reserved for use during storms and at times of
sickness and death.
The reason for all the celebration is Christ's birth and,
naturally, Christmas Eve and Christmas Day are the days of
most celebration. Christmas trees and creches are found in
homes, churches, and city squares. In the city, trees are
placed on tables or on the floor; in the country they are hung
from the ceiling. In either case they are decorated with
lights, apples, nuts, candies, and toys. Also hung from the
ceiling are pajqki, a decoration similar to a spider web, and a
dozynki, a colorful harvest wreath embellished with flowers
and stars. Straw is placed under the white tablecloth as a
reminder of the stable in which Christ was born. Gifts are
given on Christmas Eve. The young children believe they
were brought by angels (St. Nicholas had already distributed
on December 6).
his gifts
One of the most memorable meals of the year is eaten
after sundown on Christmas Eve (Wigilia). Although it is
meatless (Advent, the season of penance, continues until
midnight), it is still festive and delicious. In the past, there
were twelve main dishes; this is often replaced today by a
twelve-fruit compote. In some areas of Poland only an odd
86 CHRISTMAS
number of courses can be served and there must be an even
number of people at the table. An empty place is normally
left for any stranger who might come by.
Christmas Day itself is usually spent visiting relatives and
friends. In most homes little or no cooking is done on this
day.

s&Wg&H*te CHRISTMAS EVE DINNER

Pickled Beets (page 89) Pickled Herring in Sour Cream (page 87)
Noodles with Poppy Seed and Raisins (page 90) Borscht without Meat (page 87)
Poppy Seed Rolls (page 92) Cheese and Sauerkraut Filled Pierogi (page 36)
Christmas Bread (page 92) Northern Pike Polish Style (page 46)
Light Fruitcake from Warsaw (page 93) Fish in Horseradish Sauce (page 88)
Twelve-Fruit Compote (page 93) Stewed Sauerkraut with Mushrooms (page 89)
 CHRISTMAS 87

Pickled Herring in Sour Cream

(Sledzie Marynowane w Smietanie)
6 pickled herring, drained 1. Cut herring into small cubes. Mix herring with onion,

1 large onion, peeled and chopped eggs, apple, and lemon juice.
6 hard-cooked eggs, peeled and 2. Combine sour cream, garlic (if desired), salt, and pepper;

chopped add to herring mixture and mix well. Sprinkle with dill.
1 apple, cored and chopped 3. Serve with dark bread.

1 teaspoon lemon juice 4 to 6 servings

1 cup dairy sour cream
1 clove garlic, crushed (optional)
y4 teaspoon salt
teaspoon pepper
2 tablespoons chopped fresh dill or
parsley

Borscht without Meat (Barszcz Postny)

7 medium beets (about IV2 1. Pare beets and potatoes, then dice them.
pounds) 2. Combine all ingredients in a 6-quart kettle. Bring to

2 medium potatoes (about V2 boiling. Reduce heat. Cover and cook over medium heat
pound) (optional) until vegetables are tender, 30 to 40 minutes.
Vi cup chopped parsley root or 2 3. Remove vegetables and force through a sieve or puree in
tablespoons dried parsley an electric blender. Return puree to kettle. (This is optional
flakes and may be omitted.)
% cup chopped celery leaves 4. Various ingredients may be added to soup: prepared
dried mushrooms or 4 fresh horseradish, lemon juice or vinegar, dill, more salt and
mushrooms sugar, pepper, chunks of rye bread, or filled pastries such as
clove garlic, crushed (optional)
1 pierogi. Sometimes sliced or chopped hard-cooked eggs,
2 quarts water beet tops, and baked beans are added. Simmer just long
IV2 cups Beet Kvas (see page 19) enough to heat thoroughly.
3 beef bouillon cubes or 1 table- 5. Serve in large bowls with dollops of sour cream, if
spoon concentrated meat desired.
extract About 5 quarts
2 teaspoons salt
1 tablespoon sugar
Dairy sour cream (optional)

Almond Soup (Zupa Migdalowa)

5 cups milk 1. Heat milkjust to simmering in a large saucepan.
% pound blanched almonds, ground 2. Add the ingredients; stir until well mixed. Cook over
all
twice low heat 3 to 5 minutes.
5 bitter almonds (optional) 3. Serve hot as is traditional for Christmas, or chill before
1 teaspoon almond extract serving.
2 cups cooked rice About 2 quarts
% cup sugar
Vi cup raisins or currants
88 CHRISTMAS

Fish in Horseradish Sauce

(Ryba w Sosie Chrzanowym)
2 carrots 1. Combine vegetables,dry seasonings, and water in a
2 stalks celery (optional) saucepot. Bring to boiling; simmer 20 minutes. Strain.
1 parsley root 2. Cook fish in the strained vegetable stock 6 to 10 minutes,

1 onion, quartered or until fish flakes easily.

