Our copy (it was originally Mom's) is in shreds. We have used it since before I can remember, perhaps before I was born. The first recipe I ever made (except for peeling and slicing the cucumbers; I was about five years old) was Pressgurka (page 16). Also recommend the meatballs, deviled eggs, and the fishballs. The fishballs are similar to are recipe I found in my Scottish Grandmother's cookbook--they were, of course, catching the same fish from opposite sides of the North Sea!

This is a terrific cookbook, second only to Culinary Arts Institute Encyclopedic Cookbook in our family. But we do have the 1955 edition, so it reflects an older style of Scandinavian cooking. For a more modern take, check out Scandinavian Feasts. ( )

Cabbage Salad, p.16, nice spicy slaw.
Creamed Kippers and Mushrooms = Nedlagt Röket Sild med Chompineon i Hvit Saus, p.30, ok, filling.