saa god: Come and Eat -
A Collection of
Recipes, Food Memories and Traditions
"Vaer saa god"* is the polite way of saying.......
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
THE CHICKEN - EGG SAGA
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
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.
GROWING UP FOODS
There are some foods that I connect with my
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
pieces of toast
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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