“We were quite worn out at last. Even the old princess, though she was ready for anything, as she expressed it, and no noise wearied her, felt tired at last, and longed for peace and quiet. At twelve o’clock at night, supper was served, consisting of a piece of stale dry cheese, and some cold turnovers of minced ham, which seemed to me more delicious than any pastry I had ever tasted; there was only one bottle of wine, and that was a strange one; a dark-coloured bottle with a wide neck, and the wine in it was of a pink hue; no one drank it, however. Tired out and faint with happiness, I left the lodge; at parting Zinaïda pressed my hand warmly, and again smiled mysteriously.”
A cook of roughly the same moment, setting down the same dish.
1/2 pint of flour. 1 gill of milk. 1 teaspoonful of baking powder. 1-1/2 tablespoonfuls of sugar. 1/4 teaspoonful of salt. 1 tablespoonful of butter. 1 egg. 10 tablespoonfuls of apple sauce. Mix the flour, salt, baking powder, and sugar. Rub this mixture through a sieve and then rub into it the butter. Now beat the egg till light, and add to it the milk. Stir this liquid into the dry ingredients. Sprinkle the moulding board with flour, and roll down the dough to the thickness of about one fourth of an inch. Cut this dough into cakes the size of a saucer. It is a good way to lay a saucer upside down on the dough and cut around it with a jagging-iron or knife. Put two tablespoonfuls of stewed, sweetened, and seasoned apples on each piece of dough; fold over, and roll up, pinching the edges together. Have on the fire a kettle containing hot fat about five or six inches deep. When the fat be
Sources: The passage is from Ivan Sergeevich Turgenev, The Torrents of Spring, tr. Garnett, Constance, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, cheese stamp.