DANISH THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES For DANISH APPETITES THIRD PRINTING FOR ADDITIONAL COPIES SEND TO DANISH VILLAGE GIFTS, INC. P. 0. BOX DD SOL VANG, CALIFORNIA The recipes in this book have been collected over a period of years by the writer. All of them are dear to the heart of a Danish immigrant who brought this little bit of her homeland with her to the new country and all of them were do- nated to this book as something precious from the giver. LYLA G. SOLUM Table of Contents Danish Pastry 1 Cookies 9 Cakes 14 Pancakes, ^Ebleskiver 17 Meats 20 Fish 27 Soup 31 Sauces and Gravies 36 Vegetables 39 Salads 43 Desserts 46 Pickles 52 Smorrebrod . ..54 A few of the ingredients and cooking utensils used in this book may not be ob- tainable everywhere. The distributor of the book will be glad to furnish informa- tion to any inquiries about where they may be purchased. WRITE TO DANISH VILLAGE GIFTS P. 0. BOX DD SOLVANG, CALIF. Danish families call the various styles and shapes of Danish Pastry "Coffee Bread" and a real Danish breakfast consists of Coffee Bread and Coffee, nothing else. In America, these rich pastries are served as often for dessert or for an afternoon party as they are for breakfast. Cardamom, which is used in many of these recipes, is a fav- orite spice that resembles cinnamon in taste. It is a seed which Danish cooks crush to a powder with a rolling pin. Cinnamon may be substituted but will not give the real Danish flavor. The term "warm place" in coffee bread recipes means about 80 to 85 degrees of temperature. Butter is called for in all of these Pastry recipes. Vegetable shortening, or oleomargarine, may be substituted unless other- wise specified, but you will lose the real, good, old-world flavor by doing so. Wienerbr0d 2 cups Milk 3 Eggs 2 Yeast Cakes 1 teaspoon Cardamom 6 cups Flour 1 teaspoon Salt 1 cup soft Butter Almonds, Cooked Prunes 1/2 cup Sugar Applesauce or Jelly Soak yeast cakes in l/ cup lukewarm milk a few minutes be- fore adding to other ingredients. Warm the rest of the milk slightly. Mix all ingredients, except butter, thoroughly. Put onto floured board and knead until smooth. Roll to about y 2 inch thickness and spread with butter. Fold and refold four times and set aside in greased bowl to raise for 45 minutes. Keep warm. Place on floured board and roll to 14 inch thickness. Refold four times and roll again; by this time there should not be any of the butter showing. Cut into long strips, 1 inch wide. These strips are then formed into twists, braids, squares or pretzels to vary the shape of the individual pieces to be served. Vary the flavor of each with a sprinkle of chopped almonds, a dash of jelly, or a slit in the dough that is filled with cooked prunes or applesauce. Let rise to double bulk (being sure to always keep it warm) and bake until brown at 375. While still warm, glaze with a mixture of powdered sugar and water. Two recipes that have been given to us for the first publication by Birkholms Solvang Bakery, Solvang, California. Danish Pastry (Wienerbr0d) 1/2 P mt Milk 11/2 oz. Yeast (varied) 2 oz. Sugar 1 - 2 Eggs \l/2 oz. Butter Cardamom 3 - 31/2 cups Flour Not too stiff a dough - - do not mix too much. Put dough on table and flatten out in a square piece, then lay on 12 oz. of but- ter or margarine and fold the dough over. Roll out in a square and fold over 3 times. Roll again and repeat procedure 3 times. Dough is ready to cut out in desired shapes. Filling: Use any kind of fruit or Almond paste. Base Filling: 1 cup Butter, 1 cup Sugar. COOKIES: Danish Short Bread (Finsk Br0d) 12 oz. Flour 5 oz. Sugar 5 oz. Butter 5 oz. Margarine 1 Egg Roll out in long strips and cut to desired sizes. Sprinkle with Sugar and Almonds. Makes about 75 cookies. Brunsvigerstang (Pastry Strip) DOUGH: FILLING: 2-cups Flour 1/2 cup soft Butter 1/2 teaspoon Salt l/ cup Brown Sugar 14 cup Sugar 1/2 teaspoon Cardamom 1/2 Yeast Cake ^4 teaspoon Almond 1/2 cup Milk Flavoring 2 Eggs, well beaten Raisins and Citron or Cooked Prunes or Applesauce Soften the yeast in the milk which has been heated to luke warm. Add the beaten eggs then beat in the remainder of the dough ingredients. Cover with a damp cloth and let rise in a warm place until double in bulk. Remove to floured board and knead into a long, thin, oblong shaped roll - - about 1/2 inch thick. A little flour may be needed to make it easier to handle. However, dough must be very soft. Spread with butter and place the filling of your choise down the center; fold in the two outside edges until they just meet, leaving a little of the filling exposed. Let rise in warm place for about 25 minutes. Bake until brown at 375. Galop Kringle (Quick Coffee Bread) 2 cakes Yeast 1 teasoon grated }4 cup lukewarm Milk Lemon Rind 1/2 CU P Sugar 5 cups sifted Flour 1 teaspoon Salt Chopped Nuts or chopped 1/2 cup Butter Dried Fruit, brown Sugar 2 Eggs, well beaten Cardamom and Butter 1 cup Milk Soften the yeast in the lukewarm milk while mixing the other ingredients. Add butter, sugar and salt to the hot milk and cool to lukewarm. Add the rest of the ingredients and mix to a soft dough; a little more or less flour may be used to keep the dough just stiff enough to handle. Knead until smooth and satiny long kneading will improve it. Place in greased bowl and let rise to double bulk in warm place. Knead down and form into two ob- long shaped pieces. Spread with soft butter, sprinkle with carda- mom and cover with chopped fruit or nuts. Roll like a jelly roll and shape like a pretzel on a baking sheet. Clip through the dough with scissors in several places along the outer edge. Let rise to double bulk in warm place and bake until brown at 375. S0sterkage (Sister's Cake) 1 cup Milk Ifo pound Butter 14 cup Sugar 3 Eggs 1 cake Yeast 1 teaspoon Care 3 cups Flour l/ 2 cup Raisins ^se 3 1 teaspoon Cardamom Soak yeast cake in l/^ CU P f milk, lukewarm. Bring the rest of the milk to a boil and stir in 1 cup of flour and the salt while it is still hot. Set aside to cool. When lukewarm, add the yeast cake mixture and let it stand one hour. Cream butter and add eggs, one at a time, beating well after each addition. Add to first mixture and stir in cardamom. Add the rest of the flour and continue beating with a spoon until well blended; the batter should be quite stiff, yet soft enough to be poured from the bowl into a greased pan. Add raisins and let rise to double in bulk. Brush with thick cream (undiluted canned milk may be used), sprinkle with sugar and bake for about 50 minutes at 350. Frugt Roulade (Fruit Roll) 1 cup Butter 1 teaspoon Almond 21/2 cups Flour Extract 2 Eggs 1 cup Raisins or Jelly or 1/2 CU P Sugar Cooked Prunes or 1/2 cup Milk Applesauce 2 teaspoons Baking Powder Mix flour and butter as you would for a pie crust. Add the beaten eggs, sugar, milk and flavoring. Sprinkle the baking pow- der over the top and mix well. Roll out to 1/4 inch thickness. Spread the filling down the center of this strip and fold the outside edges in. Cut in pieces 3 inches long and bake on a flat tin until brown at 375. Julekage (Christmas Coffee Cake) 1 cake Yeast l/ 2 cup Butter 1 cup Lukewarm Milk 1/2 cup Raisins 1 teaspoon Salt ^ cup chopped Citron 1/2 cup Sugar 1/2 cup Currants 2 Eggs, beaten l/ 2 cup blanched, 4 cups Flour chopped Almonds Dissolve yeast in the lukewarm milk. Add salt, sugar, eggs, and 1/2 the softened butter. Add the flour, mix well and pour onto a floured board and knead until smooth and satiny. Cover with a damp cloth and let rise in a warm place until double in bulk. Knead down and knead in the fruit and nuts. Let rise again to double in bulk. Place on floured board and roll to about 1 inch thickness. Spread with butter and fold outside edges until they touch in center. Shape in ring on a flat pan; let rise about 30 minutes and bake until brown at 375. This may also be shaped into a round loaf, the top spread with butter, and baked for 1 hour. Sm0rhorn (Butter Horns) 1 cake Yeast 3 cups Flour % cup Milk 1/2 teaspoon Salt 1 cup Butter 1 Egg White, beaten slightly 1 tablespoon Sugar Ground Almonds & Sugar Dissolve yeast in the milk which has been heated to luke- warm. Mix 1/2 CU P butter, sugar, flour, salt as you would for pie crust; add the yeast mixture and mix well. Let rise to double bulk. Roll out to 1/4. inch thickness. Spread the other l/ cup of butter over all. Fold over four thickness and roll to 1/4. inch. Re- peat this three times. Let rise 30 minutes, then fold, roll and re- fold three more times or until all traces of the butter have dis- appeared. Roll out last time and cut into 3 inch squares. Cut these squares into triangles. Roll each triangle from the broad side and pinch down the tip to hold it. Brush with egg white, sprinkle with sugar and ground almonds. Let rise to double bulk. Bake until brown at 375. Kaffekage (Coffee Cake) 1 cake Yeast 2 Eggs, well beaten 2 cups Milk 1 teaspoon Cardamom 1 cup Sugar Flour enough to make 1 cup Butter stiff dough 1 teaspoon Salt Soak the yeast in ^ cup of the milk that has been heated to lukewarm. Scald the remaining milk with the sugar, salt and butter. While it is still hot stir in enough flour to make a light batter. When cooled to lukewarm add the eggs, yeast and carda- mom. Let rise for an hour, in a warm place, then work in enough flour to make a soft dough. Knead well and set aside in a greased bowl until doubled in bulk. Roll out to 1 inch thickness, spread with soft