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About The Bend bulletin. (Bend, Deschutes County, Or.) 1917-1963 | View Entire Issue (Feb. 17, 1955)
1 f I AUN fTN I M-Tt.'f CT i i i r l i i r 1 l n.i i y a vj x Lr vi vr Jy ro r The Bend Bulletin. Thursday. February 17. 1955 la Scandinavian Smorgasbord Is Adventure in Good Eating By II.A S. (iRANT ' Women's Director Cooking can be an adventure, just as surely us sailing the seven , seas. The cook who has mastered the basic dishes of her native cui sine may want to experiment with the culinary art of a foreign coun try. Clever is she who can cook In several "languages." There is no school of cooke.-y more fascinating that that of the Scandinavian countries. That's ivhy Bend folk look forward to the smorgasbord put on by the wom en of First Lutheran church. The smorgasbord last week featured Ihe customary vuriety of .unusual , flishes, and drew the customary large attendance. ; Because smorgasbord patrons lways want to try some of the delicacies at home, the sponsors Agreed to provide The Bulletin with a collection of recipes for the favorite dishes. The smorgasbord i-ommittee was headed by Mrs. .Carl Hoogner, Mrs. Robert Fox, and Mrs. Nels Skjersaa, with Mrs. Otto Larson as "head cook." Mrs. Skjersaa is president of the wom en's organization, and other offi cers are Mrs. Vein Everett, Mrs. Dick Asseln and Mrs. William 33arfknecht. These and many oth ers contributed recipes, among them Mrs. Gunnar Bjorvik, Mi's. John Olson, Mrs. Ray Curtis 4nd Mre. Emma Giskaas. Several of the typical dishes have been se lected for Bulletin readers. Kjoltkiiker (Meat Halls) i lb. beef . - M lb. veal shoulder . lb. pork (lean) ' Have butcher grind meats to gether three limes. Add: I beaten egg - 1 C. bread crumbs ,i C. milk 'A tsp. salt Pepper Pinch of nutmeg Minced onion (small onion) Work meats and other ingredi ents together until they are sticky In textui-e. Form into small balls Armour or Hormell Tray Pack SLICED Grain Fed Beef POT ROASTS Swift's Boneless VEAL ROASTS Loin, 3 Ib average PORK BOASTS Boneless Cross Rib BEEF ROASTS Country Style PORK SAUSAGE Boneless Brisket CORNED BEEF Lean and Tender RIB STEAKS Fresh, Light SPARE about the sine-of a walnut, and fry in small amount of butter until browned lightly. Add small amount of water thickened lightly and simmer slowly until done. Kulle Poise (Meat Hull) 1 large beef flank (cut in three sections) 4 lb. lean pork 3 lb. veal shoulder Sprinkle beef flank with salt and pepper. Put on layer of pork and veal cut in small pieces. Sew and tie up in a roll (very tightly) and boil in water to cover, to which has been added (to taste) onions, thyme, allspice, cloves. salt and pepper. Boil until tender and remove from broth and put under weight and press until cold. This may be kept in salt brine u desired. (Sometimes the individual pre fers to put meat roll in brine be fore cooking, which seems to add to the flavor considerably). 1 tsp. salt 3 Tbsp. butter . 5 large potatoes H cup sweet cream 5 Tbsp. flour Boil potatoes, mash very line and add cream, butter and salt. Beat until light and let. cool. Add flour to make a soft dough. Take a piece of dough and roll as for pie crust, rollfig as thin as possi ble. Bake on top of stove or on pancake griddle until light brown. To serve, cut in quarters. Serve buttered and sprinkled with sugar, sandwich style. Flatbrml Cook 7 or 8 medium size pota toes (peeled). Put through ricer Add 1 small con of milk, 1 tea spoon of salt, 1 tablespoon sugar and S cup butter. Work m as much flour as will make a very stiff dough. x i Roll out very thin, with grooved rolling pin, on lightly floured board, about the size of a round griddle and bake on top of wood stove over low heat. A "floe" or long flat thin stick BEND MEAT CO. The Working Man's Market 4 Free Deliveries Daily BACON RIBS i J? 5? i? EXPERTS AT WORK The Scandinavian foods shown above, being arranged for the festive smorgasbord table, are as delicious as