1 bay leaf 3. Remove fish from stock. Arrange on serving platter and
5 peppercorns cover with plastic wrap. Chill.
2 teaspoons salt 4. Strain fish stock and reserve % cup for horseradish sauce;

1% quarts water cool.

2 pounds carp, sole, or pike fillets 5. For horseradish sauce, melt butter in a saucepan; blend in
Horse radish Sauce: flour untilsmooth.
3 tablespoons butter or margarine 6. Add the cooked fish stock gradually, stirring constantly.
3 tablespoons flour Cook and stir until the sauce boils and becomes thick and
% cup prepared cream-style smooth.
horseradish 7. Remove from heat. Stir in horseradish, sugar, salt, sour

% teaspoon sugar cream, and eggs. Cool 15 minutes.

y4 teaspoon salt 8. Pour the horseradish sauce over chilled fish. Garnish with
% cup dairy sour cream shredded lettuce.
2 hard-cooked eggs, peeled and About 6 servings
sieved
Garnish:
Shredded lettuce

Sauerkraut with Dried Peas

(for Christmas Eve) (Kapustq z Grochem)
1 cup dried split green or yellow 1. Combine peas and 2% cups boiling water in a saucepan.
peas, rinsed Bring to boiling and boil 2 minutes. Remove from heat.
2 2/3 cups boiling water Cover and let soak 30 minutes. Bring to boiling; simmer 20
1 quart sauerkraut, rinsed and minutes.
drained 2. Cover sauerkraut and mushrooms with 3 cups water in a
% cup chopped mushrooms saucepan; cover and cook 1 hour.
cups water 3. Add cooked peas to sauerkraut mixture. Season to taste

Salt and pepper with salt and pepper; mix well. Turn into a buttered baking
can (2 ounces) anchovies, dish. Top with anchovies. Cover.
drained 4. Bake at 325°F 30 minutes.
4 to 6 servings

Sauerkraut with Dried Peas (for nonfast

days): Prepare Sauerkraut with Dried Peas; omit ancho-
vies and baking. Fry 1 onion, chopped, with Vi pound salt
pork or bacon, chopped, until lightly browned. Blend in 2
tablespoons flour and add 1 cup sauerkraut cooking liquid.
Cook and stir until smooth. Mix with sauerkraut and peas;
heat thoroughly.
 CHRISTMAS 89

Stewed Sauerkraut with Mushrooms

(Kapusta Kiszona z Grzybami)
1 ounce dried mushrooms or V* 1. Soak the dried mushrooms in Vi cup warm water 1 hour.
pound fresh mushrooms 2. Saute mushrooms and onion in butter in a skillet 3
Vi cup warm water minutes.
large onion, diced
1 3. Add sauerkraut to mushrooms; cook and stir 10 minutes.
2V2 tablespoons butter or shortening 4. Blend V3 cup water into flour. Mix with sauerkraut and
IV2 pounds sauerkraut, rinsed and simmer 15 minutes. Season to taste with salt and pepper.
drained Serve with fish.
V3cup water About 6 servings
2 tablespoons flour
Salt and pepper

oliday tradition demands a pungent beet relish at all

festive occasions, especially Christmas and Easter.

