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• SANDWICHES & BREADS:
  1. Copenhagen Sandwich Coolers
  2. Smørrebrød: Open-Faced Sandwiches
  3. Pumpernickel: (Rye Bread)
  4. Viner Brød: (Danish Bread)
• MEATS:
  1. Mock Chicken
  2. Stuvet Oksekød: (Danish Stew)
  3. Scandinavian Beef Brisket
  4. Rullepølse: (Mutton Rolls)
  5. Stuffed Spareribs
  6. Frikadeller
  7. Hønsekødsuppe Med Boller: (Chicken Soup & Dumplings)
  8. Pork & Cabbage
  9. Meat Loaf
  10. Meatballs in Celeriac Sauce
• SALADS & VEGETABLES:
  1. Small Browned Potatoes
  2. Rødkaal: (Red Cabbage)
  3. Joseph's Coat Salad
  4. Mother's Meat Salad
  5. Christmas Salad
  6. Baked Spinach with Cheese
• DESSERTS:
  1. Danish Apple Dessert
  2. Jordbaer Grød: (Strawberry Pudding)
  3. Poor Knights: (Arme Ridders)
  4. Danske Fyldte Kager: (Danish Filled Cookies)
  5. Kaffe-Kage: (Sunday Morning Coffee Cake)
  6. Krammerhus: (Danish Cones)
  7. Mjuk Kaka
  8. Lagkage: (Danish Layer Cake)
  9. Rom Pudding: (Rum Pudding)
  10. Rosinkager: (Raisin Cookies)
  11. Danish Kringle
  12. Black Chocolate Cake
  13. Bestemor's Aebleskiver
  14. Anis Gaffel Kager or Aniskager: (Anise Fork Cookies)
  15. "Piviner"
  16. Smør Kranser: (Butter Rings)
  17. Sukkerkringle
  18. Danish Tea Cake
• LIFE:
  • Recipe for a Day

COPENHAGEN SANDWICH COOLERS

1 envelope unflavored gelatin
1/2 cup water
1 cup boiling water
1 chicken bouillon cube
12 slices toast
2 cans deviled ham
3 or 4 eggs (hard boiled, sliced)
3 or 4 tomatoes
1 cucumber (peeled, sliced)
1 green pepper (cut in pretty shapes)

Soften gelatin in cold water. Add boiling water and bouillon cube, and stir until dissolved. Chill until slightly thickened. Spread toast with deviled ham and top with remaining ingredients in an attractive arrangement. Put on cookie sheet and chill 20 minutes. Spoon gelatin mixture over sandwiches to completely cover. Chill about 30 minutes. Sandwiches can be halved or quartered, and gelatin mixture can be used on other sandwiches.

MOCK CHICKEN

1 1/2 lbs. round steak
fresh parsley

Cut round steak into serving pieces (2 x 3 inches). Pound well to flatten each piece; sprinkle with a little salt and pepper. Lay some parsley on each piece, roll up, and tie. Brown well in hot fat, add a little water, cover, and cook slowly until tender. Thicken liquid for gravy, and pour over meat.

DANISH APPLE DESSERT

2 cups dry bread crumbs
1 stick butter
1/2 cup brown sugar
2 cups apple sauce (sweetened)
1/2 pint whipping cream

Whip cream, add a little sugar and vanilla. Place butter in a skillet. Melt, add brown sugar and bread crumbs. Mix well, and let cool. When cool, spread 1 cup of crumbs in a large bowl. Spread 1 cup of applesauce over crumbs. Next 1/2 of the whipped cream; then the last of the crumbs. Finally, another cup of applesauce and the balance of the whipped cream. Chill. Serve spooned into sherbet glasses or sauce dishes.

