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Treasures of Hungarian Cooking

Treasures of Hungarian Cooking

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Published by: lokikg on Sep 20, 2009
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Treasures of Hungarian Cooking

By Carol MacLeod

Treasures of Hungarian Cooking
Welcome to a collection of “Treasures of Hungarian Cooking” and Family favorites. A Hungarian cookbook with a variety of recipes gleaned from many sources and containing not only tested and accepted recipes but also many recipes that have been jealously guarded. We have released them for all to enjoy


Treasures of Hungarian Cooking
Table of Contents

Section One Section Two Section Three Section Four Section Five

Soups Salads and Vegetables Main Dishes Cakes and Pastries Frostings and Fillings


Treasures of Hungarian Cooking

Published in 2003 by:

Ideas4Rent PO Box 253 Chatham, NJ 07928

Email address: customerservice@ideas4rent.com All rights reserved. No part of the contents of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the publisher. Photographs are copyrighted by the photographers. Copyright © 2003 by Ideas4Rent Published in the United States of America March, 2003


Treasures of Hungarian Cooking
Section 1 Soups CHICKEN SOUP
Csirkeleves You will needChicken 4 to 5 lbs. 4 to 5 quarts of water 3 medium sized carrots 3 parsley roots with tops 1 large onion Kohlrabi (optional) 1 large tomato-or ½ cup canned ½ green pepper 3 stalks celery 2 tbsp. Salt ½ tbsp. Black whole peppercorns ½ tsp. Hungarian paprika

Bring chicken and water to a slow boil. Skim scum, or foam, from top very carefully. Simmer slowly until chicken is about half cooked. Add vegetables and seasonings. Continue simmering over low fire until chicken and vegetables are tender, or about 3 hours. Strain and serve with noodles.


Treasures of Hungarian Cooking
Section 1 Soups SOUR CHERRY SOUP
Meggyleves `1 can sour pitted cherries (or fresh sour cherries) 1 qt. Water 1 pint of sour cream Salt Sugar 1 inch cinnamon stick 1 tbsp. Flour

Bring water and cherries to boil and add cinnamon, salt. Blend thoroughly the flour in the sour cream and gradually add to soup and simmer for 10 minutes and add sugar to taste.

Cseresznyeleves, 2 cans sour pitted cherries, with juice ½ cup sugar (or to taste) ¼ tsp. Salt 1 pint coffee cream 1 quart milk 4 tbsp. Butter 4 tbsp. Flour 2 egg yolks

Lightly brown flour in butter. Mix beaten egg yolks with ½ cup of milk. Mix with remaining milk and cream. Add to flour and butter mixture. Slowly let it come to a boil. Places cherries, juice, salt, and sugar in milk mixture. Cook 10 minutes. May be served warm or cold. Delicious served Warm with croutons.


Treasures of Hungarian Cooking
Lucskoskaposzta-leves ½ lb pork black pepper 1 medium cabbage 1 tbsp. Flour 1-pint sour cream 2 quarts water Salt Bring water to boil, add salt, black pepper and pork. Cook meat until done. Remove meat from pot, add cabbage and potatoes (optional) Cook for 15 minutes. Blend thoroughly the flour with the sour cream and gradually add to soup. Let simmer about 5 to 10 minutes. Two diced potatoes may be used and put in with cabbage.


Treasures of Hungarian Cooking
Lebbencsleves. 2 quarts of water slices) ½ cup tomatoes 2 medium onions 2 carrots (cut into thick slices) 2 large stalks of celery cut into 1 in. 5 –6 sprigs of parsley (tied together) pieces) 2 parsley roots (cut into thick 1 tsp. Hungarian paprika 4 potatoes (cubed) 1 tbsp. Salt 2 Bouillon cubes ¼ lb. Bacon (cut into small

Place all vegetables, except potatoes, in a 3 or 4-quart pot. Cook vegetables about 1 hour. Add 2 bouillon cubes to soup. Place potatoes into soup and cook 10 minutes. Place bacon into frying pan with one chopped onion. Fry until slightly brown and add paprika. When bacon mixture cools add to soup. Drop noodles into soup and cook until noodles come to top (about 6 minutes)


Treasures of Hungarian Cooking
Komenymagosleves. 1/8 lb butter 2 tbsp. Flour 1 tsp. Caraway seeds ¼ tsp. Hungarian paprika ¼ tsp. Black pepper 2 eggs 4 cups cold water 2 tsp. Salt

Melt butter in a deep pot; add 2 tbsp. Flour, brown to a rosy, deep brown. Add caraway seeds, paprika, black pepper, salt and ½ cup cold water, stir well. Add rest of water and bring to boil, simmer for 5 minutes. Beat 2 eggs, pour into soup, let simmer 2 more minutes. Serve piping hot.

