ICELANDIC DISHES

MYSUOSTUR.
Scald milk in oven, set on _ top
of stove and let come to a boil. Then

pour in slowly sour buttermilk, stir-
ring constantly until fine curds form
all through milk. Let stand until
curds and whey separate and whey is
clear. Stir occasionally. remove
curds straining through cloth. Boil
why until tiny bubbles form while
boiling. Add about % cup cream and
% cup sugar. Boil until thick heavy
bubbles form. Remove from stove and
beat until cold. Pour into bowl.

—Mrs. H, L. Johnson, Thornhill, Man.

- LIFRAR PYLSA.

10 lbs. liver .
5 lbs. suet cut in small pieces
3 4% lbs. rye flour
1 14 lbs. whole wheat.
1 14 lbs. rolled oats
% cup salt :
2 good quarts rich milk |
2 cups of water

Boil 2% hours. Add about % cup
salt to water when cooking, according
to taste. ;

Mrs. S. O. Bjerring

K AEF A.
teaspoon pepper
teaspoon ginger
teaspoon allspice
large onions
Ibs. veal
Ibs. lamb
tablespoons salt
Enough water to cover meat.

Boil for 3 hours. Then remove bones
and put meat through meat grinder.
Take meat juice and add onions that
have been put through grinder, also all
the spices. Then put meat back into the

NWwWWN = =

. five days.

meat juice and boil for 15-20 minutes. |

Pour into a form to cool, then slice
and serve.

Mrs. Joh. K. Johnson.

POTTED MEAT (K/EFA).

10 lbs. beef or beef & veal
14% teaspoons pepper
4 tablespoons salt

111

1 teaspoon poultry dressing or sage
% teaspoon ground cloves
4 teaspoon ground cinnamon
2 medium onions

Method—Boil until tender, put
through mincer, add spices. Put all
back into kettle with the meat stock,
and simmer until fairly thick. Place
in pans while hot, and do not slice the
loaf until it is cold and well set.

| Mrs. K. Thorsteinson

RULLU PYLSA

2 lbs. lamb flank (1 large one)

1 tablespoon salé

Y, teaspoon saltpetre.

ly teaspoon cloves

teaspoon allspice

‘Yo teaspoon pepper

Small onion chopped fine.
Method—Have the lamb flank bon-

ed. Place it on the table skin side

down and spread it with the spices

and chopped onion, mixed. Roll up

tightly, fasten with sharp pronged fork

and sew on three sides with a needle

and strong cord. Roll tightly with

string, sprinkle with salt and wrap in

wax paper. Store in refrigerator for

Turn occasionally so that

the spices will penetrate wel

cover with boiling water gt
4 .

steadily for 2 hours. Place
low pan under a weight for 24
—Mrs. C. Olafson.

SKYR.

Take 4 quarts of, sweet milk and
bring to potas” until lukewarm.
Take 7’ cup milk and stir in 2 table-
poons pjetti (skyr). Stir this into
the lukewarm milk. Add 12 drops ren-
net and stir well. Set aside in warm
place about 24 hours. Drain off liquid
through cheese cloth. Remove from
cloth, put in bowl, beat real well and
serve with cream.

Recipe for bjetti—
2 eggs, well beaten.
Y cup sour cream.
1 tablespoon sugar.

Beat well, use when skyr is not
available,

—RHelen Johnson, Hekla, Man.

F :
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