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TipsWhen it comes to matching food and wine the possibilities are, of course, endless but the good news is that there are no right or wrong answers. Sure, some combinations will be better than others, but you'll discover what these are through experimentation with your favorite foods and wines. So, out with the rule book and in with the freedom to improvise and have fun. Remember, too, that it's not just what you're cooking that matters but how you're cooking it. Here are some basic pointers that may help you on your way: (more)
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RECIPES FROM THE RETRO HOUSEWIFE
FISKEGRATENG (Fish Souffle), Norwegian
Melt butter in saucepan, mix with flour, add milk gradually and cook. Remove from stove, add the fish, salt, pepper end beaten egg yolks. Stir carefully, then fold in the stiffly beaten egg whites.
Put into a greased pudding dish and bake 45 minutes at 400°F. Serve with melted butter, potatoes, vegetables and hot rolls. Serves 2.
Contributed by Mrs. D. Eide, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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