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Norwegian Cookbook - Vaer saa god
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Norwegian Cookbook - Vaer saa god

Vaer saa god:  Come and Eat -

A Collection of Recipes, Food Memories and Traditions










"Vaer saa god"* is the polite way of saying....... 


        Come and eat! 

        Soups on! 

        Dinner's ready! 

        Help yourself!  

        You're invited to the table!  


This recipe book includes not only recipes from family and friends, but information on various topics:  Growing Up Foods, Christmas Foods, Feeding Threshers, Jam, Jelly, and Sauce, The Chicken-Egg Saga, Bread, the Staff of Life, Everything's Better with Butter, Coffee Time, Old Time Butchering, and All About Lefse.  Also included is a section on Norwegian Foods.  This cookbook would be of interest to many, as it contains the history of cooking, especially in rural areas during the Depression, and to those looking for both old and new recipes. 




Excerpt from vaer saa god:    




Before homes had freezers, it wasn't often that fresh meat was on the menu.  Unless you had made a trip to the butcher shop, only canned meat or side pork was served.  But the chicken would come to the rescue.  On the farm, the chicken was available whenever you wanted fresh meat. 

And on the farm, the chicken came before the egg.  In March, Grandma brought these tiny chicks to her warm brooder house in large cardboard boxes.  She daily fed and cared for them and in the late summer the young roosters or broilers would be ready for the frying pan.  The majority of the farm women did the butchering themselves.  With an ax and a tree stomp, they got the job done.  And then they had to pluck the feathers off.  Pouring boiling water over the feathers made the job easier.  When the meat was cut into serving pieces, it was ready for the pan.  Later, when the roosters were larger, they could be roasted whole, and the cavity filled with dressing.  In fact, I never ate turkey and dressing until in the sixties.  When you had chicken available, you didn't need turkey. 

In late August every year, the Fall Festival was usually held in Grandpa's grove.  Besides a platform for the program and a pop stand, a large tent was set up where the ladies from the three churches served a fried chicken supper.  The ladies brought prepared fried chicken from their flocks.  Also during the fall, many Ladies Aids served fried chicken suppers.  These were delicious meals. 

In early fall, the young hens (pullets) began laying eggs.  However, these first eggs were quite small and could not be put in the egg crate to sell.  At that time Grandma would do a lot of baking and serve scrambled eggs and omelets to use these up.  Later in the winter, many of the hens would go into a molt and quit laying and the egg supply would go down, but when spring came, most began laying again.    

At some time the end would come for each rooster, or for each hen that had quit laying.  Now their meat wasn't as tender, so they ended up in the chicken soup or as creamed chicken. 

     There were always a few roosters that remained.  These were the farmers' alarm clocks.  Their cheery "cock-a-doodle-doos" came at the break of day, and also off and on during the day.  There were times that we had a belligerent rooster.  One especially enjoyed attacking only females.  It was a scary thing to have it run toward us and fly at our faces.  That rooster soon ended up in the soup.  












There are some foods that I connect with my childhood.  The  

thirties were the Depression days, and money was scarce.  The food we ate was mostly what we had on the farm - eggs, milk and chicken.  Mother often tried to make these foods extra-special.  This is one recipe she used to give variety to eggs.  We thought this was a real treat. - Goldenrod Eggs  






4 hard-cooked eggs 

1 1/2 tablespoon butter 

2 tablespoons flour 

1 1/2 cups milk 

1/4 teaspoon salt 

6 pieces of toast 

1/8 teaspoon pepper 



Separate the yolk and white of the cooked eggs, and chop the whites.   Make a white sauce of butter, flour, seasoning and milk.  Add the chopped egg whites to the sauce and pour it over the toast.  Press the yolks through a strainer or crush them with a fork, and sprinkle them over the top of the toast. Serve at once. 


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