Lögberg-Heimskringla - 17.04.1992, Page 2

2 • Lögberg-Heimskringla • Föstudagur 17. apríl 1992
Recipo bríngs
back memoríes
I am enclosing the pönnukökur
recipe requested by Edith Bjornson of
Port Washington, N.Y. I am enclosing
the whole sheet as you might be inter-
ested in the other recipes printed on it.
I know the “partar” recipe brings
back memories. My mother-in-law
made them often and they are good.
Sincere greetings,
Olavia S. Johnson,
Winnipeg, MB
Editor’s Note:
We published the requested
pönnukur recipe in our last issue. The
recipe for partar, which is mentioned
in Olavia’s letter, is featured on this
page.
Western lcelanders
are faithful to their
heritage
I mustfirst tell you how much I have
enjoyed L-H, for the past few years. I
don’t always have time to read it right
away, but I collect them and then sit
down to read a few copies at a time.
And I’m always glad when I do, as in
your Feb. 21 copy, the article about the
encounter with the Gaia by Elva
Simundsson. Our consul went to Wash-
ington to meet President Vigdís
Finnbogadóttir when the Gaia arrived
up there.
I admire very much the “Western
Icelanders” as we so fondly call the
descendants of the people who came
west so longago. I’ve onlybeen here 21
years, married an American military
man, but I hope my children and grand-
children will prove as faithful to their
heritage. I spent a few days in Winni-
peg in the early 80’s when the Male-
Choir from Keflavík, Iceland, came to
sing there, and had the honor of meet-
ing Helga Anderson. What a tribute to
our culture.
Keep up the great work.
Sincerely,
Maja Nyzser,
Vice-Pres. & Treasurer
Icelandic Society of North Texas
(in Dallas)
l'm hooked
I would like to subscribe to your
newspaper Lögberg-Heimskringla.
Recently, I have been receiving
copies from a relative, but find this
very inconvenient when wanting
to follow a story or an article which
is continued. I am, however, grate-
ful that I have had the opportunity
to find out about and enjoy your
paper as much as I have, and I am
hooked now.
Thank you kindly from a proud
“Icelandic” descendant who is
actively tracing her Icelandic par-
entage and can’t seem to get enough
as the craving for knowledge goes
on and on.
Sincerely,
Shirley E. Ostryzniuk.
née Eymundson,
Edmonton, AB
Afore recipes/
Re: your request for a recipe for
pönnukökur.
I’m sorry I can’t give you Mrs.
B.B. Jonsson’s recipe for although I do
have the oldest First Lutheran Ladies
Aid cook book, it has suffered some
tom and missing pages, and unfor-
tunately these were at the front of
the book where the pönnukökur
recipe was.
I do, however, have an excellent
recipe slightly different from the one
printed in the March 27th L-H.
Originally I got my recipe from
my mother-in-law, but down through
the years, I have modified it some-
what. The main change is the addition
of 1/4 lb. margarine. When I visited
Iceland, my cousin shared a technique
the Icelandic women use — the addi-
tion of margarine (or butter) — it does
away entirely with the need to grease
the pan. No more “butter in a rag”
thank goodness. Hope you have good
luck with the récipe.
Thelma Finnbogason,
Winnipeg, MB
Pönnukökur Recipe
2 cups
1 tbsp.
1/4 tsp.
1-1/2 cups
1/4 lb.
cereal cream
sugar
soda, dissolved in
1/4 cup boiling water
flour
melted margarine
or butter
2
dash
1 tsp.
big dash
2 tsp.
eggs
salt
lemon extract
nutmeg
baking powder
Combine all and beat until smooth. Thin out if necessary.
Cook on fairly hot pan. Try out medium setting to start and then adjust. Do
notgrease your pan with this recipe. After use simply wipe well with paper towel.
Do not wash.
If you are fortunate enough to have a pan from Iceland — one 1/4 cup or
slightly less will coat the pan.
I find a long, thin spatula flips the pönnukaka over easily.
This recipe makes 20 to 25, depending how thin your batter is.
Partar Recipe
2 tbsps. butter 1 tsp. soda
1-1/2 cups sugar 1 tsp. salt
1-1/2 cups boiling water 1 cup flour 1 tsp. nutmeg
Cream butter and sugar well. Add boiling water and soda. When sugar has
melted add salt, flavoring and flour and knead a little. Add more flour if
necessary. Then take a small quantity of dough, roll out thin and cut in diamond
shape pieces with two large slits in the middle of each piece. Fry in hot
shortening.
Mrs. G. Finnbogason
l
Liney Gray
I really enjoy the Lögberg-Heimskringla as I
feel I am learning more of my parents’ and
my heritage, and I feel closer to the back-
ground of the people I met on my trip to
Iceland. It was such a moving experience.
Llney having a good laugh at
lcelandic language clasaes.
>5PeO ACPfeS
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