Norwegian Kitchen

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   Greetings from Balestrand.
   I type these things for over ten minutes, press SEND, then it signs me off because I'd been on too long and what I've written is destroyed.
   IT'S THESE DAMNED TROLLS!  THEY'RE EVERYWHERE!!!!

IS-TE--Ice(d) Tea in Norwegian.  Lipton again sells "Ice Tea."

PANDA-BROD--A type of bread, but there are no pandas anywhere here.

HAWAIIBURGER--A hamburger with a slice of pineapple.

BRISLING--"Sardines" that come from Norway, not Sardinia.

BOKBY--A Nowegian Book Town, as one place calls itself.

DRAGSTIL--Dragon style church, for the roof decoration.

THE NORWEGIAN KITCHEN
by Aase Stromstad
57 pages, $16

Pg. 7--lefse.
Pg. 13--Open-faced sandwich.
Pg. 13--pinnekjott, lamb rubs, dried and salted...
Pg. 13--Lukefisk, cod soaked in lye...
Pg. 14--gamalost or "old cheese"...
Pg. 19--Torrfisk.
Pg. 21--Klippfisk.
Pg. 23--Prince fish.  THe story goes that this dish was first served to a Swedish prince when he was visiting Bergen some time in the 19th century.
Pg. 25--Sandefjord butter
Pg. 25--Pollack fillets with fried onions.  Pollack is usually considered every day fare.
Pg. 27--Bergen fish soup.
Pg. 29--Gravlaks.
Pg. 37--Ptarmigans with cream gravy.
Pg. 43--Veiled farm girls.  The best time to serve this delicious old time standby is in the fall when Norwegian apples are at their best.  (WHERE ARE THESE NORWEGIAN FARM GIRLS??-ed.)
Pg. 43--Can't resist.  One of many delicious mousses.  The name, of course, implies that it is so good that one can't resist helping oneself twice--or more.
Pg. 45--Cloudberry cream.
Pg. 47--Aquavit sorbet.
Pg. 49--Sweet buns.  There is nothing more Norwegian than these sweet buns with their strong cardamon flavor.
Variations:
Raisin buns
Lenten buns
Hot walls:  This is a Bergen specialty.
Shilling buns
School buns
Christmas loaf
Pg. 51--Princess cake.
Pg. 53--Prince cake.  The story goes that the recipe for this cake originally came to us with wandering craftsmen from Austria who settled in Norway.  In time it became the cake we know today.  It has an accepted place on the coffee table and is often baked at Christmas.
Pg. 57--Bishop.  Norway's much revered cook and cookbook writer, Hanna Winsnes, who lived in the 19th century, was a woman who enjoyed the good things in life.  She also believed in doing well for the "master of the house" and the many guests who came to their home.  On cold winter evenings and at Christmad it was always a pleasure to warm oneself with her "bisp" or "bishop" as she called it.
(Red  wine, orange juice, sugar, orange peel, boiling water--ed.)