Gombaleves ½ lb. Fresh mushrooms Cut in small pieces 1 small onion, diced 3 tbsp. Butter 2 tbsp. Flour 1 sprig of parsley ½ cup sour cream ½ tsp. Salt ¼ tsp. Pepper 2 small carrots (optional)

Melt butter in deep pot. Add onion and mushrooms, cook slowly about 15 minutes stirring occasionally, add flour and stir well. Add milk and water slowly, bring to a boil. Add parsley, carrots, salt and pepper. Cook about 20 minutes. Add sour cream just before serving. Serves from four to six people.


Treasures of Hungarian Cooking
Tejfeles krumplileves. 2 tsp. Salt 4 medium size potatoes, diced 2 tbsp. Flour 2 tbsp. Butter ½ pint sour cream 3 cups water ¼ tsp. Black pepper 2 or 3 bay leaves

Cook diced potatoes with salt, bay leaves and onions in deep pot in 1 ½ cups water for 15 minutes. In skillet, brown flour in melted butter. Add 1 ½ cups cold water and stir until smooth. Pour this mixture into cooked potatoes, boil a few minutes. Add sour cream just before serving. Serves 6


Treasures of Hungarian Cooking
Section 1 Soups NOODLES FOR SOUP
Gyurt teszta 1-¾ cups flour 2 beaten eggs 1-teaspoon salt 2 tablespoons lukewarm water

Place flour and salt in bowl, make a well in center. Put eggs and water into well and work into smooth dough. Work for 10 minutes with heel of the hand turning constantly. Dough must be very smooth. Cover with bowl and let rest for 20 minutes. Roll out from center to edges until it is about 7 inches in diameter. Then begin rolling from one edge until all dough is on rolling pin. Deep dough well floured so it will not stick together. Roll in this manner, turning dough frequently, until very thin. Lay dough flat and let dry 15 minutes, turn over and dry 10 minutes. Cut into strips 2 inches wide, and flour. Stack 4 or 5 strips and cut thin or broad noodles as desired with a very sharp knife. Toss lightly on board and let dry. Can be used immediately. To store, dry at least for 2 days.


Treasures of Hungarian Cooking
Section 2 Salads and Vegetables

Paradicsomos kaposzta 1 medium sized head of cabbage 1/4 tsp. Black pepper (Shredded coarsely) 1 tsp. Sugar (if desired) 1 ½ cups tomatoes THICKENING 3 tablespoons lard ¼ cup cold water 1 tsp. Salt (more if needed) 2 tbsp. Flour 1 large onion ½ pint sour cream Lightly brown onions in lard. Add coarsely shredded cabbage, salt, pepper, tomatoes and cover. Cook until cabbage is soft (about 20 minutes) THICKENING Mix flour with water until smooth. Stir in sour cream and mix until smooth. Add to cooked cabbage and cook about 10 minutes stirring so mixture does not burn. (Add sugar, if desired). Very good served with pork.


Treasures of Hungarian Cooking
Section 2 Salads and Vegetables PAPRIKAS POTATOES
Paprika’s krumpli ¼ lb. Bacon cut up into small strips 1 small onion ½ green pepper, diced 1 tsp. Paprika ½ tsp. Salt pinch of black pepper 5 large potatoes diced 1 cup water

Fry bacon until crisp and remove, add diced onion and green pepper, simmer for about 5 minutes and add paprika, salt and black pepper. Add potatoes and water and cook until the potatoes are tender. Top with bacon strips.

Uborkasalata 2 large cucumbers 1 tsp. Salt 1/3 tsp. Black pepper ¼ green pepper, chopped ¼ tsp. Sugar (optional) 1 tbsp. Vinegar 1 tbsp. Water 1 small onion ¼ tsp. Paprika

Peel cucumber; slice thinly, also the onion. Sprinkle with salt and set aside for ½ hour. Then squeeze a few at a time (discarding liquid). Pour over this the vinegar, water, sugar, black pepper, green pepper and mix thoroughly. Sprinkle paprika on top before serving. If desired, sour cream may be added.

