Morris tribune. [volume] (Morris, Minn.) 1880-2000, 1882-11-02
HOME AND HOUSEHOLD.


Norwegian Breakfasts and Dinners
At the hotels and station houses and on
board the coasting steamboats, three meals q
day are the usual allowance-breakfast at 8
in the morning, dinner at 1890 or at 1, and
supper at z or s in the evening. The for
eigner will be perplexed at first by the appear
ance of the breakfast table, which is usually
covered from end to end, and from side to side,
with an infinite variety of small dishes con-
tanning slices of tongue, sausage, ham,
corn beef, smoked salmon, bears flesh,
and other daintles There are also tins
Of caviare and Of sardines. sprats, and
other kinds of preserved fish. There is usual
ly heap of radishes piled round q glass of
water, and whatever vacant spaces are left
about the table are filed up with huge pieces
of cheese-Norwegian Dutch, Swiss aud Eng
lish. Inahe middle Of all there stands bottle
of aqua-vit, or brandi-yin, the white wine of
the country, which is strong spirit favored
with carraway Seed and distantly resembling
kummel The orthodox fashion is to
begin with a slice of bread and but
ter, covered with flakes Of cheese, and
with nip of aqua-vlt as an appetizer. Those,
however, who do not care to breakfast on
relishes, and the mere accidents of the meal
may take refuge in the hot dishes, which are
usually served in the shape of fish and meat
Salmon is the staple fare all over Norway.
You get it at morning, noon and night and IN
all forms. 1t enables one to understand the
stories that are told of the farm servants in
Scotland long ago, who stipulated in their en-
gagements that they should not have salmon
for dinner oftener than three times week.
The supper table is very like the breakfast
table and quite as abundant. The beverages
in common use at both meals coffee, Nor
wegian beer and wine-generally claret.
A Norwegian dinner is very like dinner at
home. but there are some peculiarlties on state
| occasions which are worth noting. For ex-
| ample, the custom Of drinking wine with the
| guests at table, custom which Is almost ex-
| ploded in this country-is still IN force in Nor
way The initiative, however, rests with the
| host, who drinks wine with every one; but it
| would be q breach of etiquette for any one to
| offer to drink with him. The guests, however,
may drink wine with one another to their hearts
| content clinking glasses in the German fashion,
| and when in iovial mood vociferating the word
''skaal" in token of good fellowship tits also
noticeable that the toasts are given, not after
| the cloth is drawn, but during dinner. The
speeches are made between the courses. This
| is the not only III private houses, but also
at public banquets, and the check which it
| puts On exuberant oratory is wonderful and
quite satisfactory After dinner tho guests
| shake hands with one another, and all
| shake hands with the hostess in the
German fashion, with an expression OF
| thanks for the pleasant entertainment Hand
shaking in token OF thanks is national Gus
| tom. If you give gratuity to a postboy or to
y servant at a hotel, or if you make small
present to peasant girl, you have at once a
! hand proffered 10 you which politeness re-
| quires you to shake The NorwegIans are il
| truth painfully polite people When the
| little courtesies Imaginable, and the men
| def their hats on all OCCASIONS. A
| stranger passing through a village finds
| locomotion difficult on account OF the labor
| involved III returning the sa utlti0ns of the in
! habi5ants. 1t is not oHly 20 strangers, however
hat tt,p "a 9 | HAY Tlro
! men and mes sage boys i'll Chris tania exchange
| saiutatons as seriously ard tremendously as
! polite gentlemen who arc comparative stran-
| gers with one another do with Us. The wear
and tear of hats involved III this observance OF
| the proprleties must be enormous; and it may
even account quite satisforiIy for the preyaleu
badness Of the Norwegian men.
Kitchen Herainics.
It is a problem with some mothers how t.
| dress the boys warm enough without makiu:
| tu9ir clothing buriieusome TO theul. All chill
dren now are supposed to wear knit wrapper
and drawers; ten long stockings Of the heav
Ter gra ies Of yarn; and thick Shoes clothe thu
lower limbs. For BOYS from five to eight O.
nine it is good plan to utilize their outgrowr
| blouses of flannel. Rip out the pleats, ant
make plain shirt waists; at the side seams tn
buttons which hold their stocking supporters
can be securely fastened. Additional button
can be put on at the back and front. and tn
knit drawers be buttoned to this waist. Will
q coat of ordinary thickness, closed to th
throat the chest will be sufficiently protected.
Although babies being warmly dressed il
knit shirts and flannel waistban Is do not neet
much outside wrapping in the house, it is sat
to have blanket or two to put around then
when they are to be carried from one room t.
another, where the temperature is likely to b.
different and cooler. Very simple and prett,
blankets are made of the pink and blue fame
fannels, with the edges pinked, and litti
border of daisies worked on them, or button
hole the edge, and put a border Of soft Breton
lace around it: full it little. Also. very sol
and warm blankets arc made of split zephyr o
Saxony yarn, in shell-stltch like the shawls TO
ladies.
| Cucumber pickles that are so hard that thei
name, ssFlnt pickles." is no misnomer ar
made by first preparing brine of one teacup
full of salt to an ordinary water pail full q
water; heat this to the boiling point. and pou
with cloth. For nine mornings this operation
is to be repeated, the brine to
made fresh three times Then prepare tn
vinegar with spices and sugar, horseradis
root and mustard seed to suit the taste. Hea
this boiling hot and pour over them; repea
this for three mornings, using the same vim
egar of course, then put away in jars, wit
horse radish or grape leaves over the top.
A prune pudding may be something new t
some one. Heat little more than pint o
sweet milk TO the DOiilnS point, then STIR In grad
ually little cold milk in which you have rubbe
smooth heaping tablespoonful of corn-s starch
add sugar to suit your taste; three we'll beate
eggs, about tablespoonful of butter, littl
grated nutmeg. Let this come to q boil, the
pour it in buttered pudding dish, first addin
o cupful of stewed prunes, with the stones take
out. Bake for from fifteen to twenty minutes
according to the state of the oven. Serve wit
or without sauce a little cream improves it
poured over it when placed in saucers
Aprons made of brown linen of the prope
width SO that the selvage needs no hemming q
the sides, may be made very pretty BY fringin
out the bottom to the depth of two inches; over
cast the edge where the travelling ceases, the
about two inches above that draw out thread
for an inch and half, and then run blue O
scarlet ribbon through the threads that are lief
making blocks of the ribbon and thread alter
nately. Above and below this row of feathe
stitching is added, and a row on the band an
sides also; the pocket trimmed to mach is pu
on at the right side.
An excellent soup 10 made by boiling sma
beef soup bone for two hours, adding Will
there is time for them to cook tender, three on
ions two carrots, two small round turnips, . Lii
tie cabbage and celery; chop these all very fine
little cream is an agreeable addition to thi
! soup. Many cooks serve this with the vege
tables and rolled crackers; others strain th
soup and thicken slightly with o little corr
starch or -four stirred in the cream or mill
It is simply matter Of taste
II Lyonnaise potatoes are an especially goo
dish for supper with cold meat Put Q lare