Baltic Provinces (1836); Captured Sunshine; Latvian Food Specialties

[Bapopik at AOL.COM]

BALTIC PROVINCES

   The OED doesn't have clear entries for "Baltic state" or "Baltic province."  You have to wade through both BALT and BALTIC.
   Adam of Bremen (ca. 11th century) is supposedly responsible for "Baltic Sea."  OED has "Balt" from 1878.  A book I just read on Latvia claims that "Balts" is from only 1845.
   Making of America (Mich.) has "Baltic provinces" in the PRINCETON REVIEW, July 1836, pg. 310.

--------------------------------------------------------
CAPTURED SUNSHINE

   More on amber (Baltic gold).
   Making of America (Mich.) has "clots of sunshine."  Google has some hits for "captured sunshine."

--------------------------------------------------------
LATVISKIE EDIENI
LATVIAN FOOD SPECIALTIES
Riga 1995

   This is a small book in both English and Latvian.

Pg. 51:  _Kiselis_ (a dessert which is usually made from fruit, berries, also from flour and milk, and may be thickened with starch) is boiled from oats.
Pg. 52:  When the warm days commence, _biguzis_ is made.  Ripe rye bread is cut into small pieces or crumbled, then spring water is poured over the mass and sweetened with honey.  Pressed cranberries, raspberries or red currants may be added during the season.  This food was called many names: _nabaga ciritens_ (the pauper's stroke), _nabagenis_ (pauper), or _cuncu-runc_ (which cannot be translated).
Pg. 53:  1.  PARBOILED RYE BREAD
Pg. 54:  2.  LIELAIS RAUSIS (BIG BUN)
Pg. 55:  3.  SWEET-SOUR RYE BREAD
Pg. 56:  4.  SKLANDU RAUSI (BUNS)
Pg. 57:  5.  KARASA (UNREFINED WHEAT FLOUR PATTIES)
         6.  ZIRNU PIKAS (PEA BALLS)
Pg. 58:  7.  SKABPUTRA (SOUR PORRIDGE)
         8.  KULTENIS (SCRAMBLER)
Pg. 59:  9.  JANU SIERS (SMOOTH SOLSTICE CHEESE)
        10.  JANU SIERS (FLOWERED SOLSTICE CHEESE)
Pg. 60: 11.  HONEY CAKE
Pg. 77:  RIGA EGGS
Pg. 80:  Another specialty of this Old Riga restaurant was its "champagne cabbage" dish, which was made from 1 (Pg. 81--ed.) kilogram sauerkraut, caraway seeds, sugar, salt, pork lard, two garlic cloves, laurel leaves, 1 whole black pepper.  All of these ingredients are sauteed in a clay pot until the cabbage is soft.  Pour good quality champagne over the hot cabbage and stir.  This cabbage dish is wonderful with pork or duck roasts.