butter and sprinkle with sugar and cinnamon. Let rise to 2 inches and bake at 350. Raisins may be worked into the dough at the time the last flour is added if desired. Sur F10de Kaff ekage No. 1 (Sour Cream Coffee Cake) 94 cup Sugar 1 cup Sour Cream 1/2 cup Butter 1 cup Raisins 1 cake Yeast ^4 CU P Chopped Citron 3 Eggs 1/2 teaspoon Cardamom 3 cups Flour Dissolve the yeast in l/ 2 CU P warm water. Cream sugar and butter together and add the beaten eggs and sour cream. Add the yeast mixture and the flour. Stir in the fruit and the cardamom. Pour into an 8 inch square pan and let rise until nearly double. Bake until brown at 375. This is delicious served warm. Sur F10de Kaffekage No. 2 (Sour Cream Coffee Cake) 1/2 pound Butter 1 cup Flour 94 cup Sugar 1 teaspoon Salt 3 tablespoons Sour Cream Pinch of Soda 2 Eggs 1 teaspoon Baking Powder Cream sugar and butter. Add eggs and cream and beat well. Sift dry ingredients and add. Mix well. Pour into greased 8 inch square pan and sprinkle the top with l/ 2 CU P crushed cornflakes which has been mixed with 1/2 cup brown sugar. Bake at 375. Sweet cream may be used with this, in which case omit the soda. Klejner (pronounced Kleiner) These are related to the American doughnut, being fried in deep fat. 3 Eggs y 2 CU P Butter 1 cup Sugar 1 teaspoon Cardamom 1 teaspoon Salt 2 teaspoons Baking Powder ^4 cup Cream 31/ 2 CU P S Flour Blend softened butter and sugar, then stir in the eggs and cream. Sift flour, baking powder and salt together, then add to first mixture. This should make a soft dough, yet stiff enough to roll. Roll out to about l/^ inch thickness and cut into diamond shapes. Make a slit in the center and pull one point through the slit. Cook in deep fat until brown. Danes like to use a long knitting needle to turn these and to lift them from the fat. A special cutter for cutting these can be purchased in many stores, called a Klejner Cutter or a Fattigman Cutter. Kringle (This is pronounced Kringleh) 1 cup soft Butter 3^ cups Flour 1 cake Yeast 1 teaspoon Salt 1 Egg 1 cup Raisins 1 cup Milk 1 teaspoon Cardamom % cup Sugar Make the filling for this and let it be cooling while the rest of the recipe is mixed. FILLING: Bring the raisins to boil in 1 cup of water. Drain off the water and add y^ cup butter to the puffed fruit. Add 1 teaspoon cardamom and cool. Soften yeast cake in 1/4 CU P f tne milk tnat nas been heated to lukewarm. Blend % cup butter and 1/2 cup flour as you would for pie crust; set this aside. Beat 1 egg and add ^4 cup sugar and % cup milk and salt. Mix in 3 cups of flour and stir until well blended. Put onto floured board and roll to 1/2 inch thickness. Pat the flour and butter mixture over this, then fold and refold three times. Roll thin. Repeat this process four times. Chill for 30 minutes, then roll out again to about 10" x 25" size. Spread with the raisin mixture and roll up as for a jelly roll, being sure the edges are pinched tightly together to seal. Place on a flat pan and blend into a pretzel shape. Press flat to about l/ 2 mcn thickness. Brush with egg or cream and sprinkle with a mixture of sugar and ground almonds. Cover with a damp cloth and let rise in a warm place for 20 minutes. Bake until brown at 350. Butterdejg (Rich Butter Pastry) This is the basic recipe for many of the favorite Danish Pastries. 5 cups Flour 1 cup ice water \l/2 pounds butter !!/> teaspoons vinegar Pour the vinegar into the water and set in the refrigerator to chill while you are working the butter and mixing the flour and butter. Blend half the butter with the flour, as you would for pie crust. Mix it until it is crumbly and meal-like, then add the liquid. Stir as little as possible to mix thoroughly. Set this dough aside for 1/2 hour. Knead the other half of the butter until it is soft and cream like; drain off any water that works out. Roll out the dough to 1/2 inch thickness. Spread with the butter, fold it over, cover with a cloth and let it rest for 30 minutes. Keep rolling and refolding and resting until not a particle of the butter can be seen this may take as many as six rollings. Place in refrigerator or cool place when it is resting. Here are a few uses for this dough: Napoleons (Kager) Cut dough into 3 inch wide strips, prick with a fork and bake at 400 until slightly brown. Cool and cover one layer with tart red jelly; lay another layer on top and frost with a mixture of powdered sugar and water. These may also be served with sweetened whipped cream. French Waffles Roll dough to pie crust thinness and cut into oval shapes. Prick each with a fork, sprinkle with sugar and bake until slightly brown in 400 oven. Put two pieces together with jelly or jam or whipped cream. Serve quickly. Fruit Tarts Prunes, apple sauce or apricot jam is best for this. Lay a square of the dough to fit into a shallow pan. Prick with a fork and spread with fruit nearly to the edge. Cover with latticed strips of the dough and bake at 375. Cut into small squares and serve with whipped cream. Pretzels Roll out dough to the thickness of pie crust. Cut into iy 2 inch wide strips and into 4 inch lengths. Bend into pretzel shape. Sprinkle with sugar (slivered almonds are a nice addition) and bake at 400. This dough may also be used for patty shells for creamed chicken or creamed fish. Cut in circles and fit into muffin tins. Bake at 400. Three Danish Cookies Danish Cookies and Danish Pastry are probably the most fa- miliar of all cooking that has come out of Denmark. Most of the cookies in the following recipes are improved with age. You can safely bake your Christmas cookies right after Thanksgiving and know that they will be at their best during the holidays. They should be stored in air-tight cans or jars. For an extra crisp cookie, add 1 teaspoon of carbonated am- monia (a powder which you can probably buy at your local drug store; it is a grocery store product in Denmark). Mor's Sur F10de Kager (Mother's Sour Cream Cookies) 2 cups Sugar 1 cup Sour Cream 1 cup Butter 1 teaspoon Soda 2 Eggs, beaten 2 teaspoons vanilla Mix ingredients in the order given and then add enough flour to make a soft dough just stiff enough to roll. Cut with a cookie cutter and sprinkle the top of each cookie with sugar before baking. Makes 7 dozen cookies. Undiluted canned milk may be substituted for the sour cream, using only 1/2 cup. Brunkager (Brown Cookies) 1 cup Butter 1 teaspoon Salt 1 cup Brown Sugar !/> teaspoon Allspice 1 cup Molasses 1 teaspoon carbonated 1 teaspoon Cardamom Ammonia 41/ cups Flour ll/> teaspoon Orange 1/4 teaspoon Cloves Rind, grated Sift flour, salt and spices together. Bring butter, sugar and molasses to a boil. Remove from the heat and stir in the other in- gredients. Mix thoroughly and set aside to cool. As soon as it can be handled, shape into long narrow rolls and store in the refriger- ator for several days this is better the longer it stands, up to three or four weeks. Slice very thinly and bake at 375; they burn easily. Store in tightly covered tins. Kraemmerhuse (Cones) 1 cup Butter % cup Cornstarch or 1 cup Sugar Potato Flour 1 cup Flour 6 Egg Whites Cream butter and sugar together, add the flour. Fold in the egg whites which have been beaten until they stand in stiff peaks. This dough may be baked either of two ways: Spread it thinly on a flat pan, bake until brown at 375 ; cut into squares immediately and while it is still warm roll each square into a cone shape before it becomes crisp. Or: drop by spoonsful on a cookie sheet, allowing 10 room for it to spread real thin, bake until brown at 375 and roll each into a cone shape while still warm. Serve filled with whipped cream or soft ice cream. These must be eaten fresh as they do not store well. Krumkager (Crumb Cookies) 4 Eggs 14 CU P Cream 1 cup Sugar 1 cup Flour 1/2 cup Butter 1 cup Potato Flour 1/2 teaspoon Salt Beat all ingredients together in order given above and drop by teaspoonsful onto a heated Krum-Kage iron. Do not have the iron too hot. Bake on top of the stove, first on one side, then on the other. Remove from iron and roll into cone shape. Cool and serve with whipped cream or custard. These should be eaten while fresh as they do not store well. Nisse Kranse (Elf Wreaths) 114 cups Butter 14 teaspoon Salt 3~L/2 cups Flour 1 teaspoon Vanilla or 6 hard boiled Egg Yolks Almond Extract Cream butter. Add flavoring and egg yolks, mix well. Sift flour and salt together and add to creamed mixture. Force through cookie press, using round opening; cut into strips and form into wreaths. Slightly flatten each wreath and sprinkle with colored sugar. Bake at 375. Sukker Smaakager (Small Sugar Cookies) 2 cups Butter 3 Eggs, beaten 21/2 cups sugar 4 cups Flour Cream butter and sugar thoroughly; add all but two table- spoons of the beaten eggs (this is reserved for brushing on the tops of the cookies before baking) . Add flour. Roll dough very thin and cut into small cookies. Brush top of each with beaten egg. Bake at 375. 11 Makroner (Macaroons) \l/2 cups powdered Sugar 1 cup Almond Paste 11/2 teaspoons Bak. Pwdr. 4 Egg Whites Sift the baking powder and the powdered sugar together three times, with a pinch of salt. With a wooden spoon work this into the almond paste. Last fold in the egg whites that have been beaten until they stand in stiff peaks. Drop by teaspoonful onto a greased baking sheet. Bake very slowly at 275. Kokoskager (Cocoanut Cookies) 1 cup Butter 1 teaspoon Vanilla 1 cup Sugar y^ teaspoon Almond 2 Eggs, beaten light Extract 21,4 cups Flour l/ 2 teaspoon Salt 2 teaspoons Baking Powder 1 cup Cocoanut, ground in food grinder Cream butter and sugar. Add beaten egg yolks and flavoring. Sift flour, baking powder and salt together and add to creamed mixture, at the same time add the ground cocoanut. Mix well. Force through a cookie press using the flat opening; cut off at 3 inch lengths. Bake at 375. 