Blanche Yurka
BOHEMIAN GOULASH
Cut into small squares two pounds of beef, taken from the shoulders. Place on frying pan two tablespoons butter and one large onion, finely minced. When well browned add meat. Salt to taste, add four cloves, eight kernels allspice, a slice of lemon, one bay leaf, two tablespoons vinegar, and one tablespoon of sugar. Cover and stew slowly. When meat is tender, dust with one tablespoon flour, add a little water, two tablespoons tomato catsup and a pinch of paprika.
Mix thoroughly; let it boil over and serve together with minced browned potatoes.
The above is a Bohemian version of goulash, a favorite dish among all Slavonic peoples.
Blauche Yurka-
SCALLOPED FINNAN-HADDIE
2 pounds finnan-haddie 1 tablespoonful butter 1 tablespoonful flour 4 hard-cooked eggs 1½ teaspoonful salt 1/8 teaspoonful pepper 1 tablespoonful chopped chives 3/4 cupful milk Wash the fish, cover with boiling water, and simmer for ten minutes; make a sauce of the butter, flour, salt, pepper, and milk and add the chives. Skin the fish and flake it. Butter a baking-dish, put in a layer of the fish, then one of the sauce and one of the eggs (chopped). Continue in this way until all is used: sprinkle with dry bread crumbs mixed with a little melted butter and cook in the oven about twentyfive minutes till brown on top. Sincerely yours,