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80. 8. Ojakangas, Scandinavian Feasts, p. 131. 9. Long, Best of Scan Fest, p. 9. 10. Previdi, Best of Finnish Cooking, p. 43. 11. Samuelsson, Acquavit, p. 95. 12. Beatrice Ojakangas, Scandinavian Cooking, Minneapolis: University of Minnesota Press, 2003, p. 13. 13. Previdi, Best of Finnish Cooking, p. 22. 53 (c) 2011 Kidhaven Press. All Rights Reserved. 14. htm. Chapter 3: Going Out for Coffee 15. htm. 16. htm. 17. Ojakangas, Scandinavian Cooking, p. 251. 18. htm. 19. com. 20. com/p/articles /mi_m1216/is_6_203/ai_57815362.

Cucumber Salad This cold salad, known as agurkesalat in Denmark, is often part of a smorgasbord. It is easy to make. Ingredients 1 large cucumber, peeled 1/2 cup water 1/2 cup white vinegar 1/4 cup sugar 1/4 teaspoon pepper 1/4 teaspoon salt Directions 1. Combine all the ingredients except the cucumber in a large bowl. Stir well. 2. Cut the cucumber into thin round slices. Add the cucumber to the bowl. Stir. 3. Refrigerate overnight. 4. Drain the liquid and serve. Cucumber salad is a light, simple Serves 6.

Preparations for Christmas began in October,” Swedish chef Marcus Samuelsson recalls. “She would make batches of dough for ginger cookies and other Christmas cookies and freeze them. ”21 Pepparkakar (pep-pahr-kah-kahr), wonderfully spicy pig-shaped ginger cookies, are among everyone’s favorites. It would not be Christmas without them. According to author Beatrice Ojakangas, “these cookies appear in bakeries and food markets all over . . begin- 42 Foods of Scandinavia (c) 2011 Kidhaven Press. All Rights Reserved.

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Citing Sources. Learning to Use the Copyright Page by Suzy Rabbat


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