1938-07-13 — Page 3

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THE CHINA MAIL, JULY 18, 1938.

Saga of the Sardine

From Fjord To Factory To Table

Norway, "land of the midnight.

NORSE GRILL

sun," is a land of contrasts. A Spread hot toasted alices of rye and prepared country of dense forests, crashing bread: with butter

i

rivers, and snow-topped mountains, mustard. Top with a slice eff it is grim and rugged. A country Swiss cheese. Arrange smoked of green and fertile valleys, sparkl- Norwelgan sardines on the cheese. ing waters and charming luxuriant Season with a sprinkling of vinegar gardens, it is peaceful and lovely. and pepper. Grill until cheese be- gins to melt and sardines to show little crackly curls of skin.

Norway lies with her face to- ward the ocean, her lofty mountains firmly planted in the sapphire sea, which is given warmth by the cur rents flowing from the palm-clad shores of the tropics. But of all unture's gifts to Norway, none is more fascinating than the famous fjords-those -sea-salt, waterways which wend their sparkling way into the very heart of the country.

STILL GO DOWN TO THE SEA

It is on these Norwegian fjords, that modern Vikings, as the Vikings of old, "go down to the sea in ships," in search of a silver. har- vest-the Norwegian brisling, which we know as sardines after they are packed in handy tins.

The clear icy waters of the fjords are the playground of the Norwegian brisling. Fishing be- gins late in the spring-when the fruit orchards along the fjords have blossomed, and the season closes late in the autumn when fruit hangs mellowed on the trees. Day after day, week after week, fish- ermen wait for the fish to put in an appearance. When searching for them in deepest waters--at times when only great flocks of ́sea gulls herald the presence of the fish the Norwegian fishermen use a sort of "submarine telegraph". system to locate them a Lodd line they call it. This is a long thin wire (holding a lead sink), which is run out, and as it drags through the water one of the men holds the wire on the tip of his forefinger. So sensitive is his touch, through long practice and tradition, that though it is drawn through watery-depths no eye can pierce, he knows the moment the wire comes in contact with the shoal.

We once used sardines only "as is" right from the can, for canape or sandwich, but to-day there are many new and interesting ways to serve them. Here are some of the suggestions for featuring the "catch of Norway" on your menus:

Witty Kitty

OKAY

PROFESSOR

►

SARDINES WITH SPINACH Flake in small pieces.

2

1 tin Norwegian sardines, Melt tablespoons butter in frying pan and brown

1/2

the flaked sardines. Moisten with

P fine bread crumbs, in it. Add 2 cups cooked spinach and

cup water in which spinach was cooked. Add

4

1/2

teaspoon salt and

a teaspoon pepper. Serve hot

garnished with

Sliced hard-boiled egg and whole sardines. Serves 6.

Wash

·BREVIK BAKE

cup brown or white rice in several waters. Boil rapidly

five minutes. Drain. Rinse in cold water. Turn into but- tered casserole, Pour over the rice

cup milk mixed with

Robert MacL

Norwegia

Garnished With

nto Strips,

dish Rose, Make an Attractive Center for

1

teaspoon curry powder and

1

teaspoon salt. Arrange con- tents of

3

1 tin smoked Norwegian say

Page

Dainty Dish And a Bright Rs Delectable Buffet Service.

dines on top. Bake 3⁄4 hour in moderate oven (350 F.) with cover on baking dish until

he; last: 10 minutes.

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Rheumatism

Colds

'ASPRO

IS ALWAYS GALIYA ROTECTION

Obta

Agents :---DODWELL & CO., LTD.

"all Charolats and Drug Stores. Three: Packingsį.