William Penn Life, 1999 (34. évfolyam, 2-12. szám)

1999-11-01 / 11. szám

Beanie Baby Bonanza winners express their appreciation

Thank you for the Ty Beanie Baby. I have been collecting Beanie Babies for a long time, but I never won one before. When I look at this one, I will think of the William Penn Association.

Meghan A. Farley (age 10) West Homestead, PA

Thank you for the Beanie Baby, "Neon" the Seahorse. I was very surprised that I won it. I collect Beanie Babies, and I don't have this one. I always wanted this one. I like the pastel colors.

Cassie Schmidt (age 11) Tipp City, OH

Thank you for the Beanie Baby that my granddaughter, Elizabeth Mercurio [age 11], won in your drawing. It is now on its way to Sparks, Nev., where she has moved to, and I'm sure she is going to be surprised and happy, being a collector of the "Beanies."

Mrs. Adrian Lehto (age "39") Fairport Heights, OH

Even though we're the ones who gave the Beanie Babies away, you folks and your gracious letters make us feel as if we are the real winners. All we can say is .. . you're welcome.

Language in ‘Magyar Nyelve’ a barrier for another reader

I have to agree with Betty Ivkovich ("We Got Mail," August 1999) about the "Magyar Nyelve." I was born and raised in Hungary, and I, too, have problems reading and understanding the way "Magyar Nyelve" is written. I do agree with you that the language changes over the years, but I think that you have forgotten who your readers are. I believe that most of us are the older Hungarians who still read the old-fashioned way. Please, ask Ms. Kerékgyártó if she

PsTPM*

how little I could actually understand.

Thank you for giving us enjoyment in Hungarian news and stories so interesting.

God bless all of you.

Anne (Balogh) Zsengeller Canal Fulton, OH

Thanks for the kind words, Anne, but your struggles with our Hungarian language articles concerns us. We're sensing a trend here. Perhaps it's time for us to reevaluate our Hungarian section and see what can be done to make it more understandable and enjoyable for all our Hungarian readers.

Chef Vilmos receives another fan letter... and some requests

If you have thoughts to share, questions to ask, kudos to award or frustrations to vent, write us at:

Here’s Your Mail c/o William Penn Life William Penn Association 709 Brighton Road Pittsburgh, PA IS233

We reserve the right to edit all letters for spelling, grammar and length. All letters must include the writer's full name, address and telephone number. Unsigned letters will not be published.

could write without all the fancy words so that we can understand what she is writing about.

George Pongracz Phoenix, AZ

You and Betty aren't alone in your feelings about the language in "Magyar Nyelve," George. Read on.

First, I would like to tell you how much I enjoy your column and your recipes, and I would like to order two WPA cookbooks: one for me and one for my daughter so she can learn to cook with the good Hungarian flavor.

There are three traditional Hungarian dishes—gulyásleves, töltött káposzta and csirke paprikás—for which people ask me the recipes. I hope they are in your cookbook. If not, please, please print them in the WPA newsletter if you can so I can make copies for my pesky friends.

Also, I would like to learn how to make a good palacsinta batter. I can never get the right consistency.

Please give the recipe. I would really appreciate it.

Edith G. Köö Westminster, CA

We'll allow the good chef to respond:

Reader enjoys format, content of publication

Just a few lines to tell you how very much I enjoy the new William Penn magazine. I enjoy the recipes and the articles and am so happy that now there are articles in English to read.

I would struggle through the articles in Hungarian and realized

Darling Edith, your letter warmed me like a day in your California sun. By now, you should have received your cookbooks. In them, you will find the recipes requested by you and your "pesky friends" (a term I'm sure you used in the most loving of ways). The cookbook also has a recipe for palacsinta. I hope it works on a "consistent" basis for you.

Yours in the kitchen, Chef Vilmos

ftilliii Pfil Lift, November 1999

3