Rod Grod (Danish Fruit Juice Pudding)

2 cups red Fruit Juice— currant, red raspeberry, satsuma plum or cherry; or mixture of any of these.

1 sm. Cinnamon stick 3/4 cup Cornstarch 1/4 teaspoon Salt About 2 cups Sugar.

Sugar should be used to suit individual taste, as most of these fruits are sour. The pudding should be tart, rather than too sweet.

Bring juice, sugar and salt to a boil. Mix the cornstarch in a small amount of water and stir into the hot juice. Bring to quick boil and remove from heat as soon as it thickens. Pour into a large pudding dish or individual molds. Sprinkle the top with sugar to keep a skin from forming. Serve with cream.

Rombudding (Rum Pudding)

1 tablespoon gelatin 3/4 cup cold Water 3 Egg Yolks 1/2 cup Sugar.

2 teaspoon Rum Flavoring 1 cup whipping Cream Pinch of Salt.

Soften the gelatin in the cold water then dissolve over hot water. Beat egg yolks until lemon colored; add the rum, salt and gelatin. Chill. Just as it begins to thicken, like a soft jelly, stir in the whipped cream and chill until firm. Serve with fruit sauce. (See under "Sauces")

Citronfromage (Lemon Cream)

2 1/2 tablespoons gelatin.

6 Eggs.

1 cup Sugar.

Juice of 2 Lemons 1 Lemon Rind, grated.

Soften gelatin in 1/4 cup cold water. Dissolve in 3/4 cup boiling water. Add sugar. Cool to lukewarm. Beat egg yolks until pale lemon colored. Stir in the gelatin mixture. Add the juice and rind of the lemons. Fold in the stiffly beaten whites of the eggs and chill. Serve with Fruit Sauce (see under "Sauces") or with whipped cream.

Margaret And Paul's Danish Dining Room, Solvang, California, serve these two popular recipes:

Dansk Stikkelsbaer Grod (Gooseberry Pudding)

3 - 14 oz. jars Fyens.

Fancy Gooseberries 11/2 cups Sugar 1 2-inch stick Cinnamon.

5 tablespoons Potato.

Flour 2 drops Vanilla.

Place gooseberries in large sauce pan. Add 6 cups water, sugar, cinnamon and a pinch of salt. Let cook over slow heat for 1/2 hour. Then mash the berries well. Dissolve potato flour in water and add to the hot gooseberries. Cook until thick — about ten minutes on a slow heat. Remove from heat, add vanilla and cool. Serve cold with cream.

Syltesild Med Sur Flode (Pickled Herring With Sour Cream)

Cut pickled herring into bite size pieces. Chop 2 apples and onion into small bits. Mix all together with 1 cup sour cream. Serve as a relish, an hors d'oeuvre, or as topping for Smorrebrod.

Kaernemaelksfromage (Buttermilk Pudding)

1 cup Sugar.

1 tablespoon Gelatin.

2 cups Buttermilk.

1/4 cup frozen Orange Juice Concentrate.

1 teaspoon Vanilla 1 cup whipping Cream.

Soak gelatin in 1/4 cup cold water. Stir in sugar and dissolve it all over boiling water. Add vanilla. Mix orange juice and buttermilk. Stir in the gelatin mixture and chill. When it begins to set, fold in the whipped cream. Chill until firm.

Steamed Pudding

1 cup Flour 2 1/2 cups Milk 1/2 cup Butter 1/2 cup Sugar.

6 Eggs, separated.

1/4 teaspoon Cardamom.

Pinch of Salt.

In top of double boiler melt the butter and stir in the flour. Add the milk slowly. When heated and smooth, but before it thickens, add the sugar and the beaten egg yolks. Stir until it reaches a custard consistency then fold in the stiffly beaten whites. Cover and let steam for 11/2 hours. Cool. Serve with fruit sauce or whipped cream.

Rubarbergrod (Rhubarb Pudding)

4 cups cut up Rhubarb.

2 cups Water.

3 cups Sugar.

2 teaspoon Red Coloring.

1/4 teaspoon Cinnamon 4 tablespoons Cornstarch or Potato Flour.

Cook rhubarb, sugar and water until it is soft. Put through a collander. Add red coloring and cinnamon. Bring to a boil and stir in the cornstarch or potato flour which has been mixed to a paste with 1/2 cup cold water. When thick, pour into a bowl and sprinkle the top with sugar to keep a skin from forming. Serve with cream which has been flavored with vanilla and sweetened slightly.

Two favorite dishes served at Kai Mortensen's Copenhagen Inn, Solvang, California.

Rum Souffle

4 Egg Yolks 1 cup Sugar Rum.

1 envelope Knox gelatin 1/2 pint whipping Cream 3 Egg Whites.

Beat egg yolks until light and lemon colored with a rotary beater; slowly add the sugar, beating continuously. Add rum to taste (about 1/4 cup). Soften the gelatin in 1/2 cup cold water, then set over hot water until dissolved. While this is dissolving beat the cream stiff; beat the egg whites until they stand in peaks; mix the cream and egg whites with a folding motion, using a wooden spoon. Add the gelatin to the egg yolk mixture and then combine the two mixtures with a folding motion. Pour into a square pan and chill 4 to 6 hours.