Treasures of Hungarian Cooking
Section 2 Salads and Vegetables WILTED LETTUCE SALAD
Forrdzott salata 1 head lettuce 3 slices bacon (diced) ½ tsp. Salt ¼ cup water ½ cup vinegar 2 tbsp. Sugar little garlic

Fry bacon and when brown remove from fat and set aside. Boil water, vinegar, sugar, salt, garlic and bacon fat and pour over lettuce that has been separated and garnish with fried diced bacon. ¼ pint of sour cream may be poured on this, if desired.


Treasures of Hungarian Cooking
Section 3 Main Dishes

Szekely Gulyas 1 lg Onion diced 1 lg Can Sauer kraut 1 tbsp. Shortening ½ pint sour cream 1 tsp. Paprika 1 tbsp. Salt, pepper to taste 1 ½ pound of pound of pork cubed Fry onion in shortening, add salt, pepper, paprika and meat with water, and add water to keep from burning. Cover and cook over slow heat for about 45 minutes. Rinse Sauer kraut in cold water, drain and add to the meat. Slowly cook 30 minutes more. Sour cream may be blended in or served separately.

1 chopped onion 4 tbsp. Shortening 1 tbsp. Paprika 1 tsp. Black pepper Csirkepaprikas 2 tbsp. Salt 4 to 5 lbs. Chicken cut in pieces 1 ½ cups water ½ pint sour cream

Sauté onion in shortening; add seasonings and chicken; sauté about 10 minutes. Add water. Cover and simmer slowly until chicken is tender. Remove chicken. Add sour cream to pan drippings and mix well. Add dumplings. Arrange chicken on top. Heat through and serve. Serves 4


Treasures of Hungarian Cooking
Section 3 Main Dishes DUMPLINGS
3 beaten eggs 1 tbsp. Salt 3 cups flour ½ cup water 3 tbsp. Sour cream Mix all ingredients together and beat with a spoon. Drop batter by teaspoonful into boiling salted water. Cook about 10 minutes. Drain and rinse with cold water. Add to paprikas. Gomboc

2 tbsp. Butter pepper 1 medium size onion, sliced 8 hot dogs, ½ cup tomato juice or Sliced and cut in 1 inch pieces ½ tsp. Salt ½ tsp. Paprika Pinch of pepper Virsliporkolt 1 tbsp. Chopped green 1 tbsp. Flour 2 medium tomatoes 4 small potatoes, cut up ¾ to 1-cup water Sour Cream

Lightly brown onion and green pepper in butter, add hot dog, brown. Add salt, paprika, and pepper. Sprinkle flour over ingredients and stir. Add tomato juice. Stir. Add potatoes and water. Bring to a boil then lower hear and simmer until potatoes are tender. Garnish each serving with a tablespoon of sour cream.


Treasures of Hungarian Cooking
Marhahus-qombaval 1-½ lbs. round steak ½ medium green pepper 2 onions 1-can mushrooms 1 tablespoon shortening garlic salt

Brown meat in shortening. Add sliced onions and brown some more. Add green pepper. Add seasoning, salt, pepper, garlic salt to your taste and cover with warm water. Cook until almost tender and add mushrooms. Thicken gravy with 1 tbsp. flour mixed with ½ cup water


