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VARENIKIS TVOROGOM (Dough Stuffed with Cottage Cheese), Russian
Make a stiff dough with the above listed ingredients. Roll it out very thin and cut into round pieces 2 ½ inches in diameter. Put a teaspoonful of stuffing on the round piece of dough, moisten the edges with egg white and cover it with another piece of dough, pressing the edges together firmly. Have boiling water ready and drop vareniki into the water one at a time. Boil for about 12 minutes. Serve with melted butter and sour cream.
Contributed by Mrs. Helen Semchevsky, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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