Leek Appetizer Cut 3 large leeks and 2 Spanish onions into small pieces, and sauté in butter. Add 3 diced hard-boiled eggs, 6 tablespoons butter, 4 tablespoons bread crumbs, 3 diced scallions, and [chopped fresh] dill. Add 2 raw eggs and some salt, mix well. Melt 2 tablespoons butter in a pot, and add the leek mixture. Cover well, and bake ½ hour. Serve sprinkled with dill. [For best results, sauté the leeks and onions slowly over a low flame. It will take about 20 minutes. None of the recipes in this collection specifies an oven temperature, for the simple reason that temperature in the wood or coal ovens of that era could not be easily adjusted. A moderate oven of about 350 F works for most of the recipes, unless otherwise specified.--Ed.] Cold Blueberry Soup Cook 4 pints blueberries in 6 cups water for ½ hour, then push through a fine sieve or puree in a food processor, add sugar to taste, and allow to cool. Serve with 2 tablespoon sour cream in each dish. Eat this with potatoes or rusks. [Rusk is a dry, twice baked bread... Zwieback, biscotti, and melba toast are all varieties of rusk.--Ed] Excerpted from The Vilna Vegetarian Cookbook: Garden-Fresh Recipes Rediscovered and Adapted for Today's Kitchen by Fania Lewando All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.
