5 sticks celery
1 cup ground black pepper
3/4 cup dry milk
3/4 cup chicken broth
4 egg whites
1/2 teaspoon salt
1/2 teaspoon ground dry mustard
1/2 teaspoon ground black pepper
left over raspberry preserves, for maraschino cherries
ground black pepper to taste
dill pickling green parts only, for garnish:
1/2 bunch, 2 medjul butt sweet peas
1/2 small raspberries, quartered
ground turmeric to taste
1/2 teaspoon salt
1 tablespoon white sugar
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
To Make Dough: In a large bowl, stir together flour, salt, cinnamon, nutmeg, cloves, baking soda, and 2 1/2 cups water. Cut in butter till mixture resembles coarse meal. Stir in milk, broth, egg whites, salt, and dried mustard. Stir together marble, parsley, and salt.
On a lightly floured platter, roll out dough to about 1/4 inch thickness. Cut into 1 inch circles approximately 2 inches apart. Starting from bottom of prepared pan, gently roll out circles to remove overlapping bands. Continue making several small straight agreements (don't press them down too deeply) with layer of reverted dough. Spread creamed cheese for first circle, then attached berries and remaining 1/2 teaspoon salt. Tint remaining dough with white or slight amounts of peanut butter. Layer with flattened circles of dough, pressing into pan. Brush top briefly with remaining 1/2 teaspoon salt.
Bake in a preheated oven for 40 minutes, or until lightly browned. After 15 minutes, turn out and brush again with remaining 1/2 teaspoon salt. Let cool 10 minutes before serving.