ENYI K AL L Illus trated b y KEL ( OZ I K) I ONA

Printed b D. LOBL SON DAPES y , BU T This hook wo uld not have come into existence had it not heen ins ired h the interest o our orei n visitors p y f f g , which caused us to realize the need of dealing more widely with thi uh ect matter s s j . Th e Hun arian kitchen the Hun arian olklore g , g f plays a very impo rtant role in the co nquest that fo reign tourist tra ic has achieved in Hun ar es eciall durin ff g y, p y g a a the p st few ye rs . That natural reserve with which all our foreign visitors ” re ard our stran e lavours soo n thaws into a de inite g g f , f likin or our dish es and no w the even desire the savour g f , y; a in - l t n hese la which is l ck g in the western sty e ki ch e . T f a d av r w r a vaurs n s ou s e se ve in rich v rieties .

' With this little ho ok we wish to serve o ne purpose: to hring Hungay nearer to your hearts in giving you a glimpse into Hungarian life and in makingyou acquainted with o ur countr this can h a h d w a e rtai a y. I f e cco mplis e e r ce n th t o u will heco me our ri nd A nd we Hun arians have a y f e s . g great need of your friendship so in order to achieve our goal we resort to th e old Hungarian pro verh : th e way to the heart is throu h the sto mach "We too have chosen this wa g y, and in this mann r ur h k nt nd t a h r h ar e o oo i e s o re c you e ts . N o w we turn to o ur readers with o ne reqeust haw e c n idence in us rath er our reci es r ali that rei ~ o . We e e o f , p z f g ners are a little a raid o th hi hl seaso ned Hu n arian f f, q g y g dishes which th e are not accusto m ed to hut this ver act y , y f has led us to co mpile th e cook ery ho ok with utmost care in the selection o th e reci es so hat w e can reco mm end f p , t th em to ou with a clear co nscience not o nl rom the stand y , yf o int delicio usness hut al r m that dit i p of so f o of et cs . Please accept this little ho ok with as much lo ve as we wel m e ilat d land H ar co ou to our o or mut e u n . y p , g y We wish yo u a go od appetite and m ost pleasant enter

taznment.

Th e authors .

THI CKEN I N G

antas (R . First we would like to say a few words about our

soups and v egetables . To foreigners it is strange that we eat much thicker soups and v egetables than the people of other i all countries . The reason is that we prepare a thicken ng for ” a a Hun our soups and vegetable dishes . ,,R nt s is the special garian thickening and whereas in other countries foods are

prepared with either butter or a little flour , in our country this thickening is used always . Especially in the country it is inconceivable to prepare a soup or a vegetable without I ts thickening . purpose is to thicken and flavour the food . all Not , but most vegetables and soups are prepared in this

way . In our recipes it is indicated wheth er a dish is prepared a” a . with or without ” r nt s It is prepared in the following : way Put some flour in hot lard, add finely chopped onions and fry until ingredients turn a gos y color ; add paprika and o d dilute with soup or c l water . Now add to the soup or e vegetable b ing prepared . We wish to explain also the difference between the ” B paprikas and stew (porkolt) . y stew we mean those dishes which consist of lard , onions , paprika and meat in a ”

. a thick gravy ” Paprik s is prepared in the same way but o o G a sour cream is always added . P rk lt and uly s are pre pared like our stew but it is more succulent and potatoes and

are o a . noodles c oked . also in it, but lways without sour cream S O UPS

I EN S H ED EE CH CK OUP WIT COOK B F .

’ ’ T tik leves henne htt marhahussal ( y f . )

v Our recipe will ser e six people, but one can imagine H 1 00 200 that at a ungarian village wedding, where or peo r ple are invited , what g eat quantities of ingredients are us s ed to prepare this soup , which is just the fir t course of the i hol day banquet . Chicken soup is an infallible dish at wed o r ding festivals at the Easter Sunday dinner .

2 lbs beef lb . beef bone 1 small chicken 2 carrots 1 cellery 2 parsley roots 1 large potato 1 kohlrabi 1 small head kale 1 onion 1 green pepper 1 tomato

. 5 paprika , salt pepper seeds Place beef and meat in a pot with beef bones and

add enough cold water to cover meat . Cook for an hour and l then add al the v egetables and seasoning . Continue cooking

un r . slowly, der boiling point for three hou s more Now strain

soup‘free from vegetables and meat into another pot and o v co k dumplings or noodles in it . Ser e the meat separately v with potatoes , or as many country people do , ser e the meat and cooked vegetables on a separate dish at the same time as the soup is served . The beef however, must l never be served, as it is on y used to give the soup a good YA P GUL S SOU .

( Gulyas leves .

The Gulyas is a near relative of the stews and differs Gul a only in that the y s consists of more liquid , the meat is

chopped into smaller pieces , and is served not on a meat plat ter, but in a soup bowl with potatoes and gnocchi cooked n i t i . Preparation is as follows 2 lbs . beef 2 tablespoonsful lard 2 onions 1 green pepper 1—2 1 teaspoonsful paprika lb . potatoes gnocchi

Cut beef into small pieces . Fry onions in lard and add

e . . meat, gre n pepper, paprika Stew until meat begins to soften

Dilute with as much water as is necessary for the soup , salt and cook small potato squares and gnocchi in it .

R AM POTATO SOUP WITH SOUR C E .

r l e (K umplileves tejfe l l. ) 1 lb . potatoes 1 tablespoonful flour 1 tablespoonful lard 1 onion 1 tablespoonful paprika 2 tablespoonsful sour cream Clean and cut potatoes into squares and cook in salt l water till ha f done . Prepare a thickening from lard , flour,

onions chopped fine and when it becomes red, add

paprika and dilute with a littlewater . Stir in with the pota

toes and cook till potatoes become soft . Just before serving

add sour cream . In season cook a green pepper and half a tomato i n the soup to give it a delicious taste . AR E P CABBAGE (C OUS R) SOU .

a ' (K posz tas korh elyleves . )

so urkraut 1 lb . 3 tablespoonsful lard 2 pints caggabe juice 3 tablespoonsful flour sliced smoked sausage 2 teaspoonsful paprika

2 onions . 3 tablespoonsful sour cream pint water

Mix so urkraut , cabbage juice, sausage, water, salt and

l . cook for an hour and a ha f When sausage is tender, s with it a sauce con isting of onions chopped fine , lard, flour , v paprika . Add sour cream and allow soup to boil . Ser e hot .

A CREAMED BE N SOUP .

(Tejfeles hahleves. )

1 n 2 l lb . bea s tablespoonsfu lard 2 carrots 2 tablespoonsful flour 1 parsley root some paprika 3 tablespoonsful sour cream noodles 2 small onions

Cook beans in a quart of water together with carrots o W are and parsley r ot . hen beans soft, add a thickening pre i : pared the follow ng way heat lard , add flour and chopped onions ; when turning red add cold water and mix in with

. v the beans Add paprika, noodles and before ser ing the sour s cream ; heat a little longer and serve . It is even more ta teful s n and delicious , if moked sausage cut into ri gs is cooked with the beans .

10 LENT SPAWN SOUP .

(Boui halikra Spawn thickening — sliced carrots 1 2 egg yolks Bay leaf sour cream vinegar or lemon juice roasted bread crumbs . onion

Cook fish together with sliced carrots and bay leaf, in as much salt water as will cover the fish . From a little lard prepare a thin white sauce ; dilute s with the soup . In the oup bowl mix sour cream well with one or two yolks of eggs adding a little vinegar or lemon v juice to it . Pour soup on this mixture . Ser e with rolls cut

st . into small squares , roa ed red

SOUR PI G SOUP .

’ (Savanyu malacleves . )

u Wash and cut up the nails , feet, liver and l ngs of six eight week pigs . Prepare thickening from one tablespoonful 2 n lard , spoo sful flour and a large onion chopped fine, little paprika and water . Place meat in thickening together with a little bay leaf B v ‘ and cook till soft . efore ser ing, add salt and vinegar or 3 u lemon juice according to taste, tablespoonsful so r cream v and ser e hot .

U TRY AM CO N H SOUP .

' Falu n al ves ( si so k ele . ) thickening water in which ham has been - 2 3 tablespoonsful sour cream cooked

1 1 Usually the water in which ham has cooked is set aside and used either for vegetables or soup . Take as much liquid as is needed for the soup and add a little thickening in which there is no onion . Add sour cream and boil . It is not necessary to salt the soup as the ham liquid is usually t v sufficiently sal y . Ser e with roasted roll squares .

SOUR EGG SOUP .

a ev (S vanyti tojasl es . )

Prepare abundant , light thickening adding as much water or sour cream to it as is necessary for the soup . Season with B little vinegar, bay leaf, salt and grated lemon rind . efore n serving, carefully break two eggs per perso into the soup in such a way that the yolk and whites stay together ; cook hard . Add sour cream according to taste .

T Y LEBB COUN R EN CS SOUP .

(Falusi lehhencsleves. )

1 di . 2 o sz e e A, lb fresh smoked bacon teaspo nsful g paprika lebb n 2 handful of e cs pints water .

v Cut bacon into squares and fry till red . Remo e bacon

n . from fat and put a handful of lebbe cs in fat . Fry till red

Add paprika , salt and water . Cook till soft . Add bacon and

serve hot .

Preparation of Lebbencs

1 2 3 From V2 pint of flour, whole eggs and a small amount a of water roll a hard c ke . Allow to stand and then roll out thin, cut in squares . Dry on sieve .

FINE N OODLES FOR MEAT SOUP .

P o veshe ( in m metélt htisle . ) M Place flour in center of rolling board . ake small hole in center of flour and break an egg into it ; add a little salt and K mix well with a knife . nead with hands , till forms a smooth mass . Divide in two parts forming little loaves and 1 af let it rest under cover for 5 minutes . Now roll out one ter the other, using as little flour as possible into trans n parent thinness . Place o a white cloth and let dry . After an cut hour into inch strips , place three, four on top of each other and cut either into hair-width thinness or into small

. Use squares Place on sieve where it is to dry completely . half of it in soup and put the other half away in a tightly closed bottle .

HAM D MP I U L N GS FOR SOUP .

’ So nkeis h e h ( go m oc l ves e. )

lb . lard lb . chopped ham 2 eggs yokes roll crumbs 1 whole egg

Mix together lard , yolks of eggs and egg ; now add ham m and as much bread crumbs as for liver du plings . Form al into little b ls and cook in soup .

13 FI S H

M SI-IROOLI ED ER -I E THE U P CH P K OF BALATON .

’ Go a halat a ( mh s oni fog s .

- I 2 8 perch pikes ( A lb . each) yolks of eggs I o A lb . mushro ms grated cheese 2 ounces butter parsley ounce flour seasoning 1 ounce white wine lemon juice .

. Wash and, clean fish and let it stand Wash and f r t clean mushrooms , cut into fine slices and y in bu ter with

a . little pepper, and finely chopped parsley Place fish on fireproof dish, pour mushrooms over it, place in hot oven W i a by and bake under slow fire . hile bak ng, prep re a sauce o i mixing and co k ng together butter, flour and wine , add e l mon juice, yolks of eggs and a little water . Pour sauce over k and fish, sprin le with grated cheese place small pieces of butter on it . Put back into the oven for three or four minutes v and ser e hot .

