The Eighth Tribe, 1974 (1. évfolyam, 1-7. szám)
1974-04-05 / 1-2. szám
Page Ten THE EIGHTH TRIBE August, 1974 PUMPKIN SOUP (TÖK LEVES) 1 small green pumpkin 1 T salt 2 qt8. water 1 t salt Vi t pepper Paprika 1 pt. sour cream 3 T flour 1 small onion (chopped) 1 T butter Dill Shred pumpkin into bowl. Add 1 T salt and let set awhile. Bring water to a boil, add 11 salt and black pepper. Squeeze out pumpkin and add to boiling water. Let this come to a boil (about 20 minutes). Meanwhile, in a small bowl make a paste of the flour and sour cream. Slowly add this to the boiling soup, stirring constantly. Soften onion in butter and strain into the soup. . In the follcnving two soups, it is advisable to start paste in the pot in which you are going to cook the soup. * * * CHERRY SOUP (CSERESZNYE LEVES) 16 oz. can red tart pitted cherries V2 pt. sour cream % C. flour % tsp. salt 3 T. sugar Since cherries are already cooked, start with sour cream, flour paste — mix until flour is dissolved. Add cherries to paste. Mix well. Using can from cherries, add lVz cans of water, salt, and sugar. Bring soup to boil, then simmer for 10-15 minutes. If using fresh cherries, first boil cherries in water until tender, and add paste and seasoning as usual. Bring apples to boil in 2 qts. of water. Add seasoning and paste almost immediately. Boil until tender. 10-15 minutes. No longer. Anyone having an original Hungarian recipe they would like printed, send it to The Eighth Tribe for publication. All recipies selected by the Editor will appear in future issues of The Eighth Tribe. — HELPFUL COOKING HINTS — Read recipe carefully—read once again. Assemble all ingredients and utensils. Have all ingredients at room temperature, unless recipe specifies otherwise. Accurate measurement is essential to insure good cooking and baking. Check all liquid measurements at eye level. Use graduated measuring cups for all dry ingredients. Level dry measurements with straight edge knife or spatula. Sift all flour, except whole grain type, before measuring. To measure dry ingredients such as flour and sugar, fill cup lightly with a spoon, taking care not to shake the cup. When using whole clove of garlic, spear on toothpick for easy removal before serving. When using sour cream and tomatoes and afraid of curdling, add a pinch of baking soda. When in need of sour milk, just add 2 teaspoonfuls of vinegar to a cup of milk. If stuffed cabbage cannot be eaten because it repeats and causes discomfort, just add a small can of apple sauce or a fresh chopped apple on the bottom or top of cabbage rolls in your pot. 3 lbs. apples—cleaned, cored and cut into 1” cubes % pt. sour cream 5 % C. flour í V2 T. salt 3 T. sugar FRESH APPLE SOUP (ALMA LEVES)
