Bertha M. Wood

“ The peasants come from the fields in the country towns where opportunities for education are lacking. From them we get our unskilled Hungarian workmen, who, in this country, are generally found in our mill cities, working the factories. ”

“ Serve two or three balls in each plate of soup. The balls should be small and of uniform size.
Goulash
1⁄2 pound beef 1⁄2 pound veal 1⁄2 pound pork 2 pork kidneys 3 tablespoons fat 1 green pepper 1 large onion 1 tablespn. chopped parsley 1 cup tomato Salt Water Potatoes Chop the onion and brown slightly in the hot fat. Add the beef, veal, pork, cut in dice, the kidneys cut in thin strips about an inch long. Turn and mix with the onion and fat. Add the pepper, cut in pieces, parsley, and tomato. Let simmer till meat is entirely tender, adding water to keep the mixture covered. ”

“ Fish soup Pot cheese with noodles and cream Bread (rye) Fruit
Friday Supper
Left overs Bread (rye)
Saturday Lunch
Cream soup with eggs Lentils with roast pork Bread (rye)
Saturday Supper
Egg omelet Butter, radishes Bread (rye)
Sunday Dinner
Chicken soup Stuffed roast chicken Onions, parsley Red pepper or saffron Cucumbers, lettuce salad with cream Bread (rye) Apple or cheese strudel Fruit
Sunday Afternoon
Ice cream or iced coffee
Sunday Supper
Left overs Rye bread Women and children—Coffee with bread and butter or left over cake, 4 o'clock. ”

“ Breakfast
Field Worker
Whisky (sometimes red pepper in whisky) Sliced -smoked bacon (raw) Onion sometimes (raw) Bread (rye) (children pour whisky on bread like gravy) (Breakfast the same every day)
Monday Lunch
Whisky Cherry soup (summer) or Dried bean soup (winter) Bread (rye) Fruit
Monday Supper
Whisky Bacon (raw) and onions (raw) Noodles with cheese Bread (rye) Fruit
Tuesday Lunch
Whisky Beef soup, noodles Meat with potato Cucumber salad with cream Cheese strudel Bread (rye)
Tuesday Supper
Whisky Chicken paprakas with noodles Lettuce Bread (rye)
Wednesday Lunch ”