ZE ED T FISH S G S YLE.

alaz lé (Sz egedi h s . )

t The greater varie y of fish used , the better . Wash carp , - - ic perch pike, sturgeon, shear fish ; clean and cut into large p

: Let . ces salt each piece separately . ( it stand for an hour ) 6 k al 7 n . o Chop fine or onio s Place fish in co ing pot, ternately one row of fish and one row of onions . Add three teaspoonsful paprika and as much water as will cover fish an i nch . Cook slowly for two hours . Do not stir only shake the p or.

14 - FRIED SHEAT FI SH .

a (Rantott harcs . - 1 large shear fish eggs flour bread crumbs

Clean and slice fish into slices one inch thick ; salt and d ll . a ow to stand for an hour Dip in flour, eggs and brea m f r cru bs and yin hot lard to a nice yellow colour . Fried carp delicion prepared in this way is also s but it is a little bony .

A RI A AR P P K C P .

a nt (R cpo y.

. 4 lb butter lb . carps 6 potatoes salt Sz e edi 4 g paprika tablespoonsful sour cream . 2 onions I Place in a fire proof dish A lb . sliced butter, potatoes cooked and cut into rings , onions chopped in rings and the

1 5 s carp which has been cleaned and salted in ide and outside . Pierce either side of the carp in four places with a sharp knife n a d stuff fissures with pieces of butter . Add the milk of the carp and sprinkle with paprika . Pour sour cream over the whole and bake in oven sprinkling with butter and gravy. Serve in the dish it has been prepared . Requires an hour to prepare .

CREAIMED ER -I E H A ARDIN P CH P K WIT B CON L G .

' Sz alonnava s ek te l o a ( l p elt jfe es f g s . )

Mix n butter, sour cream, finely chopped onio s and a r s few d ops of lemon juice together . With this mixture mear - - in well a cleaned, and bacon larded perch pike . Place hot oven - a - in a fire proof dish , and b ke till half done . Then add

sour cream and continue to bake till well done . Serve in the - o o fire pr of dish , with buttered p tatoes and lemon slices .

E T N R EES .

RAY-IS C F H STEW .

(Rak - 20 cray fish pinch of paprika 1 onion 1 green pepper parsley - Scrub cray fish well with a small brush ; clean, wash and f r . G cook in salt water with parsley and ytill red rate onion, l add paprika, green pepper s iced in rings , little flour and

16

D E ER STUFFE GREEN P PP .

' (Toltott paprika. ) 1 2 green peppers salt 1 n . 1 lb grou d pork meat lb . fresh tomatoes 1 4 lb . rice 2 tablespoonsful lard 1 onion 2 tablespoonsful flour — 3 4 sugar cubes parsley 2 eggs Mix w Wash peppers , remove stem and seeds . meat ith

hi . rice, eggs , little salt and stuff peppers with t s mixture Cook tomatoes with a little parsley and an onion in a little W water . hen cooked , strain tomatoes and place the green ’ peppers in the tomato sauce : After an hour s cooking prepare a A dd thickening from the lard , flour, sugar and little water . to the tomato sauce and slowly cook peppers for two more I f hours . one wishes a thicker sauce the thickening must be

increased, if a more liquid sauce is desired add more water .

Sour cream may be added before serving .

T T A PO A O L YER.

n a (Rakott hurgo y .

1 5 potatoes 5 tablesp o onsful s our cream 6 eggs roll crumbs

V2 lb . raw smoked sausage 2 teaspoonsful butter or cooked h am

Cook potatoes in hot water with skin on . In another W pan cook hard boiled eggs . hen ready, peal both and slice

in rings . Slice sausage or cooked ham in another dish . Put - butter and 2 tablespoons ful of sour cream in fire proof dish ; place one row of sliced potatoes in it ; then a

row of sliced eggs , a row of sausage or ham and sprinkle

1 8 2 with tablespoonsful of sour cream, add one teaspoonful c i of butter, salt, and add another layer of potatoes pro eed ng as before, until ingredients are all used . Finish with a layer o ul of p otatées on top . Sprinkle with 3 tablespo nsf of sour 3 v . A ur. cream , and sifted roll crumbs Cook for of an ho Ser e - In v in fire proof dish . many places this dish is ser ed as an entrée but at large country dinners it is served with the meat and vegetables .

T’ MME DI ER HUN GARIAN PEASAN S SU R NN .

2 onions 1 teaspoonful paprika I 2 A lb . lard lbs . sliced green pepper 1 lb . sliced tomatoes V2 lb . sausage sliced in rings . 5 eggs

Chop onions fine and fry in lard ; add paprika salt, sliced green peppers and tomatoes together with sausage . B Cook under cover till soft . efore serving break five or six e v ggs on it, stir and allow to cook five or six minutes . Ser e hot .

MEA T D I S HES .

ED I STUFF ROASTED CH CKEN .

' ' ' rke (Toltott sult csi .

f Raise the skin on the breast of the, chicken and stu f : with the following filling a roll soaked in milk, the yolk of tables oonf ull an egg, a p of butter, little salt and pepper, the Strained liver of the chicken and of little finely chopped stew

19 Mix s . ed mushroom and parsley all this together well , an l h . a and stuff the c icken Pl ce on roasting p , pour ard over

it . and roast to a good red colour Serve with rice , potatoes

and salad .

FRIED CHI CKEN .

sirke (Rantott c . Young fried chicken is a so called sign of spring in It i Hungary . can be had throughout the year but accord ng to gourmets really delicious fried chicken can be eaten T r e only in the early spring . ou ists oft n go on long trips in - the spring to the summer garden restaurants where it is

known that spring fried chicken is served . Its preparation is really simple but for salting and frying great practice is ne cessar y, because in this lies the secret of preparing excellent Bu v fried chicken . y a li e chicken and kill two hours before be preparing it . Clean and wash well , chop in eight pieces i r cause this way r can f y through well and th is is important . l a Sa t and pl ce in a sieve to dry . Prepare sifted roll crumbs . ur T n chicken first in flour , then . in eggs and at last in fine

um . bread cr bs Fry immediately in abundant clean, hot lard, first on one side under cover and then on the other side

removing the cover . If possible serv e at once with green

NEW YEAR SUCKIN G PIG . l Uj evi malacsii t. )

Bu 6— i ya 8 weeks old suck ng pig . Clean and wash tho h ll l s ca roug ly and dry we . Sa t in ide and peg out stomach

r s . . vi y with , small stick Place in an adequately large pan Press

mouth open and place eith er a lemon or an apple in it .

20 Grease ears and legs well cover with white paper. Pour hot lard over the entire pig and roast slowly in an alreadv h eated oven . Place a small pot of beer on the stove and e with a thick pi ce of bacon dipped in the beer, grease the e ve pig quite often until its skin becomes red and crisp . S r

with red cabbage and potatoes .

A GIPSY RO ST.

n Nyarson siilt cigdnypecse ye.

On a wooden spit place slices of pork and bacon alter

natinguntil spit is entirely covered . Then place it across two

bricks , build a fire under it and turn until meat roasts to a f red color . Place a long pan under the spit so that ar can In s drip it . large country towns during folk fe tivals s into

whole calves are roasted in this manner . On the Hungarian Plains (Puszta) entire chickens are prepared the same wav

M T I L UT ON IN CAUL F OWER.

(Birkahtis kelkaposz teihan. )

21 Chop mutton into three inch squares and scald with h or water . On the bottom of a large pot place a layer of meat, a layer of chopped cauliflower, another layer of meat and a layer of peeled potatoes cut in squares . Add a chopped car celler cauliflo rot, parsley, y and again place layers of meat, wer and potatoes . Salt each layer ; add enough water to cover ingredients and cook for two hours .

HORTOBAGY STEW

kdn (To y. )

3 tablespoonsful lard pepper, salt 2 onions green pepper teaspoonsful paprika 2 l 1 l l l lbs . ean beef tab espoonsfu f our

Fry chopped onions , add paprika and cut beef into slices . l Steam a little ; add g ass of water, salt and pepper and n continue stewi g till meat becomes soft . Cut green peppers and tomato into rings , add to the meat together with flour and 1—2 1 v tablespoonsful water . Stew for A; of an hour . Ser e with noddles or ,,tarhonya

A A E STUFFED C BB G .

' ' (Toltott kap osz ta. )

4 kr . so ur aut 1 lbs lb . pork leg 4 3 or onions lb . beef 2 tablespoonsful paprika 2 eggs

lb . rice seasoning

cabbage leaves lb . smoked meat . 2 cloves of garlic

22 3—4 From abundant lard and chopped onions, make a brown thickening adding a tablespoonful of paprika and sour k lwith raut . Dilute cold water (or liquid in which ham has cooked) adding a large onion cut in half and two cloves

of garlic . Cook slowly for a half an hour while stuffing is

being prepared .

Stuffing

G r rind po k leg, beef and smoked meat and mix with o t rice, a teasp onful of paprika , V2 clove of garlic, li tle salt,

pepper and two whole eggs . From half of the ingredients form meat balls and with the other half stuff the cabbage i leaves . One by one place balls of stuffed cabbage nto boiling

cabbage making room for each with a spoon . If cabbage is

too thick dilute with water . Cover and allow to cook slowly .

The longer it cooks or is heated over, the better the taste . In

the country at the killing of pigs , white sausage and black are pudding and potatoes served with it . In many places they prepare the cabbage with abundant sour cream This is called the feast in celebration of the killing of

23 TRAN SYLV AN TE IAN S W .

' ’ z k ul (S e ely G yas . ) 2 lbs . pork 2 lbs . cabbage 3 ounces of sour cream onions

e I n Stew m at with onions and paprika . another pot steam cabbage and a little lard being careful that it does not W o become brown . hen , both meat and cabbage become s ft, Mix e and mix together . flour and sour cr am together pour v on meat and cabbage mixture . Ser e immediately .

A TRANSYLV AN IAN WOODEN PL TTER.

’ a ér (Erdelyi fat ny os . )

This is an old Transylv anian dish is put on o a thin spit and roasted over an open fire . Some pe ple place

24

Place beef in a pot, and add onion and carrot rings, l salt, pepper . lb . lard and vinegar . Stew under cover til soft . Slice into thin pieces and pour its own gravy over it .

A COUN TRY C BBAGE PIE.

a z ta (Rakott k pos . )

1 2 large onion lbs . pork

V3 lb . lard seasoning I A lb . rice so urkraut 1 saussa e sour cream lb . smoked g

e Chop onions fin and fry in lard . Add pork chopped in squares, season and steam in a little water occasionally adding water until meat becomes soft .

‘ In a sep arate pot steam so urkraut in lard and a little water . In another pot steam rice in a little lard and water l ot till soft . Now place these ingredients in a we l greased p in layers together with the smoked sausage which has been l e chopped into rings . Sprink e the cabbag layer with two tab les o onsf ul p of sour cream each time . Place in a hot oven ' r for a half an hour . Tu n out into a dish and pour a few

G . ounces of warm sour cream on it . arnish with sausage rings

A RI A EA TLET P P K V L CU .

i Paprikas horjtisz elet.

lb . veal sliced 1 grated onion tablespoonsful lard 1 tablespo onsful szegedi tomatoes or tomato juice paprika cup water 3 tablespoonsful sour cream

26 M . Salt veal slices . elt lard , add onions and fry till yellow al Add paprika and the beaten , s ted veal slices , tomatoes and water . Allow to simmer till meat becomes soft . Then pour sour cream on it, bring to boiling point and serve .

PI STEW OF SUCKIN G G .

