Verhovayak Lapja, 1947 (30. évfolyam, 1-24. szám)
1947 / Verhovay Journal
PAGE 8 ill® SMILES He: “Since I met you, I can’t eat, I can’t sleep, I can’t drink.” She (coyly): “Why not?” He: “I’m broke!” USO Hostess: “What are you looking so depressed about?” Gloomy PFC: “Because there are so many pretty girls like you making guys like me forget that we’re fighting a tough war.” An eminent white minister of the city had been invited to visit the church of his colored friends one Sunday night. The colored preacher gesticulated wildly and shouted all over the place in a loud voice. After the service was over the colored brother approached his white brother and asked, “An’ how did you like mah sermon?” The white minister replied, “Why, I liked it very well, Brother Johnson, but don’t you think you talked a bit too loudly?” “Well, suh,” replied the old colored preacher, “whut ah lacks in lightnin’, ah lets ’em have in thunder. Frosh: “Transfer, please.” Conductor: “Where to?” Frosh: “Can’t you tell. It’s a surprise party.” A little girl went to school for the first time, and the teacher was showing them pictures of animals and was asking the children to name them. When the little girl was asked to identify a deer, she was stumped, so the teacher, trying to yive her a hint, asked: “What does you mother all your father when he comes home from work?” Then the little girl retorted suddenly: “Oh, I know, it’s 'a louse!" Did you hear about the clever cat who ate cheese and breathed down the rat hole with baited breath? , _ < > - • “We’ve got a crap shooter over in our barracks who reminds me of what Winston Churchill once said.” “I'll bite. What is it?” “Never in the field of human conflict was so much owed by so few.” Girl Friend: “Whisper something soft and sweet to me, darling.” GI: “Chocolate pudding.” A yeoman, noticing how the extra work kept piling up on his shoulders, finally commented to his Commanding Officer: “Sir, when I die my epitaph will no doubt read: May He Rest In Peace, In Addition to His Other Duties.” “My son says he does’nt Want to get married.” “Yeah! Just wait until the wrong girl comes along.” Wife: “We hadn’t been married a week and he hit me with a piece of sponge cake, your honor.” Judge:: “Disorderly conduct. Five dollars and costs.” Wife: “And judge, I made the cake with my own hands.” Judge: “Assault with a deadly weapon—one year.” Marine: “Please, Angel, don’t be difficult. One obstacle course a week is enough for me.” “I hear you’ve been to a school to correct stuttering. Did it help you?” “Peter Piper picked a peck of pickled peppers.” “Why, that’s wonderful!” “Yes, b-b-but, it’s d-d-darned hard to work that sentence into ordinary c-cconversation.” It is said a certain jury returned the following verdict in a railroad suit: “If the train had run as it should have run, and if the whigtie had bio wed as it should have blew, and if the bell had rung as it should have rung, both of which it did neither, the cow would not have been injured when sie was killed.” We like the one of the nervous husband at the maternity hospital who said to his wife before registering: “Darling, are you sure you want to go through with this?” A sentimental woman was married to an unromantic man. One evening she said to him with a sigh: “Would you mourn for me if I were to die?” “Oh, yes,” he mumbled, “of course I would,” “And would you visit the cemetery often?” “Certainly,” he said with a little more animation. “I pass it on the way to the golf links, anyhow.” The general and colonel met many privates apd each time the colonel would salute he would mutter, “the same to you.” Finally the general asked: “Why do you always say that?” Said the Colonel: “I was once a private and I know what they are thinking.” It was his first attempt at rifle practice, and with his opening shot he scored a bull. But the other nine shots did not even leave a mark on the target. “How do you account for these misses?” snapped the sergeant. “That first one must have been beginner’s luck!” “Sorry, sergeant, apologized the recruit. “I thought I had to get all the bullets through the same hole.” “Waiter, I ordered one eggv why did you bring me two?” “Sir, I hated to separate them after all these months.” And then there is the story of the two Japanese statesmen who jumped out of a hotel window because they found an American vessel under the bed. G. I.:* “What’s wrong with these eggs, sister?” Waitress: “Don't ask me, I only laid the table.” Two men were discussing the reasons for success and failure. “A good deal depends on the formation of early habits,” said Smith. “I know it,” replied Jones. “When I was a baby my mother hired a woman to wheel me about, and I have been pushed for money ever since.” “I’m sorry that other engagements prevent my attending your Verhovay Journal _______________________________________ July 9,1947 charity concert, but I shall be with you in spirit.” “That’s fine! Where would you like your spirit to sit? We have tickets .for half a dollar, a dollar and two dollars.” Captain (to gunner (: “See that man on the bridge five miles away?” Gunner: “Yes, sir.” Captain: “Let him have a twelve-inch in the eye.” Gunner: “Which eye, sir?” He: “I’m a man of few words. Will you kiss me or won’t you?” She: “I wouldn’t normally, but you’ve talked me into it.” The sergeant was asking recruits why walnut is used ior the butt of a rifle. “Because it has more resistance,” volunteered one man. “Wrong!” “Because it is more elastic.” “Wrong!” “Perhaps it’s because it looks nicer than any other kind,” said another, timidly. “Don’t be silly,” snapped the sergeant. “It’s simply because it is laid down in the regulations.” One colored man asked another: “What you-all heah from you’h gran’-son overseas?” “Well, with de wah ovah we’s spectin’ him home, but Lordy, I don’t know if he’ll make it or ■not, he dun wrote he’s got a purple heart-” In Silence By Samuel Valentine Cole Why fret you at your work because The deaf world does not hear and praise Were it so hard, O workman