The Washington times., 1934-03-31

type, sweet Betsy Caswen
and very powerful, having a
high alcoholic content. This,
I gather, would be served very
much like Madeira, toward the
end of dinner, in glasses little
larger than those for liqueurs. 1t
should not be chilled, but served
Chambree, at room temperature.
"Szamorodni" is white table
wine, of a golden color, and
rather heavy and dry, somewhat
like a Rhine wine. This is eX.
cellent with fish, and contrary
to the usual rules for handling
white wine, also should be
served at room temperature,
and not cooled.
In Western Hungary the bor-
derS Of the Balaton Lake pro-
duce delicious white table wines,
which are grouped under the
main heading Of "Balaton"
wines. OF these "Badacsony,"
q white wine Of delightful
flavor, is comparable to q
MoSelle, and "Somioi Fur-
mipt)", and with a delicate
bouquet, is perfect for a white
luncheon wine, and very ade-
quate when a single wine is
being used. "Debo," also a
white wine, is header than the
two, and rather resembles a
Verv old MoSelle in its acid
tang.
Red Table Wines
"Gyoengyoesi" is the name Of
. group of red table wines,
grown in the northerly eastern
section of the country. This in"
Cludes both ''Egri bikaver Bulls
blood", and "SzegZardi." The
former is very much like Bur
gundy, full of body and bou"
quet; the latter is similar to
Bordeaux at its best. These
would both be served chambree,
and in the usual red wine
glasses, the first with roasts or
game, and the second with fowl
and white meat.
In the southern part Of Hun
gary there is produced "Villany,"
q red, rather sour wine, some
what resembling claret, but not
at all heavy. This should be
excellent with lighter meats, or
for luncheon when only one
red wine is used, as it is light
and pleasant for the midday
meal.
Real Authority
Last, but not by any means
least, come the two famous
HUNGARIAN liqueurS, peach and
apricot brandy, which for years
have been enjoyed by those who
wish, and endeavor to procure,
the best of food and drink.
These make a delicious after
dinner cordial, but are very
heady and powerful; far more
so than one would guess from
their sweet smoothness.
These wines and liqueurs Of
Hungary are now being imported
into the United States, and
may shortly be found in all good
wine shops. They should be-
come exceedingly popular, both
for their flavor, and for their
undoubted authority!
All this has made me think
OF Hungarian goulaSh, per
haps you would like to try it for
supper tomorrow highland if
you can find somewhere a bottle
Of one of the wines I have
mentioned here to accompany
At, so much the better.
Cut three slices of bacon fine,
and let heat in saucepan. When
hot, add finely chopped onion,
and half teaspoonful paprika.
When onion is light brown, add
two pounds uncooked top Of the
round, cut into pieces the size Of
half the index finger. Bruise
one Glove of garlic, and add it.
Pour in enough water to just
cover the meat, allow to get
good and hot, but not boil, and
simmer two or three hours. Do
not stir. When ready to serve,
add pepper and salt to taste,
and turn onto hot platter.
SUNDAYS MENUS
Dinner
Consomme with Alphabet
Macaroni
Roast Duck a pOrange"
Baked Stuffed Potatoes
Lima Beans
Ice Cream. JumbleS
Coffee
Children's Supper
Farina with Cinnamon
Romaine and WatercresS Salad
Baked Apples
Milk or Cocoa
Supper
Hungarian Goulash
Romaine and WatercresS Salad