Magyar Hírek, 1985 (38. évfolyam, 2-26. szám)

1985-09-21 / 19-20. szám

Running Across Canada — on an artificial leg Hungarian recipes — from Cleveland I met István Fonyó for the first time last September, when he ar­rived in Toronto from St Johns, a town on the Atlantic coast and gave an interview in Hungarian to the television programme Magyar Kró­nika. The next day he was cheered in North York where he gave an interview on the radio of the Cul­tural Centre and, looking at him, it was obvious that the interest of the Hungarian media made him feel good. Yet, there was a time, when Pista Fonyó’s “Journey for Lives” en­countered minor as well as major difficulties. Remembering Terry Fox, who had to give up before he could reach the target, many people criticized him: “All he wants is fame, he is imi­tating Terry . . . He will not finish either ...” He even had squabbles with the Cancer Society for whose benefit he set out on a run across the width of Canada. Wherever he arrived in the early stages, people did not show much enthusiasm. When he reached To­ronto, which was about half-way, total donations hardly exceeded $400,000. At Thunder Bay, where Terry Fox was forced to give up, the public began to pay more interest to István, and the further he ran to­wards the Western coast the higher his popularity rating soared, almost from kilometer to kilometer. Dona­tions also began to flow: besides in­dividual pledges, the provincial gov­ernments also contributed sizeable sums to the financial success of his noble objective. But then the real ordeal began. By then he had to fight against na­ture too. He pushed on across the Canadian prairie through snow­storms, with a heroic determination to reach his target. Then bad news arrived. He had to stop running, strong pain developed in his leg, and he had to be taken immediately to Vancouver for a medical exami­nation. We were very anxious about him, but thank God, there was no serious trouble and we could again see him running on the road after a few days rest. István arrived from the bleak winter into pleasant spring gathering more and more hope for people suf­fering from cancer as he passed mile-stone after mile-stone. Reaching the border of British Columbia, he was given a terrific ovation. No wonder, he had reached home base. During the rest of his run the subject of conversations was Fonyó, who in the realization of his determined endeavour was but a few miles away from his origi­nal target. I looked at my watch, it was 6.30, and that was the moment Pista appeared on the screen happily waving to the crowd in pouring rain, running in front of a car that had followed his run all the way. It was driven by his father. And on he ran in the city of Victoria towards the shore of the Pacific Ocean, giving radio and television interviews on the road. I am certain that many of our countrymen all over Canada bar­racked for Pisty Fonyó that day. He was within the last kilometer, run­ning at his accustomed pace. In a matter of minutes his dream will have come true. His family, who gave him backing and support from the first moment was naturally with him. As he stepped on the red carpet rolled out for him, photographers were every­where, a television cameraman was knee-deep in water waiting for him. At precisely 19 hours 18 minutes Toronto time István Fonyó, the Young Canadian-Hungarian put his artificial leg into the water of the Pacific Ocean, the final move in the realization of his great endeavour. After the vicissitudes of fourteen months István was able to finish what Terry Fox started. Let us look at the figures: István Fonyó started his cross- Canada run “Journey for Lives” on the 31st of March 1984 in the town of St Johns. Newfoundland. Four­teen months and 7,924 km later, on 29th May 1985 he arrived at the other end, the city of Victoria, Brit­ish Columbia. Cost of petrol for cars $6,145.00 Cost of use of escort car $15,000.00 Other expenses $18-20,000.00 Accommodation, meals, flights and gear: contributions at no charge. He needed 17 pairs of jogging shoes and 8 new artificial legs to complete the run. The great endeavour raised more than $9 million to date. Pista was made a honorary mayor of all of the larger towns along the route, and given the symbolic keys to these, elsewhere he was made hon­orary chief of police, or chief of the fire-brigade, indeed he was even ap­pointed ‘honorary prisoner’ by a penal institution. In British Colum­bia he was given a scholarship to train for piloting helicopters. Right now he is enjoying a well­­deserved rest on an island in the Pacific. DEZSŐ BARICZ A (Canada) Hungarian cookery books can trace their roots back a long way: to the noted Transylvanian cookery book of Princess Anna Bornemisza, indeed, even beyond that, to the collection of recipes of the “Anonymous Master Cook”, the manuscript of which is in the Budapest Széchényi Library. Well, the old tree keeps spreading its roots. In recent years it has been enriched by works by such out­standing American—Hungarian chefs György Láng, who not only pub­lished recipes, but also wrote up the story of the Hungarians cuisine going back to the days of Prince Árpád, or Pál Kövi, who gave a masterly account of the Translyvanian