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 1/2 cup sugar and the grated
rind of 1/2 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 1/4 pound grated almonds and 1/2 cup
currants and seedless raisins; roll it up, put into a buttered pan,
brush over with melted butter, sprinkle with sugar, pour 1/2 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.

764. +Chocolate Cream Strudel.+-- Boil 2 tablespoonfuls sugar in 1/2
cup water and add 2 tablespoonfuls grated chocolate which has been
melted in oven; stir this over the fire until chocolate is well
dissolved and add 1/2 pint cream and the yolks of 4 eggs; beat this
with an egg beater until nearly boiling; remove and set aside to
cool; then mix it with the beaten whites; pull out a strudel paste,
brush over with melted butter, spread over the chocolate cream and
sprinkle over 1/2 cup finely cut almonds and 2 tablespoonfuls sugar;
roll it up, brush over with melted butter and sprinkle with sugar;
then bake in a buttered pan. This strudel is best eaten cold. 1
tablespoonful cocoa may be used instead of chocolate.

765. +Apple Strudel.+-- Pare, quarter and cut into fine slices 1/2
dozen greenings, put them in a saucepan with 1 tablespoonful butter,
3 tablespoonfuls sugar and cover and let them stew for a few minutes
till apples begin to get soft; then add 2 tablespoonfuls currants,
the same quantity of seedless raisins an