Danish
Delights
The second annual Scandinavian Festival opening today in Junc
tion City and continuing through Sunday, which marks Danish
Day, puts the accent menu-wise on Scandinavian cooking. In
keeping with the occasion, you'll want to try some of these Danish
treats. At left, a molded salad for summer buffets combines
Danish Blue cheese and Brussels sprouts and is inspired by the
Danish community of Solvang in California. Center, open-faced
sandwiches, typical of the Danish smorrebrod menu, include
Shrimp-in-a-Crown, Veal-Cucumber, Smoke Salmon-Scrambled
Eggs, Grilled Crabmeat and Egg, and Baked Ham and Egg Sand
wiches. At right, for dessert strawberry jam and whipped cream
fill Danish Cream Cones for unusual taste treat. Recipes for all
of these delicious Danish dishes appear on this page or page 8C
While only breakfast and evening meals are scheduled during the
Festival, Scandinavian food can be secured throughout the day
in the various booths in "Little Scandinavia" during the Junction
City event. Purpose of the Festival is to strengthen community
spirit and the public is invited to the four-day event.
Scandia Menu Readied
Cooking in quantity is becoming daily work
lor Mrs. Gregory Stroda.
She is foods coordinator for Junction City's
Scandinavian Festival which begins today and
lasts until Sunday, and she has seen to it that
27,000 meat balls have been made for patrons
at Saturday's Smorgasbord.
Those preparing food estimate that they can
feed 4,500 to 5,000 people in the five hours
they will be serving, and Mrs. Stroda empha
sized that visitors don't have to come the first
hour to partake of the complete array of Scan
dinavian specialties planned.
In addition to using 27 gallons of broth for
meatball gravy, Mrs. Stroda and her helpers
will devil 9 cases of eggs. These will be served
with the cold ham, sliced beef, tongue and
horse-radish, pickled herring and smoked fish
also on the menu. Various cheeses, breads,
salads and relishes will be available, and des
sert will be apple cake.
In planning the Smorgasbord, Mrs. Stroda
borrowed the authentic Scandinavian recipes of
Mrs. A. P. Junker, Junction City school dieti
cian, and followed her own records of which
foods were the most popular at last year's
festival.
She gained permission to direct the prepara
tion 'at Junction City's three school kitchens
and enlisted the aid of church organizations
and the 55 members of the Business and Pro
fessional Women's club.
The enormity of her job has not daunted
Mrs. Stroda. "The whole festival is certainly a
community venture that has caught on," she
said. "All take part and help one another."
Danish Delicacies Tempt Diner
If you're given to shilly-shallying
when confronted with a
luncheon menu, don't go to
Denmark!
Local residents who enter a
restaurant there usually have
the foresight to study the
smorrebrod (open-faced sand
wich) display in the windows.
Two to six sandwiches makes a
latisfying lunch. Even if you
said eenie-meenie-miney-mo
mo you couldn't go wrong, for
each sandwich is a winner.
Those who've enjoyed smor
rebrod in Denmark still speak
of the artful seasoning of these
taste-tingling foods, yet when
the recipes are studied, it is
seen that the seasoning usually
boils down to a skillful use of
black pepper.
Some typical Danish sandwich
recipes come to us from the
American Spice Trade Associa
tion kitchens.
There is, for instance, smoked
salmon in two strips of bread,
with scrambled eggs down the
center. Or "Shrimp-in-a-Crowd"
which parades tiny Danish
shrimp in neat rows. Or a veal
and Cucumber Sandwich, an
other one of the hundreds of
Danish creations.
Once you get the "hang" of
making open-faced sandwiches,
you will find it easy to let
your imagination soar, as the
spice trade test kitchen did
with Grilled Crabmeat and Egg
Sandwich and Open-Faced Ham
and Egg Sandwich. And, re
member the pepper!
Shrimp-in-a-Crown Sandwich
Cook shrimp until tender. Cut
each shrimp in half, lengthwise.
