Rolled Spinach Omelet
Wash and cook 1 pound of spinach, drain, and chop. Add 4 tablespoons bread crumbs, some salt, ½ cup ground walnuts, 1 grated apple, 1 tablespoon butter, and 2 eggs and mix well. Melt 2 tablespoons butter in a pan, pour in the mixture, and cook gently for a few minutes (this filling is enough for 4 omelets).
Beat an egg yolk with some sugar, stir in 1 tablespoon milk and 1 teaspoon flour, and fold gently into a meringue beaten from the egg white. Melt 2 tablespoons butter in a pan, pour in the batter, and cook gently on both sides (until it starts to brown). The spread on (a quarter of) the spinach filling, roll it up, and cook for a few more minutes. Serve with a fruit sauce or jam. To make 4 omelets, you need to use 4 eggs.
Vitamin Rich Raw Fruit Compote
Peel and thinly slice 2 pounds tart apples and 2 pounds pears. Add 2 pounds halved and pitted plums, 1 pound grapes, and 1 thinly sliced lemon. Put everything together in a stoneware pot. In another pot, cook 3 3/4 cups sugar and the juice of 2 large lemons in 2 cups water, stirring so the sugar dissolves. Pour this syrup over the fruit, and allow to chill 8 hours.
Marinated Mushrooms
Carefully clean (4 pounds) small mushrooms and rinse well in a colander with cold water, until all sand is removed. Place in a pot, sprinkle with salt, and cover with boiling water. Cook 20 minutes, skimming the foam, and then strain. Add some allspice and a few bay leaves and 3 tablespoons vinegar for every 4 cups mushroom broth. Cook a while and allow to cool. Put the mushrooms in glass jars, pour in the cooled brine, wrap in parchment paper, and store in a cool, dry place.
From the Vilna Vegetarian Cookbook
