The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1909-02-14
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AUSTRIAN AND
HUNGARIAN RECIPES
By Julia Davis Chandler.
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Lincer Torte.-This dough is to be
filed with jelly, or preserves. strips nut
across, and baked, or it can be spiced,
and baked like cookies, being brushed
with either white of egg or whole egg,
and sprinkled with sugar and choppea
almonds
One-fourth pound of butter.
One-f fourth pound of almonds. grated,
peel and all, instead of being blaEched
in the usual way.
About two cups of -four
Two eggs and yolks of three hard
boiled eggs.
Juice and grated rind of one lemon.
One-half pound of sugar.
Sharp Fish,-Boil onions, carrots and
celery celery root or celeriac is used
abroad), whole peppers or paprika.
Have the fish cut in pieces and boil it
in this vegetable stock. When nearly
done, add ginger cakes, about two to
three-pound fish, and some almonds
ground with the skin on. Let all come
to boil. Lift out the fish and pour
sauce around or serve it separately.
Lemon. Fish.-Cook onions. carrots
and celery, etc., and boil fish as above.
Take fish out and lay again in form
on the platter. Strain the stock to use
as sauce, and thicken it with the yolks
of three or four eggs which have been
mixed with ground bianched almonds
but not ground to paste, very little
sugar and the juice of one lemon.
Thicker with care and pour over the
fish and serve very cold for luncheon
Hungarian Noodles-In Hungary PEG.
pie make their own noodles fresh, but
here if unfamiliar with them they can
be bought. There they cut them in
strips or broad short lengths. After
they are boiled and drained, dress with
melted butter. Cover with ground
mohn mixed with sugar. The mohn for
this is not stewed.
Or use white Dutch cheese and sugar
to taste, or marmalade of prune mixed
with the noodles before serving
The prune grows in Hungary and big
Jars of prunes are made as apple butter
is here. The prunes are free stone,
and are taken fresh and very ripe from
the trees, not dried but stoned and
boiled to jam without sugar.
In this country we get it imported in
large wooden barrels. It is called
Zwetschenmus in German; the Austrian
name is Leckwar or Powidd.
This is very hard and must be cut
out with a knife and dissolved in warm
water.
Toltett Kaposta. or Filled Cabbage.
Chop some meat fine as for HamDur-
ger steak. mix it with boiled rice, on
ions. paprika and salt Tie this in cab
bage leaves and roll the filing in well
before tying with string. Chop the
rest of the cabbage and boil all to-
algether Thicker the cabbage with
little butter and -four. If not butter.
use little nice fat instead. Serve all
on the same dish. The Hungarian gem
tleman who gave this recipe did not
say the leaves for rolling should be
first sealded but that might make some
brittle cabbage more easily managed.
Noodle Pudding-A Dessert.-Make
nice noodles in wide strips. Boil them
and place layer of boiled noodles in a
well-buttered dish; then a layer OF
white Dutch or cottage cheese mixed
with an egg yolk or whole egg, and
some sugar and cinnamon, and = few
small raisns. Next, thinner layer
of the noodles, then stewed prunes,
sifted after stewing and sweetened a
little thin layer of noodles and then
layer of chopped blanched almonds
mixed with cinnamon and raisins, and
loaf sugar cracked in Jumps about the
size of the almonds. Lastly, layer
of noodles. Wash over with the yolks
of eggs and bake. After boiling the
noodles they must be dressed with fat
or butter and also put some between
the layers.
Wine sauce may be used.
Austrian Cheese Cakes.-For these