Hungarian Specialties Cookery Book
by Helen Fodor This early twentieth-century volume by Sacellary and Fodor aims to acquaint American cooks with Hungarian dishes that can be prepared in their own...

1. HUNGARIAN BUTTERHORNS Sift flour; add salt and yeast to flour. Cut butter into mixture. Add yolks, sour cream and vanilla. Let rise and then divide in portions. Beat ... Ingredients: 7  (cream .. flour .. salt .. vanilla .. yeast .. yolks ...)

2. HUNGARIAN BUTTERHORNS May also use a fruit filling. 1. Sift flour and salt, work in crumbled yeast and butter. 2. Combine egg yolks and sour cream and vanilla. Blend a ... Ingredients: 12  (cream .. flour .. pecans .. salt .. sugar .. vanilla ...)

3. HUNGARIAN BUTTERHORNS Let stand 5 minutes. 1/2 c. butter 2 egg yolks Cut butter into flour as for pie. Combine yeast mixture and egg yolks and add to flour. Shape into ... Ingredients: 6  (sugar .. whites ...)

4. HUNGARIAN BUTTERHORNS Sift flour and add salt and crumble yeast into flour mixture. Cut in butter. Add egg yolks, sour cream, and vanilla. Mix well. Place in wax paper and ... Ingredients: 7  (cream .. flour .. pkg. .. salt .. vanilla ...)

5. HUNGARIAN BUTTERHORNS Sift flour with salt, crumble the yeast thoroughly with the flour. Add butter, beaten egg yolks, sour cream and flavoring. Knead until well mixed. ... Ingredients: 7  (cream .. flour .. salt .. vanilla .. yeast .. yolks ...)

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