cheese and butter. Spread each pancake thickly with the mixture
and roll or make into little pockets or envelopes with the end
tucked in to hold the filling. Cook in foil till golden-brown and
serve at once with sufficient sour cream to smother them.

Vatroushki

Russia seems to have been the cradle of all sorts of blinis and
blintzes, and perhaps the first, of them to be made was
vatroushki, a variant of the blintzes above. The chief
difference is that rounds of puff paste dough are used instead of
the hot cakes, 1 teaspoon of sugar is added to the cottage cheese
filling, and the sour cream, 1/2 cup, is mixed into this instead
of being served with it. Little cups filled with this mix are
made by pinching the edges of the dough together. The tops are
brushed with egg yolk and baked in a brisk oven.

Cottage Cheese Pancakes

1 cup prepared pancake
4 tablespoons top milk or light cream
1 teaspoon salt
4 eggs, well beaten
1 tablespoon sugar
2 cups cottage cheese, put through ricer

Mix batter and stir in cheese last until smooth.

Cheese Waffles

2 cups prepared waffle flour
3 egg yolks, lightly beaten
1/4 cup melted butter
3/4 cup grated sharp Cheddar
3 egg whites, beaten stiff

Stir up a smooth waffle batter of the first 4 ingredients and
fold in egg whites last.

Today you can get imported canned Holland cheese waffles to heat
quickly and serve.

Napkin Dumpling

1 pound cottage cheese
1/8 pound butter, softened
3 eggs, beaten
3/4 cup Farina
1/2 teaspoon salt
Cinnamon and brown sugar

Mix together all ingredients (except the cinnamon and sugar) to
form a ball. Moisten a linen napkin with cold water and tie the
ball of dough in it. Simmer 40 to 50 minutes in salted boiling
water, remove from napkin, sprinkle well with cinnamon and brown
sugar, and serve. This is on the style of Hungarian potato and
other succulent dumplings and may be served with goulash or as a
meal in itself.

BUTTER AND CHEESE

Where fish is scant
And fruit of trees,
Supply that want
With butter and cheese.

Thomas Tusser in
_The Last Remedy_

Butter and cheese are mixed together in equal parts for cheese butter.
Serbia has a cheese called Butter that more or less matches Turkey's
Durak, of which butter is an indispensable ingredient, and French
Cancoillote is based