JORDBAER GRØD: Strawberry Pudding

2 pounds strawberries
1 cup sugar (to taste)
1 quart water
1/2 cup cornstarch
1/2 teaspoon vanilla (optional)

Clean and rinse berries. Add to water and bring to a boil over medium heat. Add sugar and simmer until berries are tender. Dissolve cornstach in a little water, and add to berries and sugar. Add vanilla. Bring to rolling boil, stirring constantly. Continue stirring and allow pudding to boil a few minutes. Cool. Sprinkle with sugar and serve with cream.

POOR KNIGHTS: Arme Ridders

8 slices white bread
1 cup milk
1 cup fruit sauce
4 tablespoons sugar
1 teaspoon cinnamon
1/4 cup butter

Pour milk over slices of bread. Sprinkle with sugar and cinnamon and fry in butter in skillet until golden brown. Make fruit sauce. Serve warm with sauce. This is a very old Danish dessert.

FRUIT SAUCE:

1 cup fruit juice
sugar to taste
1 tbsp. cornstarch

Bring fruit juice to a boil and add sugar. Mix cornstarch with a little cold water, and add to hot juice. Stir constantly. Let boil 1 to 2 minutes. Cool.

DANSKE FYLDTE KAGER: Danish Filled Cookies

4 cups flour
1 pound butter
3 tablespoons rich cream
3 tablespoons water
1 egg

Blend flour and butter as for pie crust. Add cream and water. Place in refrigerator for 30 minutes to chill. Roll out to 1/8 inch thickness. Cut with small cookie cutter, spread with a beaten egg mixture, and sprinkle with sugar. Bake until done in 350 degree oven.

FILLING:

1 cup powdered sugar
1 egg
1/4 cup butter
lemon flavoring

Mix powdered sugar and butter. Add egg and flavoring. Spread between cookies.

KAFFEE-KAGE: Sunday Morning Coffee Cake

1 cup sugar
1/4 cup butter
1/2 cup milk
1 1/4 cup flour
2 eggs, separated and beaten
2 teaspoons baking powder
1/2 teaspoon salt

Cream butter and sugar. Sift flour with salt, add egg yolk to milk, then add liquid and dry ingredients, including baking powder alternately. Fold in egg whites last. Pour into well greased pan.

TOPPING: Sprinkle with mixture of 1/4 cup sugar, 1/2 teaspoon cinnamon and 1/4 cup chopped pecans. Bake 30 minutes at 350ºF.

KRAMMERHUS: Danish Cones

1/2 cup butter
1/2 cup sugar
5 egg whites
1 cup flour

Cream butter, add sugar and blend well. Add sifted flour, fold in stiffly beaten egg whites. Spread dough iin buttered cake pan and bake in moderate oven until very light brown. Cut into squares while warm and form into Krammerhus (cones). Just before serving, fill with whipped cream slightly sweetened and flavored.

PUMPERNICKEL: Rye Bread

1 cup buttermilk
2 tablespoons molasses
2 tablespoons shortening
1 package dry yeast
rye flour
1 tablespoon salt

Heat buttermilk (do not boil). Add shortening and molasses. When lukewarm, add softened yeast and flour until dough is fairly stiff. Let rise until double in bulk. Knead dough and form into two loaves. Let rise again until double and bake at 300ºF for one and a half hours.

MJUK KAKA

4 cups sifted all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cardamon
1 cup butter or margerine
2 cups sugar
2 eggs
1 1/2 cups sour cream
1/2 teaspoon salt

Heat oven to 350ºF. Sift flour, baking soda and cardamon together. Cream butter and sugar until fluffy. Add eggs, beat well. Add flour mixture and sour cream alternately and beat well. Pour into well greased bundt pan. Bake one hour. Cool 5 minutes. Remove cake from pan and cool on wire rack. Dust cake lightly with powdered sugar.

LAGKAGE: Danish Layer Cake

4 egg yolks
3 tbsp. cold water
1 cup sugar
1 scant cup all-purpose flour
1 1/2 tablespoon cornstarch
1 1/2 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1 teaspoon vanilla

Beat the four egg yolks until lemon colored. Add water and sugar and beat weo minutes. Mix and sift the flour, cornstarch, baking powder and salt. Add to the egg yolk mixture. Beat well. beat the egg whites until stiff and fold into the yolk and flour mixture. Add vanilla. Bake in four ungreased (or use a little oil) nine-inch cake pans (round or square), in a quick, hot oven preheated to 450ºF for 10 minutes. Fill with an assortment of fillings. Top with whipped cream.

