Polka Pudding; Bagel; Samosa

[Bapopik at AOL.COM]

POLKA PUDDING

   Dot's right!
   From THE COUNTRY FAIR COOKERY BOOK (Rio de Janeiro, Brazil, 1923), compiled by Mrs. Tom Robinson, pg. 50:

   POLKA PUDDING
   Stone some raisins and put all round sides and bottom of a greased basin.  Mix 1/4lb. mashed potatoes, 1/2lb. treacle, 1/2lb. chopped suet, 1/2lb. flour.  Put into basin, cover, and boil 4 hours.

--------------------------------------------------------
BAGEL (continued)

   For those Czechs who want something else with their polka pudding, here's another "bagel" recipe.
   From 'ROUND THE WORLD COOKERY (1936), Kay Morrow (ed.), "Czechoslovakia" on pg. 15, col. 1:

   _Mohn Beugel_
   (Poppy Seed Crescents)
1 cake yeast
1/2 cup sugar
1 cup scalded milk
1/2 cup butter
1/2 teaspoon salt
1 teaspoon vanilla
4 eggs, well beaten
4 cups flour
(...)
_Filling_
2 cups water
1 cup sugar
1 cup ground poppy seed
1/2 teaspoon cinnamon
Grated rind of 1 lemon

--------------------------------------------------------
SAMOSA

   These were called "samsa" in Central Asia.  OED has the absolutely awful 1955.

THE FINEST INDIAN MUSLIM COOKING
by S. N. M. Khan
George Routledge & Sons, London
1934

Pg. 30:
   SAMOSAS
MINCE SAMOSA

Pg. 31:
VEGETABLE SAMOSA

Pg. 32:
DHAL SAMOSA