Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-07-02
MRS. WILSON GIVES
NORWEGIAN RECIPES
From, the Land OF the Doughty Norsemen Come Many
Goodies That You Will Enjoy Trying-Some
Custards and Delicious Salads
BY MRS. NJ. A. WILSON
iCopyrioht, 1919, bv Mrs. ". A. Wilson.
All Rights ResCrUcdj

TyHE stout, doughty Norsemen of
= the North and the Viking alike
have strong ties of kindred and of
home. These plain country folk,
whose chief occupation is dairy
ing, dearly love their homes.
Tradition tells us of the Won
derful goodies made with abun-
dance of milk. cream and cheese,
for you know that Norway exports
butter and cheese. Norwegian
cream is very thick and smooth,
much like that from our alderney
herds in this country. And I hardly
need tell you that the poultry rails
ing, which is also conducted along
with the dairying, gives the house
wife plenty of eggs with which to
concoct delicious dainties, for which
these folk are justly famous.
The Norwegians are by nature
very hospitable, and the stranger
within their gates, as well as the
known traveller, is hailed with de-
light upon his appearance.
The wealthy farmer has many Gu
rious arrangements in his home; usu-
ally the kitchen is separate build
ing, but the larger farmer generally
has three or more of these kitchens
in group-one for the dairylng,
etc, one for curing meats and the
family kitchen, which has a great
stone range, with a low hanging
roof, which carries off the smoke,
steam and odors. Here we find a
great tin basin, kept exclusively for
mixing doughs; large vats for boil
ing are close by. Great large oat
cakes, nearly fifteen inches in diane
ter, are made and then stacked in the
attics to dry. The laboring class
partake freely of this bread and
drink large quantities of buttermilk
to relieve their fatigue, which is due
to the strenuous labor of caring for
the grazing cattle while they are on
the mountain pastures during the
summer season, and to fortify and
sustain them in ther long trips dur
ing the winter. For, you know, the
long, cold winters in Norway bring
an abundance of snow. The sum-
iners are very short. The vegetation
is very luxurious, so that the farm
ers very literally must make hay
while the sun shines, so that he can
enjoy peace and prosperity during
the long, bitter winters. 1t is during
this season that much entertaining
and merrymaking is indulged in, for
: these simple folk, with their plain
needs, want nothing better than a
barn dance to while away the long
winter evenings.
Norway is also a fishing commu-
nifty, whose many attractive ways of
preparing fish are as delicious as
their other foods.
Fish Soup
One red beet,
Three medium-sized onions,
One carrot,
Three leeks,
Sir branches Of parsley,
One and one-half cups Of finely
chopped cabbage.
Chop fine and then place in a
saucepan and add two cups of cold
water. Cook gently until the vege-
tables are very soft and then add
Three cups of fish stock.
Stock made by cooking the head
fins and bones of one and one-half
pounds of fish. Season with
Ttoo teaspoons of salt,
One teaspoon of paprika,
Juice of one-half lemon,
T,po tablespoons of butter.
Simmer slowly for fifteen minutes
and then place the prepared fish in a
{ tureen and pour over the broth
Sprinkle with paprika and finely
chopped parsley and then serve at
once.
To Prepare the Fish
Remove the heads, fins and bones
using them for the fish stock. Place
filets in dish and marinate for one
hour in
Three tablespoons of lemon juice
or vinegar,
TiDo tablespoons of salad oil,
TiUo tablespoons Of grated onion
One teaspoon of salt,
One teaspoon of pdprikd.
Then roll lightly in -four and diI
In beaten egg, then in fine crumbs
and fry until golden brown in hot
fat
Cabbage Soup
= rarts of tOGter,
- nions, chopped fine,
lot of soup herbs,
pzces of salt pork, cut int
ke and three-quarter pounds o.
.66stp meat, NTH bone in it,
Taoo and one-half cups of froeIl
shredded cabbage.
Place in a saucepan and cool
slowly for one and three-quarte
hours. Now add two tablespoons o
-four, dissolved in one-quarter GU
Of water, and season with
One tablespoon Of salt,
One teaspoon of pepper,
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