ROM PUDDING: Rum Pudding

2 level tablespoons gelatin
2 cups milk
3 eggs separated
3/4 cup sugar
1/4 cup rum
1/4 teaspoon salt
1 pint whipping cream
1/2 cup chopped almonds (optional)

Let milk come to a boil in double boiler. Add salt and sugar, then beaten egg yolks with a little of the hot milk added. Add gelatin that has been soaked in 1/2 cup of the milk. Let cool and add beaten egg whites. When the mixture has begun to set, add whipped cream, rum, and finely chopped almonds.

STUVET OKSEKØD: Danish Stew

3 tablespoons butter
2 medium onions, chopped
3 tablespoons flour
2 1/2 pounds cubed chuck or bottom round steak
2 tablespoons vinegar
1 teaspoon salt
1/2 teaspoon pepper
3 cups beef broth or stock

1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon minced parsley
1/4 cup butter, softened
3 to 4 tablespoons water

Sprinkle cubed steak with vinegar, salt and pepper. Set aside. In Dutch oven with tight fitting lid, melt the butter, add the onions and cook slowly for about 10 minutes, allowing to brown slightly. Dredge the steak in the 3 tablespoons flour, and add to butter and onions. Continue to cook until meat loses its color and then add beef broth or stock and bring to boil, stirring. Lower heat, cover and simmer for at least two hours. Add a little more broth if liquid cooks down too much.

Mix 1 1/2 cup flour, baking powder, salt, and parsley. Cut in the softened butter. Add water, a tablespoon at a time, and form into a ball of dough. Pinch off and roll into balls about 1/2 inch in diameter. Drop into stew, cover tightly and continue to cook over low heat for about 35 minutes. Serves 4 generously.

ROSINKAGER: Raisin Cookies

1 1/2 cup raisins
1 cup water
1 teaspoon baking soda
1 cup soft butter
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla
1 teaspoon lemon extract
4 cups flour, sifted
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup chopped nutmeats

Wash and drain raisins. Put in a saucepan, add water and let boil for 5 minutes. Cool a little. Stir in the soda. Cream butter and sugar. Add eggs and flavorings and beat until light and fluffy. Add the cooled raisins.

Sift the dry ingredients and fold into the butter, stirring a little after the folding in. Add the nutmeats and mix well. Drop by teaspoonfuls on a well greased cookie sheet far enough apart to allow them to spread out. Bake in a preheated 425ºF oven until lightly browned. Remove at once to cool on a rack. Makes about 6 dozen.

SCANDINAVIAN BEEF BRISKET

5 or less pounds beef brisket
1 large onion, sliced
1 tablespoon instant beef boullion
2 cups boiling water
2 teaspoons honey
1 1/2 teaspoon white wine vinegar
1/8 teaspoon ground cloves
1/4 teaspoon cinnamon
6 medium carrots
6 medium potatoes
1/2 lemon, sliced thinly
1 cup pitted prunes
1 tablespoon cornstarch
1 tablespoon water

Bake the brisket uncovered at 500ºF for 30 minutes (watch). Dissolve boullion in hot water. Place onion and lemon on meat after the 30 minutes of baking. Pour hot boullion and mixed spices over meat. Cover and turn oven to 300ºF for 1 1/2 hours. Then add vegetables and prunes, and bake 1 1/2 hours longer at 300ºF. Finally, mix starch and water to thicken the sauce. Serves 6 or more.