11/2 cups Sugar 1 teaspoon carbonated 11/2 cups Butter Ammonia 1 Egg y^ teaspoon white pepper 1 teaspoon Vanilla 5 cups Flour Cream butter and sugar together. Add beaten egg and vanilla. Sift ammonia, pepper and flour together and add to creamed mix- ture. Roll into long l^ inch rolls and cut off 1/2 inch pieces. Bake on a greased baking sheet at 325. The tops of the small pieces may be dipped in colored sugar for a gay touch at holiday time. Will keep for months in an airtight jar. 12 Dansk Sprits 1 cup Butter 1/2 teaspoon Salt 1 cup Sugar 1/2 teaspoon each Vanilla 3 Egg Yolks and Almond Extract 3 cups Flour Cream butter and sugar. Add egg yolks and beat well. Mix in other ingredients. Force through a cookie press, using assorted shapes. Bake until slightly brown at 350. Mandel Kranse (Almond Rings) 1 cup Butter 1 cup Potato Flour 1 cup Sugar 1/2 teaspoon carbonated 2 Eggs Ammonia 2 teaspoons Cream 1/2 cup ground Almonds 2 cups Flour Cream the butter and sugar. Add eggs, then the cream. Sift the two flours with the ammonia; add the almonds and knead all together. Force through a cookie press, cut into 21/2 inch lengths and shape into circles. Bake at 375. 13 Danish Children Dancing. Better have some goodies ready. (Takes When a Danish cook speaks of baking a cake she does not have in mind the two inch thick layers nor the piled high frosting that an American cook thinks of. Her cakes are baked in four or five or six thin layers and these are put together with a variety of jams and jellies and custards (often a layer of each) and then topped with whipped cream. 14 Dansk Lagkage (Danish Layer Cake) 1 cup Butter 2 cups Flour 1/2 cup Sugar 2 teasp. Baking Powder Pinch of Salt 1 teaspoon Vanilla 2 Eggs 1/2 CU P Milk Cream sugar and butter together until it has the consistency of whipped cream. Beat eggs and add vanilla and milk to them. Sift flour, baking powder and salt together 3 times. Add to the creamed butter-sugar mixture alternately with the milk-egg mix- ture. Bake in 5 layers at 375 until brown. Fill layers alternately with jelly and custard; top with whipped cream. Mor's Sur F10de Kage (Mother's Sour Cream Cake) 2 Eggs 11/2 cups Sifted Flour 1 cup Sugar 1 teaspoon each, Cinna- 1 cup thick Sour Cream mon, nutmeg and soda 2 tablespoons molasses 1/2 teaspoon Cloves Beat the eggs until thick and light colored. Beat in the sugar. Add sour cream and molasses and mix well. Sift dry ingredients together and add to first mixture. Bake in four layers. Put together with raisin filling. Raisin Filling 2 cups Sugar 1 cup Seeded Raisins 1 cup Water 2 Egg Whites Boil water, sugar and chopped raisins until a little dropped into cold water will form a soft ball. Pour over the stiffly beaten egg whites and stir until cool enough to spread. Some cooks like to alternate this filling with layers of plum jam. Use the raisin filling for the top and sides of the cake, or whipped cream may be used for the top. 15 Lise's Sponge Cake 2 Eggs 2 teasp. Baking Powder 1 cup Sugar 1/2 cup hot Milk 1 cup sifted Cake Flour Butter, the size of a walnut Beat the eggs light with a rotary egg beater. Add sugar slowly, beating continuously. Sift flour and baking powder together and stir into the egg mixture. Melt the butter in the hot milk and pour over the first mixture. Beat well. Bake in 3 layers at 375. Fill with custard and jelly. Cover top with whipped cream. 16 pancakes Tynde Pandekager (Thin Pancakes) These pancakes are baked one at a time, a thin layer of batter covering the whole pan, then buttered, spread with jelly or pow- dered sugar or sugar and cinnamon and rolled. They are served lying side by side on a long platter. 4 Eggs, separated 1/2 teaspoon Salt 2 tablespoons Sugar 2 tablespoons Melted Butter 21/4 cups Milk Dash of Cardamom 1^4 cups Flour Beat egg yolks, sugar and salt together; add the flour and milk alternately; then fold in the stiffly beaten egg whites. This is a very thin batter. Have the skillet or griddle slightly greased and hot. Pour barely enough batter to cover the bottom, tip and swirl the pan to help spread the batter and to keep the layer thin. Turn as for hot cakes. ^Ebleskiver (Pancake Balls) These are delicious for breakfast, luncheon or Sunday night supper. Try feeding them to a gang just home from a football game. A special pan, called an ^Ebleskiver Pan or Monk's Pan or Danish Cake Pan is needed for frying them. See photo on next page for illustration of this pan. 2 cups Buttermilk 2 cups Flour 2 Eggs 2 tablespoons Sugar 2 teasp. Baking Powder 4 tablespoons Melted Butter Separate the eggs and beat the whites stiff. Mix all the other ingredients together at one time and beat until smooth. Fold in the egg whites last. Put about a tablespoonful of vegetable oil or shortening in the bottom of each ^Ebleskiver Pan cup and have hot. Pour in about 2 tablespoonsful of the batter into each cup and as soon as they get bubbly around the edge, turn quickly Danish cooks like to use a long knitting needle for this but a fork will work very well. Continue cooking, turning the ball to keep it from burning, until a straw or the knitting needle comes out clean when stuck in the center. Serve while hot with syrup or jam or powdered sugar. 17 Cooking JEbleskiver in the street of Solvang on Danish Days. Rosettes These require a Rosette iron for frying in deep fat. 2 Eggs, plus 1 Egg Yolk 1/3 cup Sugar 1 cup Flour % cup heavy Cream Pinch of Salt Beat eggs and cream together. Add sugar and flour and stir until smooth. Cover and let stand for 2 hours. Put the Rosette iron in the deep fat while both are still cold. Heat to 375. Remove iron and while it is still very hot, dip it into the batter. Hold the batter coated iron above the batter for just a moment before returning it to the hot fat this will help prevent the Rosette from slipping off the iron as it cooks. Fry to a golden brown. Remove from the fat, slip the Rosette from the iron and drain it on a paper towel. Heat the iron again before dipping it into the batter. After Rosettes are slightly cool, sprinkle them with powdered sugar. They are delicious with afternoon coffee. 18 ttfeats Roast Duck Prepare duck, leaving it whole. Stuff with equal parts of peeled apple and seeded prunes. Rub salt into all sides of the duck. Cook at 225 for 4 hours. Serve with small potatoes that have been browned in sugar and butter (see recipe under vege- tables) and red cabbage. Finker 1 pound liver 1 large Onion, sliced (beef, pork or lamb) 1 large Apple 1/2 Beef Heart peeled and sliced 2 Pigs' Hearts or 1 tablespoon Salt 1/2 Veal Heart 1/2 teaspoon each 2 pounds Pork Pepper and Allspice or a Pig's Head 14 teaspoon Cloves Wash liver and heart thoroughly in water to which a little vinegar has been added. Trim away all undesirable looking parts or tough pieces if a pig "s head is used this applies especially to it. Place all the ingredients in a large kettle, cover with water and cook for S 1 /^ hours. Pick all the meat from the bones and put through the coarse knife of a meat grinder. Add enough of the broth to make the consistency of a soft mush. If you have used pork bones while cooking this there will be enough gelatin to con- geal it as it cools; if all meat was used, reheat the mixture and thicken it with 4 tablespoons of flour that has been mixed with cooled broth. Pour into an oblong pan and set in refrigerator for several hours before using. This is delicious in sandwiches or as a cold luncheon meat. Biksemad (Hash) 2 cups left-over meat, 3 cups raw Potatoes, ground ground 2 large Onions, ground Salt, Pepper, l/ Bay Leaf Mix all together. Melt 3 tablespoons shortening or drippings in a heavy skillet and add the hash mixture. Cover and cook slowly for 30-40 minutes, stirring occasionally. Serve with a poached egg on each portion. 19 This is one of the many Smfirgaasbord Specialties served by the Danish Inn, Solvang, California Frikadeller (Danish Meat Balls) 1/2 pound Beef 1/2 pound Pork 2 cups Milk 2 Eggs 1 chopped Onion 1 cup Flour Salt and Pepper to taste Grind meat 3 or 4 times through grinder. Add eggs, onion, pepper and flour. Then milk, a little at a time. Mix thoroughly. Let stand for 3 hours. Before frying, put in salt. Brown in lard. Drop from large tablespoon into frying pan turning so they get brown all over. When the frikadeller have browned, remove them to a warm dish and make a gravy in the same pan. Pour the gravy over the frikadeller and serve. 