[754a.] Strudel Paste.— Put ½ teaspoonful butter with ½ cup warm milk, a little salt and the yolk of 1 egg into a bowl and mix it with sufficient sifted flour to make a soft dough; put the dough on to a floured board and work it with the hands for 10 minutes; it should be soft, but not stick to the hands; brush the paste over with a little warm water; rinse out a bowl with boiling water and put it over the paste; let it lay ½ hour; after that time has elapsed cover a kitchen table with a white cloth, dust with flour, put the dough in center of table and pull it out as thin as possible, like paper; when one side is pulled out lay a rolling pin on it while you pull out the other side; then pull out the edges all around, brush it over with melted butter and spread over a filling of stewed preserved or fresh fruit or fruit marmalade; rice, farina, chocolate or creams may also be used; after the filling is put on lift the cloth up at one end and roll the strudel up like a music roll; butter a large, round pan (not too deep) thickly with butter, put one end of the strudel in the center of pan and turn the other end around it so as to give it the shape of a snake curled up; brush the strudel over with melted butter and bake till a light brown and well done in a medium hot oven; when ready slip the strudel into a dish, sprinkle thickly with sugar and serve. It may be eaten hot or cold, with or without sauce. If 2 small strudels are to be made of this quantity the paste should be divided into 2 parts before pulling it apart. It may also be baked in the pan straight.
[755.] Rice Strudel.— Put ½ cup rice with cold water over the fire, boil 5 minutes, drain in a colander and rinse with cold water; return rice to saucepan again with a little salt and 1 cup milk and boil till soft; when done mix it with 1 ounce butter, the yolks of 2 eggs, 2 tablespoonfuls sugar, ¼ teaspoonful cinnamon and 3 ounces seedless raisins; have the strudel paste pulled out on table as directed, brush over with melted butter, spread over the rice, roll it up and finish as directed in foregoing recipe. Serve with the following sauce:—Boil ½ cup sugar with a little water until it begins to turn yellow; remove from the fire and mix it slowly with the whites of 2 eggs, previously beaten to a stiff froth, and add 1 tablespoonful wine and a little vanilla.
[756.] Small Rice Strudels.— Prepare a dough from 1 tablespoonful butter, 3 eggs, a little salt and sufficient flour to make a stiff dough; roll it out very thin and cut into rounds the size of a tea plate; parboil ½ cup rice in water, drain in a colander and rinse with cold water; return the rice to saucepan again, add 1 pint cream or milk, a little salt, sugar to taste and boil till tender; stir 1 tablespoonful butter to a cream and add the yolks of 3 eggs, the grated rind of 1 lemon, the cooled off rice and lastly the whites beaten to a stiff froth; spread a layer of rice over each of the rounds of dough, roll them up like omelets, lay them into a buttered pan or dish, pour 1 cup of boiling cream or milk over and bake the strudels in a medium hot oven to a light brown; serve them sprinkled with sugar as a dessert.
[757.] Rice Strudel (with Jelly).— Put little pieces of apple or currant jelly over the rice before rolling it up, otherwise the same as in foregoing recipe.
[758.] Farina Strudel.— Boil 1 pint milk with a little salt, sprinkle in slowly ½ cup farina and continue boiling for 10 minutes; when nearly cold stir 1 tablespoonful butter to a cream, add 2 tablespoonfuls sugar, the yolks of 4 eggs, the farina and lastly the whites beaten to a stiff froth; finish the same as Rice Strudel; serve with snow sauce. These quantities will make 2 medium sized strudels, sufficient for 12 persons; serve as dessert.
[759.] Farina Strudel (with Cocoanut).— Prepare the farina the same as in foregoing recipe; spread the farina over the prepared strudel paste and sprinkle over some grated cocoanut; roll up as directed and bake in a buttered pan; serve with cocoanut snow sauce made as follows:—Boil 1 cup sugar with 1 cup water until it begins to turn yellow; remove from fire, add a little boiling water and mix it slowly with the whites of 4 eggs previously beaten to a stiff froth; add 1 teaspoonful vanilla, ½ cup white wine and 1 cup grated cocoanut.
[760.] Citron Strudel.— Stir the yolks of 6 eggs with 4 tablespoonfuls sugar to a cream and add the beaten whites of 3 eggs; have the prepared strudel paste pulled out on a table, brush over first with butter and then spread over the mixture of eggs and sugar; over this spread the remaining 3 whites beaten to a stiff froth; next sprinkle over ¼ pound well washed and dried currants, ¼ pound finely cut citron and roll the strudel up; have ready a buttered pan, put one end of strudel in center of pan and turn the other end around it as directed; brush over with beaten white of egg, sprinkle with sugar and bake till done; serve either with or without wine cream sauce.
[761.] Lemon Strudel.— Mix 6 ounces finely cut citron with ½ pound finely chopped almonds and add 1 cup of sugar, the juice of 3 lemons and the grated rind of 1; let this stand for 1 hour; prepare a strudel paste as directed, pull it out on a table over floured board or tablecloth, brush over with butter, put on the lemon mixture and roll it up; lay the strudel in a buttered pan, twist it around, brush over with water and sprinkle as much sugar over till it lays dry on top; then bake. This strudel is eaten cold and will keep for weeks.
[762.] Almond Strudel.— Stir 2 eggs with ½ cup sugar and the grated rind of ½ lemon to a cream; pull out the strudel paste over a tablecloth, brush over with melted butter, spread over the egg mixture and sprinkle over this ¼ pound grated almonds and ½ cup currants and seedless raisins; roll it up, put into a buttered pan, brush over with melted butter, sprinkle with sugar, pour ½ cup milk or cream into the pan and bake a light brown; serve with wine cream sauce.
[763.] Chocolate Almond Strudel.— Prepare a strudel paste as directed; stir the yolks of 3 eggs with 2 tablespoonfuls sugar to a cream and add the whites beaten to a stiff froth; brush the pulled out strudel paste over with melted butter and then spread over the egg mixture; next sprinkle over 3 ounces finely grated chocolate and 2 ounces finely cut almonds; roll it up and lay into a buttered pan, brush over with beaten egg and bake in a medium hot oven to a light brown; when done sprinkle over some grated chocolate and sugar; serve cold with cream sweetened with sugar.