Richmond times-dispatch. [volume] (Richmond, Va.) 1914-current, 1919-06-17
HUNGARIAN COOKING
REQUIRES SOUR CREAM
Cheese, Herbs, Leeks, Peppers, Onions an Array of
Strong Garnshes, Augment Flavor of Central
European Menu-Some Suggestions

Cne-nal1 cup OF citron. chopped fine.
one cup of nuts. chopped fine.
ono teaspoon Of cinnamon.
One-half teaspoon Of nutmeg.
One-quarter teaspoon OF cloves.
One-half cup OF honey strip.
Mix TO paste and then spread over
the dough. Roll the dough as for jelly
roll and then roll loosely in clean
cloth. Tie at both ends and at several
places throughout the length OF the
roll. Plunge into boiling water and
cook for thirty-fve minutes: Lift and
on platter and serve with sweet
chocolate sauce or cooked crushed
fruit.
Sweet Chocolate Snuce.
Place in n saucepan:
One and one-halt cups Of water from
the pot in which the strupfel was
cooked.
strip.
Four tablespoons Of cornstarch.
Four tablespoons Of cocoa.
Dissolve the starch and then bring
to n boil. and cook until the cocoa
utes. Now add:
One teaspoon of vanilla.
Pinch of nutmeg.
Beat to blend.
TO Bake StrupfcL
Prepare as for boiling and then cut
into slices three-Quarters inch thick.
Place on n well-greased and Toured
baking sheet and bake for thirty min
moving from the oven dust with sugar
to glaze. Remove from the pan while
warm usiT.S "A cake turner TO prevent
breaking, and soak in fruit strip.
Topn DnikcIp.
Hungarian Chcesecake)
Scald one cup of milk and then place
in bowl:
Four tablespoons of butter.
One-half cup OF sugar.
One teaspoon of salt.
Pour over the butter and sugar and
salt the scalding milk. Stir TO mix and
then cool TO so degrees Fahrenheit In
summer 1t is necessary to set the bowl
in pan Of ice water. Now crumble in
ne-half yeast cake and stir to mix.
OF -four. Work 10 dough and let rise
Tor three hours. T-1rn on board and
cut Into balls the size OF large egg.
Roll between the hands to round NJ.
then set on Il lightly Toured molding
board Cover and let Else for ten
minutes. Now roll out thin with roll
the prepared cheese mixture. Fold
over Into three cornered fold. pinch
ing edges tightly together. and then
brush wIth beaten white OF egg and
dust lightly with sugar. and then let
rise for twenty minutes. Bake In
hot oven until we'll risen. then lower
the heat and bake until golden brown.
Cheese Filling.
One and one-half cups OF cottage
Gfated rind of onc-quar.er lemon,
oNh-GuarIeF VI Or SAT-,
one-hal: teaspoon OF nutmeg.
Yolks OF Two eggs,
Three-quarter cup OF sugar.
Beat to mix and then rub through
coarse sieve. Now add
Three-quarter cup Of raisins,
One-Guarter cup OF chopped nuts,
One-quar;er cup OF cit!on.
KnoedeI.
Boil three potatoes in their skins
and then peel and place in bowl and
mash fine, adding
Two tablespoons OF melted chicken
Fat.
Yniks OF two eggs.
White OF one egg
One-haf teaspoon OF salt,
TWO teaspoons OF baking powder,
One and onc-half cups OF -four.
Work TO smooth dough and then
roll out on a Toured pastry board and
cut into thrce-!nch squares. Place one
spoonful OF preserved and spiced plums
or plum Jam in the center. Form into
dumplings and then tie In Individual
dumping cloth. Plunge into boiling
water and then cook for twenty min
utes. Lift and drain we'll and then
serve with hard sauce.
Hard Sauce.
Place three tablespoons OF butter or
melted chicken fat in bowl and add
Three-Quarters cup OF MINK sugar,
Oue-halt teaspoon OF nutmeg.
Beat 10 cream and then fold in
on Ice 10 chill before serving.