ands; 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 1/2 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 1/2 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, 1/4 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 1/2 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 1/2 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 tende