European Stars and Stripes (Newspaper) - May 26, 1994, Darmstadt, Hesse                                Soleng Salt Etc the name so Leigh a danish version of the German Soldier or Salt egg. Boit the desired number of eggs for 20 minutes. Put a finely chopped shallot in the water to give the shells a a Golden Brown color. Tap the eggs so the shells crack and put them into a brine solution. The Joy of cooking Cookbook lists a Strong brine solution As 1 gallon of soft or distilled water and it cup of Salt. The eggs can last two or three weeks if the brine is Strong enough so the eggs Don t fall to the Bottom of the pan. If a Milder brine solution is used and changed every Day the eggs can last even longer. The eggs should soak in the brine at least one Day before use. To serve each person peels his or her own egg cuts it in half lifts out the Yolk and fills the White with vinegar Salt Pepper and if desired Mustard and or Tobasco. The Yolk is put Back into place upside Down. Each half is eaten with the fingers As Quot two Good bites Quot and Beer and schnapps Are served. Sur rib sour rib of pork 1 Pound pork ribs water. Vinegar1v2 Teaspoons Salt 5 Peppercorns 2 Bay leaves 6 sheets of Gelatin or 6 Teaspoons powdered Gelatin slice the meat and put it in a deep pan or Saucepan. Pour Over equal quantities of water and vinegar so the slices Are covered. Add seasonings and Cook meat until tender. Pour the liquid from the meat and add to the Gelatin which should have soaked in water for 10 minutes beforehand. Stir until Gelatin is melted pour Over the meat and put to one Side to Cool. Eat when soup has turned gelatinous. Serve with Mustard and pickled beets. To be eaten with boiled potatoes in White sauce or with South Jutland Rye bread. Serves four. Sysk sysk is a versatile summer dish made from fresh vegetables. Serves four. 10 ounces potatoes 10 ounces carrots 10 ounces Green Beans 10 ounces peas 1/4 cup flour 1/4 cup Margarine Salt Pepper and Parsley to taste Cut the potatoes and carrots into pieces slice Beans and Cook the vegetables in enough water to cover. Add the peas after boiling for about 10 minutes. When All vegetables Are tender thicken with flour and Margarine. Simmer for 5 minutes. Season with Salt and Pepper. Before serving Sprinkle with chopped Parsley. Serve with smoked or boiled Ham or Fried fish. Sonder Mydske Frik Adeller South Jutland meatballs serves four v2 Pound pork i Pound beef 1 onion minced Salt Pepper and mixed spices to taste. Legg a a a a.1 cup breadcrumbs a 1/4 cup water. / u. A a a Combine meat with onion. Soften bread crumbs in water beat egg and add to bread crumbs. Add the mixture to the meat together with spices and mix. Form the Frik Detler into balls and Fry. Gammel Dags a Vidal old fashioned White cabbage 51a pounds White cabbage i pint heavy Cream butter White Pepper Salt a a a a a a a a. A a a. Nutmeg trim away the Cor and Cut cabbage into four pieces. Cook cabbage in slightly salted water for about 20 minutes. Drain and Cool. Chop cabbage finely or mince. Put in Saucepan and boil with Cream and butter to make a thick White paste. Add seasonings to taste. Recipes Courtesy of the Sonderburg tourist Bureau. Variety is the spice of danish cuisine. Scandic hotel May 26, 1994 stripes Magazine 11