Pickled Beets (Cwikh)

3 cups sliced cooked or canned 1. Layer beets in a glass or earthenware bowl, sprinkling
beets layers with horseradish and cloves.
1 tablespoon grated fresh 2. Boil vinegar with sugar and salt 2 minutes. Pour over the
horseradish or 4 teaspoons beets. Cover; refrigerate 24 hours.
prepared horseradish About 3 cups
8 whole cloves or Vi teaspoon
caraway seed
2 cups vinegar
,1 tablespoon brown sugar
2 teaspoons salt

Mushrooms with Sour Cream

(Grzybki z Kwasnq Smietanq)
onion, minced
1 large 1. Saute onion in 2 tablespoons butter in a skillet 5 minutes.
2 tablespoons butter Add mushrooms; saute 5 minutes longer.
1 pound fresh mushrooms, diced 2. Blend flour, salt, and pepper with skillet mixture. Add
1 tablespoon flour whipping cream and sour cream gradually; mixing thor-
Vz teaspoon salt oughly. Turn into 1-quart casserole. Top with cheese. Driz-
Vi teaspoon pepper zle melted butter over top.
Vz cup whipping cream 3. Bake at 350°F about 20 minutes, or until thoroughly
Vz cup dairy sour cream heated.
V\ cup grated cheese (Parmesan, 4 to 6 servings
Swiss, or Cheddar)
2 tablespoons butter, melted
90 CHRISTMAS

Egg Noodles with Poppy Seed

(Kluski z Makiem)
IV2 quarts boilingwater 1. Combine boiling water and salt in a large saucepan. Add
teaspoon salt
1 noodles and cook until tender. Drain.
3 cups egg noodles 2. Meanwhile, scald milk; mix in poppy seed and sugar.
Vi cup milk Cook 5 minutes.
Vz cup poppy seed, ground 3. Combine poppy seed mixture with the noodles. Serve
3 tablespoons sugar or 2 hot.
tablespoons honey 4 to 6 servings

Noodles with Poppy Seed and Raisins

(Kluski z Makiem i Rodzynkami)
2 cupscooked egg noodles 1. Toss noodles with butter saucepan.
in a
2 tablespoons butter, melted 2. Combine poppy seed with vanilla extract, lemon
filling
1 can (12 ounces) poppy seed cake juice and peel, and raisins. Add to noodles and mix well.
and pastry filling Cook just until heated through.
teaspoon vanilla extract
1 About 6 servings
teaspoon lemon juice
1
IV2 teaspoons grated lemon peel
Va cup raisins

ancakes, pierogi, kolduny, and other filled noodles are

popular on Christmas Eve tables. Choose a favorite noodle
form for these tasty, nonmeat fillings.

Mushroom Filling
1 can (8 ounces) mushrooms, 1. Stir-fry mushrooms and onion in butter in a heavy skillet
drained untilonion is transparent.
1 large onion, chopped 2. Finely chop, or grind, the mushrooms and onion. Stir in
3 tablespoons butter or margarine remaining ingredients.
3 tablespoons dry bread crumbs About IV2 cups
Vi teaspoon salt
% teaspoon pepper

Spinach Filling
2 pounds fresh spinach or 2 1. Washthe spinach very well. Remove tough stems.
packages (10 ounces each) 2. Put spinach into a saucepan with only the water clinging
frozen chopped spinach to the leaves. Cover and cook rapidly 5 minutes. (Cook
1 onion, chopped frozen spinach following package directions.) Drain.
 CHRISTMAS 91

2 tablespoons butter 3. Chop spinach and force through a sieve or puree in an

2 tablespoons grated Parmesan electric blender.
cheese 4. Fry the onion in butter until golden.
2 tablespoons bread crumbs 5. Combine the spinach, onion, cheese, and bread crumbs;

Salt and pepper mix well. Season to taste with salt and pepper.
About 3 cups

served in
raditionally the southeastern provinces of
Poland on Christmas Eve.

Christmas Eve "Kutia" (Kutia Wigilijna)

1 cup cracked wheat or bulgur 1. Soak wheat in 2 cups hot water 30 minutes. Bring to
2 cups hot water boiling; cook covered until tender.
1 cup honey 2. Cook honey with remaining 2 cups water 20 minutes. Add
2 cups water salt. Cool and serve with wheat.
1 teaspoon salt About 4 servings

Christmas Cake
3 cups all-purpose flour 1. Combine baking soda, spices, and salt in a
flour, sugar,
2 cups sugar bowl. Cut in butter with pastry blender or two knives until
2 teaspoons baking soda particles resemble rice kernels. Add buttermilk; mix thor-
teaspoon allspice
1 oughly. Mix in dates and nuts.
1 teaspoon cinnamon 2. Turn batter into a generously greased and floured (bot-
1 teaspoon nutmeg tom only) 9-inch tube pan or into two 8x4 X3-inch loaf pans.
1 teaspoon cloves 3. Bake at 350°F about 1 hour, or until a wooden pick comes
1 teaspoon salt out clean.
% cup butter or margarine 4. Cool in pan on wire rack 15 minutes. Remove from pan
2 cups buttermilk and cool completely on wire rack.
1 cup chopped dates, raisins, or 1 tube cake
mixed candied fruits
Vi cup chopped almonds or walnuts

