No. 1840 — Large Layered Russian Sweet Pie

For a large rich pie beat six eggs with three glasses water sweetened with one third pound sugar, a small glass vodka and half a teaspoon salt.

Gradually add four and a half pounds sieved fine flour and beat with a rolling pin until the dough releases cleanly.

Put another half pound flour on a table, cut dough into sixty pieces, round them and roll into saucer-sized discs, dusting with flour to prevent sticking.

Grease a large round platter with melted fat. Stretch each dough disc with fingers and closed fists to a very thin unbroken sheet, working first around the edges so they are not thick.

Drape twenty-five sheets over the platter, lightly greasing each layer with melted butter.

Spread at least one pound thick jam on the twenty-fifth sheet and turn up the edges to stop leakage. Cover with another thirty-five stretched, buttered layers.

Trim overhanging pastry (the scraps can be made into little pretzels), brush with butter and bake in a moderately heated oven for about half an hour.

Trim the baked edge if necessary and sprinkle with sugar.

For six to eight diners use half the ingredients and forty-five sheets: twenty below the jam and twenty-five above.

No butter goes into the dough itself; it is applied only between sheets. For the meatless version omit eggs, add a glass water to the large or half glass to the small recipe, and use poppy or sunflower oil instead of dairy butter.

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