Russian Wedding Dinner - Early 1930s in Montana, iThose Were The Days, Recipes: Chicken noodle soup, butter balls and Khvorost [deep fried bread]. Remmick-Hubert Web Page
Last Updated: 1 Oct 2001
"A Simple Russian Wedding Dinner in Montana -Early 1930s" continued.....
Khvorost (Twigs)
3 large eggs
3 cups sifted flour
1/2 cup water
1 jigger of whiskey (gin or rum may be used )
1/2 cup sugar
ground cinnamon
fat [oil] for deep-frying
Mix eggs, water, 1/4/ cup sugar, salt and whiskey into flour mixture and knead dough well. Let rest for fifteen or twenty minutes. Roll out very thin and cut into about 7 inch long strips and about 1 1/2 inches wide. For weddings they usually make the stripes smaller and more dainty. About 1 inch from one end of each strip, cut a small lengthwise slit. Twist the other end of the strip through this slit so that you have sort of a loop.
Prepare a large kettle with deep fat as if you were making doughnuts or french fries. The fat should be a stead 350 degrees when a thermomiter is applied. Carefully put in several khvorost (twits) into the oil at a time. Cook until lightly brown about 8 to 10 minutes. Remember, if you make them smaller, less drying time is required. Drain on paper towels and while still warm place in a paper bag in which sugar and ground cinnamon has been placed and shake gently. Stack the khvorost on a platter ready to serve. Um-um-good.
So, now, we have cut up chicken on platters, soup to put in our bowls, homemade bread to dunk in our delicious soup broth in which noodles and butter balls abound.
This samovar is heated underneath and within is water brought to a boil. The teapot with the tea essence is separate. |
Pure fresh cold milk for the children to drink. Strong coffee made with freshly ground coffee beans with added chicory shavings and rich cream plus sugar if one so wishes or rich black tea boiling hot at the samovar with sugar cubes place between our front teeth to suck the tea through. | ...............
Strong tea is brewed in the teapot and diluted with boiling hot water from the samovar spigot poured into a tea cup. In the center of this is a draft chimney which you can not see. It is filled with burning charcoal. Here one can see the extension of the chimney with a teapot resting on a holder on top. |
Ground coffee beans were boiled in this same kind of enamel American coffee pot until brew was black and strong then it was poured into a mug.
I'm sure that many cups of coffee were laced with hard liquor.
Then there were the pies, cakes and khvorosts.
One just remember these were depression years and to eat well was a great blessing
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