Marzipan (Marcepan)
1 pound blanched almonds 1. Grind almonds very fine. Combine in a saucepan with
1 pound confectioners' sugar sugar and flavoring. Cook until mixture leaves side of pan.
2 tablespoons orange water or rose 2. Roll almond mixture on flat surface to V2-inch thickness.
water Cut out small heart shapes. Or, shape into small fruits or
Food coloring vegetables.
Decorations (colored sugar, 3. Paint with appropriate food coloring or coat as desired, for
dragees, or chocolate shot) example, with red sugar for "strawberries" and cocoa for
"potatoes." Decorate with dragees or chocolate shot. Place
on waxed paper to dry 2 hours.
2 pounds
92 CHRISTMAS

Poppy Seed Rolls (Struck z Makiem)

Dough: 1. For dough, soften yeast in warm water in a bowl.
2 packages active dry yeast 2. Mixflour with sugar and salt. Cut in butter with a pastry
Vi cup warm water blender or two knives until mixture has a fine, even crumb.
4Vi cups all-purpose flour 3. Beat eggs and egg yolks; mix with yeast, then stir into
% cup sugar flour mixture. Add sour cream and vanilla extract; mix well.
V2 teaspoon salt 4. Knead dough on floured surface for 5 minutes. Divide in

V2 cup butter or margarine half. Roll each half of dough into a 12-inch square. Cover.
2 eggs 5. For filling, melt butter in a large saucepan. Add poppy
2 egg yolks seed. Stir-fry 3 minutes.
V2 cup dairy sour cream 6. Add honey, lemon juice, and raisins to poppy seed. Cover
1 teaspoon vanilla extract and remove from heat; let stand 10 minutes.
Filling: 7. Beat egg whites with sugar until stiff, not dry, peaks form.

2 tablespoons butter Fold in orange and lemon peels. Gently fold in poppy seed
10 ounces poppy seed, ground mixture.
twice (may be purchased 8. Spread half of over each square of dough. Roll up,
filling
already ground in gourmet jelly-roll fashion. Seal edges. Place on greased baking
shops) sheets. Cover. Let rise until doubled in bulk, about IV2 hours.
2 tablespoons honey 9. Bake at 350°F about 45 minutes. Cool.
2 teaspoons lemon juice or vanilla 10. For icing, blend sugar and lemon juice until smooth.
extract Spread over rolls.
V4 cup raisins, steamed 2 poppy seed rolls
2 egg whites
V2 cup sugar
Vi cup finely chopped candied
orange peel
2 teaspoons grated lemon peel
Icing
1 cup confectioners' sugar
2 tablespoons lemon juice

Christmas Bread (Placek Swiqteczny)

5 eggs 1. Beat eggs with sugar 5 minutes at high speed of electric
2 cups confectioners' sugar mixer.
2V4 cups all-purpose flour 2. Mix nuts, raisins, and orange peel with 2 tablespoons
% cup finely chopped walnuts flour. Mix remaining flour with baking powder and salt.
% cup raisins 3. Cream butter, lemon peel, andvanilla extract until fluffy.
4 ounces candied orange peel, Beat in vodka. Add egg mixture gradually, beating constant-
chopped
finely ly. Add flour mixture and beat 5 minutes. Fold fruit-nut
2 teaspoons baking powder mixture into the batter. Turn into a generously greased and
Vz teaspoon salt floured 9X5X3-inch loaf pan or lV2-quart ring mold.
1 cup butter or margarine (at 4. Bake at 350°F 1 hour.
room temperature) 5. Cool cake in pan on wire rack 10 minutes. Turn cake out

1 tablespoon grated lemon peel onto rack; cool completely.

