I can't remember if I posted these Dalmatian goodies here before or not, but, there's probably a few new people, so here goes- Pushuratas (from Brac ) from: Stephen Sekul Pitalo, Biloxi, Miss. 2lb self- rising flour 1 cup orange zest 1/2 cup lemon zest 2 Tbsp cinnamon 1 1/2 cups raisins 1 1/2 cups sugar 2 cups chopped pecans 2 Tbsp baking powder 2 Tbsp vanilla 3 cups milk 1/2 cup apple sauce Dough should look like a bisquit, not wet, not too dry. Shape dough into 1 to 1 1/4 inch ball and fry in hot oil until golden brown. icing: 3 or 4 boxes or powdered sugar 1 tsp almond extract 1 can evaporated milk large size Put pushuratas into sugar icing and coat thickly, then let dry. That's written exactly as I received it. I don't think there is any trick to mixing the ingredients, just make sure everything is evenly distributed. I'd probably mix the dry stuff first and then add the wetter things with water last. If you fry in shallow oil, just remember to turn them for even cooking. As for the icing- any basic cookbook should have that. Prsurate (pronounced pursh-uh-rah-teh) from: Catherine Arkovich, Women's Guild, St.Anthony Croatian Catholic Church, L.A., CA. 1 sifter of of unsifted flour (about 3 1/2 cups) 1 cup sugar 1 tsp. salt 3 large apples Place all of the above in a large bowl. Pour about 2 cups of rolling boiling water over all, slowly stirring until you have a thick paste. Add 3 large apples that have been cooked (hot apple sauce). Let this set until cool, covered. 1 cup walnuts, cut up 1 cup white raisins, plumped in hot water 2 coarsely grated apples 1/4 cup pine nuts rind of 2 oranges 1 lemon rind When dough has been cooled, add walnuts, raisins (squeezed dry), apples, pine nuts, and grated citrus rinds. 3/4 c. whiskey 2 Tbsp. anise 2 Tbsp. lemon extract or other liqueur 1/2 tsp. nutmeg Mix ingredients listed above; add to dough when cool. Tip: add 1 1/2 teaspoons baking soda last. Beat slightly and let set for a little while. I leave for 2 hours. 6 cups vegetable oil 1 cup olive oil Mix the oils in a deep iron skillet. Heat oil to stage when the dough is dropped in it will rise to the surface quickly. Fry in hot oil size you desire- either by teaspoons or tablespoons. Roll in sugar and serve culd. Can be stored in airtight container for several weeks. Tips: Be careful using the hot water, as sometimes your apple sauce is more juicy than other times. Use good size apples. If dough is watery, add just a little more flour. If you don't use up all the liqueur it can keep. Use it with the dough after stored if it looks dry. This dough will keep a week. Use whiskey and flavorings at your discretion. Use your own judgment about amounts. The following is my grandmother Peruzovic's (from Milna, Brac) recipe for a cookie often made at Christmas time. Hrstule (pronounced hurst'-uh-lay) 4 eggs 4 half-eggshells of sugar 3/4 tsp. salt 3 cups flour (all purpose) 4 Tbs. olive oil 1 tsp. vanilla extract 3 Tbs. brandy Anise flavoring to taste. Olive oil for deep frying Break eggs into bowl, reserving one eggshell half (fat end) with which to measure sugar. Add rest of ingredients and mix into a consistent dough. Have ready a floured board or marble. Take a small portion at a time and roll out until the dough is thin enough to read newspaper headlines through it. Take a ravioli cutting wheel and cut strips 1 inch wide and 9-10 inches long. Tie strips into an overhand knot (like a pretzel) and deep fry a few at a time. Don't let the olive oil heat to smoking. Fry to a light yellow-tan; don't brown. Let cool. Sprinkle with sugar. (an electric frying pan works well) This should be enough for the usual large family Christmas gathering. Sretan Bozic (Merry Christmas) D.A.Martinich