The Richmond Virginian. (Richmond, Va.) 1910-1920, 1916-04-12
5000 THINGS SERVED
IN SCAMD|NAvn

Inc women or norway ana i1Wc4St4|4i
are expert cooks. and many an apps
tizlng dish originates with them. The 81
American Scandinavian Reyfcw priutn
a number of the most popular SCAM
dinayian recipes for the benefit a
those who may like to try them.
Lutfisk forms part OF the holdhy
dinner In Sweden, as well az In Nor
way. Take nine pounds of dried nAA
dawked into six-inch lengths, place ~
a wooden tub and cover with cola 81
water. Let Il remain for week..
changing the water four times. Taxi
up and place in solution made o. n
two pounde of Stacked lime and one 4
and one-third pounds of washing soda
in fifteen quarts of water. Put A1
weight on top to keep the pieces M
place as they swell, and add mora
water, IL required, to cover theuas@4
About week Is required to SWELL
, them properly. AS the pieces sweliss'
take them out, rinse thoroughly, and
place In cold water, which should bess.
changed twice daily for the first few
days In eight days 1t should be readyssl
to use II you do not care to 60
through this lengthy process, you can q
buy thu prepared lutfisk from any
Scandinavian grocer. Cut 1t inf0%s
pieces of the required size. skin and IL
wash. Tie them in cloth and putsa
into sailed boiling water to cook tor.
ten or fifteen minutes until tender.xss
SLrve with rich cream sauce. inss
Skane drawn butter and prepared n
| mustard are used instead. A
Fish pudding is liked even by thosefs
who do not care for the regular lutrsA
fisk Take fresh haddock or sirniiar Sc
fish, as much as is required cut ana
scrape the meat from the bones ana 81
put Il through a 1ne-cutting meat y
grinder six or seven times. Place frfs5
a large bowl pound and beat with Il
wooden masher until ii becomes paafy
and doughlike. To insure successes
this process must be thorough. Add
salt and nutmeg to taste. For every
two pounds of fish, add two eggs
I yoiks or one whole egg, and butter
the size of hickory nut. Thin with
cream or unskimmed milk to the con-
sistency of soft mush (not too soft .ssHg
In baking, use If possible a form - 4
the shape of a fish. Butter well ana 81
dust with bread crumbs or -four which Il
has been Drowned little. Serve With
melted butter, or butter and water
thickened with -four to the consiS-
tency of cream. 4si
Meat Balls-Two and a half pounds !:
of round steak ground three timea. + d
half pound of marrow or suet, one
tablespoon of salt, one small teaspoon e
of ground mace, one pint of cream
one pint of milk. Pound the meat
and fat steadily for whole. Add ID
the mace. Add the milk and cream n
gradually in small portions and pound
until the mixture IL smooth and cari5
be shaped into balls the size OF Y
walnut; the secret OF good meat balls IL
is pounding the meat to a SMOOTH
elastic paste. To make stock in which u
to cook the balls. take two soup bones
and one pound of soup meat WASH
and put in q kettle with enough watstsT Z
| to cover It. Strain the bones ana
meat from the stock. Set TO cool and
remove the fat. When ready to cock
the balls, heat the stock and cook ~
few at time. When all are DONE.
place them in stone jar and pourEy
strained stock over hem. Melt the
skinned fat and pour on top. In this \
way the balls are sealed and can -
kept in q cool place, well preserved
for several weeks. The balls may hASss
served in brown gravy. made from the
stock together with the whole yoikA
OF hard boiled eggs. as meat COURSE
or they may be served in clear bOui-9
Ion for a soup course.
Goose With Drowned PotatoeB-s
After the goose has been dresseds
wash dry. and rub II well on the intss3
side with salt and pepper Pare and~s
quarter two pounds of apples and mix Il
| with one pound of prunes. Stun the
goose with these and sew ID together.e
Rub thoroughly with salt on the OUTS
side Roast in the oven for about n
three hours. hasting frequently. Holt
two pounds OF small round potatoes Il
Stir one fourth of pound of butters1
and a heaping tablespoon of brown II
sugar in a saucepan until they form 4,
| light brown fluid; add a tablespoon II
| of boiling water and put in the potA~
toes
Red cabbage is a good vegetable 70 Il
serve with roast goose Or duck. Be-ss
Iect a medium sized head and cut intnss
thin slices. Add quarter Of a pound
of butter, one cup of sugar, one cup ct u
vinegar. one cup of water, ana half "a
teaspoon OF salt. Cook in doubIA IS
boiler for two or two and half houxzs
The drippings of roast goose or freens
ham may be used instead of buttsx,
md many prefer this.
Spiced meat roll Is good IN SaAd-Ms
witches. Five pounds of flank OF bet
or mutton, two pounds of lean roFl
Trim the sinews and fat from thAs
flank and cut 1t into three or tour
pieces. Cut the pork into strips. ~
them on the flank. and season With 4
salt pepper ginger, a1ispfce, and
sew UP the side with cord. P1aco m
salt for several days. When wantodsn
boil until tender, first twisting cord ~
around II to prevent II from buTsffnf
Press under a heavy weight until Gold
Saitpeter improves the meat.
Marrow pudding is a modern Nnf-ss
wegian dessert. Whip one pint Ct &
cream with four ounces of sugar. Add
seven ounces of crumbs OF sweet SWfeks
back, four ounces OF white Hour, q Il
pound of chopped OK marrow. TIN 4
yelks of eggs thoroughly beaten, IT.
tie lemon juice. and lastly. the whfteeNz
of ten eggs, beaten stiff. Cook Ia
double boiler for two or three hoursS%