1 teaspoon vanilla extract 6. Wrap in plastic wrap. Store 1 or 2 days to mellow.
3 tablespoons vodka or brandy Sprinkle with confectioners' sugar, if desired, or ice with
Lemon Icing (page 70).
1 loaf
 CHRISTMAS 93

Light Fruitcake from Warsaw

(Keks Warszawski)
5 eggs or 3 whole eggs plus 3 egg 1. Beat eggs with sugar at high speed of electric mixer 7
whites minutes.
1% cups confectioners' sugar 2. Cream butter with vanilla extract until fluffy. Beat in milk
3
A cup butter and salt.
1 teaspoon vanilla extract 3. Mix half of flour with baking powder. Add to creamed
Va cup milk or brandy mixture and mix thoroughly. Fold in beaten eggs, then
Vi teaspoon salt remaining flour.
3 cups sifted cake flour 4. Mix and nuts with cornstarch. Fold into batter.
fruits
2 teaspoons baking powder 5. Butter an llX7X3-inch loaf pan and sprinkle with bread
3 ounces candied orange peel, crumbs. Turn batter into pan.
finely chopped (about 3A cup) 6. Bake at 350°F 50 minutes, or until a wooden pick comes
2 cup currants or raisins out clean.
/a

% cup finely chopped walnuts 7. Cool before slicing.

Vi cup sliced dried figs 1 fruitcake

Vi cup diced pitted dried prunes
Vi tablespoon cornstarch

Baked Apples with Red Wine

(Jabtka na Winie Czerwonym)
8 apples, cored 1. Place apples in a buttered casserole or baking dish. Fill
Cherry or strawberry preserves each with preserves.
Vi cup sugar 2. Blend sugar and mace; stir in wine and vanilla extract.
V2 teaspoon mace or nutmeg Pour over apples. Cover.
1 cup red wine 3. Bake at350°F 1 hour.
V2 teaspoon vanilla extract 4. Chill 2 to 4 hours before serving.
8 servings

