a

NORWEGIAN BUNS

Soak one yeast cake in one cup lukewarm water. (Now I
use 2 pkges. of the fast rising yeast).

Scald:
2 cups sweet milk 1 cup sugar
1 cup butter 1 tsp. salt

Let cool to lukewarm, add yeast and water. Mix batter
as for bread. Set at noon. At night add 2 eggs and

% tsp. cream of tartar. Mix so it doesn't stick to
the hands. Wrap warm and leave until morning. Mould
into buns and space quite far apart in pans so they
will not touch. Bake when ready in an oven not too
hot as they burn easily. May be iced or not. With
the quick yeast, I do them up in the day time.

- Mrs. Gus Carlson, Meadow Lake, Sask.
SANDHAKAR (Norwegian)

1 cup butter 1 egg
1 cup sugar 1/8 cup blanched and grated
2 cups flour almonds

Mix butter and sugar until creamy and sugar is well dis-
solved. Add egg and cream some more. Add grated almonds
and flour. Place dough in refrigerator and chill well...
Nip off small pieces and press with hands in small
sandkakar tins. Bake in slow oven until golden brown.
-'Mrs, C. Larviek, Creston, B.C.

PREPARING DRY LUTIFISKE (Norwegian)
Hammer dry cod fish flat. Soak in water two or three
days, changing water everyday. Remove from water, cut
in pieces and place in crock. For every four fish, add
one pound of washing soda dissolved in boiling water.
Cool and add cold water enough to cover fish. Soak in
this solution for two to three days. Remove from sol-
ution and place in clean water for two to three days.
Cook in the usual manner.

- Mrs. Fanny Larviek, Creston, B.C.

NORWEGIAN SHORTBREAD

2/3 cup butter % cup almond flavoring |
1/3 cup white sugar 1% cups flour
1 egg yolk

With butter at room temperature, cream until smooth.

Add sugar and mix thoroughly, together with the flav-

oring. Beat the egg yolk with a fork or whisk and add

to mixture. Add flour and knead well until dough holds
.- continued