# Preparation of Plant Foods

CHAPTERS

- Porridges, Mushes
- Tarts
- Bread and Milk Loaf
- Noodles
- Baked Pastries

The acquisition of basic materials of plants had always played a minor, subsidiary role in historical times, and their significance decreased through the years.

The plants for mushes (millet, spelt, buckwheat, etc.) were sown in many places in earlier centuries, and were an integral part of alimentation. The short growing-time for millet makes late sowing possible, even after harvesting or after flooding. It also grows in the mountains. By the 18th century, corn became widespread and replaced the mushes, except on the peripheries of the linguistic territory. The consumption of corn in various ways developed primarily among the Hungarians of Transylvania and in Somogy and Szabolcs. From the second half of the 19th century, wheat-rye also became a staple of the peasant diet.

Due to the class structure of the peasantry, the use of cereals showed differences even within one village. The poorest peasants were forced to make do with mush, and continued to grow plants for mush. In other places these remained due to weather conditions, as for example, in the mountains, where corn won’t survive. In the Great Plain, the poor peasants mixed the flour of corn with wheat flour to make bread. But by the 20th century, the use of mushes, especially the ones made of corn, was restricted to the poorest folk, so they were rarely consumed by well-to-do peasants. Only in some cases has it survived almost to this day: as a traditional food at weddings (mush with milk), or at men’s gatherings (mush with mutton).