SMØRREBRØD: Open-Faced Sandwiches

1. Small shrimp heavily covering French or white bread. Garnish with a twist of lemon and a dab of mayonnaise and dill weed.
2. Herring (in wine sauce) drained well, cut into bite-sized pieces on pumpernickel. Garnish with strip of green pepper, 2 onion rings and a small piece of pimento.
3. Scrambled eggs with a strip of smoked salmon in the center, on pumpernickel or rye; and sprinkled with chopped parsley.
4. Sliced hard boiled eggs on pumpernickel or rye, with anchovy filet.
5. Sliced roast pork on pumpernickel or rye, garnish with cooked (cold) red cabbage.
6. Liverpastj (liver paste) on pumpernickel with sliced beet pickles.
7. Sliced roast beef on pumpernickel garnished with horseradish.
8. Sliced rullepøise on pumpernickel with sliced cucumber.
9. Sliced ham on pumpernickel or rye and garnished with vegetable salad.
10. On buttered bread, with crusts removed, place 3 strips of cheese. Then place shrimp, in two rows, between cheese strips. Place dabs of mayonnaise on the shrimp and decorate with sprigs of parsley.
11. On buttered bread, with crusts removed, spread a generous amount finely chopped salmon. Add pepper, to taste, and top with asparagus tips.

SMALL BROWNED POTATOES

1 tablespoon butter
10 small round potatoes (boiled)
2 tablespoons sugar
1/2 teaspoon salt

Melt butter in frying pan. When the melted butter is hot, add the sugar. Stir. When it is brown, add the boiled potatoes stirring constantly. When brown, sprinkle a little salt over the potatoes and serve.

STUFFED SPARERIBS

2 sides of spareribs (3-4 pounds)
1 tablespoon flour
1 cup prunes
salt and pepper
4 apples

Soak prunes several hours or overnight. Cut in half and remove pits. Pare and core apples and cut into eights. Lay one sparerib on bottom of roaster. Season with salt and pepper. Place prunes and apples on spareribs. Place second sparerib on top of prunes and apples. Tie cord around them, season and sprinkle with flour. Sear in hot oven, reduce heat to 325ºF. Cover and finish cooking.

DANISH KRINGLE

1 cake compressed yeast, or
1 tablespoon dry yeast
1/2 cup lukewarm water
4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 cup vegetable shortening
3 eggs
1 cup lukewarm milk

Dissolve yeast in lukewarm water for 10 minutes. Sift flour with sugar and salt and cut in shortening, blending well. Beat eggs, add to yeast, and stir in milk. Stir egg mixture into flour mixture. Cover bowl with a towel and chill overnight. Douhg will be thin when it goes into the refrigerator. In the morning, knead on a lightly floured board. Divide dough into 4 parts. Roll into thick oblong strips about 6 by 16 inches. Spread filling down center and fold sides into center, fold in ends. Let rise and bake at 375ºF for 20-25 minutes. Frost with white frosting, if desired.

FILLING - is your choice, such as almond paste; pie filling; or a mixture of raisins, nuts, cinnamon and sugar.

RØDKAAL: Red Cabbage

1 medium head red cabbage
1 rounded tablespoon shortening
1/2 cup vinegar or lemon juice
1 teaspoon salt
1/4 cup sugar
1/4 cup currant jelly

Shred cabbage very fine. Melt shortening in large kettle (or pot); add cabbage, vinegar or lemon juice, salt and sugar. Cook gently until tender, then season to taste with additional salt, sugar, vinegar or lemon juice, or currant jelly.

BLACK CHOCOLATE CAKE

6 tablespoons cocoa
1 cup water
2 egg yolks, beaten
2 cups sugar
1 teaspoon vanilla
5 tablespoons butter or margarine
1 cup water
3 cups sifted flour
2 teaspoons baking soda

Boil cocoa and water until thick and smooth. Then cool. After cocoa and water mixture is cooled, add rest of ingredients as listed. Bake at 350ºF. When cooled, frost with seafoam made with the beaten egg whites and sugar.