Treasures of Hungarian Cooking
Section 3 Main Dishes STUFFED CABBAGE
Toltott kaposzta 1 ½ lb. Lean pork, or beef ground 1 pint water ½ cup rice 1 small can tomatoes 2 medium onions chopped 1 small can Sauer kraut 4 tbsp. Bacon fat 1 large head cabbage 1 tsp. Paprika 1 lb. Neck bones (optional) 2 ½ tsp. Salt 1 egg well beaten Fill large pot half full with water. Bring to a boil and add 2 tbsp. Salt and 1 tbsp. Vinegar. Core cabbage, place in boiling water to cover. With fork in on hand and knife in other hand, keep cutting off the leaves as they become wilted. Drain. Trim thick center vein from each cabbage leaf. Set cabbage leaves aside to cool. Parboil rice in 1-½ quarts of boiling water for 5 minutes. Drain, thoroughly. Fry chopped onion in bacon fat until light brown. Cool. Mix all other ingredients with rice and onion mixture, blend thoroughly. Place 1 large tbsp. of meat mixture into each cabbage leaf. Roll up and tuck both ends into make a nice neat roll. Rinse Sauer kraut in strainer with cold water and let drain. Place neck bones with a layer of Sauer kraut in bottom of 6-quart pot. Place cabbage rolls close together in layer. Sprinkle 1/3 of remaining Sauer kraut on cabbage rolls. Place ½ can tomatoes on top; continue process until cabbage rolls are used up. Put remaining Sauer kraut and tomatoes on top. Sprinkle with salt. Add 1-pint water or enough to cover. Cook for approximately 1-½ hours or until tested as done.


Treasures of Hungarian Cooking
Dinszetelt marhaszelet tejfellel 2-½ lb. Round steak 1 ½ tsp. Salt ½ tsp. Pepper 2 tbsp. flour ½ green pepper 2 large onions 2 tbsp. tomato juice ½ cup water 3 or 4 tbsp. butter 1 can mushrooms ½ pint sour cream 1 tsp. Paprika

Cut steak into portions. Pound well. Sprinkle with salt, flour and paprika. Brown in hot butter until light brown. Put in baking dish. Add onions, green pepper, tomato juice and water. Simmer or bake slowly for about 1 ½ hours in covered pan. Take meat out. Mix sour cream with 1 tsp. Flour and a little water. Add to the sauce slowly and stirring constantly, bring to a boil. Pour over meat again and heat. Serve.


Treasures of Hungarian Cooking
Rakott disznohus rizsaval 1 lb. Diced pork 1 tbsp.salt 1 tbsp. shortening 1-cup rice 1 diced onion 1 small can Sauer kraut 2 tsp. Paprika 1/2-pint sour cream ½ cup canned tomatoes 1 tbsp. sugar Melt shortening” add diced onion and brown slightly. Add paprika, pork, and salt to taste. Cook until meat is done-about one hour. Add water to keep meet from burning. Cook rice in boiling salted water. In a casserole arrange a layer of the meat mixture, layer of rice and layer of sauerkraut. Continue this until all ingredients are in casserole. Pour sour cream, sugar and tomatoes over all. Bake in 350 degree oven for about an n hour and until top is browned.

Krumpli-palacsinta 4 large grated raw potatoes 2 Tbsp. flour ½ tsp. Salt shortening 1 egg Mix ingredients thoroughly. Heat some shortening in a skillet. Drop batter by spoonful into skillet and fry both sides until golden brown. Serve hot.


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries

1 tbsp. plain gelatin ¼ cup cold water 1 ½ cups milk, scalded 3 eggs, separated Felseges krem 1/3 cup sugar 1 tsp. Vanilla ½ cup whipping cream

Soften the gelatin in the water for 5 minutes. Add the milk and stir until the gelatin is dissolved. Beat the egg yolks until thick and the whites until stiff. Combine the egg yolks and sugar in the top of a double boiler. Add the gelatin mixture and cook over hot water for 5 minutes, stirring constantly, until the sugar is dissolved. Add the vanilla. Cool and chill until slightly thickened. Whip the cream until stiff and fold it into the mixture. Then fold in the beaten whites. Rinse a mold with cold water and pour in the mixture. Chill in the refrigerator until firm (Serves 6) Another way to serve--- When ready to serve, scoop Bavarian cream into a tall glass, add a small layer of frozen strawberries ( any other fruit may be used), alternate in layers and return to refrigerator until ready to serve.


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries HEAVENLY RICE DESSERT
Felseges rizskasa Cook 3 cups of rice Rinse and drain well. Let cool Put in one (1) bottle of Maraschino cherries (drained) Add sugar to taste Add 1 teaspoon of vanilla Add one can of crushed pineapple (drained). Add one cup of cut up large or small marshmallows Add one cup or more of whipped cream Place in mold and chill well before serving

Palacsinta. 2 cups flour ½ cup sugar 3 cups milk 1 tsp. Salt 5 whole eggs 1 tsp. Vanilla Beat eggs and sugar until frothy, add salt and 1 ½ cups milk, beat in flour slowly, until very smooth, then add remaining milk to have a very thin batter. Butter 8inch frying pan and heat to sizzling point, pour ¼ cup of batter in pan and swish around until the entire bottom of pan is covered. When lightly brown with a spatula, turn over and brown. Remove and keep warm. After each Suzette always butter the pan well.


