RUSSIAN TEA CAKES

Mix one cup of sugar, one cup of eggs (about five), and one cup of sour cream with enough flour to roll. Toss on board, roll out one-fourth inch thick, spread with a thin layer of butter, fold the dough over, roll and spread again; repeat three or four times, using altogether three-fourths pound of brick butter. Then place dough in a bowl, cover, and let stand on ice to harden. Then roll as thin as possible, strew with one cup of chopped almonds, sugar and cinnamon, and cut into seven-inch strips. Roll each strip separately into a roll, cut into squares and strew top with chopped almonds, sugar and cinnamon. Bake in a hot oven.

RUSSIAN FISH CAKES

Take three pounds of fish (weakfish or carp, pickerel or haddock or whitefish, any fat fish with a fish poor in it). Remove skin and bones from the fish and chop flesh very fine, add a good-sized onion, minced or grated, make a depression in the centre of the chopped fish and add three-quarters cup of water, one-half cup of soft bread crumbs, salt and pepper to taste, one-fourth cup of sugar, two egg whites and two tablespoons of melted butter. Chop until very smooth and form into cakes containing a generous tablespoonful each. Put the bones and skins into a saucepan with an onion sliced and a tablespoon of butter and add the fish cakes. Cover with water and simmer for one and a quarter hours. Then remove the cakes and strain off the gravy into the two egg yolks which have been slightly beaten together with one teaspoon of sugar; stir over the heat until thickened, but do not boil it. Pour over fish cakes and serve either hot or cold. The butter and sugar may be omitted if so desired.