' a rkolt (Mal c po . ) — 4 5 weeks old pig paprika 3 tablespoonsful lard 1 tomato — 3 onions 1 2 green peppers potato es or tarhonya Fry chopped onions in lard ; add cleaned and chopped up pigs meat, salt ; add plentiful red pepper, a whole tomato n cut i to half, green pepper and cook slowly and carefully " it because burns easily. Serve with this stew potatoes or ”

i . ,,tarhonya wh ch has cooked in salt water

PI E T RSERADI G F S I VAL MEAT WITH HO SH .

’ r di z nohtis (To mas s . )

At pig killings , hot meat with horseradish is a favorite

ll Remove meat from the head and trotters . Wash we

" which e er v and cook in water to p pp , salt and an onion ha e v been added . When ser ing place meat on a dish ; pour a little sauce over it and garnish with grated horseradish .

M TEA HUN GARIAN RU P S K.

’ ’ r s os (Se penyés ro tely . )

27 Fry a good many chopped onions in lard with a little t paprika ; dilute with a li tle water . Salt and beat meat well ; n r fry instantly . When fried, place on o ions . Pou a m ‘ o a little tomato over it and ste till soft . Cut p tatoes in D long strips and place on top of meat . o not stir only

shake once in a while, adding"a little water from time to

PAPRIKA CHI CKEN STEW .

ka csir e (Papri s k .) 1 well fed chicken 2 tablespoonsful paprika — 2 3 tablespoonsful lard 1 small tomato 2 onions 1 large green pepper h o l . Cut cleaned c icken int , sma l pieces Place in a pot n s h together with o ion , c opped fine, lard, tomato , green

pepper, and salt . Steam slowly adding a little water to make

a nice gravy . The stew differs from the chicken in that t sour cream is never added, no ma ter what meat it is made tw from . If o or three tablespoonsful of sour cream are added a” to the above recipe it becomes what is called a ,,Paprik s

VEAL STEW .

' ’ rk lt (BOtj tt po o . )

I lbs . veal A lb . lard large onions 3 tablespoonsful paprika spoons ful tomato j uice In tomato and green pepper seaso n 1 large tomato 2 green peppers s Cut meat into small quares , wash and allow to stand in

water until lard and onion is prepared . Chop onion fine and

fry in hot lard ; when nice and yellow, add paprika, the meat t which has been s anding in water, add salt, tomato and green l pepper . Stir wel and allow to cook slowly under cover until v gra y cooks away . Then add two small glasses of water and v allow to cook till time to ser e . It is ready in an hour and a a h lf .

Potatoes , or gnocchi cooked in salt water are served

with the stew .

M A A E LE ON S US G .

a (Citromos hurk . )

1 t V2 lb . fat y sausage

V2 lb . veal

salt, pepper Prepare in such a proportion that to a pound and a half of sausage half a pound of veal is taken . Chop up meat n s . i and grind twice in succe sion Place a deep dish , ad salt, k h red pepper, blac pepper, the finely c opped rind and juice K of a lemon . nead together with a little warm water and - with a sauge filler stuff the washed guts which have been i r a soak ng in salt water . Garlic sausage is prepa ed in the s me wa ° exce t y p that in the place of the lemon rind and juice, h l when kneading, warm water is added in whic a few c oves

of garlic have cooked .

A SA SA E BL CK U G ,

’ (V eres hurka.

insted is prepared in the same way but of liver, bloody meat and e k blood are us d and in place of the rice, soa ed rolls are

29 - s used . In addition to the above used seasoning dill seed is al so added

WHITE SAUSAGE. i (Me/as hurka. onion pepper guts a u Cook liver, bacon and an adequ te amo nt of rice G v together . rind the li er and bacon together with steamed - onions , salt and add, pepper, and the half cooked

rice ; knead together with warm water . Stuff ingredients into - - l cleaned and salt water soaked guts . Close ends with sma l stick, thrust through guts and cook in the water in which

live rand bacon has been cooking, for a little while . Then i place in cold water for a few m nutes . Remove and dry in K clean cloth . eep in cool place .

TR I ED HAM COUN Y P CKL .

F nka ( alusi peicolt so . ) 1 large ham 4 cloves of garlic

V2 lb . salt black pepper 1 lb . saltpeter 2 bay leaves 2 onions Rub ham with salt and saltpetre and allow to stand n l in a cold place for eight days , turni g it in this sa t juice

each day. Prepare a sauce for pickling from the following : 4 n ingredients in quarts of water boil sliced o ions , garlic, L bay leaves, and pepper . Cool and pour on ham . eave for in dr twelve days this sauce, wash in lukewarm water ; y and 10—1 2 smoke for days .

3 0 VIN TAGE MUTTON STEW .

Sz iiret hirka ul eis ( i g y .

2 1 lbs . mutton tablespoonful paprika 3 onions 1 tomato

3 tablespoonsful lard 2 green peppers .

potatoes , noodles

‘ l v ‘“ I“ . ‘ls \

After the vintage is over, it is a custom that the wine grower m v rtes all his workers to a dinner cooked in the

. open , The amount of meat used depends on the num I n s t ber of guests . the old day here were homes where ten sheep were killed during the vintage and the festival nk lasted till morning with eating; dri ing, dancing . The mutton stew is prepared in the following way Cut into squares many onions and fry in hot lard adding paprika and mutton chopped into squares ; add fresh tomatoes

and green peppers , salt, and allow to stew adding a little

water from time to time . When meat is soft serve and gar

nish with potatoes cooked in salt water .

3 1 ARTEMI SIA AM -MEAT L B . Ta a n ( rkonyos h ra y. 2 lbs . lamb head onion 2 tablespoonsful lard 1 tablespoonful flour 1 5 artemisia leav es little paprika l 1 f v 3 tablespoonsfu sour cream tablespoon ul inegar .

W ash and cut meat into small pieces . Fry finely chopped onion in one tablespoonful of lard until yellow, add meat, salt and stew for a half an hour then add 1 quart of water l and cook meat till soft . In a sma l pan prepare a thickening 2 l . from tablespoonsfu of lard, flour and paprika When h t ickening becomes pink, add artemisia, steam a little and add

B v . e . the m at, vinegar and sour cream ring to a boil and ser e

ME GA .

M D D USHROOME PARTRI GE STEAK. ( Go mhas fo golysiilt

al ur . Clean partridge, lard with bacon ; s t and t n in flour ‘ s s Fry in hot butter. Steam a generou amount of mushroom a in butter and pour on fried partridge . Add h lf a glass of red

wine and steam under cover . Slice partridge and pour mush v room sauce over it. Ser e with rice .

TEAIVLED E A T TEA S PH AS N S K.

n e (Pacolt facanpecse y .

a e l Cle n ph asant, salt and steam with the fo lowing i : 1 ngredients in a pot carrot and white beet sliced in rings , 1 l 2 2 . sma l onion, slices of lemon, tbs lard, 3 ounces wine W 4 . hen soft, strain gravy through sieve, add tbs sour cream d e ak and pour mixture on slice ph asant ste .

3 2

T H RABBI ASH .

’ a d k Nytilv g ale . 2 rabbits lb . pork 2 eggs salt

3 lbs . lard . pepper

Remove meat from bones and grind up with pork meat. Mix together in a deep bowl with eggs , salt and pepper . v Form into long shape, place lard on it and bake slowly . Ser e with tomato sauce .

RA IT BB STEW .

1 l 4 . sma ler rabbit tbs . lard 2 3 onions tbs . sour cream . salt 2 tablespoonsful paprika e m l Chop rabbit m at into s all pieces and sa t . Chop onions n h i ot l ll . fi e and fry in ard ti red Now add meat, papr ka, v and steam under co er, always adding a little water to it that n o ot . Wh it should burn en meat is quite soft , pour on s ur

cream ; boil and serve with tarhonya or galuska .

D R ES S I N GS A N D V EGETA BLES .

T MAT A E O O S UC .

r r a (Pa adicsom mat s .

3 lbs . tomatoes salt 1 1 onion lbs . lard

parsley 3 tbs . flour o r h Wash and clean tomatoes , place in p with enoug

al . water to cover . Add h f an onion , parsley and a little salt W hen cooked , strain through sieve .

34 Melt a tablespoonful of lard and with the flour pre

pare a light thickening .

f n Add a spoon ul of meat soup to the thickeni g, S tirring quickly, and pour on the tomatoes . If desired, a 2 3 . sugar can be dded, or lumps, according to taste

AR ERR -A E B B Y S UC .

' oska martel S s . )

2 lbs . barberry meat soup — 2 3 tablespoonsful sour cream

Wash barberry carefully and grind through meat grin

der . Prepare a light thickening without onions and place ir e barberry in , salt immediately (to keep its gr en colour)

steam for a few minutes , dilute with meat soup and bring to h a boil . Season wit sour cream . Another way of preparing in barberry is by cooking it first salt water, straining it and then adding the thickening . Dilute with its own juice and add a sour cre m .

3 5 MUSHROOM SAUCE.

h ma as ( Gom a rt . ) Mushrooms meat or bone soup butter black pepper flour 2 yolks of egg 2 ounces of sour cream lemon juice Fry finely chopped mushrooms in butter ; sprinkle with flour and dilute with meat or bone soup ; salt and add black Mix pepper ; bo il . egg yolks with sour cream ; pour on r v mush ooms and ser e heated . Flavour with a little lemon i ju ce .

DI SOUR POTATO SH .

’ (Savanyu 2 lbs . potatoes pepper thickening 2 tablespoonsful so ur cream 2 bay leaves Wash and pare potatoes ; chop in squares and cook in e i salt water . Wh n soft add a thicken ng prepared from the i usual ingredients and chopped on ons and parsley . Add bay B v leaves and a little pepper . ring to a boil , before ser ing add sour cream .

REEN EAN S IT REAM G B W H C .

2 — lbs . green beans 2 3 tablespoonsful cream

ash u W and clean beans . Chop in oblique sq ares and cook in salt water till soft . Prepare a thick thickening, add to the beans ; bring to a boil and before serving pour sour cream in it .

3 6 CARROTS .

' (Sargarepa 2 lbs . carrots milk or bone soup 1 tablespoonful lard sugar few tablespoonsful flour

Clean and chop carrots into squares . Stew in lard till soft, adding only a very little water . When soft add flour and fry till rosy . Dilute with bone soup or milk and allow to boil . Sugar can be added if desired .

DI ED A E LL PUMPKIN S UC .

(Tejfeles kapro s i 6 lbs . pumpk n handful of dill 1 green pepper — 3 4 tablespoonsful sour cream

Peel pumpkin ; grate, salt and allow to stand an hour - un . der cover . Then squeeze out the salt water thoroughly e Prepare a w ak thickening without onions ; add pumpkins , dilute with a little vinegar water, add a large handful of

3 7 l in chopped di l . Even the stems of the dill can be cooked ur the pumpkin but must be removed before serving . Add so v cream and serve . During the summer a green pepper gi es it a very pleasant taste .

TARHON YA

One of the oldest of Hungarian cakes Hungarian house wives prepare ir in the summer time when eggs are cheap er and they can dry the cake in the sun . It is put away for the winter in white linen bags and used from time to time I t with meat or soup . is prepared in the following way in the country of course a smaller quantity is used here Beat eggs with a little water and add by ladles to the

flour which has been placed into meanwhile tw l h W continually rub the flour be een pa ms of the and . hen v v a it has become e en grained sift through sie e on the t ble , n rubbi g with the hands all the time . Place on white cloth dr Wh e and allow to y in the sun one or two days . n used, f r l either cook in salt water or y in Paprika and ard, dilute with water and serve with meat.

