See Part 1 and Part 2.

ENGLAND

Chairman, Valerie Seeman; Ruth Ann Neilson, Connie Money, Irene Wheeler, Virginia Smith

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Yorkshire Lamb Stew
Relish Plate
(carrots, celery, cauliflowerets, tomatoes)
Toasted English Muffins
Squaw Tea
Rice Pudding

Yorkshire Lamb Stew

Use lamb chops or shank, cut in cubes. Dip in flour and seasoning, brown in oil with chopped onions. Add water and simmer until meat is tender. Add celery, carrots, frozen peas, and cooked barley. (Cook pearl barley one hour separately.)

SCANDINAVIAN COUNTRIES

Chairman, Linda Wharton; Alice Thomas, Sue Peay, Beryl Bates, Elva Patton

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Hors d’Oeuvres
Deviled Eggs
Swedish Meatballs with Noodles
Swedish Ost Salad
Norwegian Casserole
Sweet Soup
Syklaa-Palloja (Finland, Chocolate Cookies)

Hors d’Oeuvres

Whale meat, Norwegian sardines, Herring, Danish cheeses, Deviled eggs

Swedish Meatballs with Noodles

1 lb. ground beef
1/2 lb. ground pork
2 cups soft whole wheat bread cubes
1/2 cup milk
1 onion, finely chopped
1/2 cup plus 2 tblsp butter
2-1/2 tsp salt
2 tsp paprika
1 tsp poultry seasoning
1 tsp dry mustard
1/4 tsp pepper
3 eggs, beaten
1/4 cup flour
1 tblsp tomato paste
1 10-1/2-oz can condensed beef bouillon
1 cup commercial sour cream

Grind beef and pork together twice (optional). Soak bread cubes in milk. Squeeze dry and add to meat. Add onion sautéd in 2 tblsp butter, salt, paprika, poultry seasoning, mustard, pepper and eggs. Mix well. Form into about 100 small balls. Brown meatballs in skillet using 1/2 cup butter. Place in a bowl. Stir flour into pan drippings; blend in tomato paste and bouillon mixed with enough water to make 2-1/4 cups (add more bouillon if desired). Stir over low heat until sauce is thickened. Put meatballs in sauce. Heat for a few minutes. Just before serving, stir in sour cream, blending well. Serve over noodles. 12 servings.

Swedish Ost Salad

2 cups cheese, cubed
1 cup cucumbers, cubed
1 head lettuce, finely chopped
1/2 cup radishes, finely chopped
1 pt. cream, whipped
3 tblsp salad dressing or mayonnaise
Salt and pepper

Combine first four ingredients in salad bowl. Combine cream and salad dressing, add salt and pepper. Toss salad with dressing. 12-14 servings.

Norwegian Casserole

1-1/2 cups spaghetti
1 large can tuna, flaked
1 large green pepper, chopped
1 large onion, chopped
Salt and pepper to taste
2 eggs
Milk

Cook spaghetti; drain. Mix tuna, green pepper, onion, seasonings and spaghetti; beat in eggs. Place in greased 2-qt. casserole; add milk to cover. Bake at 350̊ for about 45 minutes, until milk is absorbed. 6 servings.

Sweet Soup

Simmer for 20 minutes:

1 pkg dried mixed fruit
1 cup light raisins
4 cups water

Mix and let stand 5 minutes:

1/4 cup tapioca
2 cups apple juice
1 cup log cabin syrup

Then bring to boil, stirring, and cook for 2 minutes.

To fruit mixture, add and cook 5 minutes:

1/2 lemon, sliced
1/4 tsp cinnamon
1/8 tsp cloves

Remove from heat and stir in tapioca mixture. Let stand 20 minutes. Serve hot or col.

Syklaa-Palloja

1 cup oatmeal
3/4 cup sugar
1/4 lb. butter or margarine
1 tblsp cocoa
1 tsp vanilla

Mix all ingredients and form into one-inch balls. Roll balls in powdered sugar or coconut and refrigerate. Makes about 25 balls.

IRELAND AND SCOTLAND

Chairman, Bonnie Larkin; Rosalie Swanson, Nancy Ann Rawlin, Leona Butler, Ardalia Law

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Green Pea Soup
Oat Cakes
Corned Beef and Cabbage
Scones
Short Bread
Scottish Christmas Pudding with Raspberry Sauce

Oat Cakes

2 cups old-fashioned rolled oats
1/2 tsp salt
1/2 tsp soda
2 tblsp butter
1/2 cup hot water

Mix all ingredients; knead. Pat out in pan 1/8″ thick. Bake 325̊.

Corned Beef and Cabbage

Simmer meat until tender. Cut abbage in wedges and cook in juice of meat.

Scones

Yeast bread dough, either white or whole wheat. Pull off pieces of dough and flatten. Fry in hot oil until brown.

Short Bread

1/2 cup butter
1/2 cup sugar
1 egg yolk
1/2 tsp almond flavoring
2-1/2 cups flour
1/2 cup cornstarch

Cream butter and sugar; add egg yolk and flavoring. Beat until Smooth. Sift flour and cornstarch together; gradually add to creamed mixture with wooden spoon, knead with hands. Pat into 7″x11″ cake pan; prick with fork. Bake 350̊ 15 min., turn down to 200̊ and bake for 1 hour or until golden brown. Cut into fingers while warm. Makes 36 fingers.

Scottish Christmas Pudding

3 cups flour
3 tsp baking powder
1 tsp nutmeg
1-1/2 tsp cinnamon
1 tsp ginger
1-1/2 tsp allspice
1 tsp salt
1 cup sugar
1 medium carrot, grated
1 medium apple, grated
1-1/2 cups raisins
1/2 cup melted butter
1 cup hot milk

Sift together flour, baking powder, spices. Stir in sugar. Add carrot, apple and raisins and stir. Add butter and hot milk.

Butter a 2-qt bowl, fill half full. Cover with foil and set on rack in large pan. Steam 4 hours. Serves 12.

The raspberry sauce served over this pudding was made with Danish Pudding using the fruit sauce recipe on the box.