20 Flaeskesteg (Roast Pork) 4 or 5 pounds fresh Ham Whole Cloves or shoulder of Pork Onion Powder Salt and Pepper Leave rind on the roast but slit it at 1 inch spaces. In these slits stick the whole peppers and about 5 whole cloves. Sprinkle well with onion powder and salt, rubbing it in on all sides of the meat. Place in cold oven and set heat at 225. Roast for at least 5 hours. Serve with small potatoes, heated in butter and sugar (see recipe under vegetables) and red cabbage. Mock Chicken 3 Veal Shanks 1 Onion 2 Pork Shanks 1 teaspoon Salt 4 hard boiled Eggs y^ teaspoon Cloves 2 cups Broth 1/2 teaspoon Pepper 4 slices very dry bread, ground Cook the shanks, onions and seasoning together until the meat will slip off the bones; use just enough water to furnish 2 cups of broth when it is finished. Grind meats together. Add chopped eggs and bread crumbs. Pour into oblong pan and chill. Makes excellent sandwiches or cold luncheon meat. Hvidkaalsrouletter (Cabbage Rolls) 1 large Cabbage 1 Egg 1 pound Ground Beef y 2 cup ground dry 1/2 pound ground Pork Bread Crumbs 1 large Onion 1 cup Milk 3 tablespoons Flour Mix all ingredients, except cabbage, together. Drop the head of cabbage into boiling water for a few minutes, just long enough to wilt the leaves. Remove each leaf separately and put a table- spoonful of the meat mixture in the center of it. Roll and fasten with a tooth pick or tie with a string. Brown in hot butter, then add just enough water to simmer for 30 minutes. Thicken broth in the pan and pour over the rolls to serve. An American flavoring, called Kitchen Bouquet, adds a wonderful touch to the gravy. 21 Leverpostej (Liver Paste) iy 2 pounds Liver 1 teaspoon Pepper 1 large Onion 1 tablespoon Salt % cup Milk !,4 teaspoon each, % cup Cream Cloves, Allspice 3 tablespoons Flour 6 slices Bacon 2 Eggs Put the liver, 4 slices of bacon and onion through the meat grinder 4 or 5 times; the mixture should be as smooth as paste. Make sauce of the cream, milk, flour and seasonings. When it has thickened and is still hot stir it into the beaten eggs. Cool. Mix with the meat mixture. Grease a loaf pan and pour this "bat- ter" into it. Lay the last 2 slices of bacon across the top of it. Set the pan in a pan of hot water and bake for ll/^ hours at 325. Cool and store in refrigerator. This is a delicious sandwich spread. Sylte (Head Cheese) 1 Pig's Head or 1 Bay Leaf 6 Pork Shanks and y teaspoon Cloves 3 Veal Shanks 1 teaspoon Salt 1 small Onion 1 tablespoon Sugar 2 cups Broth Pickles and Lemon slices 2 tablespoons Vinegar (optional) Cook shanks or cleaned head in water to cover, together with all the other ingredients until the meat drops off the bone, having at least 2 cups broth left. Grind the meat. Mix the ground meat and the broth, in which the sugar and vinegar have been mixed, and pour into an oblong pan to chill. Cut in thin slices to serve. If the pickles or lemon are used, arrange them in a pattern on top of the loaf after it has cooled but before it has congealed. Frikadeller (Danish Meat Balls) ll/ pounds lean Beef *4 teaspoon Cloves l/ pound Pork !/ teaspoon Pepper 1 Onion 1 teaspoon Salt 1 cup very dry Bread 2 Eggs Crumbs 2 cups Milk 4 tablespoons Flour Put the meat and onion through the meat grinder at least 4 times. Add the flour and the other seasonings. Mix the bread crumbs and the milk together and let stand a few minutes; then add 22 to other mixture. This may be used at once but is much better if let stand for several hours before using. Have a heavy pan heated with melted shortening in it. Drop the meat mixture into this in tablespoon amounts, form it into oblong rolls with the back of the spoon. Cook slowly and turn it on all sides to keep the roll shape. When the frikadeller have browned slightly remove them to warm dish and make a gravy in the same pan by adding 2 cups of water and 2 bouillon cubes, thickened with 2 tablespoons flour. Pour the gravy over the frikadeller and serve. Chicken in Asparagus 1 large Stewing Hen 2 Egg Yolks 1 Onion 3 tablespoons Flour 1 pound Asparagus or 1 teaspoon Salt 1 can Asparagus 1 teaspoon White Pepper Cut chicken into serving size pieces. Dice onion. Put both these with salt and pepper into a large kettle and add four cups water. Cook slowly until chicken is tender, about 3 hours. Cook fresh asparagus, either cut up or whole, in salted water for about 20 minutes. Remove the chicken to a large, warm bowl or platter; lay the asparagus on top of it. Add 1 cup of asparagus water to the chicken broth and thicken with flour for a sauce. Remove from the fire and stir in the beaten egg yolks. Pour over the chicken and asparagus and serve at once. Lamb may be substituted for the chicken in this recipe. If canned asparagus is used, heat it in its own liquid then drain the liquid into the chicken broth. Hakkeb0f med L0g (Chopped Beef with Onions) 2 pounds beef 2 large Onions Have the butcher put the meat through the grinder once only. Season with salt and pepper and shape into large patties. Brown in hot fat in skillet. Remove to a warm place. Slice onions into the same pan, stirring often to keep them from becoming too brown. When onions are tender add about 2 tablespoons of flour, stirring it well into the fat. Add enough water, a little at a time, to make a gravy. Pour this onion-gravy mixture over the meat and serve. Serve with boiled potatoes, garnished with parsley, and red cabbage (recipe under vegetables). 23 Boiler I Seller! (Celery Root with Meat Balls) 1 large Celery Root Pinch of Cloves 1 pound lean Beef 1 cup Water 1 Onion, ground 3 tablespoons Flour 1 Egg 1 teaspoon each Salt, Pepper and Sage Peel the celery root and cut it into large chunks. Boil in salted water until tender. Remove from the water to a warm place. Mix the meat and seasonings well and add the egg. Mix well. Add the flour. Last add the water, a little at a time, mixing it thoroughly until all the water is absorbed with each addition. Form into small balls and drop into the celery broth. Cook about a half hour. Serve on platter, placed around the celery chunks. Thicken the broth for gravy and pour over all on the platter. 2 sides either Veal 1 teaspoon Onion Powder or Lamb Breast l/ teaspoon Pepper 2 tablespoons minced l/ teaspoon each Cloves Parsley and Allspice 1 tablespoon Salt Remove all the bones and sinew from the meat and spread into a flat, square shape; sew pieces together if necessary. Sprinkle the whole surface with the seasonings. Roll very tightly, as for a jelly roll and wrap with strong twine to hold it. Use meat skewers to help hold it while wrapping. Make a brine as follows: Dissolve 1 cup salt, !/> teaspoon saltpeter, l/^ cup sugar, in 2 quarts boiling water. When thoroughly cool, place the meat in it and let stand in a cool place for five days. Brine must cover the meat. Remove the meat, cover with boiling salted water and cook slowly for 21/ hours. Remove from the stock and place between two flat surfaces and weight with an iron on top until cold. Slice very thin for open face sandwiches. The broth in which the meat was cooked makes an excellent basic soup stock for vegetable soup or cabbage soup. 24 Medisterp01se (Pork Sausage) 5 pounds Pork ^ teaspoon each 1 large Onion Allspice and Cloves 1 tablespoon Salt 1 can Bouillon or 1 teaspoon each 1 cup basic Soup Stock Pepper and Cardamom Grind the pork 4 times, add the seasoning and mix well. Add the stock or bouillon a little at a time so it is all absorbed. Fill into small casing lightly ... do not pack it. Lamb or pork casings are best and can be bought at your butcher's. To cook, bring the sausages to a boil in water to cover them. Then quickly remove and brown on all sides in a hot skillet. The water in which they were boiled should be thickened for a gravy, adding 2 tablespoons prepared horseradish. This sausage may be kept for an indefinite length of time by simmering for 20 minutes in sufficient boiling water to cover; then removing to a stone crock. Add % cup vinegar and 4 tablespoons salt to the broth, bring it to a boil and pour this over the sausage in the crock. Have three cups of lard melted and pour this over the sausage and stock. Store in a cool place. Boiled Dinner 3-4 pounds Beef Brisket Carrots Potatoes Cabbage or Turnips Onions Salt and Pepper Cut up onions and add to the meat which has been covered with cold water. Add salt and pepper, boil for 4 or 5 hours, or until meat is very tender. In separate pan cook the potatoes and carrots together and in another the cabbage or turnips. Serve with meat sliced in the center of a large platter and the vegetables arranged around it. Thicken the broth from the meat with flour and serve half of it plain, seasoned with salt and pepper. To the other half add a bottle of prepared horseradish; this is delicious with the boiled meat. 25 Blod P01se (Blood Sausage) l/ 2 teaspoon Black Pepper 1 pound lean Pork, ground 2 cups Flour 1 pound pork fat, chopped 1/2 CU P Sugar 12 Apples, peeled and 2 teaspoons Salt chopped fine. 1 teaspoon Soda Mix all the ingredients together, adding enough more flour to make a batter that is rather thick but that can still be poured. Make a casing of white cloth cut 10 inches long and 5 inches wide, sewed across one end and up the side. Pour the batter into this. Tie the end closed and drop into boiling salted water. Cook for 2y 2 hours. Cool, remove cloth and served sliced for Sm0rrebr0d or slice and fry in butter for a delicious supper dish. 26 Real Danes with real Danish appetites. Kogt Fisk (Boiled Fish) Boiling is a favorite way of preparing and serving fish in Denmark. Usually only large fish are cooked in this way but slices of large fish, such as salmon, pike, halibut or carp are also excel- lent. You should have a rack with two handles so the fish can be lifted out of the water without breaking it. However, a cloth tied around the fish before it is cooked is quite satisfactory. Wash the fish through several waters and sprinkle with salt. Let it stand a few minutes. Lay it on the rack, or tie it in the cloth, and drop it into cold water to which has been added salt and 2 tablespoons vinegar. Bring it to a quick boil; then simmer slowly 27 until done; it can be tested with a straw or toothpick for tender- ness. Serve with lemon sauce (see under "Sauces") and parsley potatoes. Fiskrouletter (Fish Patties) A good way to use left-over boiled fish, canned salmon or salted codfish. Also a use for cold, boiled, mashed potatoes. 