3 8 I I GN OCCH W TH EGGS .

a a (Taj so s g luska.

v - with paprika eal stew or paprika chicken . 3 tablespoonsful of water 1 tablespoonful sour cream

Stir ingredients together in a mixing bowl and allow t to rest till serv ing time . Then with a teaspoon cut lit le

gnocchi from the cake and cook in abundant hot, salt water .

Cover the pot for a little while . When gnocchi all rise to in the surface , drain off water and place them a sauce, made v of hot lard and sour cream . Ser e hot . ’ If preferred with eggs; do not add sour cream to the lard , but just before serving break two or three eggs on the K m gnocchi and mix well . eep on fire until eggs beco e a th e little hardened on gnocchi .

TAT E IT I N PO O S W H ON O S .

Ha mas hur n a ( gy go y . ) 4 a tbs . l rd 3 lbs . potatoes 3 onions W k I n ash potatoes and cook with s in on in hot water . and another pot, fry finely chopped onions in lard till rosy e u ' ac add to it the cooked, p aled and cut p potatoes . Salt i l h cord ng to taste and stir wel with wooden spoon. W en serv ing place little mounds of this potato mixture around the

meat .

A RI A- TAT E P P K PO O S .

ei i (Paprik s krumpl . ) This is one of those typical peasant dishes which ap e e ou p ars so frequ ntly their table . It is usually the main

3 9 a dish and even is reg rded almost as a holiday dish, of course without meat . potatoes paprika 2 n large gree . peppers little lard

t To a li tle lard add the onions chopped fine, a gene m rous a ount of paprika , green pepper in season , salt and the potatoes cleaned and cut in length . Dilute with a little water

t s . and cook till potatoes are en irely oft In the past, sour cream

and sausages were cooked in with it . Its thickness is more ’ ’ like a vegetable s than a soup s .

S A A DS L .

GREEN PEPPER SALAD MI "ED WITH CUCUMBERS .

P ka- at k ( apri sal a u hor aval keverve. 4 large green peppers 4 cucumbers v a irka inegar, oil , pepper salt, p p Take four large cucumbers ; cut off two ends and taste to see if it is not bitter ; slice thin and let stand for a short W while ; press out ater and salt well . Allow to stand for o ut another half hour and press juice again . Slice four large in l green peppers thin rings, sa t and let stand also for a e while ; then press out liquid . Place cucumb rs in the centre

of a salad dish , put pepper around it and pour on oil and v mi inegar xture . Sprinkle cucumbers with paprika and black e p pper . It is even more delicious if allowed to stand at least

two hours .

If only cucumber salad is made, often a few spoonsful o f sour cream are mixed in with the salad which is then n sprinkled not with black pepper o ly paprika .

40

EA A AD B N S L .

Bah alata ( s . )

V2 lb . small white beans 3 hard boiled eggs 2 tablespoonsful fine oil milk of 2 herrings 2 u i teaspoonsf l mustard vinegar, season ng

Mix Cook beans till soft . the strained yolk of three eggs with the oil in a bowl , add mustard , milk of two her nd a s . rings sea on with salt, sugar, vinegar according to taste

Now mix in the cooked, cooled beans and the whites of three hard boiled eggs chopped fine . Decorate with sliced herring .

Y W EETS CA KES A N D PA S TR . ,

RETES (STRUDEL) 2 lbs . sifted flour 4 ounces water (lukewarm)

Va lb . butter lard 2 tbs . sour cream cabbage, nut, cheese or apples poppy-seed stuffing 1 egg

Mix eam l together flour, butter, sour cr , eggs , a little sa t n - a and the water, working it with the ha ds till cake m ss at l - separ es from hand and ro ling board . Divide into two parts ,

roll into round form and allow to rest for half an hour .

Place a white tablecloth on the table, sprinkle with flour n un and roll out cake i to a thin ro d shape, pulling towards

the edge of the table . Sprinkle with lukewarm lard and u a st ff with either c bbage, nut, cherries or poppy seed, or

apples , roll into rolles , sprinkling it constantly with lard . l a Smear top with ard and b ke .

42 D L APPLE STRU EL FIL IN G . ' ' k (Almas retes toltele . 1 6 lb . grated apples ounces sugar i u 1 lb . f ne roll cr mbs 3 ounces currants

V3 lb . grated nuts

Steam grated app les and sugar , till soft, also the cur l - rants . Sprink e s trudel cake with abundant melted butter and a put filling in h lf the cake, sprinkle with grated nuts, and l sugar, according to taste . Ro l together, but meanwhile sprinkle constantly with melted butter . When already rolled

together, smear top with butter too .

A A E TR DE I C BB G S U L F LLIN G .

’ (Kapo sztas retes 2 . 2 lbs cabbage lbs . lard 1 teaspoonf ul pepper sugar salt I G let . rate cabbage, salt and stand A of an hour Press 2 out j uice and put in hot lard with squares of sugar, frying till rosy . Season according to taste with pepper . Instead of n u e smeari g top of str del with butter, sm ar with sour cream and bake nice crispy red .

ITE E E I I WH CH ES F LL N G .

' (Taras

'

5 tbs . sugar

2 . tbs sour cream 1 lb . sweet grubber 1 vanila a tbs . sugar mixture 3 ounces curr nts Mix egg yolks with sugar , add sour cream and after e h h e s t e . b ating w it s of egg , mix in with ingredients Now r s h v ll add g ubber trained t rough sieve , ani a sugar and

43 i r currants m xing in carefully . Further proceedings are simila

to that of preparing apple , or other kinds of strudel fillings .

POPPY SEED FILLIN G .

' ' (Maktoltelekj 14 ounces poppy seed 2 grated apples a 7 ounces sugar 1 tbs . pe ch preserve 3 ounces currants 1 ounce cream h Cook grated poppy seed wit cream, till half done, then

a v k . add currants , apples , pe ch preser e and coo till soft Smear

on caake and proceed as in case of the apple strudel recipe .

LAYER CAKE

B h orta ( o os t . ) 6 eggs For the filling 6 Vt lb . sugar ounces sugar I 6 A lb . flour eggs v anilla 6 pieces of chocolate grated 6 ounces of butter B Mix in l eat egg whites stiff. with sugar, yo ks of eggs , B and flour . ake six equal cake layers from mixture and

when ready stuff with a filling prepared from sugar, eggs ,

grated chocolate, a little vanilla and butter cooked over a and t pot filled with hot water until thick creamy . The bu ter twe should be added last . Spread be en and around entire cake . - On top a coating of burned sugar glaze is spread .

A A E HUN GARI N C K .

3 ounces yeast 7 ounces melted butter milk 2 lbs . flour 1 yolk of egg ; 1 egg

44 Soak yeast in a little milk . Add a little salt and sugar . but ll . A ow to leaven Now add flour, little salt, sugar, melted ; u : ter, l kewarm milk and knead in the following manner u pinching, p ll upwards until it does not stick to the hands e any longer and becomes bubbly . Plac on a dish in a w warm place and allo to leaven . Now place on a floured: tw board, knead a little and braid, isting only once each time because from this it will become more flaky . Place cake in a greased baking pan and allow to leaven until it rises well . Th e en smear top with yolk of an gg, place in a hot oven and I f a bake for an hour . top reddens suddenly, place a white p it me am per upon . This sa cake can be stuffed with a nut or j i fill ng . PAN CAKE ‘ r Palacsinta. A lb . flou salt ( ) 2 eggs milk Mix e h tog t er flour , eggs, butter, salt ; if sweetened pancake is prepared, also a little sugar and enough milk, without making ingredients too thin . Put a teaspoonful hot it lard in frying pan and then pour a little of the mixture in , n " fryi g first on one side and then the other . When all the uf pancakes are ready, st f with white cheese, or nut filling . ” v é do If ser ed as an ,,entr e not put sugar in the ingre ” dients s a n and tuff with ,,Paprik s chicken (removi g meat from bone) , or fill them with chopped ham .

CSOR E I IT OG B SCU . s r ank ( C o oge f . )

V2 lb . flour small piece of butter yolks of 5 eggs milk salt lard juice of V2 lemon K nead together flour, egg yolks , lemon juice, a little t " salt, bu ter and as much milk as will keep mass soft . Roll out to an inch thickness and cut into one inch wide ribbons plait or turn into various shapes and fry red in plenty of a lard . Serve sprinkled with v nilla and sugar .

I D CARN VAL OUGHN UTS .

' a an (Fars ngi f k . ) 3 ounces cream 1 ounce yeast — 6 eggs 8 1 0 squares of sugar

V2 k cup milk, to soa yeast lard 1 in lb . flour

Soak yeast in milk with sugar . Put flour which has

to be lukewarm on rolling board . Add eggs , lukewarm K cream and dissolved yeast . nead into a soft mass ; place in a deep bowl and for a half an hour work with a wooden s spoon until the ma s becomes bubbly . Cover and let stand

in a warm place for about an hour . Wh en it rises turn w out on a floured board , ith the hands carefully pull a m cake part and pluck into s all pieces . Cover and allow to s - an: ri e another half hour . Put abundant amount of lard in ed a pot and when it is hot, place doughnuts with flour side

46 kl un . down in it . Fry quic y der cover Taking off cover turn f r s doughnuts on the other side and y without cover . Thi v l su ro ceedure . p gives it a nice ribbon Sprinkle with anil a , e: gar mixture, serve hot with peach or strawberry preserv

ARIA EY A E HUN G N HON C K .

Ma a méz kalacs ( gy r es . 1 0 ounces powdered sugar 1 1 ounces lukewarm honey

3 eggs juice of V2 lemon 1 V2 tablespoonful sour cream 1 0 ounces of flour 1 ounce currants 1 teaspoonful clove 1 ounce thinly sliced melon 1 teaspoonful soda preserve bicarbonate

Mix so urcream 2 sugar, eggs, honey, , juice of V lemon and its grated rind, flour , spices , soda bicarbonate, currants , nuts , melon . Stir ingredients well and bake in e floured long, narrow baking pan for thre quarters of an houn

’ HUSSAR S KISS .

’ (Husz ar csak . )

u V; lb . butter 3 o nces sugar 6 ounces flour yolks of 2 eggs

Mix t su and knead together bu ter, flour, egg yolks , - gar, grated lemon rind and juice . Roll out and cut small bis B cuits . Place jelly: in the centres according to taste . ake in a n p ns under slow fire . Spri kle with sugar and vanilla i m xture .

47 WASP ’S N EST

2 tablespoonsful yeast V4 lb . butter 1 o lb . flour V4 lb . p wder sugar yolks of 5 eggs 3 tabelsp oo nsful sour cream e K to Allow yeast to leav n in lukewarm water . nead a e o lks . gether flour , ggty and yeast and roll out thin Spre d sugar and butter on rolled out cake . Roll together in long - n k s rod like shap ega d cut into one inch pieces . Place ca e - cut side down in greased and floured baking pan and allow to

leaven a little longer . Now place in hot oven and bake till - half done . Remove and pour on sour cream bake till B o ur and done . efore serving, turn entire mass on a plate k sprin le with sugar .

- HORSE SHOE NUT CAKE.

