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CHERRY STRUDEL

(Mehlspeise (flour Foods)) - (The International Jewish Cook Book)







Make a dough of two cups of flour, a pinch of salt and a little lukewarm
water; do not make it too stiff, but smooth. Slap the dough back and
forth. Do this repeatedly for about fifteen minutes. Now put the dough
in a warm, covered bowl and set it in a warm, place for half an hour. In
the meantime stem and pit two quarts of sour cherries. Grate into them
some stale bread (about a plateful); also the peel of half a lemon, and
mix. Add one cup of sugar, some ground cinnamon and about four ounces of
pounded sweet almonds, mix all thoroughly. Roll out the dough as thin as
possible, lay aside the rolling-pin and pull, or rather stretch the
dough as thin as tissue paper. In doing this you will have to walk all
around the table, for when well stretched it will cover more than the
size of an ordinary table. Pull off all of the thick edge, for it must
be very thin to be good (save the pieces for another strudel). Pour a
little melted goose-oil or butter over this, and sprinkle the bread,
sugar, almonds, cherries, etc., over it; roll the strudel together into
a long roll. Have ready a long baking-pan well greased with either
butter or goose-fat; fold the strudel into the shape of a pretzel.
Butter or grease top also and bake a light brown; baste often while
baking. Eat warm.











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