they are attractive. Busy with preparations, from left, are Mrs. William Barfknecht, Mrs. Ed Nystrom, Mrs. Vern Everett, Mrs. Dick Asseln, Mrs. Carl Hoog ner and Mrs. Lloyd Broe. (Bend Bulletin Photo) is used for turning the cakes. i As cakes are baked put. them in oven, with door open, for crisping. Swedish Cookie M cup brown sugar Mi cup butter 1 egg yolk beaten 1 cup flour 1 egg white Chopped walnuts Jelly Mix and roll dough into small balls. Dip in egg while and roll in nuts. Place on cookie sheet and press center down. Bake at 30 de grees for 5 minutes. Press down center again and bake l.r minutes. Cool und put jelly in centers jusl before serving. ' Sylte (Heart Cheese) 1 side fresh pork (s to 10 pounds) 6 lb. (about) veal shoulder Water to cover both Spices ii lb. salt !4 lb. sugar 2 quarts water Cook pork and veaj separately until, tender, in waler seasoned with salt and pepper. Cut pork in half crossways and remove meat, keeping skin intact for mold. Put one side of pork skin down on board. Cut pork and veal in small pieces and alternate layers of pork and veal sprinkled with spices (ginger, cloves and all spice). Over the last layer put other half of skin of side' pork. Sew and tie together. (Can be put in cloth and tied.) Return to juice in which the meat was first cooked until heated through. (About 10 lb. 43 ib. 39 lb. 49 Ib. 45 Ib. 59 3 Ib. I .00 lb. 39 Ib. 39 Ib. 48 I3 ',. 75, AT i wn R.y. r J -' minutes. I Remove and press while a is still warm, in a pan .Willi weigni on top, ana auow 10 siana over night in a cold place. The next morning make a strung brine of the last throe ingredients listed, and add a few bay leaves ind whole cloves. Keep the Sylte in brine until ready to serve. (The brine keeps Ihe head cheese moist and fresh.) Flittlgliuiil Beat HO minutes: 6 egg yolks 6 Tbsp. sugar 5 Tbsp. coffee cream Add: 1 tsp. cardamon Cake flour enough for soft dough. Cover dish and put in refrigera tor lor 12 houi-s. Roll paper thin. Cut diamond shapes, 2x3 inches. Cook tircleep (at- (lard preferred) until light brown. Make Ready-Mix For Hot Drinks When the moarrn homemaker takes time. out to count her bless ings, ready-made mixes are sure to receive special mention. Your neighborhood grocer has a ,wide , vuriety.. of ..such .time-saving preparations "but did you ever stop to think that with a little in genuity, you can make some ready-mixes of your own? In the beverage field, for exam pie, you can make cocoa and malt mixes with the milk "built right in." The milk is that amazing new product, instant milk, an instant dissolving nonfat dry milk witth fresh milk flavor and all the pro tein, B vitamins, calcium and oth er valuable minerals of whole milk. Hot .Cocoa Mix 4 cups instant nonfat dry milk solids A cup cocoa cin sugar Blend instant nonfat dry milk solids wilh cocoa and sugar. Store the dry mix in a tightly covered jar. For 2 cups cocoa, blend 1 cup cocoa mix and 1 cup water in saucepan until smooth. Gradually add 1 cup water and simmer over low heal to just below boiling. For 1 quart cocoa, blend 2 cups hot cocoa mix with 2 cups water in saucepan until smooth. Gradual ly add 2 cups water and simmer over low heat. Instant Mult Mix 1 1-3 cups nonfat dry milk solids cup malted milk (natural or chocolate flavor) Mix nonfat dry milk solids wilh Malted milk. Store in covered jar until ready to use. 1 Instant Malt: Combine H cup malt mix with V4 cup waler, blend Cook Flav-R-Pac (Blue Lake) Green Beans according to package direction. Seaaon with butter, salt and pepper. Cook and mash po tatoes with usual seasonings. Form 4 flat rounds oif potatoes on a hot platter. With a apoon or pastry bag edge rounds with a frill of hot mashed potatoei. Fill center of potato rounds with hot buttered beana. v - rv Auxiliary Plans Potluck Dinner SM-ciul to The Bulletin REDMOND Members of Lions Auxiliary are planning a potluck dinner for Lions and Auxiliary Wednesday evening, Feb. 23, in the home of Mr. and Mrs. Keith Parkinson. A