2 tablespoonsful yeast 1 slice chocolate 4 V2 lb . flour eggs yolks

V4 . t t lb bu ter lit le salt, sugar

3 tablespoonsful powdered V2 1b . nuts sugar 1 tablespoonful h oneycloves B il W eat into a dough , yeast , a little flour and m k, hen dough rises mix butter and flour together ; in the center of m th e this ixture put yolks of eggs , yeast, a little, sugar, salt a e and kne d tog ther well . Divide into little loaves and allow l tu : to rest . During this time prepare the fol owing s ffing Cook i together nuts or popply seed, honey, powder sugar in a l ttle w out ater. ve Cool and add grated chocolate and clo s . Roll n i tu cakes i to one inch th ckness , spread on the nut s ffing

and roll together . Place in bakingpan and spread top with B yolk of egg . ake to a nice read colour .

48

TAT A E PO O C K .

Bu n a d sa go y pog c . 1 . 1 lb potatoes lb . butter

1 lb . flour pinch of salt

Peal and cook potatoes , when soft mash and knead r with flour , butter and salt on a past y board . With rolling m n pin roll out to an inch thickness . Place a s all amou t of

flour in one corner of the board . Dip round biscuit mould in m in flour and cut out small biscuits , placing the directly i baking pan . The pan is not to be greased or spr nkled with B flour . rush the tops of the biscuits with yolk of egg and

bake till nice and red .

EE E D M LI CH S U P N G .

' ’ zh ( Turos go n o c . ) 2 lbs . cortage cheese salt 2 eggs bread crumbs ‘ A lb . butter Crush cheese through sieve and mix with the yoke 1 t of two eggs , ounce bu ter and a little salt stirring

with a wooden spoon . Whip the whites of two eggs stiff and add to the mixture slowly ; then add as much porridge as is

necessary to hold its form . Now heat water in a two pint

saucepan , add salt and when boiling form round balls

from the cheese mass , drop in water and cover the

p an. In ten minutes the dumplings will all rise to the top

of the water . With a spoon sieve remove dumplings from d water an allow the water to drip off place o n a plate . Melt 3 ounces butter and add as much sifted bread crumbs

as it will take without becoming lumpy . Roast till golden brown and pour on dumplings .

50 CABBAGE CAKE OF THE HORTOBAGY

’ Horto ha i ka s tei ( gy p o z s gomho c . ) 2 pounds cabbage lard pepper

From the flour, eggs and seasoning make a cake , mix it . cab ing with a little wine While cake is resting, chop up bage and fry in lard till ni ce and yellow adding a little pep per . From the cake roll out V4 of an inch thick pancakes .

Stuff with cabbage, roll together and place in a greased pan n B smeari g each with egg yolk . ake and serve hot .

EE FFI DE E TYL CH SE MU N BREC N S L.

' ' Dehreceni turos o acsa ( p g , ) 1 3 4 lbs . flour 1 egg 1 % lbs . cheese sour cream

V2 lb . lard K nead together flour, cheese , lard and the egg with

. l enough sour cream to form a compact mass Salt a little , rol out and cut into biscuit shapes smearing the top of each bis

B . cuit with yolk of an egg, ake in a hot oven till red

K E COUN TRY CHEESE CRAC N L .

' r (Falusi ttiros pe ec . /

V2 quart of flour 5 egg yolks 2 ounces yeast 1 tablespoonful sugar 4 tablespoonful sweet salt lard cinnamon

5 1 a Prep re a leaven from flour, yeast and a little milk . e t Wh n the dough rises , add egg yolks , a li tle butter, sugar, K n l salt and grubber . nead i to a cake and a low to rest an hour . When it has risen place on a floured board and form into w cracknels . Allo to rest another half hour and fry in h or

. d d i lard Place on sieve and allow lar to rip off . Spr nkle

with cinnamon and sugar .

’ Te o asa ( p ertés p g c . )

Vs lb . lard 2 cups sour cream 4 1 3 egg yolks 4 lb . sifted flour

V2 lb . ground pork greaves 1 tablespoonful salt 3 ounces yeast K nead together lard , yolks of eggs, greaves and the yeast w i t hich has been soak ng in a half a cup of wa er, add sour

cream , flour and little salt . After working it well allow to h rest for V; an hour . Roll out to a half an inch t ickness . With biscuit form cut out little cakes and place on baking

pan in a hot oven .

D E WHITE CHEESE N OO L S .

' ' ’ e t (Turas m et l . )

r V2 lb . flou grubber 2 eggs V2 pint sour cream Knead together flour and eggs and ro ll out into knife

edge thi ckness ; cut into long strips as wide as they are thick .

Cook in hot salt water and place on a platter . Pour sour

cream in hot lard and add to noodles . On the top of the e - n noodles put in wr ath like arrangeme t grated , salted r g ubber .

5 2 ’ This is how real Hungarian Tii ros Metélt is pre

M AKE AIZE C . (Kukorica

Vt lb . butter 5 tbs . sour cream

3 tbs . sugar V2 lb . corn flour

B eat butter and sugar till frothy ; add egg yolks , sour B S cream and flour . eat whites of eggs stiff and carefully tir in t - with the mix ure . Pour into well greased baking pan into

V2 inch thickness and bake .

E AKE HUN GARIAN WHITE CHE SE C . ' z a (Magyaro s ttiroscsus . ) 2 lbs . flour 2 ounces sour cream ‘ 1 r lb . grubbe 3 tbs . lard of butter

V2 lb . smoked bacon salt 2 eggs

5 3 K nead together into compact mass , flour, eggs , a little Let salt and V2 ounce cold water . rest a little while and then

roll out thin . Dry on the rolling board one side, then other . Cut into palm width strips and pick into an inch pieces with

two fingers of the hand . Place lard in a large pot, when hot add in at sour cream . Cook noodles salted w er, strain water

off and place noodles in , with the lard and sour cream mix : f r and . ture, stirring well together . Cut bacon into squares y Mix half of bacon squares in with the noodles and place the ‘ h other half on top , to garnis after sour cream has been e poured over noodles . Put white ch ese around noodles .

D E I TTE ILL CHE SE FR RS .

' Tur u d l ( es k pros ere ye.

2 lbs . strained cheese 1 handful of chopped dill cream

K i nead together flour , three eggs and salt ; roll out th n M into two parts . ake the filling from the cheese, three eggs , d l t o a am i l, li tle s ur cream and s lt . Do not use much sour cre , because the filling must not be thin as it will pour out from

the cake . Place little mounds of the filling on one layer of

the cake, place the other on top and press with fingers u nif around each mound . Cut aro nd with fritter k e and cook in and in salted hot water . Turn a sauce of hot lard sour o f cream and serve immediately, sprinkling cheese on top

the dish .

54 H I H UN GA R A N C EES E .

ME-MADE EE E HO CH S .

Hdz i te elsa t ( jf j . )

r pint sou cream .

Salt according to taste . Pour in the centre of a clean l H cloth and tie tightly so that buttermi k is pressed out . ang, h as e in a day see whether it become concr te . If still liquid tie i aga n and in one or two hours remove from cloth . Place on raddish es dish and decorate with .

MI"ED ARIA EE E HUN G N CH S .

Koroz ott . )

. e V2 lb whit cheese V3 lb butter 1 tbs sweet paprika kummel salt 1 green onion (chopped \ 1 tbs mustard 1 tbs ale

Mix n the ingredients add paprika till pi k, season , till creamy and serve with red radishes .

N TRY-MADE EE E COU CH S .

' a ir 1 (F lusi ti o .

V2 pint sour cream

Salt according to taste . Pour in the center of a clean H cloth and tie tightly so that buttermilk is pressed out . ang in a cool place in the pantry and place a small pan under it . In ili i a a day see whether it has stab z ed. If still liquid tie gain and in one or two hours remove from cloth . Place on dish raddi h and decorate with s es .

5 5 M EN U S .

Cabbage Layer Stuffed pancake Lip toi cheese

Civilian Dinner

Creamed potato soup Veal-stew with tarhonya Cheese dumplings

White Badacsony wine

a Dinner fo r a small dinner p rty.

Cream of mushroom soup Stuf fed Green pepper n Fried chicken with baco , parsley potatoes Pickle salad Fritters (csiirge) with peach j am Fruit Cream cheese B eer , red and white wine (Tokaj )

d Chicken paprikas with egg galuska. (noo les) and rice Carnival Cream fritters (doughnuts) Goose and duck steak with dilled pickles and green salad with eggs e Dill , chees , cabbage and apple strudel Layer cake peach ice

FI Ulit Black Coffee

Holida Gaunt u er y y S pp . Warm ham with horseradish Hortobagy to kany stew with rice Pork stew with tarhonya Cheese cake with squares of bacon Cherry Strudel Bride cake Rasp erry ice Small cakes Fruit

5 8

(Sweet peper . ) Hungarian paprika is the only seasoning which con tains the fine qualities of all the other seasoning . Its beauti ful shade gives a goo d colour to the food ; its p leasaant fra

e . gran e, sweet taste and fine aroma are unexcelled The effect of the sweet , pure paprika seasoning is acknowledged

throughout the world . It has been found that the Hungarian pepper has the highest Vitam in C content of all plants . B eside this sweet paprika , rye paprika is worthy of Hu mention . The ngarian is seasoned according to e taste with stronger or swe ter paprika.

The sweet paprika is carefully cleaned by hand , remo ving the strong veins and seeds . Government control and seal insures and protects t h e excellent quality and purity of

Hungarian Paprika .

PIN CESZER CELLAR GATHERIN G E TI AL MEETI ET S N C. (F V , G, ) The favorite recreation of the man living in the Bala man ton region is the cellar gathering . For the country this is the substitute of the club or coffee-house where the s s o town man find his amusement . The wine grower w rks

6 1 from morning till noon and four or five hours after noon ’ but at five o clock he slings his knapsack over his back, a wraps some ryebread, b con or dry sausage in a white cloth and goes out to the cellar . On the way he always meets some friends who accompany him and often several go together who partake of the food in the knapsacks and the wine in M i the cellar . any an even ng is spent thus .

M e nameda any tim s it happens that a birthday, y or an important guest arrives and then a larger cellar gath e

. es ring is prepared The village notabl , and neighbour wine ms stsew growers are invited . The host hi elf prepares the or fish paprikas .

I n S the autumn mutton tew is fashionable, in the a winter fish paprik s or shod and whiting fried in lard , or fish stew are popular .

u i Nat rally the housewife has someth ng to say, in this s matter but she does not appear at the gathering . She ends down with the maid some delicious flead cakes of her own

The mutton stew is prepared in a glazed pot . No other l u n pot wi l do . The lard , an ab ndant supply of chopped onio , meat cut into squares and red pepper are put in the pot over s and an open fire . All cellar have an open fire, the gues s watch the cooking p ro ceedure while drinking the strong Ba l aton wine as an appetiser .

i r a A cellar gather ng is always a ve y gay ffair , the guests joke and perhaps begin to S ing some old songs and a it is dawn before they re lize that it is time to disperse . As this is the only amusement and recreation the coun tr i y man has, it is still in existence and will rema n until there are cellars left in which to meet .

62 HUN GARIAN FOLK CUSTOMS OF THE YEAR. The interesting variety of Hungarian cooking speciali ’ ties gathered together in this little bo ok for the reader s ln formation prompts us to add Hungarian folk customs of the s year in our foreword . As there are many holiday and fes tiv als s and , so there are many different custom , new colours , H a H variety of dishes in the ungari n land , and ungarian vil

lage . On the various holidays the sp ecial dishes and foods have different roles .

