Verhovayak Lapja, 1953 (36. évfolyam, 1-12. szám)
1953 / Verhovay Journal
PAGE 8 March 18, 1953 Verhovay Journal Hungarian Recipes Periodically the editor receives requests from women of our society for Hungarian recipes of the dishes that mother prepared lor us. Our policy being that we try to please our readers in every respect, we decided to do something about the requests. So we obtained a specially prepared booklet of Hungarian recipes compiled by the DORCAS GUILD of the MAGYAR EVANGELICAL AND REFORMED CHURCH, 119 WEST RIVER STREET, ELYRIA, OHIO. We were pleased to note the many fine recipes of pastries, soups, meat dishes and specialties. From time to time we will publish a few of these recipes, and our beginning contains more than a few recipes. It is our suggestion, however, that you don't wait over a longperiod to accumulate all these recipes but place an order IMMEDIATELY to the address above. The price is ONLY $1.00 By placing the order you will be helping a worthy cause and also receive in clear and handsome volume all the recipes for your convenience and selection. A hint: The booklet makes an appreciated gift, especially to brides. Now on with some of the delicious Magyar recipes: PASTRIES Celestial Crusts (Csőröge) 6 egg- yolks slightly beaten 1 tbsp. rum or brandy 1 tsp. salt I Flour 2 tbsp. sugar Shortening for frying Mix egg yolks, salt, sugar, brandy and enough flour to make a stiff dough. Knead on lightly floured board until smooth: about 10 minutes. Roll into one or two sheets until quite thin: cut into strips about 2y2” by 3”; make about three gashes nearly to the ends; put one end through center gash to make butterfly effect. Fry in hot shortening until light brown; drain on absorbent paper and dust with powdered sugar. Crackling Biscuits (Tepertős pogácsa) 2 cooked potatoes mashed 1 tbsp. salt 1 yeast dissolved in IVj to 2 cups I 2 tbsp. sugar warm milk 1 lb. ground cracklings 3 cups flour Mix all ingredients except cracklings. Let rise. Roll out on floured board and spread with cracklings. Fold over 4 ways. Let rise again. Roll out and fold over 4 ways. Continue this rising and folding of dough 3 more times. Total rising time 3 to 4 hours. Roll out and cut with biscuit cutter. Place on cookie sheet. Brush tops with beaten egg. Bake in moderate oven for about 20 to 30 minutes. Drum Cake (Dobos torta) 8 eggs J 1 tbsp. water 8 tbsp. sugar Grated rind of 1 lemon 8 tbsp. flour j 11 tbsp. baking powder Separate eggs. Add sugar and water to yolks. Work with a wooden spoon until lemon colored. Sift flour once and measure sifted flour with baking powder and add to yellow mixtures. Fold in grated lemon rind and beaten egg whites. Bake in very thin layers in moderate oven. Cool. Makes 7 or 8 layers. Filling: I 2 oz. chocolate cut up 6 eggs 1 lb. sweet butter If cup confectioner’s sugar 1 tsp. vanilla Put eggs, confectioner’s sugar and chocolate in top of double boiler. Stir vigorously and steady until smooth and thickened. Cream butter and add to cooled mixture and vanilla. Mix together well and put between layers and on sides of cake. Brown 4 Tbsp. sugar in heavy skillet. When brown, pour on top of cake and with a spatula spread on cake in one direction. Breaded Cvepe-Suzettes (Rántott palacsinta) 1 cup flour 2 tbsp. sugar \ tsp. salt 1 cup milk 3 eggs Butter for frying Beat eggs in mixer; add y2 of milk and mix slowly; add flour, sugar, salt and remainder of milk; mix until smooth. Fry in small frying pan using about y2 tablespoonful butter for each pancake. Pour just enough butter into pan to cover bottom; to make batter spread more easily use little more milk; pancakes should be very thin. They brown very quickly and should be browned on both sides using either a spatula or knife for turning. BRIDAL PARTY Pvt. George Fominko and his bride are pictured on their wedding day, January 4, 1953, when the soldier, a member of Branch 348, Mona. W. Ya„ was .home on furlough. Best man'was Paul Gazsi and maid of honor Juliana. Fominko. Pvt. Fominko left for Germany on January 7th. Filling: cup chopped nuts Dash of cinnamon and nutmeg 8 tart apples, peeled and cooked with — f cup sugar Stew apples until tender; cool. Add chooped nuts, cinnamon and nutmeg. Fill each pancake and roll. Dip each rolled pancake in beaten eggs and bread or cracker crumbs; brown in butter. Serve warm sprinkled with powdered sugar. Hungarian Doughnuts (Fánk) 4 egg yolks 1 cake yeast 3 cups milk 2 tbsp. butter 1 tbsp. sugar 1 tsp. salt 6 cups flour i Fat for frying Mix yeast and sugar in lukewarm milk. Let stand until other ingredients are mixed. Mix yolks with butter and yeast mixture. Add flour to make a soft dough. Beat well with a wooden spoon. Let stand for an hour. Flour the board and roll dough about an inch thick. Cut out on floured board, cover, and let stand for another hour. Fry in deep fat until golden brown. Sprinkle generously with powdered sugar. Nut and Poppy Seed Rolls (Kalács) 4’ cups flour 1 tsp. salt 1 cup luke warm water 1 cup butter j .2 egg yolks j 4 tbsp. sugar I 2 fresh yeast cakes Crumble yeast into a cup; add w?ater and sugar; let it stand until you mix butter and flour as for pie crust. Make a well and add egg yolks, salt and yeast mixture. Mix until smooth and dough leaves the side of the bowl. Divide into 4 pieces and roll out as thin as possible; spread with filling. Place on greased pan and brush with egg white. Let stand in warm place for 1 hour. Bake at 350 degrees for 30 to 45 minutes or until brown. Cover with a damp cloth as soon as you take it out of oven; keep covered for about 10 minutes to make a nice crust. SOUPS li lb. beef chuck 1 soup bone 5 qts. cold water 21 tbsps. salt \ tsp. black pepper 2 tsp. paprika Beef Soup (Hús leves) 4 carrots 4 parsley roots and green» 1 kohlrabi sliced (optional-) 2 stalks celery 2 medium onions 1 potato Wash meat and bone. Cover with cold water; let come to a boil. Skim thoroughly. Add seasonings and let simmer slowly one hour. Add cleaned whole vegetables; tie parsley greens and celery together and add to soup. Cover and let simmer slowly for about 2 y2 hours or until meat is done. Add potato last hour of cooking. Strain soup. Add cooked drained noodles and serve. Vegetables may be served with meat. (Continued)
