2 tablespoons each of cinnamon, cloves and allspice 2 " lemon extract I teaspoon almond extract 3 cups liquor in which beef was cooked If you have wine or brandy put in a cupful after taking from the fire✪ Mince Pie* The Crust 2 cups pastry flour sifted with teaspoon salt. y^ cup (generous) of lard mixed in with fingertips till the combination is fine and powdery. [Ill] THE STAG COOK BOOK Wet with cold water, mixing with knife, and cutting, till you can take the dough from the bowl without sticking to it. Divide in half, pat gently on floured marble slab, and roll out thin. Lift lower crust carefully, place in tin and trim off edges. Roll out from trimmings a strip half an inch wide and place on top of lower crust, around edge, first wetting edge slightly with cold water. Put in filling, place upper crust✪ Pie Crust on top, first wetting edge of rim slightly with cold water, press together with tines of fork and trim off overhanging of upper crust. Prick a large T. M. on the top crust and bake in hot oven till brown. (The T. M. stands for " 'Tis Mince" to distinguish it from the pies labeled T. M. for " Tain't Mince.") [112] WRITTEN FOR MEN BY MEN LVI W. T. Benda POLISH SPECIALTIES In following my Polish recipes you will find a prac- tical use for the geometry of your school days. If you have forgotten the axioms of Euclid, take a correspondence course before attempting "Ushka." It is simple when you finally master it — and marvel- ously good. Don't forget the line B D. Everything hinges on that. BARSHCK WITH USHKA Barshck. {Or Polish Beet Soup) If you are brave, put three large beets, peeled and quar- tered into a glass jar and pour on them a quart of water, add a teaspoonful of salt and a slice of rye bread. Keep this in a warm place for about five days. There will form a sour red-wine-like juice with a whitish mold skin on the top. Don't lose your courage, take this skin off and pour off the juice. Then prepare a quart of beef, pork and vegetable stock and while it is hot add to it all your beet juice and a bottle of cream which you previously have beaten with a teaspoonful of flour. Heat and stir it all just to boiling [113] THE STAG COOK BOOK point, but do not let it boil, and serve with or without "Ushka" which arc fully described in the next par^^aph. Ushia Barshck is really not complete without "Ushka," and as they are a very simple dish to prepare you should never omit them. To make "Ushka" prepare iirst a fine hash of half a pound of boiled pork and beef with one anall onion, a tablespoonful of flour, salt and pepper. Make white sauce of butter and flour and a little water, mix this with your hash, let it stew for a. while, then add one raw egg and stir it madly. Now mix a dough, using half a quart of flour, one egg, two tablespoonfuls of water, half a tcaspoonful of [■■4] WRITTEN FOR MEN BY MEN salt, and butter of the size of a walnut. Knead this vig- orously for half an hour, or until it is quite smooth. Roll the dough out into a sheet ^ of an inch thick and cut it into 2% inch squares. Put on each dough square a teaspoonful of your hash; fold them diagonally along the line BD (Fig. i) and press the edges together, thus joining the edge AB unto the edge CB and AD [115] THE STAG COOK BOOK unto CD. You will thus obtain the right angle triangle ABD (Fig. 2) with the hash inside. Now curve this triangle along the hypotenuse BD iintil the 45 degree comer D meets the 45 degree corner B. Let these two ["6] WRITTEN FOR MEN BY MEN corners overlap a little and press them together until they stick. The shape resulting from this operation resembles a pig's ear, as depicted in Figure 3.

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2 tablespoons each of cinnamon, cloves and allspice 2 " lemon extract I teaspoon almond extract 3 cups liquor in which beef was cooked If you have wine or brandy put in a cupful after taking from the fire* The Crust 2 cups pastry flour sifted with teaspoon salt. y^ cup (generous) of lard mixed in with fingertips till the combination is fine and powdery. [Ill] THE STAG COOK BOOK Wet with cold water, mixing with knife, and cutting, till you can take the dough from the bowl without sticking to it. Divide in half, pat gently on floured marble slab, and roll out thin. Lift lower crust carefully, place in tin and trim off edges. Roll out from trimmings a strip half an inch wide and place on top of lower crust, around edge, first wetting edge slightly with cold water. Put in filling, place upper crust on top, first wetting edge of rim slightly with cold water, press together with tines of fork and trim off overhanging of upper crust. Prick a large T. M. on the top crust and bake in hot oven till brown. (The T. M. stands for " 'Tis Mince" to distinguish it from the pies labeled T. M. for " Tain't Mince.") [112] WRITTEN FOR MEN BY MEN LVI W. T. Benda POLISH SPECIALTIES In following my Polish recipes you will find a prac- tical use for the geometry of your school days. If you have forgotten the axioms of Euclid, take a correspondence course before attempting "Ushka." It is simple when you finally master it — and marvel- ously good. Don't forget the line B D. Everything hinges on that. BARSHCK WITH USHKA Barshck. {Or Polish Beet Soup) If you are brave, put three large beets, peeled and quar- tered into a glass jar and pour on them a quart of water, add a teaspoonful of salt and a slice of rye bread. Keep this in a warm place for about five days. There will form a sour red-wine-like juice with a whitish mold skin on the top. Don't lose your courage, take this skin off and pour off the juice. Then prepare a quart of beef, pork and vegetable stock and while it is hot add to it all your beet juice and a bottle of cream which you previously have beaten with a teaspoonful of flour. Heat and stir it all just to boiling [113] THE STAG COOK BOOK point, but do not let it boil, and serve with or without "Ushka" which arc fully described in the next par^^aph. Ushia Barshck is really not complete without "Ushka," and as they are a very simple dish to prepare you should never omit them. To make "Ushka" prepare iirst a fine hash of half a pound of boiled pork and beef with one anall onion, a tablespoonful of flour, salt and pepper. Make white sauce of butter and flour and a little water, mix this with your hash, let it stew for a. while, then add one raw egg and stir it madly. Now mix a dough, using half a quart of flour, one egg, two tablespoonfuls of water, half a tcaspoonful of [■■4] WRITTEN FOR MEN BY MEN salt, and butter of the size of a walnut. Knead this vig- orously for half an hour, or until it is quite smooth. Roll the dough out into a sheet ^ of an inch thick and cut it into 2% inch squares. Put on each dough square a teaspoonful of your hash; fold them diagonally along the line BD (Fig. i) and press the edges together, thus joining the edge AB unto the edge CB and AD [115] THE STAG COOK BOOK unto CD. You will thus obtain the right angle triangle ABD (Fig. 2) with the hash inside. Now curve this triangle along the hypotenuse BD iintil the 45 degree comer D meets the 45 degree corner B. Let these two ["6] WRITTEN FOR MEN BY MEN corners overlap a little and press them together until they stick. The shape resulting from this operation resembles a pig's ear, as depicted in Figure 3.

The Stag Cook Book: Written for Men by Men