Scandinavian American. [volume] (Seattle, Wash.) 1945-1958, 1951-02-23
Danish Headlines

HE NkAnSf1fALL E1AAN NI1S-
SION In DENMARK has issued a
125-page booklet entitled Danish
Importers" 1t contains the names
and addresses of Danish importers,
listed by the category of products
they import, not only from the
United States but also from other
parts of the world.
NO FUEL RATIONING - The
Danish government does not con-
template any rationing OF fuel.
THE ROYAL DANISH BAL
LET FESTIVAL at the Royal The
atre in Copenhagen occurs during
the first week of June.
The dates of the Hamlet Festi-
val in the Kronborg Castle court
yard, this year with a Swedish
cast, are June 81 through June 80.
ON DANISH EMIGRATION
IAN article in "Danmarksposten"
for January tells of emigration
from Denmark during the last 100
years and thus observes a centen-
airy that may well be said to take
it's spring from around 1850. BY
far the largest number of emil
grants went to the United States.
Prior to 1850, American statistics
could record only couple of thou
sand of immigrants from Den
mark
During the five years, 1S5O-55
that number was doubled, and
from then on the movements
gained momentum. From 1850 to
1850, a total of, 392. 319 Danes emil
grated Ito all countries) as fol-
lows:
1885-1S90 .....43, 900 persons
1S95-1900 ............13,845 persons
1915-192O ..................16,313 persons
1925-1930 ..................31, 124 persons
During the so years from 1850
to 1880, the United States received
altogether 100000 Danish immi-
grants of which, it is expected,
some $4,000 eventually returned to
Denmark.
SAS OPENS SANTIAGO, CHI
LIE ROUTE = The Scandinavian
Airlines System on March 90 will
open new route to Santiago,
Chile, every other Thursday. The
route will go from Stockholm via
Copenhagen, Frankfurt, Zurich,
Geneva, Lisbon, Dakar, Recife and
! Rio de Janeiro with a flying time
of 43 hours.
L. S. TRAVEL TO EUROPE
UP-The ECA Administration re-
ports that 327 900 Americans Wis
tied Europe last year. This was
$1,000 more than in 1949. Den
marks tourist chief Mogens Lich-
tenberg estimates that 10 per cent
of them visited Denmark.
WHAT Is A TYPICAL DANISH
F A MILY DINNER of three
courses beginning with soup?
This question is often asked of
this office. AS for soup, there are
several Danish varieties all the
way from -Consomme with vege-
tables and small meat balls, to
Chervil Soup, Buttermilk Soup,
Fruit Soup, to Bread Soup. Cher
vii, a member of the parsley fam
lily, is not easy to obtain in AM
erica. Chervil Soup is served with
ha1 1,n i
egg in each dish. Bread Soup, too.
is difficult to make, because while
it requires pumpernickel which is
easy to get, it also requires a nom
alcoholic malt beer.
Yellow Pea Soup is a favorite
with Danish men, particularly as
a winter dish. It is served with
pork which is cut in pieces and
served with mustard on a separ-
ate plate. Several helpings of yell
low Pea Soup and Pork and you
don't want much more. And some
times that's all you get.
Now, what would be a typical
Danish main course outside the
many dishes that are common in
many countries and described in
all cook books?
Favorite in Denmark is fried
or boiled place; boiled cod
with mustard sauce; meat balls
with stewed celery roots; mock
turtle stew made with Calls head,