The new year is celebrated by a toast . Old wines and various whiskys are served for the guests . It is a very beauti a E i han 6 . D ful custom on Jan . y) p p y in me mory of the th eree kings in the New Testament who visited n the child Christ , that the you g men of the village go from ’ house to house reciting verses and asking God s blessing

on the homes they enter . On February second Gyertyasz entelo Bo ldo go ssz ony

day, new candles are lit to drive away the dark spirits of w 1nt er. M 1 2 l ’ ’ . Ger e s G arch , St g y Day, the children s ergely walk is an interesting custom . The little boys walk from house to house and in Hungarian and Latin mixture of n Z E s ad . a K a verse form sing, requesting gg bacon olt n od ly , the fam ous Hungarian composer gathered material for his o s c mpositions from the e songs . This is in memory of olden

times when students practiced this custom . They drive the animals out for the first time into the spring air over burning

branches to cure them of all winter ills . During the Easter holidays there are many customs

handed down for generations which are still practiced . EaSter M n o day the young men sprinkle the girls at the well ,

63 T h on Tuesday the girls return the showering . e sprinkling G symbolizes the productive power of water . aily colored

Easter eggs symbolize the beginning of new life . Of the

Easter feasts we shall speak in separate article .

Ma at u Ma y first, midnight the yo ng man erects a y ” ’ Th e Ma pole in his beloved s yard . y pole is a slim young tree whose branches are removed except for the top of the tree, which is decorated with paper ribbons . At Pentecost in some places a Pentecost king and queen are chosen . The pentecost songs are famous for their r1ch melody and interesting verse . Zoltan Kodaly ’s composition of one of these pentecost ’ -c m song ycles is a jewel of the Hu garan . children s choral r literatu e .

’ ’ u i r s S . The s mmer season s famous holiday ,, Stephen s ” Day . At night, fires are lit and the girls jump over these e in fir s loud merriment . While one jumps , the rest of the ’ girls standing in a ring shout out the secret lover s name .

64

of Little Jesus so that one should find something there B and not go hungry . Children bearing a miniature ethlehem B go from house to house singing . They make the little eth r o ard lehem from ca b and decorate it with various colours .

The wise men , and the cut out animals are illuminated by a e candle placed within . The boys dressed as shepherds gre t

the birth of Christ by the ringing of bells , the swishing of

whips and the blowing of horns through the village .

WEDDIN G CUSTOMS .

I n Kalo csa an certain parts of our country as in , the cient tradition of holding the wedding ceremony at the

‘ ti racticed Th e home of both the groom and bride is s ll p . ’ larger ceremony is always held at the bridegroo m s home . In ’ the morning the suitors and Bestman go to the bride s e a house and quote verses to win the bride . Som one is p

, th e us p ointed to give away bride, ually a witty man is h e chosen , and answers , also in verse, but in such a clever

way, that for hours the suitors must recite in an effort to get a n u favourable a swer . This half h morous , half serious cere

66 mony sometimes lasts for hours . Then they begin to dress the bride which is a slow process and meanwhile the i rt men drink and dance n the cou yard . The ceremony is B a held at noon . The estman leads the procession with flowered rod in his hand and cake, wine and apples for the priest . — There were times when as many as 1 50 200 fami a e lies were invited to the marriage . Entire households pp —4 W’ at 300 00 . ared, which meant least people hole calves , pigs and cattle were killed and as many hens , as there were

families present . It was a custom for each family, to bring a 1 — 1 2 — 0 6 8 . hen , eggs , pounds of flour and a cake U sually so much food was brought together, that the young couple could live on the food left over for weeks and th e even village poor could partake .

The feast always began with soup . Fowl and beef

is cooked with bones . The cooked fowl is served t with tomato sauce or a sour sauce . After this dish li tle

cakes are served which are prepared from fatty , sweet

dough . This is followed by either veal or beef stew with

rice, followed by fowl and veal cutlet fried . The third course b is cabbage in which a arn is cooked . The ham is sliced m rr u o f a . at the table to the joy the a i ge guests In some co ntry - places the last course consists of white or poppy seed cake,

which is served with milk and coffee . The major dish is the ro asted B almond layer cake , upon which a ethlehem manger

lies and which is placed before the bride . The courses are served by the young men and the Bestman who recites a

verse at each course . After dinner there is dancing while the bride packs her

’ t rousseau . She leaves with the guests for the groom s home

67 ’ amid great tears and crying . At the bridegroom s home the

i . eating, drink ng and merry making continues The marriage ceremony of course differs in every loca lit bro uh t y, as the thousand year old tradition is down from generation to generation .

’ The people of Mez hkovesd also have u very interesting and nique wedding customs . On Sundays the attractive girls of the village who are of marriageable age, gather in the public square . Slowly swing ing they walk in a ring, singing . Their richly decorated, l ictu colorfu ly embroidered, beautiful dresses make a p res ue an q sight . Is it y wonder that the marriageable young men ’s gaze lingers on one or another of the girls"

I t the oun is an old custom in general , that , y g lass or lad marry only a girl or boy living in the neighbouringstreet . -in- The two mothers law arrange the match . My daughter is much too poor for your rich son ’ m says the girl s other .

’ Ir do ensn t e v l ,, matter , dear ; b auty is of real a ue ’ too answers the lad s mother . And when the time comes that the young man is al ’ v lowed to isit the girl s house , he comes with a company of ’ th e w friends , towards evening, and knocks at girl s windo asking for a match . If the girl at the window presents him with a box of matches , it means that she is glad to wel come him .

The engagement lasts two to three months . During this time the young people are not allowed to appear together in the street, and the bridegroom is only allowed to go under his ’ bride s window in the evening . B efore the wedding, the parents of the bride and bride

68 maids make a great pretence of crying and bereavement . This ” is a form of ,,etiquette even if the marriage promises to be v ery happy . When the couple return from the church cere ’ mony, the groom s mother offers the bride a piece of sugar,

May your life be as sweet in this house my dear -- daughter in law"

Now begins the bridal dance . Everyone pays for the

privilege of dancing with the bride . The one who pays most,

dances first with the bride . Finally the groom seizes his bride ” from the others and ,,kidnaps her . The rest depends on the

cleverness of the groom . In the town of Bata (Tolna County) there is an inter - esting wedding dance . The girls place bottles on their

' heads and th e lads place one on the floor and dance around r it ve y skilfully .

’ In Ocseny (County of Sarkoz) a cook s dance is popular . The women who have cooked and baked for the wedding, line up and dance to the rhythm of drumm ing with wooden

ladles on large pots and pans . An hour from Budapest in the village Bo ldog (Pest t Coun y) at weddings a , ,bridal cake of happiness is baked, —2 which is meters long . It is prepared from the finest

. a flour On top , this enormous c ke is decorated with colou ‘ - red ginger bread figures .

EA TER T M S CUS O S .

In country villages where ancient Hungarian customs and traditions are still kept , from Shrove Tuesday till after M the Easter Sunday church ass , neither meat nor fatty foods

. l are eaten During this period on y vegetables , egg and milk

69 e dishes are served . There are certain days on which for g

nerations almost all families eat the same kind of food . For ” a G e ex mple on ,, r en Thursday spinach with poached eggs is served and on Good Friday sour egg soup and poppy seed H cake . While on Saturday of the oly Week dinner is meagre , i rt th e Resurre because during Lent abst nence is a vi ue . After c

tion in many places a large supper is prepared but the truly religious m an eats for the first time after Lent at the Sun

day mass , when sacred meat is offered . The sacred foods l (ham, bread, eggs, cake, salt, a litt e of each) are packed in a white cloth on Easter"morning and are blessed at the l M a tar during first ass .

e l Easter Sunday dinner is a big m a . Hen and beef soup , m eat t fowl with tomato sauce and potatoes , s uffed cabbage m - with ham, fried la b chops with onion and potato salad , S trudel and good wines are served .

On Easter Sunday morning th e young men of the V 11 lage go from house to house and sprinkle the girls with per m n fu ed water receiving beautifully painted eggs in retur .

70 ARIA N TRY THE HUN G N COU .

We have given you a short summary of the specialities of the Hungarian land and life ; now we wish to introduce Hu n r you in brief to the ngaria count y, and the intersting r l things one ought to know about count y ife . Do not leave H r l h er B unga y having on y seen magnificent capital , uda pest ; visit the country too , travel about the land here and Yo u there . will leave with unforgettable memories stored away for a whole lifetime . B If one comes to udapest from Vienna, especially by - m a automobile, the highway runs along the wide ribbon like e ti al j s c Danube river most the entire journey . One of the lo velist spots along the road , bordered by cherry trees , is

Esztergom . It lies along the main road; but one can reach it easily bya little detour . Esztergom is the ancient seat of the Archbishop . Its Cathedral is the largest church H of ungary, built upon a mountain top above the Danubian

Valley . For the first opening ceremony of this beautiful a L H church , Fr ncis iszt, the world famous ungarian compo ser wrote one of his greatest masterpieces : the Esztergom M 1 ass in 856 . Do nor fail to visit the Esztergom ruins while there . i s - a Not far from Esztergom Visegr d , where the river w ay V i se cuts a for itself through the steep mountains . In g rad i K Mat és are the ru ns of the ancient castle of ing y , a H i monument of ungar an Renaissance . On a smaller hill stands K i the tower of ing Solomon . This lovely region is remin s o f Hu cent the most beautiful era in ngarian history .

B Matra East of udapest lies the mountain region , on its ' n Keke 1 s 0 10 . Ke highest mou tain, ( m ) there is the kes

H Th e otel , built recently with every modern convenience .

71 Hun v iew is lovely from this elevation . One can see the great Ke garian plain and the High Tétra to the north . kes is two i N or the center of winter sports . It has ski ng fields . far ’

Parad . is , famous for its thermal and arsin bath and cures It is worthwhile visiting the little villages at the foot tu of these mountains to study their folk Co stums and cos mes . Boldo H r a d In the village of g (near to a van , one n a half hours

’ distance from Budapest) the Sunday morning church p ro 1 h 0 . . o cession at a m is so picturesque , that one must take p

th e tograp h s or make films of this scene . At the foot of

' ' G on os ata Bu ak Ma y gy p and j , at the foot the tra, are also full of colour , and interesting sights .

’ Mez hk vesd h Going further on we come to o . ours B M A t at é . from udapest) , the birthplace) of y embroideries —1 M Litt n i u 9 0 3 . . a the ass and p m y, the whole town l nes p

72

From ' village to village we can discover new ch aracteris 6 tics , curiosities , new colours of which Pet fi wrote with every If G ’ right ,, the world is od s hat our land is the bouquet

THE HUN GARIAN FRUIT LEADS IN V ITAMIN CON TEN T"

H This is not an advertising slogan , ungarian fruit leads in vitamin content . In a few years the whole world will know this slogan .

The vitamin content of the Hungarian fruits the result that where it is not missing from the table, the health of individuals is in order and the body awaits any a ttack of illness well prepared .

th e The apples from upper Tisza region, the peaches Kecskmét c e Z em lén of , the jui y Tokay grap s of p County, H the melons of eves and Szabolcs counties, and the a pears ; the vegetables , the tom toes and green peppers - prolong life . Grape cures are advised by famous specialists for anaemic children .