Twelve-Fruit Compote
3 cups water 1. Combine
water, mixed dried fruits, prunes, and raisins in
1 pound mixed dried fruits a 6-quart kettle. Bring to boiling. Cover; simmer about 20
including pears, figs, apricots, minutes, or until fruits are plump and tender.
and peaches 2. Add cherries, apples, and cranberries. Stir in sugar,
1 cup pitted prunes lemon, and spices. Cover; simmer 5 minutes.
V2 cup raisins or currants 3. Grate peel of orange; reserve. Peel and section orange,
1 cup pitted sweet cherries removing all skin and white membrane. Add to fruits in
2 apples, peeled and sliced or 6 kettle.
ounces dried apple slices 4. Stir in grapes and brandy. Bring just to boiling. Remove
V2 cup cranberries from heat. Stir in orange peel. Cover; let stand 15 minutes.
1 cup sugar About 12 servings
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
Vi cup grapes, pomegranate seeds,
or pitted plums
V2 cup fruit-flavored brandy
94
without meat, 87 filled,72
Brains filling, 39 with raisins, 80
IJ*DEX Bread(s)
Christmas, 92
baked apples with red wine, 93
black bread pudding, 70
croutons, 30 butter horns, 65
croutons for fruit soups, 29 cakes
dark rye, 29 apple, 71
Anchovies
poppy seed rolls, 92 Christmas, 91
chicken with, 54
Broth cross, 83
eggs with, 77
chicken, 23 lamb, 81
pike or carp stuffed with, 46
fish, 23 plum, 71
puree of, 18
meat, 24 cheese cake, 73
roast turkey with, 55
Butter Easter, 82
Appetizers
mustard, 17 grandmother's, 81
beet relish, 13
onion-chive, 18 cheese pascha from Lwow, 82
dill pickles, 15
Christmas eve "kutia," 91
eggs with anchovies, 77
Cabbage compotes
feet in aspic, 14
berry, 74
flybanes, 16 and mushroom filling with egg,
fruit, in spirits, 74
fresh mushrooms in sour cream, 39
pear, 74
15 braised lamb with savoy, 47
pear and apple, 74
ham Polish noodles and, 58
twelve-fruit, 93
and egg rolls, 16 red
cookies
pudding, 16 duck with, 55
butter horns, 65
pate Polish sausage with, 51
honey, 67
pork, 15 rolls, 52
Polish pecan, 65
turkey, 77 stuffed, 53
with mushroom sauce, 52 doughnuts, Polish, 66
veal, 77
favors, 66
pickled soup, fresh, 25
Cakes, see Desserts
fruitcake from Warsaw, light, 93
herring in sour cream, 87
kolacky, 67
mushrooms, 13 Canapes, 16
marzipan, 91
watermelon rind, 14 Capon in cream, 56
Carp, see Fish
mazurkas, 68
Chicken almond, 68
Baba, 72
royal, 68
au rhum, 72 broth, 23
livers in Madeira sauce, 49 with apple topping, 69
Easter, 80
liver spread, 18
with chocolate topping, 69
filled, 72
Polish style, 54 with fruit and nut topping, 69
with raisins, 80
royal, 53 with lemon icing, 70
Bacon fry, 52
smothered stuffed, 54 p^czki, excellent Warsaw, 84
Barley
with anchovies, 54 raspberry syrup, 73
egg, 30
with ham, 54 tortes
soup, 22
Chocolate torte, 70 chocolate, 70
Beef
Christmas walnut, 71
filling, 38
bread, 92 wise men, 66
hussar roast, 41
cake, 91 Duck
pot roast, 42
eve "kutia," 91 in caper sauce, smothered, 55
with sour cream, 42
Compote(s) soup, 21
with sour cream and pickles or
berry, 74 wild, 57
mushrooms, 42
74 with red cabbage, 55
slices with sour cream and mush- fruit, in spirits,
pear, 74
Dumplings
rooms, 42
pear and apple, 74 egg
steamed, 42
balls, 32
Beet(s) twelve-fruit, 93
barley, 30
kvas, 19 Cookies, see Desserts
drops, 31
pickled, 89 Croquettes, 31
fish, 32
red, with horseradish, 79 Croutons, 30
potato, 31
relish, 13 for fruit soups, 29
raw potato, 32
soup
string, 31
cold cucumber-, 25 Desserts
suet or marrow balls, 31
volhynian, 25 apples in blankets, 73
Borscht baba
clear, 26 au rhum, 72 Easter
with meat, 24 Easter, 80 baba, 80
 INDEX 95
cheese cake, 82 Fruit(s) Mustard
soup, 78 baked apples with red wine, 93 butter, 17
Eel, roulade of, 45 compotes sauce, 63
Egg(s) berry, 74
balls, 32 fruit, in spirits, 74 Nalesniki, 34, 36
barley, 30 pear, 74 Noodles
crowns, 77 pear and apple, 74 and cabbage, Polish, 58
drops, 31 twelve-fruit, 93 beaten, 30
flybanes, 16 fillings, 40 chiffon, 30
rolls, ham and, 16 soups, 26 egg, 31
with anchovies, 77 soups, croutons for, 29 egg, with poppy seed, 90
little ears, 36
Goose, wild, 57 pierogi, 36
Filling(s) rice, 30
beef, 38 Ham with poppy seed and raisins, 90
brains, 39 and egg rolls, 16 yeast pierogi, 35