4 large Potatoes, mashed 2 cups Cold Fish, with Milk and Butter, chopped into small bits cooled 2 Eggs Salt and Pepper Mix all ingredients together and form into small round balls. Roll in dry bread crumbs or flour and fry until brown in deep fat. Serve with mustard sauce (See under "Sauces"). Spegesild med L0gsauce (Herring with Onion Sauce) Clean and bone a salt herring. Soak over night in cold water. Cut into bite size chunks and cook in boiling water for 20 minutes. Make a white sauce to which has been added 2 boiled, chopped onions. Pour over the cooked herring. Serve with boiled potatoes garnished with chopped parsley. Fiskefars (Fish Force Meat) 2 cups ground cooked Fish 3 tablespoons Butter 4 tablespoons Potato ll/> cups Milk Flour (or 2 tablespoons 1 Egg White Flour and 2 Salt and Pepper tablespoons Cornstarch) Melt the butter and mix into the fish. Add flour and other seasonings and stir until all the fish is covered with it. Mix until it is smooth. Add the beaten egg. Stir in the milk slowly. It should be firm enough to form into patties; add a little more flour if necessary. Fry in hot fat until brown on both sides. This mixture is also the basis for the two following recipes. 28 Fiskebudding (Fish Pudding) Usei the above recipe for Forcemeat and place in a buttered mold set in a pan of hot water. Bake in a 325 oven for one hour. Serve with lemon sauce or mushroom sauce. (See under "Sauces.") Fiskefars for Sm0rgaasb0rd (Forcemeat for Smorgaasbord) Use recipe for Forcemeat and bake in a buttered mold at 325 for 1 hour. Cool. Remove from mold and slice in thick slices. Arrange around the edges of a large platter. Place 2 slices of hard boiled egg on each slice, a spoonful of mayonnaise and a dash of paprika. Fill center of platter with sliced tomatoes, garnished with parsley. Torsk i Kasserolle (Codfish in a Casserole) 3 cups codfish i/4 cup Butter 1 small Onion, minced 14 cup White Wine 1 stalk Celery, minced Pepper and Salt If salt codfish is used, soak it over night in cold water. Then remove all bones and pick it into small pieces. If fresh fish is used, lay it in slices in the bottom of a buttered mold. Next a layer of onion, celery and pepper; if fresh fish is being used, sprinkle it with salt. Dot the butter over the top; pour on the wine. Cover tightly and allow to steam for 45 minutes. This may be cooked over a very low heat on the top of the stove or in a 325 oven. Serve with lemon butter (See "Sauces"). Baked Fish This is a good recipe for large bony fish as the bones are so softened in cooking that they may be eaten like canned salmon. Best type to use is Pike, Pickerel, Halibut, large Mackerel, Salmon and Rock Cod. 5 pounds Fish cut into !/> cup Vinegar 2-inch slices 2 tablespoons Catsup 1 cup melted Butter Salt and Pepper Place fish in baking pan and pour all the other ingredients over it. Bake at lowest possible temperature (not over 225) for 7 hours. Baste with juice from bottom of pan occasionally. This 29 may be canned by packing the jars with hot fish, filling the jar with boiling salted water, then processing it in a pressure cooker for 10 minutes. Fried Fish For a large fish cut into 1 inch slices; small fish may be fried whole. Dip each piece into canned milk then into flour; back into the canned milk and then into cracker crumbs. Have shortening very hot (about 1 inch deep) in a heavy skillet. Drop the fish into this and fry until brown and crisp on one side, then turn and repeat on the other side. Turn only once. Lax i Gele (Salmon Aspic) Boil 4 salmon fillets in salt water to which has been added 1/2 cup vinegar and 6 whole pepper corns. Test for doneness with a straw or toothpick. Soften 2 tablespoons of gelatin in 14 cup cold water and dissolve in 1 cup of fish broth. Add 1 cup water, 14 teaspoon salt and pour over the cooked fish. Chill until firm. Serve with mayonnaise and garnish with cucumber in vinegar (see under "vegetables"). 30 M-m-m-m-m . . Good! Soup is a favorite food with Danes and will be found on the table several times a week in most Danish homes. There are many variations but the basic broth is as follows: 31 K0dsuppe (Meat Soup) 1 Chicken 1 large Onion 1 large Beef Knuckle 4 Carrots 2 Veal Shanks Parsley 2 pounds Shoulder Clod, Salt in one piece Any one of the meats may be used or any combination of them. Cover the meat with cold water and bring to a simmering boil. Add salt and continue to simmer until meat is tender enough to drop off the bones. Skim often as good Danish soup must be very clear. Remove meat and bones and strain broth. To this broth tiny dumplings, meat balls or rice are added just before serving. Keep the broth hot while preparing the additions you are going to make to it. Chopped cooked carrots and a sprinkling of parsley are added last. Mel-Boiler (Dumplings) l/r>cup Butter 1 cup boiling Water 1 cup Flour 5 Eggs Melt butter in a kettle. Add flour and stir well. Gradually add the boiling water and stir until the mixture leaves the sides of the pan. Remove from fire and cool until lukewarm. Beat in eggs one at a time, beating well after each addition. Drop very small dump- lings (no larger than an almond) from the end of a spoon into boiling salted water. Cook 2 minutes then turn each one and cook one minute more. Serve these in a large soup tureen with the broth poured over them; or serve in individual dishes. 1 pound lean Beef 1 Egg ground four times Salt and Pepper 3 tablespoons Flour Mix thoroughly and form into marble size balls. Drop into boiling salted water and cook three or four minutes, turning each one over to cook through. Place several in each soup dish and pour the hot broth over them; or it may be served from a large tureen. 32 Rice 1 cup Rice Salt 4 cups Water Cook rice in salted water until tender. This can be added to the broth at serving time and stirred in or it can be molded in individual molds, placed in the soup dish and the broth poured around it. Gr0nkaalssuppe (Green Kale Soup) 3 pounds Pork Shank 1 large Onion or 3 Leeks, or cut up 3 pounds Veal Shank 3 Potatoes, cubed or 3 stalks Celery, cut Large Ham Bone into pieces 2 quarts Water Several Kale leaves (about 1 teaspoon Salt 1 large stalk) 3 Carrots, cubed 2 tablespoons Sugar Cover the meat with cold water and bring to a boil. Add salt and sugar. Skim several times during the first hour of cooking. Cook for 3 hours. Add all the other ingredients, except the kale, and continue boiling for another hour. Cook the kale separately for 20 minutes. Drain and chop fine. Add to the other soup mix- ture just before serving. S0d Suppe (Fruit Soup) This soup is strange to the American taste but is delicious and is often served at holiday time; various fruits may be substituted for those called for in the recipe peaches, cherries, rhubarb, sat- suma plums, elderberries or chokeberries. We have used dried and canned fruits in this recipe but fresh fruits are excellent in season. 1 cup Sugar 3 Peach Halves \l/2 cups Chopped Prunes l/ cup Dried Apples, 1/2 cup Raisins chopped 1/2 CU P Sago 1 stick Cinnamon 1 teaspoon Salt Juice of 1/2 Orange and 14 cup Currants 1/2 Lemon Bring two quarts of water to a boil and add all ingredients. Simmer for 11/2 hours. If it thickens too much add more water. Serve with hot buttered croutons. 33 (Z)llebr0d Suppe (Beer Soup) This is another soup that is strange to Americans but no Danish Cook book would be complete without it. 8 slices Pumpernickel ^ cup Sugar 1 pint Ale or Beer 2 teaspoons Lemon Juice Break pumpernickel into small pieces and cover with water. Let stand over night. Next day bring it to boil and simmer for 10 minutes. Put through a sieve or colander. Reheat and add sugar, beer and lemon juice. Serve hot topped with whipped cream or thick sour cream. Hvidkaalssuppe (Cabbage Soup) 2 pounds Meat lamb 1 head Cabbage Salt Pork, Ham Bone, 4 Carrots, diced Veal Shank or Beef 4 Potatoes, diced 2 Onions or 4 Leeks Salt, Pepper to taste Cover meat with cold water and cook until tender, 3 to 4 hours. Cut up cabbage and onions and cook separately until tender. Cook potatoes and carrots together. Add all the cooked vegetables to the broth just before serving. Small meat balls are delicious served with this soup. Blomkaalssuppe (Cauliflower Soup) 1 head Cauliflower 1 tablespoon Sugar 4 cups Basic Soup Stock 3 Egg Yolks or 2 cans Clear 4 tablespoons Flour Chicken Soup with 2 l/^ cup Melted Butter cups Water Salt and Pepper 2 tablespoons White Wine Cut up the cauliflower and cook until tender. Drain and chop very fine. Melt butter in a kettle and stir in the flour. Add soup stock and wine and cook until slightly thickened. Pour this over the beaten egg yolks with the sugar added. Stir in the cauliflower and serve. 2 bunches spinach, or 2 packages of frozen spinach may be substituted for the cauliflower for a delicious Spinach Soup. 34 Kasrnemaelks Suppe (Buttermilk Soup) 1 quart Buttermilk Juice of 1 Lemon 3 Eggs 1/2 teaspoon Salt 1/2 CU P Sugar 2 tablespoons Butter 14 cup Frozen Orange 2 tablespoons Flour Juice concentrate Beat eggs, sugar, and orange juice together. Heat buttermilk to boiling and thicken with the flour and butter which have been mixed together. Add the orange juice mixture and serve hot. Do not overcook. Gule-^Erte (Split Pea Soup) 2 cups Split Peas 4 whole Cloves 1 large Ham Bone 1 Bay Leaf 3 quarts Water Salt, Pepper to taste 1 Onion Soak peas overnight, then cook with the other ingredients for four hours. 