South Bend news-times. (South Bend, Ind.) 1913-1938, 1922-03-25

as long az his services are needed.
then moves 90 the next village.
Finnish women are excellent
cooks. though soma persons com
plain that their dishes are TOO rich
for everyday consumption. -Four
meals a day 81 the Finnish custom.
so no wonder the women master
the culinary art before marriage.
Rolls and hot drink are served a.
g o'clock IN the morning. breakfas-
is az II. dinner az 4. and .ea a. s..
Rich milk. chick cream. eEEs.
poultry. game and a variety % fsn
are plentiful and prod.rallv used ,n
daily cookery The eNcellen~y or
Finnish butter is well known an
over Europe. and 10 finds ia way rp
nearly all Of the large cities nearby.
A great deal OF butter and cream
is used in the cookery Of even tle
most modest households
Finland IS celebrated for its seaz
foods which include very larEA
crawfsh. saltwater pike. Iaki.
which IS eaten raw like our own
oysters trout taken from the icr
pool below the falls of Imatra. and
the Baltic herring. which Americans
now get I'm cans
II YOU should happen % get an
invitation 90 a talkoo supper YOU
would probably have a chance 90
taste some Of the following dish
as. but meantime q may be fun to
try them az home. Don't let the
tFr-n
they really do not change the good
ness or the dish itself and you do
not have 70 spell them IN .ntroduc-
ing the dish 20 the family.
kaIlsuJa-Finnish Pan
cakes.
Prepare a pancake batter in tho
usual way. using rich milk. four
eggs and a little sugar. and FRY the
cakes as thin as possible Spread
soft jam between the cakes after
buttering them. stack them SIX high
then heap with stlffly- whipped
cream which has been svveetened
and favored with vanilla lemon or
almond favoring. Serve on hot
plates.
h-Putinki-Fish Pudding
Boil one cupful or large rice. AFT
or washing we'll and when q IS done
drain H. add Il 70 one quart OF rich
hot milk. and cook until the mix
ture forms a halter. Allow the bat
ter % cool. then add three table
spoonfuls OF butter. three beaten
eggs. a small grated onion. salt.
pepper and a half-pound OF haked
salmon Pour into buttered
mould then bake for 40 minutes in
the oven Unmould on n hot dish
and turn over f. butter OF rich
cream sauce Garnish with sliced.
hard-boiled eggs and sprays OF
parsley.
Observation-Disclosures Salad.
Soak two Baltic herring IN cold
water for several hours Next sklu.
bone and chop them Chop enough
cold meat 10 equal two cupfuls. add
two cupfuls each OF cold boiled po-
tatoes. beets and carrots diced
Slice IN two big sour pickles and
mix all together with the fish Dust
with pepper and salt. sprinkle with
a tiny BIT OF sugar. and moisten
with French dressing made with
mustard. Wipe the inside OF the
salad-howl with a cut bud 81 garlic.
line the bowl with red and green
beet leaves, and Rarnlsh rho salad
with hard boiled egg rings and
quarters.
Hernekakkuja-Pea Cakes.
Cook one can o. green peas un-
tii tender. then drain and mash
them. Add 20 them tablespoon
ful or butter. three-quarters 81
cupful Of rich milk. two weu-beat
en- eggs salt. pepper the Juice or
an onion. a teaspoonful OF sugar
and five tabIespoonfu1s ~ -four with
a Tablespoonful Of baking pow
der
Average depth ~ The Frr1feA
..f-gw~rr .ar f..t-r-.--- 80