74 I A T BAC HUN GAR N O CO . The Hungarian soil produces an excellent quality of to H bacco . The rich black humus of the ungarian Plain is very well suited for tobacco growing . Particularly fine to bacco is produced in the county Heves . The crowning success of a good supper is carefully selected cigars and cigarettes , satisfying, if possible, every

’ one s taste in tobacco .

At one time, long ago , when women dared only smoke k in private, smo ing was not an important problem to them and they could not understand why it was such a necessity for men to have to go the smoking room after supper . e To day it is different , b cause the hostess herself smokes o m ereo v er and is able to appreciate a go d cigarette, , she - an o f nor understands the import ce smoking after meals , and only the importance but the necessity of crowning a delicious dinner or supper with a fine cigar or cigarette . : Often one hears ,,The only reason this meal tastes so good is that I know I can light a cigarette afterwards . Per haps for those who do not smoke it seems a little h umorous when we say that it gives the hostess a serious task to choose

’ c i aarettes t r t M cigars and g sui able to eve y, guest s tas e . any times it happens that no money is spared to serve an excellent

75 meal but the host or hostess forget about after dinner and offer the cigars and cigarettes to which they are accustomed a at home . They forget th t a good host must provide cigars v i cigarettes of arious k nds because there are, as many smokers w as there are tastes in tobacco . We do not mean to say that o ” men in general prefer the fine, thin little Dames while the ’ M ” ” men s choice is a good ,,Regalia edia , or ,,Royales cigar ’ and for our foreign visitor s tastes we offer the slightly scen i ted We are listing these , and throwing l ght on this subject only because we want to stress the impo rtance of keeping good cigars and cigarettes for the guests .

W e do not believe there is anything more unpleasant and embarrassing for the hostess who has done her best to enter e tain her guests , than to see one or two guests take out th ir o own cigars and cigarettes in secret . Therefore it is imp rtant o for the g od host to keep several kinds of tobacco at home.

THE STE E ’ EE IT TE EN ’ . S S ST PH N S W K W H . ST . PH DAY A 20 THE REATE T A N AL ESTI UG . S N U , ( ) G F V AL OF THE WORLD FAMED PEARLY BOUQUET (GYoN GYos BOKRETA )

B e udapest , a great, modern m tropolis , world famed t M M -B also as the Ci y of edicinal Springs and ineral aths, d n provides a Western frame for the setting of the tra itio al , - H n richly coloured , Oriental pomp displayed by the u ga rian nation in its annual celebration of the memory of its first a H king ; and this n tional ungarian Festival , with the meet W ing of est and East, the blending of reality with the s all re world of dream profoundly touches beholders , and mains also indelibly im pressed on the memory of our foreign visitors .

76 14 ulm The Festivals , beginning on August , c inate on

’ 20th A s St . Stephen s Day, the of ugu t, in the great Church a o n Procession , the most sublime occ sion which devout Hun r B gatians from every part of the count y flock to udapest, to manifest their gratitude and devotion in the presence of the H ’ Right and of St . Stephen s , the Sacred Relic which has been preserved intact for upwards of a thousand years ; that R Holy ight Hand which , in life, lavished so many blessings

’ o n s the the nation under its rule . On St . Stephen Day, in - s fore noon, the Sacred Relic, enclo ed in its reliquary of glass

and gold , is taken from its jealously guarded sanctuary in the o o i Royal Palace, to be b rne in solemn pr cess on to the th e hea Coronation Church . At d of the Procession is the Regent of Hungary ; then follow the Church dignitaires in

their ornate robes, the military and civic notabilities , res lendent H - p in the traditional ungarian gala dress , with its ’ wealth of precious stones and fine goldsmith s work ; then H come the groups of ungarian peasants , in their infinite um variety of bright and gorgeous folk cost es , testifying that

heart and soul , in love for their native land . Towards noon, the h sublime ecclesiastical festivals come to an end , and t en

7 7 ‘ th e - supervenes , to far ringing strains of military music, the ceremonies of the Changing of the Palace Guard in the Buda Fortress and the changing of the Guard of the National Flag L a -tér on iberty Square (Szabads g ) , while in the early after noon numerous interesting events o f a lighter character B await the throng of citizens and visitors in udapest . In the evening the festive throngs proceed to the Danube, c where, from the de ks of the promenading steamers , or - - s from the Danube shores , or from the restaurant terrace on B the Danube promenade , they feast their gaze on the uda - a pest Danube panorama , tr nsformed into a veritable fairy land by the St . Stephen Day illuminations , and delight, till

late at night, in the marvellous display of fireworks soaring ll a M e ért . . G bove the massive, romantic cliffs of ount St

A n attraction of peculiar interest during the St . Ste - phen Festival Werk in Budapest is the famous Hungarian - v e n Folk Costume Re ue, presented daily, b gin ing from 1 4 a Sz inhéz August , in the City Theatre (V rosi ) , under the ‘title of The Pearly Bouquet”

The Pearly Bouqet Bo kréta is a fragrant - ch aracteris bunch of those simple, bright coloured flowers , tic o f the Hungarian prairie lands ; a choice collection of - e t H n n sweetly melancholy melodi s , of old , rhy hmic u garia - H dances , of gorgeous folk costumes , and of ungarian folk customs which have survived through a history of a thou B sand years . The Pearly oquet is a Festival Play, frequented H from year to year by the cream of the ungarian people, who come from every part of the country to bear testimony i H h o rseh erds to their ancient, Eastern orig n . ither come the - men csikés and the cow herds gulyas from the Hunga ' ( ) ( )

rian Plain , the land of the mirage ; the shepherds from the

78 - green pastures and from the slopes of the forest clad moun tains ; and groups of stalwart youths and smiling maidens H come from many a ungarian hamlet, where still prevail those old Hungarian customs which have acquired world

wide celebrity . B The Pearly ouquet is a Festival Play and , as such , an H a - acclaimed succes . In this play the ungari n peasant folk have their roles and present the Hungarian soul itself to H crowded houses of ungarians and of foreign visitors , who

greet the performance with delight and ecstatic applause .

The curtain rises on a stage flooded with light . We hear

the plaintive violins , the reverberating cymbals , the clear

ringing clarionets ; and then , to the passionate strains of the H - H ungarian gipsy orchestra , are displayed the ungarians

dances , in all their exquisite charm and; variety ; now slow csardas y and stately, now fast and furious ; the , the dream

' ’ Kallai - marto ato s u ratos couple dance, the g and g (dipping - B and skipping dances) . right and hilarious are the dances of - the swiftly revolving couples , while the thrilling solo dan

ces of the men reflect the earnestness , dignity and resolution ’ o f Hu Yo u see to horz o the ngarian character . must the - csa aso las - (recruiting dance) , the p (trapping dance) , the ’ "a ha - n - p (cap da ce) , and the the shepherd s crook

dance . All these must be seen , and others , too numerous to m nti n Y - e o . o u must see and hear the horse herdsmen , cow

herds and shepherds from the taverns of the Plain , carou s H ing in true ungarian fashion , see the mystic midsummer

dance of the maidens around the St . Ivan fire, and hear the choirs of village children and youthful peasants ; see the - - n Hun bride wooing and peasant weddi g , and the typical

garian harvest festival on the wheatlands of the Great Plain . Together with the performance of the Pearly Bouquet

79 s a there will be shown to those intere ted , at a brilli ntly

u . colourf l exhibition and fair , a selection of the finest spe

cim ens of Hungarian peasant art .

A AT LAKE B L ON . H i u h aving introduced the f nest H ngarian fish , the perc pike, we are prompted to say something about its place of ’ L Balato n B origin : ake . The alaton is one of Europe s largest ° 2 lakes . The temperature of the water in July is 3 C . In the

winter the ice is sometimes as much as meters thick and lasts for as long as three months .

Th e climate of the Balaton region is warm and mild .

The sky is sparkling blue, mostly clear . If swift storms sweep across the water the sight is beautiful but boats are put to a

Sunset on the lake is one of the most magnificent natu

ral pictures , never to be forgotten . The colour of the water

changes from hour to hour, and at sunset it is glorious when

all the colours of the rainbow are reflected on the water .

On the southern shore the water is shallow , one can 1 00—200 walk yards until it sweeps overhead . On the north

80 varies according to the region in which it grows depending on the quality and mixture of the soil and the climatic con e dirions of the particular region . The best-liked Hungarian wines are the following White wines Ina B kn elii : s Ké . rcsi , adac onyi , y i l L k L Somlé 6 Harslev e u an a. ( ight wines)) , Debr i , , y

M stron win s T k Sz amorodni ( edium g e ) o aji , , Tokaj i

Masl sz u as k a . , To aj i Red wines : V illan i Kadarka Dukcsardi Kadarka y , Nemes , ,

Sz eksz rdi a ,

Of the stronger mention the wine and fruit il B ai di st ates. K e Of the latter , ecskem t arack P l nka (peach K I I I n brandy) apricot leads . ing Edward V made this dri k hi s H very popular on two visits to ungary, as the Prince a of W les . We mention here the Hungarian dark and light beers

82 Th e which can compete with even the best foreign beers . favourite ; Hungarian mineral waters are : ” ” ” i i iz Kristal v iz Mar tv z Ke a v . y , ,, g and nes par di " The history of Hungarian culture dates back to 1 700

A . D . It is an historical fact that Probus , the Roman Emperor, founded grape and wine culture in the province once known as Pannonia a region across the Danube . The soldiers who settled there planted vineyards along the hill sides . In the A fourth century . D . one could frequently find grape orna i ments and decorations on the tomb stones of Pannon a . - But the world wide fame of Hungarian wines really n 1 560 o ly started in , when vineyards were planted in the

Tokay mountains . And as the fame of the Tokay wine grows, they try to imitate the king of w iines with moore or less suc cess . To guard against imitations the genuine Tokay wine bottles are marked with a seal . The Tokay wine is a veritable medical wine and it 15 listed among the drugs in the official Hungarian drug m a w nuals . This wine consists of certain matter hich acts as a t streng hener, therefore it partly prevents sickness and partly acts as a stimulant and strengt hener in cases where the body has become weak through illness . Owing to its high grape sugar content it h as a good effect on functions of the heart ; it is generally known that of a weak heart grape sugar injections are given . The Hungarian vintage usually starts in October in the Tokay mountains it starts after the fifteenth of October and lasts sometimes till the middle of November . The late har on dr vest (depending a y, sunny autumn) yields the vine a with the gre test sugar content .

U asz u pon the chosen and gathered aromatic ,, grapes fresh Tokay juice is poured , and this juice dissolves and ex

83 tracts from the asz u the rich sugar content . This is how the asz u e Tokay is pr pared , and its value depends on how many asz u grapes are put into one barrel (1 3 5 liters) of Tokay juice 1— asz We can differentiate between 5 barrel u wines . The ” asz u wine with even more ,, content is very rare and is called ” z as u essence . L " M V . The French king , ouis offered adame Pompa dour~ Tokay asz u wine remarking that this is the king of ” K t I II wines , and the wine of ings . The hrifty Napoleon , paid 200 M francs for bottles of Tokay wine . aria Theresa B "IV sent Pope enedict . Tokay wine as gift and Francis Joseph sent Quen Victoria several bottles on the occasion Diaman of the d Jubilee . In America recently they discovered that the delicious flavor of the Tokay wine gives an unimaginable pleasaant

and piquant taste to cocktails . At the vintage in the Balaton region the people of the v v whole illage help the farmers . The har est gathers together the young folk and more than once two hearts starts out from these gay harvest days towards At the close of the vintage harvesters take large decorated bunches of grapes to the owner of the estate which he hengs up is his

rooms . This is similar to the autumn festivals and is a

fit ending to the gay and happy harvest . To the Hungarian spirit and good wine belongs the famous gypsy music . The gypsy music in its parti cular H and dan way interprets ungarian folksongs, new old

ces , slow parlando rubato , The talent of the gypsy musicians is inherited and polished through genera tions ; veritable gypsy dynasties exist in our country which has

given famous violinists to the Hungarian music .