program of games and entertninment will follow. Redmond Lions will be represent ed at the zone meeting Tuesday night. Feb. 22, at the Trap club building in' Madras, according to local president Carl Martin. He also' reports that the Redmond club has been invited to have membership representation at the regular meeting of Bend Lions at their noon luncheon meeting that Tuesday. i FOR COFFEE BREAK Tasfy item, too. Vicar Selected For Speelul to The Bulletin REDMOND John Welch is the new vicair named to serve Episco pal churches in Madias and Red mond, according to announcement from officers of St. Albans Episco pal church here. The new pastor was graduated recently Irom semi nary in Virginia and is living with his family in the vicarage in Madras. " He will be in Redmond each Tuesday and will hold Sunday wor ship services here at 9 a.m. in Redmond hotel. Mr. Welch met until smooth. Add 'a cup water ind 1 egg, if desired. Shake or stir and cerve at once. Hot Malt: Mix 'a cup mix with 's cup hot water, blend unlil smooth. Gradually add another 'i cup of hot water and serve im mediately. t, r win "cw.a "Snap V Rattle" Is English Treat The English have a way of say ing things a bit differently thun we say them. "Elevenses," for exam ple, is their term for the coffee break. Delicious little fruit bars. often eaten with coffee, ure called "Snap V Rattle." These, a cross between cooky and pastry, are a great favorite in the English Mid lands, so we're told. It's not hard to explain the pop ularity of Snap 'n' Rattles. They're asy to make, line eating any hour of the day when a snack is called for and they keep well. Nice ind chewy too, and at the same lime, crisp! . , You'll find it worth your while to bake these unusual sweets in fairly large batches. They 'make a tasty addition to lunch-boxes packed for school or office. Ahd of course, you'll want to have some on hand for your own "elevenses. Indidentally, be sure you make vour coffee at Us delicious best- hot, strong, full of flavor. And by all means, make plenty. Experi ence shows thut if anything im proves the cook's popularity even faster than having home-made cookies on hand, it's always hav ing enough coffee for seconds all around. Snap 'n' Katlle 1 package pie crust mix H cup seedless raisins cup mixed diced candied fruits and peels 3 tublespoons brown sugar l-i teaspoon cinnamon 't teaspoon nutmeg Roll out pastry in long rectangle 'i-inch thick. Combine raisins, fruits and peels. Combine brown sugar and spices; sprinkle over fruits. Fold remaining half of the rectangle over frails. Roll gently with floured rolling pin until fruit shows through pastry. Press edges together. Scow deeply into finger size pieces. Bake in hot oven, 425 degrees F., 12 to 15 minutes, or until golden brown and crisp. While hot, snap apart along scoring lines. Makes about 2 dozen. English snack is good lunchbox Churches with St. Albans bishop's commit tee members Monday night at a special meeting in Ihe home of Mr. und Mrs. Earle D. Mullock Bishop Lane Barton of Bend was present also. Mrs. Hallock reports that confirmation and study classes will meet each Tuesday for eight weeks at 7:30 p.m. at tin home of Mr. and Mrs. Dale Charl ton on Canyon Drive, beginning Feb. 22. The new minister and his fam ily are to be honored here at a smorgasbord being planned for later this month or. early March Mrs. Hallock says. Canada and Ihe United States are the only countries in the world having a surplus ralher than sortagc of food. Hand-picked, emerald green (fllue Lnko) H"fin are all meat due to exceeding small seed. Crisp but very tender with a delicious frozen frch flavor." Distributed By MDO LAND CREAMERY CO. No other WlCOfCAIWE gives you ni w jyiibii mmm 1 10 Eli 2? Use Classified for Results Call 56 to Place Want Ads UUHKKES MARGARINE KITZ CRACKERS 133" CKOWN VIENNA ' SAUSAGE 2ca,w290 BORDEN'S MAYONNIASE 49 DROMEDARY COCONUT 4,zlkff10n TIIRIKTWAY 100 FT. 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