Evening star., 1961-12-10

Va Itlc IdLIllly recipes were
brought from Denmark years
ago. The sausage suffer, for
example, has been in use for
so years. Mrs. Jensen bought
1t about two years after she
was married. The lamb press
which they depended on for
Specialties was made by the
late MI. Jensen 40 years ago.
"1t's part Of our plan for
my sister and me to save
some Of our annual leave to
help mother with all the ex-
ira cooking" Vera explains.
At 83. Mrs. Jensen can still
set a lively pace for her
daughters when it comes to
turning out a batch of cookies
or picking all the tiny bones
from the herring.
Whether or not you'll go to
as much trouble as they do
in making your own head
cheese is a moot question.
But there's no doubt you will
be baking Christmas cookies
by the score. And you. too,
may want to get an early
start. These cookies are good
keepers but only If you
hide them. They're delicious
and the marzipan. which is
more candy than cooky, is a
real taste tempter.
Grise -Sylte
CHeadcheeSel
| hogs head
2 tablespoons salt
IL whole bay leaves
2 tablespoons peppercorns
Split head and clean thor
oughly. I'VE do not use the
Snout. ears, or eyes,. Cut off
as much excess fat as you
possibly can. Place head in
kettle, add seasoning and
cover with cold water. Let
come to a boil, then turn
down heat to simmer. Skim
carefully to keep broth clear.
Let simmer for from 2 to
hours until the meat falls
from the bones. Remove from
the broth.
Remove meat from the
bone and cut into small pieces.
Place in a small mold. 1t is
also we'll to dice a little of the
fat and distribute evenly
among the pieces Of pork.
Sprinkle with salt and pepper.
Strain the broth. Boil with
"A cup vinegar. Pour over the
diced pork. Let cool until jel-
lied. If it is large head. this
should make about 5 small
molds. We prefer the small
mold because they keep bet
ter. This should be served
with vinegar and Danish
mustard and eaten with pum-
pernickel or rye bread.
Vanille Kranse
Vanilla Wreathl
2 cup butter
y cup sugar CPut l table
spoon of this sugar aside
Ia cups flour
l egg
"a teaspoon powdered ammo
mum carbonate
vanilla bean
teaspoon vanilla extract
Cut the vanilla bean very
fine. Muddle the cut vanilla
bean. the one tablespoon
sugar, and the one teaspoon
of vanilla extract until mixed
thoroughly. Cream butter
and sugar thoroughly. Add
egg and vanilla mixture. Beat
until creamy Sift the flour
and the powdered ammonium
carbonate. Stir in gradually
with a mixing spoon until
thoroughly blended with the
creamed ingredients. Chill
about 4 hours. Fill the cookie
press with some of the chilled
dough. Use the small star
shaped design. Keep remain
ing dough in the refrigera-
tor. Press out strip OF
dough about 4 inches long.
Shape the strip into a circle
and press the ends together
to make a wreath. Bake in a
35O-375 degree oven for 20
minutes. or until very light
brown color. Makes about 80
cookies.
MedisterpOlse
Pork Sausage
5 pounds of pork shoulder
ground twice.
3 tablespoons salt
tablespoon ground pepper
tablespoon powdered sage
| tablespoon ground allspice
"a teaspoon thyme
teaspoon ginger
cup water
Mix all ingredients very,
very we'll until you are sure
the mixture is blended thor
oughly. Fill into small lamb,
pork, or small beef castings.
Do not fill too firmly. To
fry, place In a frying pan
and cover with boiling wa
ter; bring to a boil. Remove
sausage from broth. Melt
butter in pan and brown sau-
sage on both sides. To serve
with the cold table we gen.
orally Just boil thoroughly
and serve cold. This is eaten
with Danish mustard and
pumpernickel or rye bread.
Brune Kager