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Updated: May 3, 2025
Take the tablecloth in both hands, and roll the strudel, over and over, holding the cloth high, and the strudel will almost roll itself. Grease a baking-pan, hold to the edge of the cloth, and roll the strudel in. Bake brown, basting often with fat or oil. APPLE STRUDEL, No. 2 Into a large mixing bowl place one and one-half cups of flour and one-quarter teaspoon of salt.
Roll out the dough as thin as possible, fill in the mixture and lay the strudel in a well-greased pan; put flakes of fat on top and baste often. Eat hot. Prepare the dough same as for Apple Strudel. Leave it in a warm place covered, until you have prepared the rice. Wash a quarter of a pound of rice in hot water about three times then boil it in milk until very soft and thick.
There is no music except at five cents in the slot, and its tables for four are perpetually set each with a dish of sliced radishes, a bouquet of celery, and a mound of bread, half the stack rye. Its menus are well thumbed and badly mimeographed. Who enters Ceiner's is prepared to dine from barley soup to apple strudel.
Roll the dough over apples on one side, then hold cloth high with both hands and the strudel will roll itself over and over into one big roll, trim edges again. Then twist the roll to fit the greased pan. Bake in a hot oven until brown and crisp and brush with melted butter. If juicy small fruits or berries are used, sprinkle bread crumbs over the stretched dough to absorb the juices.
In doing this you will have to walk all around the table, for when well stretched it will cover more than the size of an ordinary table. Pour a little melted goose-oil or butter over this, and sprinkle the bread, sugar, almonds, cherries, etc., over it; roll the strudel together into a long roll.
This strudel may be made for a milk meal by substituting butter for fat. Make a strudel or roley-poley dough and let it rest until you have prepared the cheese. Take half a pound of cheese, rub it through a coarse sieve or colander, add salt, the yolks of two eggs and one whole egg, sweeten to taste.
From the first, she gloried in pörkölt, the veal stew with paprika sauce, in rostëlyos, the round steak potted in a still hotter paprika sauce, in halászlé, the fish soup which is Hungary's challenge to French bouillabaisse, and threatened her lithe figure with her consumption of rétes, the Magyar strudel.
Clean and stew the brains with 1/2 cup of vinegar, 1 sliced onion, salt and pepper. Add a tablespoonful of brown sugar, 1/2 cup of raisins. Let stew until tender. Remove the brains to a platter; add a lump of butter and a tablespoonful of molasses to the sauce; boil up and pour over the brains. Serve cold; garnish with lemon slices. Austrian Apple Strudel.
Wash the lung and heart thoroughly in salt water, and put on to boil in cold water, adding salt, one onion, a few bay leaves and cook until very tender. Make the dough precisely the same as any other strudel.
While cooling prepare strudel dough, fill with cabbage and one cup of raisins and currants mixed, two cups of granulated sugar, one-half cup of chopped almonds and one teaspoon cinnamon, roll and put little pieces of grease on top; bake in hot oven and baste frequently. The pans in which the strudel is baked must be greased generously. Serve this strudel hot.
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