84 ARIA EM R IDER HUN G N B O Y . t a The tex ile art, embroidery and lace st nds on a high place in Hungary . The ancient culture of the traditional h f H om ecraa t is the reason this is so . The ungarian peasant

’ women s artistic sense, gift of creating, and skill of hand i d in w o a . es s l ng m terial , is really remarkable The g in the ven and embroidered materials are their own creation i drawn on the goods or made without draw ngs at all . There n d is an imagi ation for colour, excellent proportion and goo S style in their works of art . The tyle varies from place to a place so th t an expert readily recognizes the region , an in embroidery orig ates from . Of the embro ideres the Sérkoz and Buz sék (Turkish ornamentation) stand out the Kalocsa and world-wide ' ’ Me oko vesd Mat n a . k own z , y work Embroidery bought at the place where it is made remains an everlasting memory . Carpet weaving also plays an I mportant part in Hun t But H eve . garian extile art . the lace of alas is n more famous K n m - - In isku halas they erected govern ent lace house, where there is a great variety of feather light, exquisite laces .

D TR HUN GARI AN "EWELRY IN US Y .

’ Hungary s jewelry industry is several hundred years old .

“ — Already at the time of King Maryas (145 8 1490 ) it was famous ; and written records and precious pieces of jewelry witness to this fact . The work of goldsmiths and silversmiths in the 17th and 1 8th century were much admired at great exhibitions and art collectors favor these beautiful works of fine craft .

It is no wonder, since these useful and decorative pieces combined the rich ornament and form of Hungarian fine

arts with the practical methods of western craft .

85 In the 1 6th and 1 7th centuries gold craft became great h and t rough the generosity, taste love of pomp of the aris to r in c acy. Jewellers those times made beautiful richly de - co rated spurs, swords , chains , belts, bracelets , rings, ear rings nd a bag decorations . In many noble families today there are goblets and exquisitely decorated cups that been handed down from olden days The Disz magyar the richest and most beautif ul n t b natio al costume worn, has decorations of bu tons made y lace drills with intricate technique, and other jewel orna ments and silver decorations which are in remarkable accord with the color of the dress , and its embroidery . It has become fashionable to use these old buttons from t the costumes for cuff bu tons . From the jewelry and cape h made cli nd c ains they have p s a dress pins . The favorite motive of the Hungarian silver and gold craft is the folk o rnam ention which reminds us of the de co rative technique of the once Asiatic olden country . Do not leave Hungary before taking with you some u l article of jewelry as a remembrance of the beautif l, tastefu un H garian craft .

TI I AR SHOO N G N HUN G Y. We can say with every right about Hungary that it is th e paradise of shooting . Her richness in both small and large in game places her in the first rank Europe, and this is pro ved H by many ungarian world records . In latter years innumerable foreigners have visited the t in o coun ry to take part her unique sho ts . af Partridge shooting begins in August . This t fords as good shooting as of pheasants , even be ter

86 in September and October when it is more difficult to shoor partridges . The partridge which has been disturbed and e driven several times flies with great sp ed . In some regions there are so many partridges that a good shot can get as 1 W t many as 00 brace in a day . hile a shooting par y —40 of four or five can reach a bag of 3 00 .

Pheasant shooting is particularly popular among the English s ince the Hungarian pheasant is stronger and more tenacious than its western relations and what is more im portant to sportsmen, flies with greater speed .

A t well arranged shoots in the winter season, shooting - “ the high flying pheasant cock affords the greatest pleasure . For one who has taken part in the pheasant shooting on th e H --be- ungarian Plains , it is a never to forgotten sight to 1 00 watch a bunch of about birds flying at once . The host sees to it that only the high flying cocks should receive the shots .

’ ul The res t of a day s shooting, if well arranged reaches 2— 000 the bag of 3 pheasants .

87 Hungary ’s position in wild fowl shooting is also the first n a in Europe . The great Hu garian plain Hortob gy acres) affords an unusual shooting ground for foreign v isr

tors . In the spring and autumn millions of wild n fowl sweep dow on the plain . On favorable days a good — shot can get 100 1 50 wild geese on a morning or evening

flight . It is an unforgettable sight for the shot to watch from his hiding place thousands and thousands of a mixed variety

of wild geese flying overhead . This shooting is unusual because it is free of mosquito nd Ho rto bé I nn a malaria . At the same time the gy affords excellent comfort and service where even bath rooms are no r B H lacking . esides the ortobagy there are other fine wild fowl ’ o 40 sh oting grounds minute s drive by car from the capital .

H o are sh oting yields many thousand game per day .

The excellence of game opportunities , roe and deer H ’ is proved by ungary s world record . The forest aare crossed by trails and there are hunting lodges for the hunter ’ s com

fort . — Wild boar shoots are also remarkable ; 30 40 head can

h . be bagged in a day, some weig ing several hundred pounds From all this it is evident that Hungary is the ideal ’ sportsman s country of Europe where with the exception of

’ C all bears and hamois of Europe s game can be found .

Hungary through her geographic position is the last t e serve o f wild game in Europe owing to her large forests and

fields , far from the noise of cities , railroads and high ways

it affords a sure place of safety for the small and big game . Since in latter years great interest has been shown H in shooting, ungary has been able to afford greater

88

HUNGA RIA N DIS COUNT

E "C HA N G E B A N K

R CT Y R “ 3 6 9 A L. C FL A R T T E

C A B L E A D R E S S : E S -C O M P-T E T E L E P H O N E : 1 8 3 8 8 0

M E D I A T I O N O F B A R T E R T R A N S A C T I O N S

I4 E A D O F P I t:-E TTYA U. 6 B UDA PES T, v . , DORO I 3 B R A N C H E S I N B U D A P E S T

B R A N C H E S A N D A F F I L I A T E D B A N K S I N E V E R Y I M P O R T A N T P L A C E O F T H E C O U N T R Y S U G A R DEPA RT MEN T W A R E H O U S E S

92 F I R S T N A T I O N A L S A V I N G S B A N K C O R P O R A T I O N O F P E S T

B U DA P E S T I , v. D E A K F E R E N C-U T C A 5

OLDE S T AND LAR GE S T SA VI N GS BANK OF HUNGAR Y

E S T A B L I S H E D : 1 8 3 9 CA BLE A DRES S : TR ES O R

T R A V E L L E R S C H E Q U E S L E T T E R S O F -C R E D I T

A L L K I N D O F B A N K I N G B U S I N E S S T R A N S A C T E D

TELEFON 1 -8 1 9-90

93

D e c o r a t i v e P l a n t s , W re a th s C u t F o w e rs , l , F o w e r B a s k e t s l , A rt i s t i c a l l y A rra n g e d M o d e r a t e P r i c e s

P HI LA NTHIA F L O W E R S H O P

W q V A C h U T C A Q T E L E P H O N E 1 -8 7 5 -2 3

T H I R A B EE THE A NCI EN R EN A L AND THE T O I T - UP TO DA TE BEAUTY PA RLOU R S P E CI A L P R EP A R A T I O N S . A LL KINDS OF S P E CI A L BODY AND COMPLE"ION TR EATMENTS OF THE ANCIENT O RIENTAL A ND THE UP TO DATE METHOD . THE BEAUTY PA RLOUR I S I N THE HEAR-T OF THE C Y I V P A R S U T C A 4. IT f -I -I TEL 1 85 9 23 .

HU N G A RI A N G I PS Y MUS I C D I O L ME L O D E S . B E S T RECO RDS AND NEWEST SHEETMUSIC B O O KS A B O U T HU N G A RY R Z A UL YI A D C O S V G N o . -E | . T m v S Z E I A R 5 . I ER " , RV ( NN c ) HU N G A R I A N "EW EL and CURIO S ITIES

airo nis b Th i I p ecI y H R. H. e p r n c e o l Wa e s du rin g his v is it in Bu dap esi

K o v A c s - BUDA PES T, lv vAc nu. 2 .

A LL KI N DS O F HU N G A RI A N MA N U FA C T U RE D LEAT HER GOO DS 4 SPECIALITI ES IN BAGS

ARISIEN GRILL MO ULIN RO UG E

Two bri ghi s p ols o i Budap e sis nighi life are : fire Pa r i s i e n G ri l l and ihe Mo u Iin R F i o m I o c a ou ge . ore i gn v is i rs c o ing our p i IaI sp e ak with gre ai e nthusi as m o i Ibe s e " aim o s ii er and Iwo ni gh"c lubs nkere Ire p e e Pa ris i a n e nie riainme ni s are uniq u e . Th ' - Si Mar are i G rill s summe r q u e ri e r o n . g “ Island a v e riiabie Iair iand whe re "he is ,, y disiinguis hed gue sh sp e nd many e njoyabl e e v e ning: in "he c o o I q urio u e n v iron m e nt

N A G Y ME z é -U T C A

THESMARTESTMUSIC HALL O F BUDA PES T I S THE

” A R I Z O N A

A R A C T O S T T I N :

H N G A R A D A C E S U I N N , HAZ I IF A R HUNGA RI A N HOME m o us rmEs B UDA PES T A PPONYI-TER I --, . TELEFO N 1 8 3 Z 5 1.

NA O A COS MES B O S ES T I N L T U , L U , H N G A R A N S TY E A CES IN U I L , L A N D A LL KI N D S O F S P E C I A L H D E MB DE R E S A N WO R K R O I I .

P A L U G YA I K AR O LY O T T O - B U D A P E S T I V . E G Y E T E M U T C A l l . , , - - E L E F N : 1 T O 8 6 8 9 9 .

P A T T ON R T C L S S . L R F I S A F U R S H O E A I S .

MODERAT PR SI LV ER AND BLUE FO"ES . E I CES .

TOKA"WINE S HO P A A RlA-T A a BU DAPEST w M RI V ALE U C . , - - E E F O N z 1 8 2 0 7 5 . T I. CO ME IN A ND TA S TE O UR WORLD FAMOUS TOKA"WINES "

P E N S I O N D R FA B I NY I I MR ENE . B A LA T O NLE L LE

T E L E F 0 N 2 7 . F -E O F I C E I N D A P E S v . B E R L I N l T R 6 . B U T , , “ E F THE A N L NDON W. E R O L ASS C A . M MB , UTOMOBI O I TIO , O , I F RS CLASS PENS N P R V A E PA R K S A N D Y S R A N D I T IO , I T , T , 3 0 R S W H R N I N G H O T WA E R APA RTEMENTS O O M IT U T , , MODERATE PRICES . I B U S Z

Auio b us To u rs

S i g ifl s e e i n g Tr i p s C o u n i r y Ex c u s i o n s

' C o n d u c i e cI p a rI ie s Hu n gary and abr o ad

' Mo io rc o ac i'nes Io r I'T

La c e e m b ro i de r i e s , s .

nir o fl ries eic . so uv e s, p e , In e x p e n s iv e p r i c e s "

1 00