Verhovayak Lapja, 1953 (36. évfolyam, 1-12. szám)
1953 / Verhovay Journal
April 15, 1953 Verhovay Journal PAGE 15 HUNGARIAN RECIPES Veal Stew (Borjú paprikás) (Editor’s Note: The following complimentary letter was received "rom Mrs. Louis G. Novak, adviser to the Dorcas Guild of the Magyar Reformed Church, Elyria, Ohio. This entirely female organization is responsible for the compilation of HUNGARIAN RECIPES, the booklet from which we are reproducing these delicious Magyar recipes. HUNGARIAN RECIPES may be ordered by writing to: THE DORCAS GUILD, MAGYAR EVANGELICAL AND REFORMED CHURCH, 119 WEST RIVER STREET, ELYRIA, OHIO. The price is only $1.00.1 119 West River St., Elyria, Ohio, April 2, 1953 Editor Verhovay Journal 436 Fourth Ave. Pittsburgh 19, Pa Dear Sir: The response to your generous article relating to our Hungarian recipe book was most gratifying. We regret that we dc not have any cook books at the present time. However, our printer assures us that by the end of April he will have the fourth edition ready for us. Would you be good enough to let your readers know this? It would be advisable to have the orders in by the time the books are available, so that we can assure prompt mailing. I wish I could share with you the fine expressions the letters have brought. Without a doubt the second and third generations are most eager to keep the Hungarian dishes on their tables. The gratitude and pleasure on the part of your readers is sincerely appreciated by the Dorcas Guild. In the name of our Dorcas Guild — a young women’s organization — I wish to thank you for having a measurable share in raising the building fund for our church. Wishing you a blessed Eastertide, I am Sincerely yours, (Signed) Mrs. Louis G. Novak SPONGE CAKE 6 eggs separated 1 cup sugar 1 cup cake flour 7 tbsp. ccld water Mix egg yolks and sugar on medium speed of electric mixer for about 10 minutes. Gradually add watet and vanilla; mix well. Sift flour and baking powder 3 or 4 times. Beat egg whites'to which salt has been added. Mix with egg yolk mixture alternating with flour. Pour into 2 9-inch pans greasing only the bottoms. If you desire, !/2 square grated chocolate may be added to half of batter before it is poured into pan. Bake at 375 degrees for about 25 to 30 minutes. Spread with pudding custard. PÜDDHVG custard frosting (Piskóta torta) I tsp. vanilla Pinch of salt II tsp. baking powder 1 egg 1 cup flour 1 tsp. vanilla 5 cup sugar I cup milk 1 lb. butter Pinch of salt 3 tbsp. powdered sugar Mix flour, sugar and salt. Add egg and little milk at one time to form smooth mixture; add all milk. Cook until thick; keep stirring constantly because it will be very thick. Remove from fire; beat until very smooth, allow it to get very cold. Mix in mixing bowl with butter and powdered sugar until very fluffy; beat at highest point on mixer. Spread on sponge cake. MEAT DISHES Stuffed Cabbage (Tötött káposzta) 1 lb. ground pork s lb. ground beef 2 tbsp. salt 1 tbsp. paprika I tsp. black pepper ■ lb. rice, washed Well 1 large onion minced 3 tbsp. shortening 1 large head cabbage 1 small can sauerkraut 1 No. 2 can tomato juice 1 pt. sour cream Core cabbage and place in enough boiling salted water to cover. With a fork in one hand and a knife in the other keep cutting off the leaves as they become wilted. Drain. Trim thick center vein of each cabbage leaf. Brown onion in shortening. Add meat, seasonings and rice, mix well. Place a tablespoon of filling on each cabbage leaf and roll. Place in pot and cover twothirds full with water; arrange sauerkraut on top; add tomato juice. Cover and cook slowly for about 1V2 hours or until rice is tender. Pour sour cream on top and cook 5 minutes more. Serves 6 to 8 people. li lb. veal cubed j 1 tsp. paprika 1 large onion chopped j 1 tsp. black pepper 2 tbsp. lard 2 or 3 green peppers 1 tsp. salt Brown chopped onion in fat, Add salt, pepper and paprika. Add cubed veal and Vz cup water. Cook very slowly for 1 hour. During last 10 minutes of cooking add green peppers which have been cut to 2 inch pieces. Cook until tender. Serve with riced potatoes. Hungarians eat it with natural gravy. However, gravy may be thickened very slightly with about x%. tsp. corn starch. SPECIALTIES Hungarian Floating Island (Madár tej) 1 qt. milk to boil 