35 What's Cookin'? Sauces an6 (Bravies Danes have many wonderful sauces that are served over their fish and meat. For a boiled dinner or with soup meat, try this: Peberrods Sauce (Horseradish Sauce) 2 tablespoons Butter 1 tablespoon Flour 1 cup Milk 2 tablespoons Sugar 3 tablespoons prepared Horseradish Pinch of Salt Melt the butter in a sauce pan and stir in the flour. Gradually add the milk and cook until thickened. Stir in sugar, salt and horseradish. Serve hot. 36 Sur F10de Sauce (Sour Cream Sauce) 3 tablespoons Bacon 1 Bouillon cube or or other drippings !/ cup canned Bouillon 3 tablespoons Flour 1 cup Sour Cream Pinch of Salt Dash of Pepper l/> cup Water Mix flour and drippings in pan over low heat and add the bouillon mixture. Increase heat and stir until it thickens. Just before serving, stir in the sour cream. This is delicious poured over cooked cabbage. Sennep Sauce (Mustard Sauce) 3 tablespoons Butter iy 2 cups Soup Stock 3 tablespoons Flour or Bouillon 1 small Onion 2 tablespoons Currant 2 teaspoons prepared or Plum Jelly Mustard Salt and Pepper Cook the onion, chopped fine, in the butter; then stir in the flour. Add the soup stock and stir until it is thickened. Mix the mustard with the jelly and stir into the sauce. This is good with fish balls. Frugt Sauce (Fruit Sauce for Puddings) 2 cups Red Fruit Juice 2 cups Sugar currant, raspberry, 2 tablespoons Cornstarch rhubarb, cherry, sat- Pinch of Salt suma plum, or a mix- ture of any of these Mix sugar, salt and fruit juice together and bring to a boil. Thicken slightly with the cornstarch, which has been dissolved in 14 cup water. Serve cool. Citron Sm0r (Citron Butter) 1/4 cup Butter Salt 1/2 teaspoon Cornstarch Juice of 1 Lemon 14 cup Cream Mix the cream and cornstarch together; add the butter and salt and bring to a boil. When thickened add the lemon juice. Serve over fish, boiled potatoes, cauliflower, cabbage or other vegetables that are improved with a sharp sauce. 37 Champion Sauce (Mushroom Sauce) 2 cups Soup Stock or 1 cup Mushrooms water in which fish 3 tablespoons chopped was boiled Parsley 2 diced Carrots l/ 2 CU P Cream 1 small Minced Onion 1 tablespoon Flour 2 Egg Yolks Salt and Pepper Cook the carrots, onions, seasoned with salt and pepper in the stock until the carrots are tender. Strain. Mix the flour and cream together and thicken the strained stock with it. Add the mushrooms, which have been previously cooked. Pour over a boiled fish or a fish pudding and sprinkle with parsley. Citron Sauce (Lemon Sauce) J4, cup Flour 1 teaspoon Sugar 14 cup Butter 2 teaspoons Lemon Juice 1 cup Water Salt 4 Egg Yolks Melt the butter in a sauce pan and stir in the flour. Add the water slowly and cook until thick. Beat egg yolks until pale yellow. While thickened mixture is very hot pour slowly over the beaten eggs, beating constantly. Do not cook. Add lemon juice, salt and sugar and serve. 38 They can cook, too! Vegetables Stegte Tomater (Fried Tomatoes) Either firm, ripe tomatoes or green tomatos may be used for this. The taste of each is quite different from the other but both are good. Allow 3 slices for each serving. Cut tomatoes into % inch slices. Dip each slice first into beaten egg, then into dry bread crumbs and fry in hot shortening until brown on both sides. Arrange on a platter and serve with horseradish sauce (recipe in chapter on sauces) or plain white sauce. 39 R0d Kaal (Red Cabbage) 1 large head Red Cabbage 4 tablespoons Sugar 4 tablespoons Butter 2 tablespoons Vinegar Shred cabbage very fine, add sugar, butter and vinegar and about 1/2 cup of water. Cover and simmer slowly for 2y 2 hours. Add more sugar and vinegar to taste during the last 10 minutes of cooking. This is better each time it is reheated. Plum jelly or cur- rant jelly may be used instead of sugar and vinegar for the last addition. Delicious served with goose, duck or pork. Brunkaal (Browned White Cabbage) 1 head White Cabbage 1 tablespoon Butter 2 tablespoons Sugar y teaspoon Salt Chop the cabbage fine, as for cole slaw. Melt the sugar and butter in a heavy skillet until browned. Add the cabbage and stir until it is all browned. Add the salt and a little water. Cover tightly and simmer for 2y 2 hours, adding a little more water as needed. Even people who do not care for cabbage think this is delicious. A delicious addition to this is 1 pound salt pork, added at time cabbage is put in. Fried Parsnips Parsnips Dry Bread Crumbs 1 Egg Salt 3 tablespoons Flour Slice parsnips into long pieces about y 2 inch thick. Allow 4 slices per serving. Boil in salted water until tender. Cool. Make a batter of the beaten egg and flour. Dip each parsnip slice into this, then into the bread crumbs. Brown in hot butter. Buttered Parsley Vegetables Danish cooks use a great deal of parsley; such vegetables as potatoes, carrots and turnips are improved, both in taste and appearance by its use. Boil the vegetable in the usual manner. Melt y cup butter. Stir in 2 tablespoons chopped parsley with a pinch of salt. Add to the cooked vegetable and serve. Especially good with broiled steak, boiled fish or any meat where a gravy is not made. 40 Potatoes Fried in Sugar 10 small, round, cooked 3 tablespoons Sugar Potatoes, new or canned Salt 2 tablespoons Butter Chopped Parsley Melt the butter and add sugar, using a heavy skillet. When it has browned to a caramel color add the potatoes and stir until they are coated ; reduce heat to very low until potatoes have heated through. Sprinkle with salt and parsley and serve. Agurkesalat (Cucumbers in Vinegar) Like red cabbage, cucumbers are served as often as a vege- table as they are for pickles or salad, so it is hard to know in which chapter they should be placed in this book. 2 large cucumbers Salt, Pepper % cup Vinegar Chopped Parsley 2 cups Sugar Do not peel the cucumbers. Slice as thin as a newspaper. Mix the other ingredients and pour over the cucumbers. May be eaten at once but will be improved by standing several hours. Will keep several days. Varm Kartoffle Salat (Hot Potato Salad) 4 large Potatoes 2 tablespoons Vinegar 1 Onion 1 teaspoon Salt 3 tablespoons Bacon 2 tablespoons Sugar Grease Boil potatoes with their jackets on. While still hot, peel them and cut into small bite size chunks. Melt the bacon grease in a skillet and stir the chopped onion into it. Cook until the onion is limp and pale yellow, being careful not to brown it. Add the other ingredients and bring to a boil. Pour over the potatoes and stir just enough to mix. Just before serving mix in 2 tablespoons of mayonnaise. Many cooks like to use 14 teaspoon celery seed also. Pickled Beets (Sylte R0dbeder) This is another of the vegetables that could be listed in either the vegetable or the pickle chapter. Boil the beets in water until tender, about 1 hour. The skins will slip off easily. Skin and slice into a crock or a glass jar. Bring to boil 1 cup vinegar and 2 cups 41 sugar with salt and pepper. Pour this over the beets and let stand for 24 hours. Serve with various kinds of meat or as a salad or Sm0rrebr0d garnish. Gronkaal med F10de (Creamed Kale) Kale, 3 leaves per person 4 tablespoons Butter Salt 3 tablespoons Flour 2 Eggs ll/ 2 cups Milk Cook kale in salted water until tender, first removing the large center vein. Hard boil the eggs. Melt the butter in a sauce pan and stir in the flour. Add the milk gradually and bring to a boil. Cook until thickened. Chop the Kale and the eggs. Stir into the white sauce and serve at once. Hvidkaal Rouletter (Cabbage Rolls) 1 head Cabbage 1 small Onion 1 pound Ground Beef Pinch of Cloves 1 Egg Salt and Pepper 2 tablespoons Flour Drop head of cabbage into a kettle of boiling water and leave for about five minutes to wilt the leaves. Remove leaves one at a time. Mix meat, onion, which has been chopped very fine, salt, pepper, flour and cloves, with the eggs and place a large spoonful in the center of each cabbage leaf. Roll and fasten with a toothpick or tie with a string to hold it. Drop into boiling, salted water and simmer for 1 hour. Thicken the broth in which the rolls were cooked for gravy and pour over the rolls which have been arranged on a large platter. Another recipe for Cabbage rolls will be found in the chapter on Meats. String Beans (Using Canned Beans) These are delicious and taste exactly like fresh string beans; no "canned" trace can be detected. No. 2 can String Beans, 1/2 teaspoon each: Sugar, including the water Pepper, Salt and Mono- 1 small Onion, minced sodium Glutamate 2 slices Bacon Chop bacon and fry until crisp. Add the minced onions and stir until limp and cream colored do not allow to brown. Add all other ingredients and bring to a boil. Cover and simmer for one hour. 42 Street dancing whets the appetite! Sala6s Sildesalat (Herring Salad) A good Danish cook always prepares her own herring for this salad, using one large salt herring that has been soaked in cold water over night, then skinned and boned and cut into bits. How- ever, this fish is not available in so many American markets that we have substituted the pickled herring which can be found in jars or cans in almost any grocery store. It makes up in time and labor saving for the very slight difference in taste. 