BESTEMOR'S AEBLESKIVER

4 eggs, separated
2 tablespoons butter
1 teaspoon salt
1/2 cup sugar
2 cups flour
2 cups buttermilk
1 teaspoon baking soda
nutmeg or lemon extract (if desired)

Beat egg yolks with melted butter, salt and sugar. Add flour, buttermilk, baking soda, and nutmeg or lemon extract. Beat until batter is smooth. Fold in stiffly beaten egg whites. In a well-greased aebleskiver pan, fill holes 3/4 full. {Note: an aebleskiver pan is similar to a muffin pan, but is much heavier and the holes are hemispherical.} Bake at 350ºF. When half done, turn with a fork or sharp knitting needle. Serve with jelly and powdered sugar, or top with 1 teaspoon of applesauce when dough is half done.

FRIKADELLER

1 1/2 pounds ground round steak
1/2 pound ground pork
1 finely chopped onion
1/2 cup bread crumbs or cracker crumbs
1/4 teaspoon pepper
1 1/2 teaspoons salt
2 tablespoons flour
2 eggs
milk or water
shortening or bacon fat - for frying

Mix together the beef and pork; add onion, crumbs, pepper, salt, flour and eggs. Add enough milk or water so you can form meat mixture into balls. Fry the meatballs in shortening or bacon fat until brown. Cover and simmer slowly until meat is done.

BROWN CREAM GRAVY - Brown 3 tablespoons of flour in 3/4 tablespoons of dripping from meatballs. Slowly add cream or whole milk until mixture reaches gravy consistency. Add salt and pepper to taste.

HØNSEKØDSUPPE MED BOLLER:
Chicken Soup with Dumplings

SOUP:

1 large hen
3 carrots
1 small celery root

Place hen in about 2 quarts cold water and bring to a boil. Skim soup and add vegetables; simmer about 3 hours. Strain soup and add salt to taste. Serve with dumplings.

DUMPLINGS:

1/2 cup butter
1 cup flour
salt to taste
1 soup wisp (parsley, celery top and onion tied together)
1 cup boiling water
4 eggs
1 teaspoon salt

Melt butter in heavy saucepan. Add flour and mix until smooth over low heat. Add 1 cup boiling water al at once and stir contantly until dough leaves the side of the pan. Cool. Suggest that each egg be beaten individually, then beat well with each addition into the above ingredients. Add salt. Drop by spoonful into boiling water, forming dumplings with a teaspoon. Cook very slowly 3 to 5 minutes and place in soup dish, or make dumplings ahead and heat them in soup. Makes 6 servings.

ANIS GAFFEL KAGER or ANISKAGER: Anise Fork Cookies

1/2 cup butter or margarine
1 teaspoon baking soda
1 teaspoon anise seed
1/4 teaspoon salt
1 cup sugar
1 large egg
1 1/4 sups sifted flour
1 teaspoon cream of tartar

Soften butter or magarine. Add soda, anise seed and salt. Mix well, gradually blend in sugar. Beat in egg. Sift flour with cream of tartar and stir into the mixture. Shape into 1/2 inch balls. Place on ungreased cookie sheets. Dip fork tines in flour and press into each cookie in criss-cross style. Bake in a preheated 350ºF over for 8 minutes. Cool on wire racks. Store in an airtight container. Yield: 7 dozen.

JOSEPH'S COAT SALAD

SALAD:

1 cup sliced carrots (cook a few minutes)
cauliflower flowerettes
chopped onion
diced green pepper
diced celery
1 small jar pimento, drained
1 can sliced water chestnuts, drained
1 small can mushrooms, drained

DRESSING:

2/3 cup sugar
1 teaspoon salt
2 tablespoons prepared mustard
2/3 cup vinegar
dash of pepper
1/3 cup salad oil
2 tablespoons flour
lemon juice

Cook for five minutes and cool. Pour over vegetables and refrigerate. Will keep for many days.