Kitch­en, which, he claims—and he ought to know as a leading restaurateur in New York itself, ranks with the French and the Chinese. A recent American—Hungarian cookery book, which offers recipes in both English and Hungarian, will be highly welcomed by one and all. This book allows even those fellow Hungarians of the second and third generation to whom the interpreta­tion of a Hungarian recipe may pose difficulties to cook as mother used to. The volume A magyar konyha re­mekei — The Best of Hungarian Cooking was published in Cleveland, Ohio* by Amerikai Magyar Nép­szava and the Szabadság Lapok, Ró • bért Tóth prepared the illustrations. The just-jacket is in red, white and green. It is good to take this new paperback in hand and easy and pleasant to prepare the meals it describes, for the anonymous author (why did he or rather she chose to remain unknown?) composed recipes in a really practical way. After speci­fying the ingredients, the recipe leads the reader—or the inquisitive cook—step by step from the phases of preparation through the stages of cooking or baking right to the suc­cessful finish. The only thing left out is how to eat what's cooked with good cheer—but that really does not need instructions. As one would expect from a good Hungarian cookery book, this Cleve­land work begins with soups, bean soup, lebbencs soup, lucskos cab­bage and other delicacies, not for­getting all the things that go with a soup, such as liver dumplings, a favourite of one and all on both sides of the big drink, not to men­tion the many kinds of noodles. Only once I thought something was miss­ing when reading the soup recipes: in connection with the excellent chicken soup the recipe of which is given, and which for some reason the author calls csirkeleves (in­stead of tyúkleves) in Hungarian, after all a hen makes a better soup than a pullet, it would have been right to mention the name of the noted Hungarian Thespian of yore, Ede Üjházi, who created the best of all chicken-broths. Újházi soup will ever be one of the classics of Hun­garian cooking. 'THE BEST OF HUNGARIAN COOKING IN ENGLISH AND HUNGARIAN - A ma­gyar konyha remekei angolul és magyarul, Liberty Borent Media. 4527 Montice’lo Blvd. Cleveland, Ohio 44143. One finds in this book all the well­­known ways in which Hungarians cook meat: pörkölt, varieties of pap­rikás, stuffed this or that, using beef, pork or poultry just as well as un­pretentious but very tasty and wholesome Hungarian one-course dishes, for instance potatoes in the oven with slices and sliced hard­­boiled eggs generously doused with sour cream, or paprikás krumpli that simple dish perfumed with sau­sages and smoked bacon. Even some of the regional specialities are not absent, for instance duck in the Bácska manner braised with mush­rooms, carrots, green peas, and served with tomato sauce. It is a pity that the volume does not give more recipes of this type, for Transdanu­­bia, Country Szatmár, the Hegyalja and many another Hungarian region produce countless varieties of tasty food characteristic of their locality. The reader will, perhaps, be sur­prised, that about two-thirds of this book of some 200 pages is taken up by recipes of pastries, cakes and other sweets. But I think the un­known author did the wise thing when he directed public opinion this time to the Hungarian mode of bak­ing. The range of ideas and varia­tions Hungarian pastry cooks and housewives display in this field is nothing short of amazing. The rétes (not strudel, please!) is so famous that legends are attached to it. Ma­dame Emma—who was none other than Ignotus, the famous literary critic of the early part of this cen­tury—wrote in one of his collec­tions of recipes that just as gold of Körmöcz could be rolled to a fine and thin plate, so that a hussar and horse could be gilded from top to toe with a single piece of gold, a house­wife can similarly stretch a handful of rétes dough so finely that it could also be used to cover the hussar and his horse. The famous traditional pastries and cakes, rétes, Dobos cake and the rest do not crowd out reci­pes of other Hungarian standard household sweets, from the various pancakes to the pite from the but­tery pastries to the kuglóf and “bird milk" (madártej) that recalls memo­ries of old days, or the recipe of curdcream whipped with grated ap­ple and lemon-rind, sprinkled with rum-sloaked raisins, that we used to munch with spongecake at our grandmother's knees. According to old tales the India­ner, the recipe for which is also in­cluded in the bilingual cookery book, owes its origin to Count Ferdinánd Pálffy, who had theatrical ambitions and hired a theater, where he di­rected performances. Some of the classical Greek tragedies were put on stage. But the performance failed to attract a decent audience, and in order to swell its numbers, Pálffy engaged the services of an Indian magician for the intervals. That was the magician in whose honour a local pastry cook created this sweet with whipped cream and chocolate icing —reminiscent of an Indian’s head, which was sold before the perform­ance and during the intervals creat­ing long queues in the refreshment room. ZOLTÁN HALÁSZ 61

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