Russian Zakouski.— " What is in Eussia
called zakouski," says M. Dubois, in his able
" Cosmopolitan Cookery," is nothing but those
cold hors (V cent' re which the Russians are ac-
customed to take before sitting do\\Ti to
dinner. These dishes are generally composed of
sandwiches {canapes) prepared with herrings,
smoked salmon, ancho-ides, caviare, eggs boiled
hard and chopped. But besides these canapes,
commonly some soused or pickled fish is served,
or crayfish tails, little tartlets, pickles, ogursis,
smoked breast of goose cut into thin slices.
" All these dainties are served on a little
table, where also several kinds of liqueurs and
little glasses are kept ready; the liqueurs
general^ being Dantzig brandy, arrack, kiim-
mel, and cognac. The zakouskis are partaken
of but a few minutes pre'saous to taking dinner,
but without sitting down. In the Petersburg
hotels the zakouski table is a fixture."
Ruthven Cake. — Heat three pints of milk,
and stir into this, imtil dissolved, eight ounces of
fresh butter. Let the liquor cool, then mix with
it a quarter of a stone of flom*, six oimces of
powdered and sifted loaf sugar, the thin rind of
two lemons finely minced, a pinch of powdered
cinnamon, a pound of picked and di-ied currants,
six well-beaten eggs, and three large spoonfuls of
fresh yeast✪ Ruthven Cake. Knead the mixture thoroughly to
a smooth dough. Cover the bowl with a cloth,
and set it in a warm place to rise. It will take
about three hours. Put the dough into buttered
tins, and bake these in a well-heated oven. Time
to bake, an hour and a half. Probable cost,
Is. 7d. per cake. Sufficient for two good-sized
cakes.
Rye. — This species of grain is much more
hardy but incalculably less valuable in every
respect than wheat. It has been cultivated
from time immemorial, and is supposed to be
a native of the Caspian Caucasian desert. In
Britain it is very Kttle used as an article of food
compared with wheat and oats, though in the
north of Europe and in Flanders it forms a
principal article of human subsistence, but
generally mixed with wheat, and sometimes
also with barley.
The cultivation of rye does not extend so far
north as that of barley, but it grows in regions
too cold for wheat, and on soils too poor and
sandy for any other grain. Its ripening can also
be more confidently depended on in cold regions
than that of any other gi-ain. But rye, it
should be observed, succeeds best, and is most
productive, in a climate where wheat ripens.
It delights in sandy soil.
Rye and Indian Meal, Bread of.—
"The proportions of rye and com-mcal used,"
says an American vrriter, " may be varied
according to the taste. If the largest propor-
tion of rye is used, make the dough stiff; if
the largest proportion of corn-meal, make the
✪ Rye and Indian Meal Bread
Page 1625 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Russian Zakouski.— " What is in Eussia called zakouski," says M. Dubois, in his able " Cosmopolitan Cookery," is nothing but those cold hors d'oeuvres which the Russians are accustomed to take before sitting ddown to dinner. These dishes are generally composed of sandwiches {canapes) prepared with herrings, smoked salmon, ancho-ides, caviare, eggs boiled hard and chopped. But besides these canapes, commonly some soused or pickled fish is served, or crayfish tails, little tartlets, pickles, ogursis, smoked breast of goose cut into thin slices.
" All these dainties are served on a little table, where also several kinds of liqueurs and little glasses are kept ready; the liqueurs generally being Dantzig brandy, arrack, kiimmel, and cognac. The zakouskis are partaken of but a few minutes previous to taking dinner, but without sitting down. In the Petersburg hotels the zakouski table is a fixture."
Ruthven Cake. — Heat three pints of milk, and stir into this, until dissolved, eight ounces of fresh butter. Let the liquor cool, then mix with it a quarter of a stone of flour, six ounces of powdered and sifted loaf sugar, the thin rind of two lemons finely minced, a pinch of powdered cinnamon, a pound of picked and dried currants, six well-beaten eggs, and three large spoonfuls of fresh yeast. Knead the mixture thoroughly to a smooth dough. Cover the bowl with a cloth, and set it in a warm place to rise. It will take about three hours. Put the dough into buttered tins, and bake these in a well-heated oven. Time to bake, an hour and a half. Probable cost, Is. 7d. per cake. Sufficient for two good-sized cakes.
Rye. — This species of grain is much more hardy but incalculably less valuable in every respect than wheat. It has been cultivated from time immemorial, and is supposed to be a native of the Caspian Caucasian desert. In Britain it is very little used as an article of food compared with wheat and oats, though in the north of Europe and in Flanders it forms a principal article of human subsistence, but generally mixed with wheat, and sometimes also with barley.
The cultivation of rye does not extend so far north as that of barley, but it grows in regions too cold for wheat, and on soils too poor and sandy for any other grain. Its ripening can also be more confidently depended on in cold regions than that of any other grain. But rye, it should be observed, succeeds best, and is most productive, in a climate where wheat ripens. It delights in sandy soil.
Rye and Indian Meal, Bread of.—
"The proportions of rye and cornmeal used," says an American vrriter, " may be varied according to the taste. If the largest proportion of rye is used, make the dough stiff; if the largest proportion of corn-meal, make the
Records on this page
Ruthven CakeRye and Indian Meal Bread