Saute in butter or margarine
seasoned with salt and ground
black pepper. Place shrimp
halves along both sides of but
tered dark or white bread. Run
a line of mayonnaise down cen
ter of slice. Garnish with pap
rika. Veal-Cucumber Sandwich
Place slices of roast veal on
Strawberry Jam Fills
Danish Cream Cones
It's fine to have certain des
sert standbys. Only trouble is,
sometimes we overdo our fa
vorites. We're inclined to rely
en a particular cake or pie c'.
most every time we have friends
in for coffee and dessert.
Isn't it much more satisfying
to serve a stunning dessert
that's completely different from
the usual ones? For instance,
these pretty little Cream Cones
will be a novelty to most of
your friends.
They come from far, far
sway from that coffee-loving
country of Denmark, to be
exact There, Danish Cream
Cones are considered a won
derful addition to the kaffee
klatsch or evening meal.
What's popular in Denmark
promises to be equally popular
here. Each delicious cone is a
rolled strip of baked pastry,
filled with strawberry jam at
one end and whipped cream at
the other. For this occasion,
you can bring out the straw
berry jam you preserved from
the recent spring crop. You'll
re hard pressed to find a more
luscious way to use it.
A few words of caution are in
order when you make Danish
Cream Cones. The cones must
be rolled immediately after bak
ing lest the pastry become too
brittle to handle. That's why
It's best to bake only two or
tbxce at a time. Unless you plan
to use them immediately, keep
the cones in an air-tight con
tainer. Naturally, you put the
jam and whipped cream fillings
in at the very last minute so
the cones are fresh and crisp
when you serve them.
Like the preparation of the
cones, the coffee-brewing
should be completed just before
the kaffeeklatsch begins so the
beverage is at its fragrant,
steaming best.
Danish Cream Cones
'-i cup butter or margarine
Vi cup sugar
Vi cup sifted all-purpose flour
4 egg whites
Strawberry jam
',4 cup heavy cream
Melt butter. Stir in sugar and
flour. Stir until smooth. Beat
egg whites stiff. Fold in. Drop
from measuring tablespoon onto
hot, well-greased baking sheet,
spacing well apart Bake only
2 or 3 at a time.
Spread each mound Into
paper-thin oblong 4" x 5". Bake
at 400 5 minutes or until deep
golden brown. Quickly remove
and roll into cones while hot
Continue until batter is used
Filled bottom of cooled cones
with strawberry jam. Whip
cream. Fill large ends of cones
wih whipped cream forced
I through pastry tube. Store un
used cones in tighuy-covcred
metal container to prevent soft
ening. Makes 10 cones.
buttered dark or white break.
Season with salt and ground
black pepper. Cut thin slices of
cucumber in halves of quarters.
Arrange cucumber slices in any
desired pattern over veal. Cut
thin strips, about 4-inch wide,
around the outside of peeled
cooked beets. Curl beet strips
with fingers and place in center
of cucumber arrangement.
Smoked Salmon-Scrambled
Eggs Sandwich
Place slices of smoked salmon
along both sides of buttered
dark or white bread. Spoon
scrambled eggs down middle.
Sprinkle with freshly ground
black pepper. Garnish eggs with
dried parsley flakes.
Grilled Crabmeat and Egg
Sandwich
3 hard cooked eggs
6V4 ounce can crabmeat, flaked
teaspoon salt
' teaspoon ground black
pepper
y teaspoon powdered dry
mustard
116 teaspoon garlic powder
1 tablespoon fresh lemon
juice
3 tablespoons mayonnaise
6 slices bread
6 slices tomato
3 tablespoons melted butter
or margarine
Salt to taste
Ground black pepper to
taste
Peel eggs, chop the whites
and 2 of the yolks saving the
third for later use. Add crab
meat, salt, black pepper, mus
tard, garlic powder, lemon Juice
and mayonnaise. Spread over
bread slices. Top each with a
slice of tomato.
