Szabadfalvi József szerk.: Néprajzi tanulmányok a Zempléni-hegyvidékről (A miskolci Herman Ottó Múzeum néprajzi kiadványai 10. Miskolc, 1965)

Bődi Erzsébet: Növényi alapanyagú táplálékok

cacies. The use of the querns is in connection with the preparation of the raw material for grits-food. Bread-consumption and the frequency of girdle-cake made of unfermented paste are closely related on the observed territory. The rich terminological vocabulary of different girdle-cakes hint at their importance in the nourishment of the population. In our days lángos (fried dough) has become widespread from among girdle-cakes made of potatoe. Bread is rarely home-made on the territory. Its basic material used to be rye-flour and potatoe, but sometimes barley-flour, corn-flour, bean-flour, acorn-flour or whole-meal was also added to the rye-flour. The ferment was made of whole-meal, hop and dough, nowadays leaven is usually added. Together with bread baking, girdle-cake from dough was also made. Pastry imitating bird's shape is made only in Baskó. The most characteristic representative of boiled noodles is the one called on the territory sztrapacska, trapacska. It used to be the most frequent meal of the peasantry. The basic material is grated raw potatoe and flour. The kőttes pastry (cake made of raised dough) (different kinds of milk-loaves and bobajka) are still occupying the first place among the meals of the holidays. Kröpli and potatoe-pretzel are important from among the pastry fried in oil or in butter. Potatoe, due to the needs of cosumption, is in the centre of the sowing culture of privately owned plough-lands. The use of sauerkraut is reducing the importance of food made of patatoe and corn. Cabbage soup thickened with dried mushroom forms an integral part of meals at Christmas Eve. The most common food of the everydays is some variety of bean-meal. Mushroom is also important factor in the nourishment of the population. On the observed territory ebidle mushroom, that can be found in all seasons, is applied in raw or in dried form. Erzsébet Bődi 160