1 tsp. vanilla 6 eggs separated i CUP cold milk 6 tbsp. sugar Beat egg whites until stiff. Boil milk and add half of sugar. Drop tablespoonful of egg whites into boiling milk. Turn on other side after a few seconds. Take out boiled whites and place in a flat dish. Continue this until all whites are used. Put egg yolks and rest of sugar in a bowl and beat well. Add cold milk. Add yolk mixture to boiling milk and cook one minute. Add vanilla. Cool. Pour this custard on top of egg fluffs. Serve cold. BRANCH 15 — CHICAGO, ILL. — SENTINEL By: Andrew Janovies, Vice-President The days of the bowling tournament are drawing ever closer, and those who Will bowl are already day-dreaming as to whether they will bring home the team trophy this year, also if they will have a chance at the individual trophy as Ernest Taylor and Miss J. Toren did last year. Some of our members are planning upon driving to Toledo. Others will go by train. If have 50 persons going by coach it will cost $13.00 per person for a round trip. If you would like to go by train, please contact me at Van Buren 6-8019, or call Joe Hcdits at Merrimac 7-7936 and give him your name and tell him you wish to go by train. This should be done as soon as possible as arrangements must be made. Just a reminder to our members that our branch meetings are held the third Sunday of every month at the Northwest Hall, North and Western Avenue, at 3 P. M. Sharp. For the past few months we have been having a social after the meeting with refresments served. This wi.l also be continued for the next few months. Why not come and join your old friends and make new acquaintances? There is always room for one more and we will be glad to (see you. We were especally glad fco see at our last meeting, some members whom we have not seen in years. It seems Sunday is the day ito bring them out. Keep it up and do keep coming. It seems spring and summer are never complete without a few weddings and births. Among the lovely brides for whom wedding beds will ring shortly is our member Barbara, Viga. Much happiness and best cf ,’uck to her. Also altar bound is another couple, Doris Bausch, who will become the bride of Steve Bero on April 11„ 1953. Best of luck and much happiness to them. . It was with great joy that we received the news that Margaret and Andrew Sma'l are the proud parents of a bouncing baby boy' who is named Richard Mark Small. Congratulations to the happy pagents. A cordial welcome to new members Mrs. Irving Anderson, Thomas Vukovits, Frank Vukovits and Betty Jean Vukovits. We are glad to have you as members and hope you will take an active interest in our branch tiffairs. A cheery get well wish to Charles Drungelo who has been ill for some time. Also sick are the following: Joe Sebastin, Maria Igreny,. Mrs. Charles S’abisak, A. Zaric, Mr. Koron, Mr. Patzko, Mr. Kulovitsl and Joseph Kiss. A rapid recovery to them all. Winter vacations seemed to lpre some of our members away from Chicago. Back from Florida are the Frank Foldi’s who had a fine and interesting trip. Phoenix, Arizona lured some of our members these past few months, among them Mrs. S. Wardy, Mrs. Andrew Kovács, the Clifford Olsens. The Louis Fodors liked it so well they purchased a beautiful home in Phoenix. California was not neglected either as it was visited by members J. Kodobocz und J. Molnár. Now for the GRAND FINALE — OUR FIRST ANNUAL PICNIC will be held SUNDAY, JUNE 28, 1953, at the White House Grove, 9300 West Irving Park Blvd. There will be games, dancing and refreshments. There will be a door prize of a $25.00 permanent wave, which is being donated by Louis and Marge Fodor of the Modern Beauty Shop. To be eligible for the door prize, please be sure to write your name and address on the stub of your ticket. Music will be furnished by Sepessy’s Orhestra. Ample parking space is available. Members not driving can take the Irving Park bus to the end of the line, and from there we will provide suitable transportation to take them to the grove. Our entertainment committee is working hard to make this a big, gala affair. We extend to all our members, their families and friends las well as to our neighboringbranches, a most cordial invitation ,to come to enjoy themselves on this occasion. Don’t forget. It’s a date — June 28th.
