Potet Lefse (Potato Lefse) 3 large baking potatoes 2

Potet Lefse (Potato Lefse) 3 large baking potatoes 2 tbsp butter V* cup heavy cream Vi tsp sugar 1 tsp salt 1 cup flour Boil the potatoes without peeling, peel and put through ricer. Add the remaining ingredients, mix well, cover and chill for eight hours or overnight. Mix in 'A cup flour. Divide into 15 or 16 balls. Using a rolling pin, (preferably a grooved lefse rolling pin) and pastry canvas, roll each ball out as thinly as possible to dinnerplate size. Use flour as needed and keep balance of dough refrigerated. Bake each lefse on medium to hot griddle, turning until both sides are flecked with brown. Julekake Christmas bread 6 cups flour V* cup butter Vi cup sugar 3 oz. yeast, cake or dry l'/t pint milk 1 tsp. cardamon seeds, crushed 'A lb. raisins I'/* cups currants IV* cups citron, diced Mix flour, half of the butter and sugar and crushed cardamom in a bowl. Heat the milk until lukewarm, (dissolve the yeast in some of it) pour into the flour mixture and mix until dough is smooth. Add yeast and mix well. Let stand for 20 minutes. Add remainder of butter and sugar and let rise for 20 minutes longer. Add raisins, currants and citron; shape into two round loaves and place on greased baking sheet. Let stand for 15 minutes. Brush top with egg and bake in moderate oven (350 - 375 degrees) about 45 minutes. Serve sliced, with or without butter. Krumkaker (Crumb cakes) Egg (1 egg makes 9 krumkaker) Sugar Butter or margarine Flour