Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-17
by MRS. NJ. A, WILSON.
nVFIUht -, ~,

Copyright, 1919. by Mrs. NJ. a. Wilson.)
me Hungarian cooking is character
ihed by the use of sour cream. cheese.
anu mushrooms-ail thesoarcusedfOr
earnishlng. The sweet and sour dishes
OK o. Central Europe also play promt-
hemt part in the bill OF fare.
Inc hungarian cook makes a pastry
ina, Is pulled and slapped until II is
Nat surface and filled with crushed
and swectened fruits, rolled like Jelly
roll. Sometimes this is boiled and
served with a foamy cream sauce or a
sauce made from crushed fruits. or
the roll il baked and then stepped In
sweet spiced sirup. Both methods pro-
sert Is very rich. only very small por-
ton Is served.
This Is n characteristic dish of the
Balkan states. 1t is made by cutting
one-inch blocks and three quarters OF
a pound Of veal. cut into small pieces.
Koll the meat in Hour and then place
water and cover closely. Cook until
the meat is tender Remove the lid
and boil the liquid quickly to reduce.
0ne-half cup OF thick sour cream.
mo taoIcspoonful of paprika.
1 Iniee taD!espoons OF crater onion.
parsley.
Two teaspoons OF salt
Bring TO Il boil and then simmer for
''A minutes. serve with fried noodles
Fried Noodles.
Cook ono package OF noodles in
boiling water for ten minutes and then
drain. Mince fine -"
Three onions,
Two red peppers.
Piace four tablespoons OF cooking OF,
vegetables. Cook slowly until .o1, snJ
.hen add the noodles. Toss constantiv
o ome,t Eght brown and then pile in the
center or a large platter. Lay Tho
meat goulash around In a border pour
tne gravy over all and then rarnish
a m,dh Two tablespoons OF grated cheese
Hard boil one-half dozen eep. cooL
uhtH tender one bunch OF beta Tnrn
INTO pan OF cold water and then
remove The skins, and cut into thick
si!ces' Place in dish and add four
place In a saucepan
rrour tablespoons OF sugar.
one teaspoon OF salt
One-aals teaspoon Of panrika
one cup OF vinegar,
One-hals cup OF water
bt.hs 10 boil and cook for ten
minutes Pour over the beeta. Add
tho hhrd-bo!ied eggs.
Vegetable Pie.
Cut four potatoes Into dice and
place In Saucepan and add
One cup OF peas,
one cup OF either fresh or canned
corn.
One cup OF lima beans. fresh. or
parbo'led dried beans can be used.
one head OF weli-washed lettuce,
shredded fine.
One cup OF sliced onions.
Place in saucepan and add lust
sufficient water TO cover the ve8eta BILE 8
two-th!rds o. their depth IN the sauce
pan Cover closely and cook until
tender and the water nearly evapo-
rated. Now add
ON. cup OF sour cream,
one tablespoon OF salt.
One tablespoon OF papr!ka.
Pour Into baking dish and sprinkle
the top with bread crumbs and grated
cheese and bake IN moderate oven
for aalt hour.
Hungarian Strupfeh.
Place IN n mixing bowl
Two cups OF -four,
Onc-half teaspoon OF salt,
One teaspoon OF baking powder.
One tablespoon OF sugar.
SIT 20 mix and then rub In six
tablespoons Of shortening. and mix
TO dough with one-haif cup OF
water. Now knead to blend and de-
velop the gluten In the aour. Then
Lat on clean cloth or roll on n
lightly Toured board until thin as
paper Now place In mixing bowl
One cup OF rais!ns. chopped fine.