cabbage and mushroom, with chicken with, 54
egg, 39 in rye crust, 78 Paczki, excellent Warsaw, 84
cheese pudding, 16 Pancakes, 34
savory, 40 Herring, pickled, in sour cream, 87 thick, 37
sweet, 40 thin, 36
cooked Icing, lemon, 70 Partridge, wild, 57
40
fruit, Pascha from Lwow, cheese, 82
meat, 38 Kolacky, 67 Pate
fruit, 69 Kolduny, 34 pork, 15
meat, 38 Kulebiak, 34 turkey, 77
mushroom, 39, 90 "Kutia," Christmas eve, 91 veal, 77
potato, 39 Kvas Pheasant, potted, 56
prune, 40 beet, 19 Pickle(s)
sauerkraut, 39 bread, 19 dill, 15
sauerkraut and mushroom, 40 rye flour, 19 dill, soup, 21
sausage, 38 Pierogi, 33, 36
spinach, 90 Lamb yeast, 35
Fingers braised, with caraway seed, 47 Pigeon(s)
stuffed yeast, 37 braised, with savoy cabbage, 47 baked, 57
yeast, 37 Little ears, 33, 36 smothered, 56
Fish, 43 Liver(s) Pig('s)
au gratin, 45 a la Nelson, 50 feet in aspic, 14
with horseradish, 45 chicken, in Madeira sauce, 49 roast suckling, 79
with mushrooms, 45 mounds, 32 Pike, see Fish
with tomatoes, 45 spread, chicken, 18 Pork
baked leftover, 44 pate, 15
broth, 23 Marrow balls, suet or, 31 pot roast, 49
dumplings, 32 Marzipan, 91 roast loin of, 48
in Greek sauce, 47 Mazurkas, 68 sauerkraut with, 48
in horseradish sauce, 88 almond, 68 Poultry, see specific kinds
northern pike Polish style, 46 with apple topping, 69 Puddings, see Desserts
pike or carp stuffed with ancho- with chocolate topping, 69
vies, 46 with fruit and nut topping, 69 Rabbit, 57
sole with vegetables, 44 with lemon icing, 70 Relish
stuffed baked, 46 Mushroom(s) beet, 13
Flour, browned, 56 cutlets, 59 pickled beets, 89
Flybanes, 16 filling, 39,90 Rice noodles, 30
Frosting sauerkraut and, 40
butter with egg, cabbage and, 39 Salad(s)
basic, 83 in sour cream, fresh, 15 potato, with wine, 63
cream decorating, 83 mounds, baked, 59 rose, 63
lemon, 83 pickled, 13 sauerkraut, with carrots and ap-
orange, 83 sauce, 64 ples, 62
for chocolate torte, 70 soup, 20 Warsaw, 62
for walnut torte, 71 stewed sauerkraut with, 89 Sauce(s)
seven-minute, 81 with sour cream, 89 caper, smothered duck in, 55
96 INDEX
Greek, fish in, 47 Easter, 78 pate, 77
green onion, 64 fruit roasted, 79
horseradish apple, 26 Vegetables
cold, 64 apricot, 27 artichokes or tomatoes, stuffed,
fish in, 88 berry, 27 62
Madeira, chicken livers in, 49 cherry, 28 beets, 59
mushroom, 64 croutons for, 29 pickled, 89
mushroom, cabbage rolls with, 52 plum, 27 red, with horseradish, 79
mustard, 63 prune, 27 cabbage
Polish, sausage in, 51 kvas braised lamb with savoy, 47
sour cream, 64 beet, 19 duck with red, 55
tartar, 64 bread, 19 Polish noodles and, 58
Sauerkraut, 60 rye flour, 19 Polish sausage with red, 51
and mushroom 40
filling, mushroom, 20 rolls, 52
39
filling, "nothing," 20 rolls, stuffed, 53
salad with carrots and apples, 62 pumpkin, 20 rolls with mushroom sauce, 52
soup, 23 sauerkraut, 23 croquettes, 31
stewed, with mushrooms, 89 volhynian beet, 25 cucumbers in sour cream, 60
with dried peas wine, 26 green peas or salad greens,
for Christmas Eve, 88 Spread(s) smothered, 61
for nonfast days, 88 chicken liver, 18 polonaise, 60
with pork, 48 spring cottage cheese, 18 radishes with sour cream, 60
Sausage Stew(s) sauerkraut, 60
filling, 38 easy hunter's, 28 salad with carrots and apples,
in Polish sauce, 51 hunter's, 28 62
Polish, 78 Stock, meat, 24 stewed, with mushrooms, 89
Polish, with red cabbage, 51 Stuffing, 41 with dried peas (for Christmas
Sole, see Fish Suckling pig, roast, 79 Eve), 88
Soup(s) Suet or marrow balls, 31 with dried peas (for nonfast
almond, 87 Syrup, raspberry, 73 days), 88
barley, 22 with pork, 48
beer, 26 Tongue, boiled, 50 smothered, 61
black bread, 22 Toppings stuffed, 61
borscht apple, 69 tomatoes, stuffed, 60
clear, 26 chocolate, 69 Venison, leg of, 58
with meat, 24 nut, 69 Vodka, fire, 84
without meat, 87 Tripe and vegetables Warsaw style, Volhynian beet soup, 25
broth 50
chicken, 23 Turkey
fish, 23 pate, 77 Walnut torte, 71
roast, with anchovies, 55 Watermelon rind, pickled, 14
meat, 24
cabbage, fresh, 25
caraway, 22 Uszka, 33, 36 Yeast
cucumber-beet, cold, 25 fingers, 37
dill pickle, 21 Veal fingers, stuffed, 37
duck, 21 a la Nelson, 58 pierogi, 35
(s)ufmary zArts
Snstitute

150£