Verhovayak Lapja, 1947 (30. évfolyam, 1-24. szám)
1947 / Verhovay Journal
November 26, 1947 Verhovay Wins Four Year Scholarship At Fordham University Paul J. Yatcko, Jr. Paul J. Yatcko, of 102 South 3rd St, Harrison, N. J., formerly of Scranton, Pa., a member of Scranton Branch 174, has been awarded a full four year scholarship at Fordham University. An honor student at Harrison High School, he plans to major in Electrical Engineering. An outstanding football player-, he also was comanager of the school’s basketball team and took part also in many other extra-curricular activities. As the Salutatorian at the graduation exercises he was awarded the silver medal for second honors, college preparatory curriculum, the Rennselear Polytechnic Alumni Gold Medal for Mathematics and Science, the Harrisonian Gold Medal for the best record in athletics, school work and character, and the Harrison Post, American Legion. Silver Medal for oratory. Paul is the son of Mr. and Mrs.I . > Paul Yatcko of Harrison, N. J., and the grandson of Mr. and Mrs. Wendel Bella, members of Branch 174, of 1732 Bundy St., Scranton, Pa. Congratulations to Paul J. Yatcko Jr., on his truly impressive record of scholarly achievements and our best wishes for his continued success at Fordham University! For J\Magyar Tastes ____T........ ■ , ■ .—JE------------------UJ As the saying goes, “when the frost is on the pumpkin” we begin to think of our holiday fare, for we have Thanksgiving, Christmas and New Year diners to plan. But owing to lack of space in the previous issue of the Journal, we are rather on the late side so far as the Thangsgiving bill-of-fare is concerned. Nevertheless, we feel that there are many young couples for whom turkeys are entirely too large to use to advantage and perhaps a young goose or duck will better serve the purpose. Our September 10th issue carried recipes for stuffing for chicken and duck. If you have filed these away, now, is the time to bring them out again. For STUFFED DUCK our recipe book suggests the removal of the breast-bone, then sewing the incision up with heavy, coarse thread. Salt is then rubbed both inside and outside the duck, stuff and truss the bird. Prick the skin across back, around legs, wings and tail to permit excess fat to escape into roaster while roasting. Roast breastside up, uncovered, basting with pan drippings during last hour. For a 4Vz to Ö pound market-dressed weight duck, alow 30 to 35 minutes per pound in a moderate oven (350°). If you remove from the oven and set the roast duck aside on the warm stove for 15 to 20 min. before serving, then slice, the stuffing is not apt to fall apart. Stuffed duck served cold is also delicious. ROAST DUCK OR GOOSE is also delicious. Clean well, remove all pin feathers (tweezers are useful, here), dust lightly with salt inside and out, add a little water to roaster and roast in moderate oven. The bigger the bird, the longer the roasting time. Remove the excess fat and make a thin gravy. Roast or Stuffed Turkey is made in the same way but remember that turkey is dryer than either duck or goose so dot the turkey well with butter or margarine. Stuff lightly because filling expands. Put in roaster, breast-side down, and cover. Roast in moderate oven and baste every 15 minutes or so. Remove cover during last half-hour to brown. And the Book reminds us that a turkey-hen is more tender than a tom-turkey! Roasting time is 3 to 3Mi hours for a 10 lb. bird; 3K; to 4 hours for a 14 lb.; 4 to 4VI hours of an 18 lb. bird. When done, leg bone moves easily and no pink juice will show when stuck with fork. Considering the holiday season, perhaps we can interest you in the pastry known as DOBOSTORTA which is a many-layered sponge cake put together with a rich chocolate frosting. For this, beat the whites of 5 eggs stiff, add the yolks singly alternating- with additions of 5 ounces of sugar and 4 ounces of flour sifted together. As you will need 7 or S thin layers, have Wellbiittered cake pans ready or bake the layers in relays. Use a hot oven and when done (test-with a toothpick), remove layers immediately (preferably on opened oven door because if layers cool they break). Place carefully í^i rack or board to cool. For th filling, break 4 whole eggs into saucepan, add 1 tsp. vanilla and 9 ounces sugar. Beat with egg beater over flame until mixture is thick and creamy, add 5 ounces of softened, or melted chocolate and 10 or 12 ounces butter. Mix well. Lay aside one cake layer. Put the rest of the layers together with the filling. Melt 4 ounces of sugar in heavy skillet and pour over the layer you laid aside. Spreading is not necessary because it automatically levels off. Let cool one minute, then, using a knife dipped in cold water, mark off slices in hardening sugar, place this on top of the layers and finish spreading filling around sides of the torta. This means a lot of detail work but the finished product is certainly worth the effort. Journal Your Thanksgiving Deserves for SUNNY MORNING FLAVOR! , so remember__for your own... and your guests’ pleasure, serve America’s Most Popular Whiskey! SCHENLEY FOR SUNNY MORNING FLAVOR A Schenley Mark oj Merit Whiskey iMct.ye liar US/enc/etl )t 86 proof. 65% grain neutral spirits. © 1947, Schenley Distillers Corp., N.i.C. Midge
