NORWEGIAN RECIPES.

Hawera Star, Volume XLV, 7 November 1925, Page 19

NORWEGIAN RECIPES.

THREE NATIONAL? CAKES. Eattigmandsbakkel.se.—Eight yolks of eggs, 2 whole eggs, 4i oz sugar, IT gill thick cream, Jj teaspoonful cinnamon, £ teaspoonful cardamon, Jib flour. 2lb lard for frying. Whip about threefourths of an hour the yolks and the whole eggs with the sugar. Add the stiffly-beaten cream, cinnamon, cardamon and flour. Prepare the dough the day before baking. Cut out of the dough -suitably-sized pieces, and roll them on a floured board. Slice with a knife in longish parallelograms, not square-angled, about three by two inches. Give them a cut in the middle with the knife—this makes the boiling easier. Fry a nice golden brown in a pan of lard with a faint blue smoke rising from it, five to six at a time, according to the size of the pan. When brown, place on grey, heavy, unglued paper, or on a “flatboard” bannock,, that the\ r may run off well. Keep in airtight tins in a dry, cool place. A more economical way of making the “fattigniand” is to us© more whites of eggs and flour accordingly. These are the national Christmas cakes of Norwegian homes, and have been so for generations.

Hjortetak (Norwegian Doughnuts). — Four eggs, 6oz sugar, 1 gill thick cream, 3oz melted butter, about lib flour, 1 teaspoonful grated lemon peel, 1 teaspoonful bakers’ salt, £ teaspoon, ful cardamon, lard for frying. Beat eggs and sugar half an hour, add the melted, cooked butter, the stiffly beaten cream, the bakers’ salt mixed with cardamon and lemon peel, finally the flour. ' Keep the dough overnight in a cool place. Next day roll out pieces of the dough by hand into strips of a fingers’ thickness. Form into rings. Give the rings four to five cuts with a knife in both their outer and inner edges to make them jagged. Fry quickly in a- pan of faintly smoking lard, five' to six at a time, till they are a nice golden brown and fried all through. Place on heavy grey unglued paper or on a “flatbread” bannock.

Berlinerkranser. —Two yolks of hardboiled * eggs, two raw yolks of eggs, 4.joz fine sugar (flor melis preferred), Jib flour, Soz butter, some coarsely crushed refined sugar, and one beaten egg for decoration. Rub fine the hardboiled yolks when cold and mix them with the raw yolks and the sugar till the sugar is melted. Add half of the flour. Add the rest of the flour alternately with the cold, unsalted butter. Knead with clean hands till the dough is fairly cohesive. The dough should he prepared the day before baking. Take suitably-sized pieces of dough, roll into strips, and form into rings, ends crossed. Dip the upper side of .the rings in stiffly-beaten white of eggs, then in the co‘arsely-cru6hed sugar. Put on a greased baking sheet. Bake a golden brown in a good oven. Keep in n dry, cool place.