"PIVINER"

20 cups flour
10 cups sugar
4 cups lard (or shortening)
3 cups cream
2 teaspoons salt

Dough will be crumbly. Mix with hands until dough sticks together. Shape into good sized balls. Pat and handle until smooth. Roll into one inch thick rounds. Let stand in refrigerator 3 or 4 days. Cube and bake at 300ºF until browned and baked through. (Cubes will be hard and crunchy when cooled.) Will make a great quantity.

(Mom uses only a fourth of the ingredients when she makes hers - she didn't have a dozen hungry kids to feed.)

SMØR KRANSER: Butter Rings

1 cake compressed yeast (or package)
1 cup sweet cream
1/2 cup milk
4 tablespoons sugar
1/2 cup butter
3 egg yolks
1 teaspoon salt
3 to 3 1/2 cups flour
2 teaspoons sugar

Sift flour with 4 tablespoons sugar and 1 teaspoon salt. Add butter and mix until mealy. Scald milk and add 2 teaspoons sugar. When lukewarm add crumbled yeast and stir until dissolved. Add cream and beaten egg yolks. Stir this into flour, mixing to a smooth dough. Place in refrigerator over night. Next morning make into twists, braids or coffee cake. Let rise 1/2 hour more and bake in moderate oven (350ºF). When baked spread with sugar and water icing and garnish with nuts.

VINER BRØD: Danish Bread

3 cakes compressed yeast (or packages)
1 teaspoon salt
3 tablespoons sugar
1 cup butter
2 cups milk
2 eggs
Flour

Scald milk and cool to lukewarm. Dissolve yeast in small amount of milk; beat eggs slightly, reserving small amount of egg for top of dough. Combine all ingredients, adding enough flour to make a stiff dough. Beat well. Turn dough out on floured board and roll thin. Spread dough with butter, fold and roll out again; repeat this three times, spreading with butter each time. Finally, roll to 1/4 inch thickness, cut in strips 5 inches wide, put filling in center and fold dough over from each side. Brush top with egg, cut here and there with scissors and shape into ring. Let rise 1 hour, then bake 30 minutes in moderate oven.

Filling:

1 1/2 cups sugar
1/2 cup butter
3/4 teaspoon almond extract
1/2 cup chopped nuts, dates, apricots or prunes

Cook fruit and when cool add rest of ingredients and spread on dough. Sprinkle sugar and chopped nuts over dough before baking.

SUKKERKRINGLE

1 cup sugar
2 eggs
1 cup butter
1 cup sweet milk
2 teaspoons baking powder
1/2 teaspoon almond extract
Flour to make stiff dough

Beat eggs slightly. Cream butter and sugar until soft, add rest of ingredients. Take small pieces of dough, roll in narrow strips, forming them into a figure "8". Dip in granulated sugar and bake in hot oven.

RULLEPØLSE: Mutton Rolls

Note: Grandma Hattie used beef flank instead of mutton.

Cut mutton flank into pieces 9 inches long and 7 inches wide. On each piece place smaller pieces of veal and pork. Season with salt, pepper, ginger, and minced onion. Shape into rolls. Sew each roll firmly with cord so it will keep its shape. Make a solution of 1/2 pound of salt and 1/4 cup of sugar, boiled in 2 quarts of water. When cool pour over rolls. Store in cool place and rolls will keep about a month. When rolls are to be served, take out of solution and boil until tender. Prick rolls during cooking. When done, remove from kettle and put into a press for several hours. Slice thinly and serve with bread and butter. May be served hot if preferred.

DANISH TEA CAKE

1/2 cup butter
1/2 cup brown sugar
1 cup flour
2 tablespoons flour
1/4 teaspoon salt
1 cup chopped nuts
2 eggs
1 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon baking powder
1 1/2 cups coconut

Combine butter with 1 cup flour and 1/2 cup of brown sugar and spread on a cookie sheet. Bake 10 minutes. Meanwhile, sift 2 tablespoons flour, the baking powder, and the salt over the coconut and nuts. Beat eggs, add 1 cup brown sugar and vanilla and beat until light and fluffy. Mix all together and spread on baked crust. Bake 20 minutes in moderate oven; cool and cut into bars.

