Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-12-10
The Smorgasbrod Is an
Original Custom of This
Country Which Calls for
Dainty Dishes
BY MRS. NJ. A. WILSON

feopyripht, 1919. bv Mrs. NJ. A. Wilson. AT
ri7his Ttserrcd.J
MY dear Mrs. Wilson-What do
the Danes cat? I recently read an
article in n newspaper about gentle
man who has spent the last summer
IN Denmark. He did say this word
II you want to eat well, 60 to Den
mark-you have given us so many
wonderful recipes from different
European countries, but l never saw
any from Denmark. MISS &.
Denmark is essentially n farming
country with great dairy herds,
along the coast facing the sea. The
Norsempn and the Danes are intrepid
fishermrn-thus bringing to the home
larder not only the products of the soil.
but also the denizens of the deep.
People in Denmark are natural lovers
Of home life and for this reason all
their pleasures radiate from the home.
Entertaining during the holidays for
weeks at a time is one of their customs.
An original custom is the Smorgasbrod,
a service of appetizing piclups that are
served from several small tables. before
the regular meal; they sharpen the ap-
petite and stimulate it.
The Danish Smorgasbrod is sonie-
what similar TO the hors d d'oeuvres of the
French. only the dishes are served in
larger portions. In large gatherings
several tables are placed about the room,
30 that the guests may have wide
choice.
No.
Sweet Butter
Fresh and Toasted Bread
Cheese Raw and pickled Oysters
Sardines Smoked and Saltcd Tongue
Beverages
No. 2
Sweet Butter
Rye and Roasted Bread
Caviar Baked Ham
Cold Fried Fish Beverages
The usual beverage. silvervatten., or
carbonated water, is served quite cold.
ADANISH MENU
MISDRE MIDDAGAR
Ostron Skal
Loksoppa sma Klimpar
Gadda Eller Cos a la Financicre
Sticks Hjarpar Med Salade
Spares Och Franska Arter
SMALL DINNER
Oysters on Half Shell
Onion Soup with Small Dumplings
Pike Ia Financiere
Baked Guinea Hen with Salad
Asparagus French Peas
Ice Cream Coffee Dessert
Onion Soup With Small Dumplings
Allow two medium sized onions for
each person. Peal the onions and cut
into thin slices. Place five tablespoons
of pork or ham fat in the frying pan.
Cook the onions until tender, browning
very lightly Now add six tablespoons
Of -four. Brown the -four well and then
add four cups of water and
One bouillon cube,
One teaspoon of salt,
One eighth teaspoon of street. mar
joraH,
One half teaspoon of cayenne pepper,
One small carrot, cut into tiny dice.
Cook slowly for thirty minutes and
4 then serve with toasted bread cut into
tiny dice. Add a little finely minced
parlsey to each service.
Chicken, fish or meat stock may be
used to replace the water and bouillon
cube.
Pike a la FinanCiere
Split the pike and remove the bones.
Place in a baking pan and brush well
with salad oil. Bake in a hot oven.
basting every five minutes with boil
ing water. When ready to serve cut the
nSN INTO IOur nIeLS ana iiL TO IH'
service plates. Cover with sauce Ia
Financiere. garnish with three potato
balls and finely minced parsley.
Sauce la Financiere
One cup of rich bro,on sauce,
Jaice of one lemon,
One half cup Of mushrooms cut into
bits and parbOiIed,
Tioo ripe olireS. cut into bits,
One teaspoon of salt,
One teaspoon of pGprikG,
One. halt teaspoon Of Oni- extract.
Heat to the boiling point and serve.
Baked Guinea Hen
Have the poultry man split the her
down the back and then fiatten. Wasl
and wipe dry and then rub we'll will
shortening and dust lightly with -four
BAKE in a hot oven for fifty minutes
basting with a little hot water: jus
ten minutes before removing add fou
strips of bacon.
In Europe it is the custom to scry'
salad with the roast. Lettuce, cab