Pastry—­Sift into a bowl 2-1/2 cups of flour, 2 teaspoonfuls of baking powder and 1/2 teaspoonful of salt, 1 generous teaspoonful of lard and 1 of butter.  Cut through the flour, mix with water into a dough as for pie crust.  Roll thin, cut into about ten circles, and spread some of the mixture on each circle of dough.  Press two opposite edges together like small, three-cornered turnover pies; drop these on to the hot meat and broth in the cook pot, closely covered.  Cook slowly from 20 to 30 minutes.  Before serving the “Boova Shenkel” pour over the following: 

Cut slices of stale bread into dice and brown in a pan containing 1 large tablespoonful of butter and a couple tablespoonfuls of fat (which had been skimmed from top of broth before “Boova Shenkel” had been put in cook pot), add about 1/2 cup of milk to diced, browned bread; when hot, pour over the “Boova Shenkel” and serve with the meat on a large platter.

RICE BALLS WITH CHEESE

Place 2 cups of cold, boiled rice, well drained, in a bowl and add 1/2 cup of grated cheese, a little salt, 1/4 cup flour and the stiffly-beaten white of one egg.  Mix all together and mold into balls about the size of a small egg, with a little of the flour; then roll them in fine, dried bread crumbs, and stand away until perfectly cold.  When preparing for lunch, beat the yolk of the egg with a little milk, dip the rice balls into this, then into fine, dried bread crumbs, drop in deep fat and fry a golden brown.  Drain on brown paper and serve, garnished with parsley.

“KARTOFFLE KLOSE”

One quart of cold, boiled, skinned potatoes, grated. (Boil without paring the day before they are to be used, if possible.) Put into a frying pan 1 tablespoonful of butter, 1 finely-minced onion (small onion), and fry until a light brown.  Remove from fire and mix with this:  2 heaped tablespoonfuls flour, 1 tablespoonful of finely-cut parsley, 2 eggs (whites beaten separately), and 2 slices of bread, cut fine.  Add grated potatoes and bread crumbs, alternately, mixing together lightly with a fork; add the other ingredients, season well with salt and pepper, form into round balls the size of a walnut and drop into a stew-pan of boiling, salted water, containing a teaspoon of butter.  Do not cover the stew-pan while they are cooking.  As soon as the dumplings rise to the top, skim one out and cut in half to see if it is cooked through.  They should take from 15 to 20 minutes to cook.  Skim out of the boiling water on a platter.  Cut each dumpling in half, pour over them bread crumbs browned in a pan containing a little lard and butter, and serve.  The onion may be omitted and only finely-chopped parsley used, if desired, or use both.  Or place the halved dumplings in pan containing a little lard and butter and chopped onion (if the latter is liked), and brown on each side, then serve.

RICE CROQUETTES (AND LEMON SAUCE)