1 jar Pickled Herring, drained 4 cooked Beets, cubed 2 Apples, cubed 2 tablespoons Sugar tablespoon finely Chopped Onion CU P Sour Cream tablespoon Vinegar from jar of Herring Cut herring into bite size pieces and mix with the other ingredients, except the cream. Chill for several hours. Just before 43 serving mix in the cream. Sliced hard boiled egg on top of the completed salad will add to its appearance. Salat med F10de (Lettuce with Cream) Loose leaf lettuce is best for this, but head lettuce may be used. 1 head Lettuce y teaspoon Salt 1 tablespoon Sugar 1 cup Sour Cream Break lettuce into bite size pieces. Sprinkle with sugar and salt and mix in the cream lightly. Sweet cream and one tablespoon vinegar may be substituted for the sour cream. Hot Potato Salad See this recipe under vegetables. Like beets, potatoes are most used as a vegetable in Denmark. \~L/2 cups cooked Peas 3 small sweet Cucumber (canned peas may be Pickles, cubed used) Salt and Pepper 1 sm. Onion chopped fine Mayonnaise 1/2 CU P Cheese, cubed Mix all the ingredients in a bowl and moisten with mayonnaise to taste. Serve with meats or fish. For a hearty one-dish meal. 2 cups of cooked macaroni added to this is good. Wilted Lettuce Leaf lettuce is best but head lettuce may be used. 1 head Lettuce ^ teaspoon each, Salt, 3 slices Bacon Pepper, Monosodium 1 large Onion Glutamate 2 tablespoons Sugar !/ cup Sour Cream Break lettuce in bite size pieces and sprinkle with seasonings. Chop bacon and fry until crisp. Add slivered onion and cook until limp and cream colored; do not brown. While it is very hot, pour over the lettuce and mix well. Cover for a few minutes; this aids the wilting. Stir in the sour cream and serve. 44 IDcsserts R0d Gr0d (Danish Fruit Juice Pudding) 2 cups red Fruit Juice \ sm. Cinnamon stick currant, red raspberry, ^4 CU P Cornstarch satsuma plum or cherry ; ^ teaspoon Salt or mixture of any of About 1 cup Sugar these Sugar should be used to suit individual taste, as most of these fruits are sour. The pudding should be tart, rather than too sweet. Bring juice, sugar and salt to a boil. Mix the cornstarch in a small amount of water and stir into the hot juice. Bring to quick boil and remove from heat as soon as it thickens. Pour into a large pudding dish or individual molds. Sprinkle the top with sugar to keep a skin from forming. Serve with cream. Rombudding (Rum Pudding) 1 tablespoon gelatin 2 teaspoons Rum Flavoring ^4 CU P cold Water 1 cup whipping Cream 3 Egg Yolks Pinch of Salt 1/2 cup Sugar Soften the gelatin in the cold water; then dissolve over hot water. Beat egg yolks until lemon colored; add the rum, salt and gelatin. Chill. Just as it begins to thicken, like a soft jelly, stir in the whipped cream and chill until firm. Serve with fruit sauce. (See under "Sauces") Citronfromage (Lemon Cream) 21/2 tablespoons gelatin Juice of 2 Lemons 6 Eggs 1 Lemon Rind, grated 1 cup Sugar Soften the gelatin in the cold water; then dissolve over hot boiling water. Add sugar. Cool to lukewarm. Beat egg yolks until pale lemon colored. Stir in the gelatin mixture. Add the juice and rind of the lemons. Fold in the stiffly beaten whites of the eggs and chill. Serve with Fruit Sauce (see under "Sauces") or with whipped cream. 45 MARGARET AND PAUL'S DANISH DINING ROOM, Solvang, California, serve these two popular recipes: DANSK STIKKELSB^R GR0D (Gooseberry Pudding) 3 14-oz. jars Fyens Fancy Gooseberries iy 2 CU P S Sugar 1 2-inch stick Cinnamon 5 tablespoons Potato Flour 2 drops Vanilla Place gooseberries in large sauce pan. Add 6 cups water, sugar, cinnamon and a pinch of salt. Let cook over slow heat for 1/2 hour. Then mash the berries well. Dissolve potato flour in water and add to the hot gooseberries. Cook until thick - about ten minutes on a slow heat. Remove from heat, add vanilla and cool. Serve cold with cream. SYLTESILD MED SUR FL0DE (Pickled Herring with Sour Cream) Cut pickled herring into bite size pieces. Chop 2 apples and onion into small bits. Mix all together with 1 cup sour cream. Serve as a relish, an hors d'oeuvre, or as topping for Sm0rrebr0d. 46 F10debudding (Cream Pudding) 2 tablespoons gelatin 3 Eggs, separated 14 cup cold Water 4 tablespoons Sugar 1 teaspoon Vanilla 1 cup Milk Pinch of Salt 1 cup Cream Soften the gelatin in the cold water. Scald the milk and cream together; add the softened gelatin and stir until the gelatin is dis- solved. Cool to lukewarm. Beat the egg yolks until lemon colored and pour the milk over them. Beat the egg whites until they form stiff peaks; fold into the milk-mixture. Place in refrigerator until firm. Serve with Fruit Sauce (see under "Sauces"). l/ 2 CU P finely chopped almonds may be added to this just before it is set to chill. Makrondessert (Macaroon Dessert) 4 Eggs, separated 2 tablespoons gelatin 1/2 cup Sugar 2 cups Milk 10 Macaroons 1 teaspoon Vanilla Soften the gelatin in 14 cup cold water. Bring milk to scalding point and dissolve the softened gelatin in it. Cool to lukewarm. Beat the egg yolks until pale lemon colored. Pour the milk over them. Stir in the sugar and the vanilla. Chill. When it begins to set, like a soft jelly, fold in the stiffly beaten egg whites. Spread the macaroons on a bread board and roll into coarse crumbs with a rolling pin. Spread the crumbs on the bottom and sides of a buttered square tin. Pour the pudding mixture over them and set in refriger- ator to chill. Serve, upside down, with whipped cream. Ris A La Mande (Rice Pudding with Almonds) 14 cup Rice 3 tablespoons Sherry 2 cups Milk 1/2 teaspoon Vanilla 1/2 cup Sugar 1/2 cup slivered Almonds 2 tablespoons Gelatin 1 cup Whipping Cream Cook the rice and the milk together until the rice is tender, being careful not to scorch it. Soften the gelatin in ^ cup cold water; dissolve it in the hot rice mixture. Add the vanilla, sherry and sugar. Cool. When it begins to jell stir in the almonds that have been sliced in slivers, and the whipped cream. Pour into serv- ing bowl and chill until firm. Serve with Fruit Sauce (see under "sauces") . 47 ^Eblekage (Apple Cake) This is probably Denmark's most popular dessert. 2 cups dry Bread Crumbs 21/2 cups sweetened 1/2 cup Butter Applesauce 2 tablespoons Sugar 1/2 pint whipping Cream The crumbs are best when made of dried French bread but any white bread is good. Roll or grind them very fine. Mix with the sugar. Melt the butter in a heavy skillet and stir in the bread crumbs. Stir carefully to prevent burning, until all the butter is absorbed and the crumbs are crisp and brown this last is the secret of good ^Eblekage. Cool. Place a layer in the bottom of a buttered bowl; cover with a layer of applesauce. Repeat until you have several thin layers of applesauce and crumbs and all the ingredients have been used; a layer of crumbs on top. Place in the refrigerator for several hours before serving. Serve it with whipped cream and a dash of red jelly. Kasrnemaelksfromage (Buttermilk Pudding) 1 cup Sugar 1 teaspoon Vanilla 1 tablespoon Gelatin 1 cup whipping Cream 2 cups Buttermilk 14 cup frozen Orange Juice Concentrate Soak gelatin in 14 cup cold water. Stir in sugar and dissolve it all over boiling water. Add vanilla. Mix orange juice and butter- milk. Stir in the gelatin mixture and chill. When it begins to set, fold in the whipped cream. Chill until firm. Steamed Pudding 1 cup Flour 6 Eggs, separated 21/2 cups Milk 1/4 teaspoon Cardamom 1/2 cup Butter Pinch of Salt 1/2 cup Sugar In top of double boiler melt the butter and stir in the flour. Add the milk slowly. When heated and smooth, but before it thickens, add the sugar and the beaten egg yolks. Stir until it reaches a custard consistency; then fold in the stiffly beaten whites. Cover and let steam for !!/> hours. Cool. Serve with fruit sauce or whipped cream. 48 Strawberry Cream Tarts 2 cups Milk Mix 1/2 cup Sugar 1 cup crushed Straw- 1 tablespoon Cornstarch berries with 2 Egg Yolks 1/2 cup Sugar Pinch of Salt l/ 2 pint whipping Cream 1 teasp. Rum Flavoring 6 Patty Shells Mix milk, sugar and salt and bring to a boil. Dissolve corn- starch in 14 CU P c ld water. Pour hot milk over the cornstarch and cook until it thickens. Beat egg yolk and add to hot milk mixture. Blend well. Add rum flavoring and cool. To serve, put 2 tablespoons of the custard in the bottom of each patty shell; then a table- soonful of crushed strawberries. Top with whipped cream. Serve very cold. Rubarbergr0d (Rhubarb Pudding) 4 cut up Rhubarb ^4 teaspoon Cinnamon 2 cups Water 4 tablespoons Cornstarch 3 cups Sugar or Potato Flour 2 teaspoons Red Coloring Cook rhubarb, sugar and water until it is soft. Put through a collander. Add red coloring and cinnamon. Bring to a boil and stir in the cornstarch or potato flour which has been mixed to a paste with 1/2 cup cold water. When thick, pour into a bowl and sprinkle the top with sugar to keep a skin from forming. Serve with cream which has been flavored with vanilla and sweetened slightly. 49 You don't need a Danish mailbox to order additional copies of this Danish Cook Book. Address inquiries to Danish Village Gifts, P. 0. Box DD, Solvang, California. Rum Souffle 4 Egg Yolks 1 cup Sugar Rum 1 envelope Knox gelatin !