The Washington times., 1925-01-16
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REVEAL FOOD
SECRETS
Foreign Chefs Give Recipes
for Making GouIash
and Pastries
Hungarian GouIasli

OIFS pound OE teAn DeeL, zone
pound OF lean veal, one table
spoon Of fat, one large onion
diced. one teaspoon paprika, one
cup strained tomatoes.
Cut meat into one-inch squares
and brown In hot fat with the
onion. salt and paprika. When
the meat is brown, add the to-
matoes. Let cook slowly one
and 2 half hours, closely GOV
cred.
.9 Filled Fish.
Three pounds fish. one. onion.
Juice or cut fine, salt, two eggs,
pepper, one-haIf cup soft bread
crumbs, one tablespoonful al
monds, chopped.
Clean the fish thoroughly, re-.
move. the skin without breaking.
and the flesh by scraping 1t from
the bones. Begin at the neck.
With care the backbone may be
removed with all OF the small
bones attached. Chop the flesh,
fine. Mix. with the other in
gradients. Wash fish skin and
fill with the mixture. Shape and
place in gently boiling vegetable
stock, as other boiled fish. Boil
slowly until the stock is nearly
absorbed.
Hungarian CauIiflower.
Cook a whole .caulifloWer in,
boiling salted water ,ilntil tender.
Lift out carefully. place, IN bak-
ing dish, sprinkle with buttered
bread-crumbs. Pour over one
cup Of sour crumbs and bake in
oven until crumbs are golden
brown.
Hungarian Rice.
Three ana one-haH pounds fat
yellow chicken, boiling water,
one-quarter cup chicken fat, one.
medium onion chopped, one cup
rice. salt and paprika.
Dress, clean and cut chicken
In pieces to serve. Salt and let
stand several hours.
Heat fat In iron kettle, add
onion, fry golden brown and set
aside. Then fry chicken in the
fat and when nicely Drowned add
paprika to taste and boiling
water to cover and let simmer
about one hour.
Soak rice in cold water, drain,
add the fried onion and one tea
spoon salt and gradually three
cups OF the chicken broth, more
IL necessary. When nearly done,
add the chicken and finish cook
ing in slow oven one-han hour.
PLUM KNOEDEL.
Boil two potatoes medium
size) mash and when cold mix
with one yolk. Add salt and
flour to make dough soft enough
to hold the impress Of the finger.
Roll and cut in three-inch
squares. In each place a sweet,
blue, freestone plum from which
the pit has been removed and
the space filled with sugar and
cinnamon. Fold each and ron
into a round dumping. Cook in
boiling water for eight minutes.
Serve hot. Spread bread-crumbs
Drowned In butter over the top.
KIPFEL CRESCENT ROLLSl.
Take bread or coffee cake
dough, and when wei risen toss
on Toured baking board, roll into
a square. Spread with melted
butter and cut into six-inch
squares, then cut each square
into two equal parts through op-
posite corners, thus forming two
triangles. Roll over and over
from the longest side to the OPP
posite corner and then shape the
rolls into half, moons or cres-
cents. Place in Toured or creased
pans, rather far apart; brush
with beaten yolk to which a
little cold water has been added
and sprinkle tops with poppy
seed. Set In warm place to rise
and when double its bulk, bake
in oven until brown and crusty.
Apple Strudel.
Two quarts sour apples, cut
fine; one cup seeded raiSins,
one cup sugar, one teaspoon
cinnamon, one and one-half cups
flour. one and one-half cups cur
rants, one-quarter teaspoon salt,
One-third cup warm water, one
egg, one-haM cup butter, melted,
One-Qnarter pound almonds,
chopped and blanched.
Into a large mixing bowl place
the 6our and salt. Beat the egg
lightly and add il to the warm
water and combine the two mix
lures. Mix the dough quickly
with q knife, then knead Il;
place on board, stretching 1t up
and down to make 1t elastic, un-
til II leaves the board clean.
Now toss Il on q welLfloured
board, cover with hot bowl,
aud keep In q warm place. Lay
the dough In the center Of q
welI-floured tabiecOth on table:
roll out a little. brush well with