Motion Picture Magazine (Feb-Jul 1927)

Scandinavian Hospitality (Continued from page 56) very sweet liqueur," laughed Mr. Hanson. 'Here we will start with Sinoyardsbord." [ will give you the menu and recipes of the delicious Swedish repast that followed. Smorgardsbord means Hors-d'oeuvres. Mrs. Hanson first served Pickled Herring: Wash and clean six medium-sized salt herring. Cover with cold water and let stand overnight. In the morning, drain and wash a.',ain. Cut into pieces about an inch long. '1 o one cup of strong cider vinegar and one-half cup of water, add a teaspoonful of whole black peppers, three bay-leaves, one tublespoonful of granulated sugar and one large onion sliced very thin. Pour this over the fish and let stand at least four hours before serving. Silta: Put thru a fine food chopper two pounds of cold boiled veal and one pound of lean boiled pork. Mix well, adding two tablespoonfuls of the veal jelly. Season with salt and pepper. Pack in a long, narrow mold and let stand at least two hours. Cut in thin slices to serve. Anchovies on Toast : Unroll canned Swedish anchovies. Squeeze lemon-juice i\er them and set in the ice-box to chill. Lay one anchovy on a small oblong piece of toast. Mrs. Hanson served a large plate of these. Artsoppa : Two cupfuls of dried yellow split peas, two pounds of pork tenderloin, one and one-half teaspoon fuls of salt, three allspice berries and one bayleaf. Soak the peas overnight in cold water. The next day boil slowly until tender — about two hours. Then add the tenderloin cut in pieces about an inch thick. Add salt, allspice and bay-leaf. Cook for an hour or more, adding water if the soup cooks down too much. Serve the soup in soup-plates, with the meat as the main supper dish. Mrs. Hanson served the tenderloin garnished with small pats of boiled chopped spinach, topped with a slice of hard-boiled egg and bread cases filled with green peas. Plattar: Mrs. Hanson showed me the plattjarn which she brought from Sweden, in which the pliittar is baked. It looks like our hot-cake griddle except that it has seven small saucerlike wells about oneeighth of an inch deep and about three and one-half inches in diameter where the plattar is baked or fried. However, an ordinary griddle iron will serve the purpose, but due to the very thin batter the cakes will not be perfectly round when cooked upon a flat surface. To make plattar, beat three eggs to a very light foam. Add four cupfuls of sweet cream, then one and one-third cupfuls of flour. Next one-fourth cupful of water, one teaspoonful of salt and last two teaspoonfuls of melted butter. Let the batter stand for an hour in a cool place before using. Pour by small tablespoonfuls onto a hot griddle swimming with melted butter and cook like hot cakes. Serve with jam. Mrs. Hanson used lingon-berry, but she says raspberry or strawberry jam is often used. 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