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries Cottage cheese filling
1 lb. Dry or pressed cottage cheese ½ cup sugar ¼ tsp. Salt 2 whole eggs 3 tbsp. sour cream

Beat the sugar, eggs, salt and sour cream together, mix in the cottage cheese. Mix well. Spread each Suzette generously with the cottage cheese filling. Roll and place in a buttered glass baking dish. Spread top with sour cream and bake at 350 F for 35 minutes. Delicious served warm

Apple Filling
8 large apples, washed and pared ¾ cup sugar ¾ stick of butter

Core, halve and thinly slice the apples. Melt butter in a heavy skillet, add sliced apples and cover with sugar. Cover and slowly steam for ½ hour, turning occasionally until apples are soft. Keep warm until ready to use. Makes enough filling for 8 or 10 inch palacsintas. Simple dessert---just add your favorite jam roll up and sprinkle with powered sugar- serve immediately


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries CRESCENTS
Kufli. 3 cups flour ½ lb. Butter 1 tsp. Salt 6 egg yolks ½ cup coffee cream or 3 tbsp. sour cream

Mix flour and butter. Mix egg yolk and sour cream together, mix all together. Make small balls, walnut size. Put into refrigerator overnight. Roll out one at a time. Put walnut or lekvar on top. Bake at 350 degrees for 15 to 20 minutes. Filling To one pound of cleaned and ground walnuts, add 3 beaten egg whites and sugar to taste. You can also add 2- 10 oz jars of strawberry preserves to nuts, omitting the eggs and sugar.


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries DATE BOW TWISTS
Datolya csokor 2 ½ cups flour 1 tsp. Salt ¾ cup butter ¼ cup orange juice ½ cup water

Sift together flour and salt. Cut in butter until particles are the size of small peas. Sprinkle the orange juice and water over mixture, tossing lightly with fork until dough is moist enough to hold together. Form into a ball. Roll out on lightly floured board to 18" x 16” rectangle. Spread date filling over half of pastry along 16” side. Fold over other half to form a sandwich. Cut into strips with a pastry wheel or knife to 3x 1 ½ inches. Give each strip a complete twist. Brush with milk and sprinkle with granulated sugar. Place on un-greased baking sheets and bake at 450 degrees for 12 to 15 minutes. Date Filling 1 cup ( 1 package)dates, chopped ½ cup liquid orange juice and water ½ cup walnuts (chopped) 2 tsp. Grated orange rind Combine chopped dates, chopped walnuts, liquid and grated orange rind in saucepan. Cook until dates are soft---8-10 minutes. Mix well. Cool.


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries EASY COFFEE CAKE
BATTER ¼ lb. Butter 1 cup sugar 3 eggs 2 cups all-purpose flour 1 tsp. Baking powder 1 cup sour cream 1 tsp. Baking soda 1 tsp. Vanilla ½ cup golden raisins TOPPING 1 cup chopped nuts ¾ cup brown sugar 1 tbsp. flour 1 tbsp. butter 1 tsp. Cinnamon (mix above topping together)

Set oven at 325 degrees. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour with has been sifted with baking powder. Add vanilla. Add baking soda to sour cream, stirring to blend. Quickly add sour cream mixture to batter, blending well. Fold in raisings. Pour half of batter into greased and floured tube pan. Add half of topping mixture over batter. Add remaining batter then top with rest of topping mixture. Bake approximately 60 minutes or until cake tester comes out clean. If desired, bake in rectangular pan 11x6 inches. Sprinkle topping over it and do not over-bake.


