1 lb. Soup meat (shin bone). Boil in 8 quarts water (start in cold water) for 3 hours. Add salt and pepper. Prepare beforehand one bunch beets boiled in skins. Cut beets into thin strips. Add to soup stock with 2 tablespoons vinegar. Boil 5 minutes. Serve with dab of sour cream.
Serves 6
International Institute Cook Book– Mrs. Max Boemer
Printer friendly copies:
Mix all ingredients in large container with 2 cups of water. Let stand overnight in a cold place (cover on container). Next day fill casings with meat, adding a little water to make stuffing easier.
Printable copies:
(Polish potato soup varies from other potato soups mostly in its seasonings, so different and so delectable)
6 medium sized potatoes, diced
2 large or 4 medium sized onions, diced
6 bay leaves
1 tablespoon whole cloves
1 quart milk, warmed
Salt and pepper
1 tablespoon tarragon vinegar
Simmer the potatoes, onions, bay leaves, and cloves happily together in barely enough water to cover until both the potatoes and onions are tender and mushy. Fish out the cloves and bay leaves. Add the warm milk salt & pepper. Add the tarragon vinegar, stirring very carefully so it doesn’t curdle. Heat, but do not let it boil. Serve immediately. Serves 4
From Ascension’s International Food Festival Recipes
Printable copies:
1 cup milk
½ cup sugar
1 cup sifted flour
¼ cup shortening or butter
1½ teaspoons cinnamon
1 teaspoon salt
½ teaspoon nutmeg
½ cup sifted flour
1 package dry yeast or 1 cake compressed yeast
2 well-beaten eggs
¼ cup lukewarm water
2½ cups sifted flour
Scald milk. Sift together flour, cinnamon and nutmeg. Set aside. Soften yeast in ¼ cup lukewarm water. Let stand 5 to 10 minutes. Put sugar, shortening and salt into a large bowl. Immediately pour scaled milk over ingredients in bowl and stir until shortening is melted. When lukewarm, blend in ½ cup of sifted flour, beating until smooth. Stir softened yeast and add. Mix well. Add the dry ingredients and beat until very smooth and elastic. Slowly stire in about 2½ cups of flour. Add just enough flour to make a dough with is soft and somewhat sticky, but stiff enough to be handled. Turn dough unto a lightly floured surface and knead. Form into a ball and place in a lightly greased deep bowl. Turn ball to bring greased surface to top. Cover with wax paper and towel and let rise in a a warm place, until doubled in size 1½ to 2 hours. Turn dough out unto a lightly floured surface and roll 1.2 inch thick. Cut with a 3 inch lightly floured doughnut cutter. Cover with wax paper and let rise on a floured board 30 to 45 mintues or until doubled in size. Fry in shortening, lard or oil at 350° F. Glaze, frost or roll in sugar.
This glaze is excellent and if desired the flavoring may be changed to suit taste.
2 cups granulated sugar
2 cups water
1 teaspoon vanilla extract.
Combine the sugar and water. Bring to a boil and boil for 4 minutes or to the thread stage.
