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Table of Contents Germany, Denmark, Norway and Sweden have cookies so much alike it is difficult to tell one from the other if one is not very well versed in the little distinguishing marks of the cookery of a nation. Especially are the fried cakes of the Scandinavian countries similar. The fried cakes in the north of Norway are Christmas cookies. The land of far north Norway holds a fascination for the traveler. Vivid pictures can be recaptured of a cottage nestled on the hillside overlooking a fjord cut deep into the mountainous sea coast. A lovely, serene-faced blond woman, wearing a hand-woven apron embroidered in ex quisite design, works at a table. The table is scrubbed until it gleams white against the cottage wall which is decorated with quaint murals depicting a scene of ancient days. Men in strange belted blouses are manning a Viking ship. The prow of the ship, a marvelously carved head of a woman, is turned towards the open sea. For generations the women of the cottage have made Christmas cakes, standing at the same scrubbed table, look ing at the same Viking ship going to sea. They have all taken pride in doing their work so well that each genera tion of housewives equals or excels the generation before her. Sift together 4 cups flour 1 cup sugar 1 tsp. cinnamon 6 egg yolks well beaten 4 tbsp. heavy cream 1 tsp. cardamon seed Add the sugar to the egg yolks and mix well. Add the cream and cardamon seed and blend in the flour gradually. Knead slightly and let stand in the refrigerator overnight. Roll very thin and cut into diamond shaped cakes. Cut a slit in the top point of the diamond, draw the opposite point through the slit and fry in deep fat to a light brown. Drain on unglazed paper. Sift together 21/2 cups flour 1 cup butter 1 tsp. cinnamon 1 cup sugar 1 egg well beaten 15 cardamon seed powdered Cream the butter, sugar and cardamon seed together. Add the egg and mix well. Gradually blend in the flour and knead into a soft dough, adding more flour if needed. Press the dough into tiny fluted pans to the thickness of thin pie crust. Bake at 400° F. for about ten minutes. Sift together 3 cups flour 1 cup butter unsalted 1/2 tsp. baking powder 1 cup sugar 1 tbsp. cream 1 egg unbeaten Cream the butter and sugar together, add the egg and mix well. Add the flour and cream and knead into a soft dough. Roll thin, cut into small cakes, sprinkle with sugar and bake at 400° F. until light brown. (Rolled Wafers) The rolled wafer of Norway and Sweden is regarded by many travelers as the choicest small cake made by northern European housewives. The Scandinavian housewife prides herself upon the perfection of her rolled wafers. The author had "Tea" in the household of an internationally known Scandinavian woman, who told her, with just pride, that she herself had made all the delectable little cakes served that afternoon. These paper thin rolled cookies are baked in a special wafer iron which can be purchased in most large cities in America. Sift together 1 cup flour (heaping) 1 cup butter melted 1/2 tsp. cinnamon 1 cup sugar 4 eggs well beaten Add the sugar gradually to the eggs and beat three min utes. Add the butter, then gradually add the flour. Put a teaspoon of the batter into the wafer iron. Cook over a medium heat for one to two minutes. Roll while the cookie is hot. These cakes are fragile and must be handled with great care. 21/4 cups flour sifted five 3 egg yolks well beaten times 1/2 cup sugar 11/2 cups thick cream Add the egg yolks to the sugar and beat well. Add the cream and flour alternately. Bake as directed for Krum-kaki. 31/2 cups flour sifted 2 hard cooked egg yolks 1 cup butter softened 2 egg yolks unbeaten 1/2 cup sugar Rub the sugar into the cooked egg yolks until the mix ture is a paste. Gradually blend in the raw egg yolks. Add the flour and butter alternately and knead into a smooth dough. Form into little rings with the hands, brush with egg white and sprinkle with sugar. Bake at 400° F. for about ten minutes. Mix together 3 cups flour sifted 1 cup butter creamed 1/4 cup almonds blanched 1 cup sugar and ground 1/4 tsp. almond extract Mix together and beat ten minutes 1 tbsp. water 3 eggs Mix the butter, sugar and flavoring together and beat ten minutes. Add the flour and eggs alternately and knead to a smooth dough, adding more flour if needed. Shape into small balls and bake at 400° F. for eighteen to twenty minutes. |
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