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries BUTTER FLAPS
Toltott vagas teszta ½ lb. Butter ½ lb. Flour 9 large egg yolks (well beaten)

Mix butter with flour as for pie dough. Blend in beaten egg yolks and mix lightly. Then shape into small balls the size of a walnut. (makes about 50 to 55 balls.) Place in dish on wax paper in layers and refrigerate overnight. FILLING 9 stiffly beaten egg whites ½ lb. Powdered sugar ¾ lb. Shelled walnuts (finely ground) Fold powdered sugar into beaten egg whites. Then lightly fold in ground walnuts. DIRECTIONS FOR FILLING FLAPS Roll out each ball very thin. Place a heaping tablespoon of filling in center of dough. Turn left side of dough over to center of filling, then turn right side of dough over left. Then fold opposite corners (like ears), and place on un-greased cookie sheet. Bake in 350 degree oven until lightly brown( about 10 min.) Remove Carefully-sprinkle with XXX sugar


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries TRIPLE DECKER PASTRY
Soros szelet 3 c. flour ½ lb. Butter 1 tbsp. sugar 3 egg yolks ½ pt. Sour cream 1 tsp. Baking powder 1/8 tsp. Baking soda Filling ½ lb. Ground walnuts 3 egg whites beaten 3 tbsp. sugar Frosting 1 c. powdered sugar juice of ½ lemon ¼ lb. Cream cheese

Cream butter, sugar, egg yolks, and sour cream. Gradually add flour, baking soda, and baking powder and knead until dough leaves hand. Divide in three balls. Roll out one ball and place in bottom of 10x16 pan. Spread with nut filling. Place second layer of dough and spread raspberry jam. Place third layer of dough on top and bake at 350 degrees for 30 min. Frost as soon as taken from oven.


Treasures of Hungarian Cooking
Section 4 Cakes and Pastries HUNGARIAN NUT TORTE
12 egg yolks 1 cup brown sugar, packed 4 tbsp. bread crumbs, level 4 tbsp. flour, level ¼ tsp. baking soda 1 tsp. Baking powder DIOS TORTA 1/8 tsp.salt 1 tsp. Vanilla or rum flavoring 1 tbsp. Wesson Oil ½ lb. Shelled ground walnuts 12 egg whites (beaten stiff until they form little peaks)

Beat egg yolks until lemon colored, add brown sugar and cream well. Add breadcrumbs, sifted flour, baking soda, baking powder and salt. Then add flavoring, oil and the walnuts last. Mix lightly, then fold in beaten egg whites. Bake in two 10” or three 9” cake pans lined with oiled wax paper for 30 minutes in a 350 degree oven. Frost with Custard frosting using the same flavoring that was used in the cake.

Piskota 9 egg yolks 1 cup sugar 1 cup cake flour Rind from 1 lemon ½ tsp. Salt 9 egg whites

Beat egg yolks slightly and add sugar gradually. Beat well. Fold in beaten egg whites. Gradually sift flour and salt over mixture. Gently sprinkle lemon rind and fold into mixture. Bake in 9” tube pan at 325 degrees for 45 minutes. Invert tube pan on a bottle. Cool cake before removing from pan.

Treasures of Hungarian Cooking
Section 5 Frosting and Fillings

Kremes maz ¾ cup sugar 3 tbsp. flour 2 whole eggs ¾ cup milk ¼ lb. Sweet butter ¼ lb. Crisco 4 tbsp. powdered sugar 1 tsp. Vanilla

Combine sugar, flour, eggs and milk. Cook until thickened. Cool. Add creamed butter and shortening, powdered sugar and vanilla. Beat until smooth.

Csokolade maz 4 sq. unsweetened chocolate cut into pieces 1 cup powdered sugar 2 eggs well beaten 2 tbsp. hot water ½ cup sweet butter Melt chocolate in top of double boiler. Add hot water and blend. Add eggs and sugar. Remove from fire, but allow mixture to stand over hot water, stirring constantly until it is slightly thickened (about 3 minutes). Cool quickly to lukewarm. Add butter, 2 tbsp. at a time. Stir and blend after each addition. This frosting may be kept in refrigerator until needed. It can then be spread on cake which is almost cold.

Treasures of Hungarian Cooking
Section 5 Frosting and Fillings ICING
Maz Beat: 1 egg white until stiff. Boil ¾ cup milk. (let cool). Add 1 cup SUPER-FINE SUGAR and beat well. Add 1 tsp. Vanilla, ½ cup sweet butter, ½ cup Crisco and beat. Add milk a little at a time. Keep on beating until all milk is used and the sugar is dissolved. Beat with a stand mixer for satisfactory results.


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