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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 Soups

Section Two Salads and Vegetables

Section Three Main Dishes

Section Four Cakes and Pastries

Section Five Frostings and Fillings

Treasures of Hungarian Cooking

Published in 2003 by: Ideas4Rent

PO Box 253
Chatham, NJ 07928

Email address:

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


You will need-

Chicken 4 to 5 lbs. 1 large tomato-or ½ cup canned
4 to 5 quarts of water ½ green pepper
3 medium sized carrots 3 stalks celery
3 parsley roots with tops 2 tbsp. Salt
1 large onion ½ tbsp. Black whole peppercorns
Kohlrabi (optional) 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



`1 can sour pitted cherries Salt

(or fresh sour cherries) Sugar
1 qt. Water 1 inch cinnamon stick
1 pint of sour cream 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.


2 cans sour pitted cherries, with juice 1 quart milk

½ cup sugar (or to taste) 4 tbsp. Butter
¼ tsp. Salt 4 tbsp. Flour
1 pint coffee cream 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
Section 1



½ lb pork black pepper

1 medium cabbage 1 tbsp. Flour
1-pint sour cream 2 quarts water
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
Section 1



2 quarts of water 2 parsley roots (cut into thick

½ cup tomatoes 1 tsp. Hungarian paprika
2 medium onions 4 potatoes (cubed)
2 carrots (cut into thick slices) 1 tbsp. Salt
2 large stalks of celery cut into 1 in. 2 Bouillon cubes
5 –6 sprigs of parsley (tied together) 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
Section 1



1/8 lb butter ¼ tsp. Black pepper

2 tbsp. Flour 2 eggs
1 tsp. Caraway seeds 4 cups cold water
¼ tsp. Hungarian paprika 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.


½ lb. Fresh mushrooms 1 sprig of parsley

Cut in small pieces ½ cup sour cream
1 small onion, diced ½ tsp. Salt
3 tbsp. Butter ¼ tsp. Pepper
2 tbsp. Flour 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
Section 1


Tejfeles krumplileves.

2 tsp. Salt ½ pint sour cream

4 medium size potatoes, diced 3 cups water
2 tbsp. Flour ¼ tsp. Black pepper
2 tbsp. Butter 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
Gyurt teszta

1-¾ cups flour 1-teaspoon salt

2 beaten eggs 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)
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

Paprika’s krumpli

¼ lb. Bacon cut up into small strips ½ tsp. Salt

1 small onion pinch of black pepper
½ green pepper, diced 5 large potatoes diced
1 tsp. Paprika 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.


2 large cucumbers 1 tbsp. Vinegar

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

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


Forrdzott salata

1 head lettuce 2 tbsp. Sugar

3 slices bacon (diced) ½ tsp. Salt
¼ cup water little garlic
½ cup vinegar

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 2 tbsp. Salt
4 tbsp. Shortening 4 to 5 lbs. Chicken cut in pieces
1 tbsp. Paprika 1 ½ cups water
1 tsp. Black pepper 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

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.


2 tbsp. Butter 1 tbsp. Chopped green
1 medium size onion, sliced 1 tbsp. Flour
8 hot dogs, ½ cup tomato juice or
Sliced and cut in 1 inch pieces 2 medium tomatoes
½ tsp. Salt 4 small potatoes, cut up
½ tsp. Paprika ¾ to 1-cup water
Pinch of pepper 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
Section 3
Main Dishes



1-½ lbs. round steak 1-can mushrooms

½ medium green pepper 1 tablespoon shortening
2 onions 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

Treasures of Hungarian Cooking
Section 3
Main Dishes

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
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
Section 3
Main Dishes


Dinszetelt marhaszelet tejfellel

2-½ lb. Round steak 2 tbsp. tomato juice

1 ½ tsp. Salt ½ cup water
½ tsp. Pepper 3 or 4 tbsp. butter
2 tbsp. flour 1 can mushrooms
½ green pepper ½ pint sour cream
2 large onions 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
Section 3
Main Dishes


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.

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

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

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


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



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 2 whole eggs

½ cup sugar 3 tbsp. sour cream
¼ tsp. Salt

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 stick of butter

¾ cup sugar

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

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


3 cups flour 6 egg yolks

½ lb. Butter ½ cup coffee cream or
1 tsp. Salt 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.


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


Datolya csokor

2 ½ cups flour ¼ cup orange juice

1 tsp. Salt ½ cup water
¾ cup butter

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.

Treasures of Hungarian Cooking
Section 4
Cakes and Pastries


BATTER 1 tsp. Vanilla

¼ lb. Butter ½ cup golden raisins
1 cup sugar TOPPING
3 eggs 1 cup chopped nuts
2 cups all-purpose flour ¾ cup brown sugar
1 tsp. Baking powder 1 tbsp. flour
1 cup sour cream 1 tbsp. butter
1 tsp. Baking soda 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

Toltott vagas teszta

½ lb. Butter 9 large egg yolks (well beaten)

½ lb. Flour

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.

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.


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


Soros szelet

3 c. flour Filling
½ lb. Butter ½ lb. Ground walnuts
1 tbsp. sugar 3 egg whites beaten
3 egg yolks 3 tbsp. sugar
½ pt. Sour cream Frosting
1 tsp. Baking powder 1 c. powdered sugar
1/8 tsp. Baking soda 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


12 egg yolks 1/8 tsp.salt
1 cup brown sugar, packed 1 tsp. Vanilla or rum flavoring
4 tbsp. bread crumbs, level 1 tbsp. Wesson Oil
4 tbsp. flour, level ½ lb. Shelled ground walnuts
¼ tsp. baking soda 12 egg whites (beaten stiff
1 tsp. Baking powder 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.



9 egg yolks Rind from 1 lemon

1 cup sugar ½ tsp. Salt
1 cup cake flour 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 ¼ lb. Sweet butter

3 tbsp. flour ¼ lb. Crisco
2 whole eggs 4 tbsp. powdered sugar
¾ cup milk 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


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.