MOTHER'S MEAT SALAD

1 cup diced meat (any left-over roast)
2 cups diced boiled potatoes
1 medium onion, chopped
4 tablespoons oil
1 tablespoon vinegar
salt and pepper
1 tablespoon chopped parsley

Mix oil and vinegar in salad bowl. Stir in meat, potatoes and onion. Season to taste with salt and pepper. Sprinkle parsley on top. Makes 4 servings.

CHRISTMAS SALAD

2 endives
2 pickled beetroots
2 cooking apples
5 tablespoons mayonnaise
1 - 2 teaspoons vinegar from beetroots

Peel and dice apples, cut up beetroots and endives. There should be about equal quantities of each. Mix the mayonnaise with vinegar from the beetroots, adjusting the quantity according to taste. Place vegetables in salad bowl and stir in dressing. Serve immediately. Makes 4 servings.

PORK & CABBAGE

2 1/2 pounds slightly salted pork
1 medium white cabbage
6 peppercorns

Remove outer leaves of cabbage, slice thinly and rinse in cold water. Place layer of cabbage in large cast iron pot. Cut up pork and place on top. Place rest of cabbage over pork. Add peppercorns and cover tightly. Simmer on very low heat for about 3 hours, when cabbage should be brown and meat tender. Served with mashed potatoes. Serves six.

BAKED SPINACH WITH CHEESE

1 pound chopped frozen spinach
3 tablespoons cream
2 ounces butter
5 tablespoons grated cheese
salt

De-frost spinach and drain off water. Melt 1 ounce butter in saucepan and stir in spinach, cream and 4 tablespoons grated cheese. Season to taste with salt. Butter a casserole and pour in spinach. Sprinkle with rest of cheese on top and dot with 1 ounce butter. Bake in heated oven at 400ºF for about 30 minutes, or until cheese is melted. Serve with eggs. Makes 4 servings.

MEAT LOAF

8 ounces minced veal
8 ounces minced pork
1 egg
3 tablespoons flour
1 pint boiled milk
1 grated onion
breadcrumbs
salt and pepper

Butter a suitable mold and sprinkle with breadcrumbs. Place meat and egg in bowl and mix well. Work in flour and add milk very gradually, stirring until it is all absorbed. Mix in grated onion and season to taste with salt and pepper. Put mixture into prepared mold and bake in bain marie in heated oven at 400ºF for about 1 hour. Turn out onto warm serving dish, decorate with mixed boiled vegetables and serve with boiled macaroni and melted butter. Serves four.

MEATBALLS IN CELERIAC SAUCE

8 ounces minced veal
8 ounces minced pork
1 egg
3 tablespoons flour
1 pint boiled milk
1 grated onion
1 large celeriac or 1 cup celery
3/4 pint water
2 tablespoons flour
2 ounces butter
puff pastries for garnish
salt and pepper

Make mince mixture as in Meat Loaf. Form mince into meatballs about 1 inch in diameter. Put water to boil with a little salt and add meatballs. Allow to boil for about 5 minutes, then remove from water. Peel and dice celeriac and put to boil in the same water until tender, about 15 minutes. Remove celeriac from water. Melt butter in saucepan and stir in flour. Add stock gradually wile stirring until sauce is thick and smooth. Put meatballs and celeriac into sauce and bring to the boil. Season to taste and serve garnished with small puff pastries. Makes 5 servings.

A RECIPE FOR A WELL SPENT DAY

Take a dash of water - cold
And a little leaven of prayer,
A little bit of sunshine gold
Dissolved in the morning air.
Add to your meal some merriment
And a thought for kith and kin;
And then, as a prime ingredient,
A lot of work thrown in.
But spice it all with the essence of love
And a little whiff of play.
Let a wise old book and a glance above
Complete a well spent day!

These recipes were collected by my aunt, Mari Macklin, for her book, "A Damgaard Family History"; and some were originally published in the magazine - "The American Dane".