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page 296
piercing the top in several places with the aid of a fork, fry it in more
butter, or bake it in a moderately hot oven.
Serve it hot, with very thick cream.
15. PUMPKIN FRITTERS.
KABAK BEOREGH.
Ingredients:
Flour .....................................3 cupfuls.
Butter .............................2 tablespoonfuls.
Sugar ....................................1/2 cupful.
Pumpkin Stuffing:
Pumpkin ..........................3 cupfuls (grated).
Sugar ....................................1/2 cupful.
Walnut ..........................1/2 cupful, crushed.
Method:
Make a stiff paste of the flour, the butter and the one-half cupful sugar. Roll
out into a very thin sheet and cut into two-inch-wide strips. Then mix the
stuffing, made of the grated red pumpkin, the crushed walnuts and the one-half
cupful sugar. This mixture may be used as it is, or fried a little in some
butter. When ready, lay the mixture over the middle of the paste strips,
lengthwise, and bring the edges together and stick, to keep the
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