Detroit Free Press from Detroit, Michigan on January 22, 1950 · Page 104
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Detroit Free Press from Detroit, Michigan · Page 104

Detroit, Michigan
Issue Date:
Sunday, January 22, 1950
Page 104
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TRY IT IN YOUR KITCHEN: TRY ' I 1 I BY KAY SAVAGE Kiw Prrm Pood Writer IN COSMOPOLITAN Detroit, where nearly one-fourth of the , residents were born in another country, "pizza" and "strudei" holds unchallenged claim aa favorite delicacies when "dining out." If you've wondered how to go about preparing these Italian and Hungarian food specialties in your own kitchen, follow these pictures. Sunday Graphic went along on a cooking tour to Maria's Pizzeria and Kormendy's Hungarian Dining Room to pick up a few of the fine points and taste the finished products. Krer Prn rhoto bjr Brrt Emanuel i W tj (k V" - CAREFUL attention to the proper rising of the dough insures a light, tender pizza. "Proofing" dough is essential. INGREDIENTS are simple flour, water and yeast. Thorough kneading turns it into a specialty that is finding new followers every day. "- v rk AV 4 m-. t 1 J 1 'V'Vti' T CHOICE OF TOPPINGS range from spicy pepper sausage, anchovies, sharp tangy cheese to bland mushrooms. All pizzas get a coating of tomatoes and olive oil plus oregano, an Italian herb. PIZZA IS to the Italian what bread and rolls are to the American. When ready to serve, it is cut in pie-shape wedges, served piping hot. .. ... . 1 ' - 5 41 JOE MICUCCI demonstrates the skill he has-acquired in handling the tricky pizza dough after more than two years. FIRST CHOICE of cheese is Mozarella diced and sprinkled over the top. Oven heat melts and blends all the seasonings. Pizza Recipe 'i rukr 't Plnrh Mill I r liikrmnrm wutrr : r flour Mix flour and raJ dUilvl in wMlrr itn4 mil nntil mMith. Vitxrr and Irf ri In wMrm plarr. knrxrf and rail out in a lurcf KrrMHTd pan. I'uvrr ton with ttunn-Ittrs. nrpp-rinl iauacr. rhrrM, anil rMin with sarlir wilt and orrsann. Hakr at IIHI ilrcrr- SAI't'K r tomato, run through food Kriiidrr A r toniatn iturre t tliniw or orrsano I I mrllr wait ox iMMiprroni MiuikaKr. ollrril I lb MoturrJla rhre, dirrd aa. raUV ' " -C-r " " "vi; v . . . ... ? -J !";. . - - . ' 1--.' - , THE FIRST STEP in making strudei is preparing the "little dough."" It must be sturdy yet flexible enough to be stretched. "" "0 if if 1? ' ; v. - try v ' "' ' BEST PLACE to work is on a big table covered with a clean white table cloth. To keep dough from drying out, Mrs. Kor-mendy recommends a quick brushing with melted butter. A ;'.::::V V " ' SPECIAL OVENS and broad wooden spatulas are used here to complete the pizzas, but at home regular ovens and greased tins will do job. HUNGARIAN CUISINE offers variety in strudei. The filling may be apples and nuts, cherries or other fruits and cheese. With the table cloth firmly grasped, rolling the dough seems easy. sin rio wrll. add r to MNkf fN until inn rrt f -r m rlolh and uilli tllllaa mendy, crisp ant

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