Brush with melted butter or
margarine. Sprinkle with salt
and black pepper to taste. Place
under broiler to grill 9 to 8
minutes with control set at broil
position. Remove from broiler
and sprinkle with remaining egg
yolk put through a sieve.
YIELD: 6 servings.
Open-faced Baked Ham and
Egg Sandwich
V cup butter or margarine
116 teaspoon ground black
pepper
Vi teaspoon powdered dry
mustard
6 slices toasted bread
6 slices boiled or baked ham
Salt to taste
Ground black pepper to
taste
Soften butter or margarine
and blend with black pepper
and mustard. Spread over one
side of bread. Toast, turn and
toast on other side. Top with
slices boiled or baked ham, over
wnicn place a soft fried egg.
Sprinkle egg with salt snd black
pepper to taste.
YIELD: 6 sandwiches.
Emmt leaf ictffiuatti
SECTION C THURSDAY, AUGUST 9, 1962
Food Features
Foods and Fancies
Danish Menu Features
Variety of Smorrebrod
By EDIE EULANE '
Of the Register-Guard
There's practically no limit
to what the Danes can make
out of a piece of bread.
In the proper hands it can
turn into a handsome and very
tasty piece of
art work. It's
called "smorre
brod" an
open - faced
sandwich th a t
has long since
taken its place
among the cul
inary pleasures
of Western civilization.
Smorrebrod means, translat
ed, buttered bread which is
exactly what it is. The thing
that sets it apart is what goes
in top of the bread.
The Danes have hundreds of
types of smorrebrod ranging
from shrimps and cheese to
liver pate and chocolate.
They use smorrebrod for all
occasions for lunch, for a
snack in the late afternoon or
a snack after the theater.
The Danish expression "en
bid mad" (a bite of food) may
mean anything from a couple
of small sandwiches to the fab
ulous huge "cold table" heaped
with dozens of delicacies.
If you want to eat smorre
brod the Danish way you ought
to start with a couple of pieces
of herring on cracker bread or
a shrimp sandwich (the shrimps
in Denmark are much smaller
than the American shrimps, but
then Denmark is smaller, too).
After that it is time to dig
into a pork roast sandwich or
a cold duck sandwich with red
cabbage, later perhaps a liver
pate piece with pickled cucum
ber salad or a pickled beet (or
topped with a piece of fried
bacon).
Another possibility Is a
smoked eel sandwich with cold
scrambled eggs and chopped
parsley.
These are followed by three
or four cheeses such at Tilsit
with caraway, a blue cheese or
Christian the Ninth (you need
not fear you will run into cot
tage cheese in Denmark; the
Danes do not consider it
cheese).
Any of these and hundreds of
others can be made up in all
conceivable combinations and
often are that include raw
egg yolks, fried onions, truffles,
horseradish, rcmoulade and
meat jelly.
One Danish restaurant, Oscar
Davidscn, has a four-foot long
smorrcbrods-chcck-list that in
cludes 177 different sandwishes
This list alone is a collector's
item.
You simply check off the
sandwich you want and the type
of bread you want it on. Nimble-
fingered smorrcbrods-maids in
the kitchen make u p your sand
wiches with amazing dispatch,
Kitchen artists spend great
amounts of time thinking up
new variations such as "Union
Jack" (raw scraped beef ten
dcrloin with shrimps and an
egg yolk) and The veterinar
ian's night snack" (liver pate
with pork fat, meat jelly and
juicy, thinly sliced salami).
Countless gastronomists have
rhapsodized on the food at
Oscar Davidscn s. Temple Field
ing, the noted gourmet, wrote in
the Saturday Evening Post: "If
I were a condemned man with
one meal left on earth, my war
den would cable Oscar David-
sen's!"
The Danes themselves like to
think that they can make up
sandwiches at home that are
just as delicious as those at
Davidson s and they pretty
nearly can.
IT IX x JJi.1 v i
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