stewing meat (beef
preferred), season with salt and pepper and cook slowly several hours
until tender.

For the filling for the circles of dough, take 12 medium-sized white
potatoes, pared and thinly sliced, steamed until tender; then add
seasoning to taste of salt and pepper, 2 tablespoonfuls of butter, 2
tablespoonfuls of finely-minced parsley and 1 finely-chopped onion
(small); lastly, add 3 eggs, lightly beaten together, to the mixture.
Allow this to stand while the pastry is being prepared in the
following manner:

Pastry--Sift into a bowl 2-1/2 cups of flour, 2 teaspoonfuls of baking
powder and 1/2 teaspoonful of salt, 1 generous teaspoonful of lard
and 1 of butter. Cut through the flour, mix with water into a dough as
for pie crust. Roll thin, cut into about ten circles, and spread some
of the mixture on each circle of dough. Press two opposite edges
together like small, three-cornered turnover pies; drop these on to
the hot meat and broth in the cook pot, closely covered. Cook slowly
from 20 to 30 minutes. Before serving the "Boova Shenkel" pour over
the following:

Cut slices of stale bread into dice and brown in a pan containing 1
large tablespoonful of butter and a couple tablespoonfuls of fat
(which had been skimmed from top of broth before "Boova Shenkel" had
been put in cook pot), add about 1/2 cup of milk to diced, browned
bread; when hot, pour over the "Boova Shenkel" and serve with the meat
on a large platter.

RICE BALLS WITH CHEESE

Place 2 cups of cold, boiled rice, well drained, in a bowl and add 1/2
cup of grated cheese, a little salt, 1/4 cup flour and the
stiffly-beaten white of one egg. Mix all together and mold into balls
about the size of a small egg, with a little of the flour; then roll
them in fine, dried bread crumbs, and stand away until perfectly cold.
When preparing for lunch, beat the yolk of the egg with a little milk,
dip the rice balls into this, then into fine, dried bread crumbs, drop
in deep fat and fry a golden brown. Drain on brown paper and serve,
garnished with parsley.

"KARTOFFLE KLOSE"

One quart of cold, boiled, skinned potatoes, grated. (Boil without
paring the day before they are to be used, if possible.) Put into a
frying pan 1 tablespoonful of butter, 1 finely-minced onion (small
onion), and fry until a light brown. Remove from fire and mix with
this: 2 heaped tablespoonfuls flour, 1 tablespoonful of finely-cut
parsley, 2 eggs (whites beaten separately