true, To work in silence all your days? I hear the traffic in the street, But not the white worlds o’er the town; I heard the gun at sunset roar, 1 did not hear the sun go down. Are work and workman greater when The trumpet blows their fame abroad? Nowhere on earth is found the man Who works as silently as God. TO THE CONTRIBUTORS The next issue of the Journal will be published on Wednesday, July 30th. Contributions for that issue should be in not later than July 23rd, Wednesday. Contributions should be typewritten, on one side of the paper only, double-spaced, and not exceed 1,200 words, or 6,000 letters. Address contributions to VERHOVAY JOURNAL. ENGLISH SECTION, 436 Fourth Ave., Pittsburgh 19, Pa. In the last edition of this column, we answered a request for Chicken Soup, and although present hot days may be considered a drawback, if one likes a good beef soup, the heat in the kitchen is forgotten. So for a good “HÚSLEVES" we get from 2 to. 24 pounds of soup meat, which may be chuck or a lean plate boil and a soupbone, of course. Cover with 2 to 21 quarts of cold water and bring to a boil, then simmer for about 31 hours. When the water comes to a brisk boil, a scum will have formed on the soup. Some cooks prefer to skim the scum, saying it thus leaves a clear soup. Others prefer to leave it on, as the flavor becomes stronger and the scum eventually drops to the bottom of the pot. Either after skimming, or when the scum has left the top, we add a teaspoon of salt, a sprinkling of black pepper, half an onion, a small bunch of parsley (some cooks tie it with a thread), a carrot and one kohlrabi, sliced. If the bone is a marrow bone, add about a half-hour before the soup is cooked, otherwise the soup gets greasy. About a halfhour before it is done, one may add a haif a kale, a raw or canned tomato, a few fresh mushrooms if you like. When the cooking time is up, skim the grease which has formed on top and strain most of the soup into a smaller kettle. The meat and vegetables remain in the original kettle until' serving time. Some cooks boil the noodles in the strained soup — other boil the noodles in salted water separately. This is done according to individual taste as some women say boiling the noodles in the soup makes it unclear, There is a large variety of noodles and dumpling-types which may be served with this soup. The most familiar is a fine (narrow! noodle, or noodles cut in very small squares. To make the noodles, known as “FINOM METÉLT TÉSZTA” we put about a quarter-pound of flour in the center of the board, make an indentation in the center into which we break an egg, add a few grains of salt and perhaps a tablespoon of water. Slowly mix the egg into the flour, working from center to the outside of the flour heap. Work into a smooth ball, dividing into two to make rolling easier. Cover with an inverted bowl for ! about 15 minutes. Then roll out a thin round sheet, using only a dusting of flour to prevent sticking to the rolling pin or board. . About an hour after rolling, cut in ribbons about 11 inches wide, lay 3 or 4 ribbons on top of one another and with a sharp knife, cut in fine, narrow pieces the width of the ribbons; or cut into small squares. There is a trick in cutting these narrow Noodles which only experience brings forth. You rest the fingers of your left hand lightly on the noodles as a guiding line for the knife, but make sure your nails are slightly behind your first knuckle or you will be paring them, too. In time, you will be able to do a swift job, with the knife just a flash as you go along but I would suggest that yqu take your time in the beginning — or you know what! The raw noodles are then slowly dropped into the boiling soup stock and when they have all risen to the top, cook for a minute or so, add the rest of the stock and vegetables and serve. If you cook the noodles in plain salt water, drain; then put into a deep bowl and pour the soup over it. Serve and listen to the praises heaped on you. If you want to be particularly festive, take time a day or two before you make plans for this nourishing soup to make noodles for which there is no real translation, or CSIGATÉSZTA Most of the older generation of cooks have the necessary implements which consist of a small grooved board and a small skewer. We cut the sheet of noodles into inch squares, put a square on the board and roll it over the skewer. This produces a grooved tube-like noodle which makes swell slurping in the soup. Then we have the dumplingform of noodles which are also delicious in soups. One of the easiest to make is FARINA DUMPLINGS or “daragaluska”, as the Magyars know it. Put shortening or butter the size of a small egg in a bowk add an egg and a little salt, cream well. Add enough farina to make a rather stiff dough. Using a teaspoon, spoon longish dumplings into the soup stock, dipping the spoon each time to keep the dough from sticking to the spoon. Boil slowly for 15 minutes; then serve. Some people favor little balis formed from the requisite ingredients which are also cooked in the soup stock. Other forms of balls are to be fried in buttered crumbs which are served separately so that they do not become soggy and added to the soup at the table. MEAT BALLS or “Husgombóc” is delicious and you can use leftovers, or about i pound ground pork or veal. Soak a small hard roll in soup or meat stock, add to the meat with a little salt, some chopped parsley and an egg. Mix well, form little balls and drop into boiling soup stock. When they have risen to the top, serve. RICE BALLS Steam 3 tablespoons of rice in a little butter and soup stock until soft, add a little salt and chopped parsley. When cool, mix in an egg yolk. Form little balls, rool them in flour, then egg white and crumbs and fry in hot lard. With the foregoing, there seem to be more varieties of noodles and dumplings to serve with soup than the casual observer thinks. Perhaps you have a favorite not yet mentioned — if so, let me know and the exploring will go on. Fraternally yours, Midge