/2 pint whipping Cream 3 Egg Whites Beat egg yolks until light and lemon colored with a rotary beater; slowly add the sugar, beating continuously. Add rum to taste (about 14 cup). Soften the gelatin in ^ cup cold water, then set over hot water until dissolved. While this is dissolving beat the cream stiff; beat the egg whites until they stand in peaks; mix the cream and egg whites with a folding motion, using a wooden spoon. Add the gelatin to the egg yolk mixture and then combine the two mixtures with a folding motion. Pour into a square pan and chill 4 to 6 hours. 50 Pate de Foie Gras 10 - 12 Chicken Livers 3 - 4 Anchovies Grind together twice. Set aside while you mix: 1 cup Cream Vs teaspoon Celery Salt 1/2 cup Flour and 3 1 teaspoon Pepper tablespoons butter to 1 Egg a smooth paste ^ teaspoon Onion Powder Add : or 1 very small Onion 1 teaspoon Salt minced. Beat well. Combine the two mixtures and force through a strainer, using a wooden spoon, twice. Line a small, deep dish with slices of bacon. Pour in the liver mixture. Fold bacon slices over the top. Place bowl in deep pan of hot water and bake at 350 for 114 hours. Calf liver can be substituted quite satisfactorily. 51 pickles Asier (Danish Cucumber Pickles) 12 large Cucumbers l/ teaspoon Pepper 1 teaspoon Celery Seed !/ teaspoon Turmeric 2 tablespoons grated 3 cups Vinegar Horseradish 3 cups Sugar 1 teaspoon ground Ginger l/ teaspoon Alum 1 teaspoon dry Mustard powdered 1/2 cup Salt Peel cucumber and cut into y^ inch thick slices lengthwise. Sprinkle with salt and let stand over night. Drain and wipe dry with a cloth. Mix all other ingredients and bring to a full rolling boil. Drop in the cucumber slices and bring to a boil again. Just let it come to a boil as the pickles over-cook quickly and will be soft. Seal in jars while hot. A nice crunchy pickle. Pickled Beets See recipe in Vegetable chapter. Beets are used either as a vegetable or a pickle in Denmark. Crab Apple Pickles 4 quarts Crab Apples 3 tablespoons mixed 8 cups Sugar Pickling Spices 3 cups Vinegar 1 tablespoon Salt Mix all ingredients together in a large kettle and heat until bubbles begin to appear around the edge. Crab apples cook to pieces quickly so they must not be overheated. Remove crab apples to the jars in which they will be sealed and pour hot vinegar to cover, over them. Let stand 24 hours. Drain off the vinegar and bring it to a full rolling boil. Pour over the crabapples and let stand another 24 hours. Repeat once more the next day and seal while hot. These are a firm yet tender spiced pickle. If necessary add more vinegar and sugar to make enough to fill the jars each time. 52 Spiced Plums 4 quarts Plums 1 teaspoon each, ground 6 cups Sugar Cinnamon, Allspice 1 cup Vinegar 1/2 teaspoon ground Cloves Prick each plum with a fork to prevent the skins from bursting. Boil sugar, vinegar and spices together for several minutes, then pour over the plums in a large crock. Let stand 24 hours. Repeat next day. The third day lift the plums into the jars in which they are to be sealed. Bring the syrup to hard boil and pour over the plums, being sure each jar is filled. Seal at once. Pickled Peaches 4 quarts Peaches 3 tablespoons whole 5 cups Sugar mixed Pickling Spices 2 cups Vinegar Peel peaches. Do not pit. Bring syrup to a boil and drop in the peaches. Cook until fruit is just barely tender. Seal at once in sterilized jars. For a red pickle add 1 cup cinnamon; drop candies to the above syrup. 53 Danish sandwiches, a real art in itself. Smorrebro6 Translated literally, Sm0rrebr0d means bread and butter. But a Danish Sm0rrebr0d is a long way from being plain, old- fashioned American bread and butter. To be sure, you start out with a slice of bread heavily buttered; then you pile on it anything your fancy dictates. The higher it can be piled and the more color- ful it is, the more successful will it be considered. In America we call them open-faced sandwiches and they deserve more recogni- tion than they receive. A real Sm0rrebr0d is a work of art and once you have made a plateful of them you will feel that it should be photographed; it is that beautiful. Let your imagination run wild from baked beans and cold boiled potatoes stacked high with toppings of sliced tomatoes, pickled herring, ham, parsley, scrambled eggs or cheese. Remember that the base must be bread that has been sliced very thin and buttered heavily. Pumpernickel is used most often but white bread is good for certain kinds. Butter must be spread on very thick and not even the tiniest corner of the buttered bread may show beneath the fillings you pile on. You 54 eat it with a knife and fork. A sliver of lettuce on one corner will add to its color and appetite appeal. Following are a few sugges- tions but don't let them hamper your imagination; let them be only a springboard for your own concoctions. Shrimp Sm0rrebr0d Butter a slice of white bread and cut it into 3 triangle shaped pieces. Place a small piece of lettuce on the small corner. Use the very small Danish shrimp for this and pile them at least an inch high over the entire surface of the rest of the bread. Place a dot of mayonnaise on top and then a slice of lemon that has been sprinkled with paprika and twisted so it will stand high. Garnish the platter with sliced tomato and parsley. Scrambled Egg Sm0rrebr0d Butter a slice of pumpernickel bread and cut it into 2 triangle pieces. Place a lettuce leaf on one corner. Cover the entire surface of the bread with 1/2 inch of scrambled egg. Top this with pickled herring slivers or anchovies. Split a slice of beet pickle and twist it for height-giving top. Garnish the platter with parsley and radish-roses. Roast Beef Sm0rrebr0d Have the beef a little rare, so the slices will look pink against the bread and lettuce. Spread a slice of pumpernickel with butter and place a small lettuce leaf on one corner. Now lay the slice of roast beef so the entire surface of the bread is covered. Next lay on a couple of slivers of jellied consomme. Then pile high with drained cucumbers in vinegar (see under "Vegetables"). Garnish with parsley. Leverpostej Sm0rrebr0d Spread pumpernickel bread with butter and cut into 2 triangle shaped pieces. Place a bit of lettuce on the corner of each triangle. Spread leverpostej about l/^ inch thick over the entire surface of the bread, being sure not even a corner is showing. Lay a slice of Asier (see under Tickles") across this, a sprig of parsley and top with a twist of beet pickle. Recipe for leverpostej will be found in "Meat" chapter; or use the Patte de Foie Gras recipe on page 51. 55 Cold Potato Sm0rrebr0d Butter a slice of pumpernickel and leave it whole. Slice cold boiled potatoes and cover the entire slice of bread with them, except for the lettuce covered corner. Spread with mayonnaise. Lay 2 sar- dines over this. Dot with cucumber pickles and top with a beet pickle swirl. The variety can be as endless as your imagination: raw oysters topped with beet pickles and parsley; sardines with sliced tomatoes and green olives; lean tender steak with pickles and parsley; raw hamburger with minced onion; cucumbers in vinegar and parsley; crab meat or lobster with mayonnaise and lemon swirl; smoked fish with dill pickles and boiled egg slices; left-over fish or roast with parsley, tomatoes and beet swirl; rellepulse (see under "Meats") with beet swirl and jellied consomme. CHEESE: the variety is wide. These are usually made on crackers and sprinkled with paprika. Often served for desert. Always be sure to give a lift of color, both on your platter and on the individual sandwiches; for this use sliced tomatoes, par- sley sprigs, radish roses, paprika and red jellies. Give a Sm0rrebr0d party some time; huge platters filled with the delightful things and served with beer or coffee or cokes, and listen to people hint for another invitation. 56 A popular treat at the Little Mermaid, Solvang, California, is a delicate omelette. The recipe, originating from Denmark follows : Little Mermaid Omelette Perfect for one First, take 2 big ranch eggs. Get out 2 medium-sized bowls. Separate the whites and yolks, putting the whites into one bowl, the yolks into the other. Put a pinch of salt into the yolks, also !/> teaspoon granulated sugar, and 4 teaspoons cream. Beat whites till very stiff, but not 57 dry, accomplishing this with a Dover egg beater. Shake as much egg whites as you can off the beater. Next, (without washing the beater,) beat yolks only until frothy and well mixed. Add the yolks to the whites. Take a tablespoon and fold in carefully. Into two 8 inch, thin frying pans, put 1 tablespoon butter in each and let it melt. Tip each pan around as the butter melts, so it thoroughly coats the floor of it and all sides, clear to the top. Set one pan aside. Pour your mixture into the first prepared pan. Let cook uncovered over lowest heat. When it is set (in about 5 minutes), put other pan over heat. Then take a spatula and go all around the pan between the omelette and the pan, and loosen the edge. Peek under, and if bottom is brown, flip the pan with the omelette in it directly over the other one, and the omelette drops into it. Now, once again, let the omelette cook unlidded over the lowest fire until it is set in the middle (another five minutes), after which time loosen once again around the edge, turn it out on a heated plate, and serve with 2 melting pats of butter on top of your golden omelette. Cooking it in this way, is both tricky and difficult, but the result is well worth the trouble. You are rewarded with a puffy, buttery omelette, miraculously toast-brown on both sides. Accompany with whole wheat toast, more butter, fresh rasp- berry jam, and coffee. 58