Thursday, May 14, 2020 • Vol. 138, No. 43 • Stoughton, WI • www.unifiednewsgroup.com • $1.50
Prince is third-grader Hunter Lewis.
Princess is third-grader Saphira Fankhauser.
Separate Mai: A different kind of independence Without the annual festival, Stoughtonites celebrate their heritage in creative ways
Do-it-yourself Syttende Mai
SCOTT DE LARUELLE Unified Newspaper Group
The Norse are a patient people, and that can come in handy from time to time. Nothing demonstrates that quite like Syttende Mai, the celebration of Norwegians around the world that marks the May 17, 1814, signing of Norway’s constitution. And for the past 67 years – until this year’s was canceled this year because of COVID-19 – Stoughton has been the world leader in celebration of Syttende Mai. While the event that brought about the annual parades and celebrations here ended 500 years of Danish rule, it would be nearly 100 years before the country would win true independence through victory over another neighbor (insert your favorite Ole/Lena joke): Sweden. Sticking it out through challenging times seems to be a common trait for Norwegians – after all, they’ve thrived in harsh, northern climates for generations, and many still willingly enjoy lutefisk, an air-dried, often salted whitefish that’s soaked for days in lye, of all things. And those are the qualities (lutefisk aside) that endear them to the area’s many other ethnic groups, because after all, we’ve all chosen to live here, too. Since 1868, Stoughton’s Syttende Mai festivals have been a way to share and spread the area’s proud Norwegian heritage, sparked then by a surge of immigrants seeking work in post-war tobacco houses or Targe Mandt’s wagon works factory. At one point around the turn of the 20th century, Stoughton was one of the most Norwegian cities in America.
To help keep the spirit of the festival alive, Stoughton Chamber of Commerce events and visitor services manager Callie LaPoint is asking people to decorate and share their Norwegian flair from home (chalk art, window art, etc.) and tag #SyttendeMaiStoughton on Facebook or Instagram. She’ll be posting updates throughout the week on Facebook @ SyttendeMaiStoughton, Instagram @ SyttendeMai_Stoughton and the festival website, stoughtonfestivals.com. Times changed, but the city would return to those roots, reviving Syttende Mai in 1953, and turning it into the annual event that continues to grow and evolve. That’s all going to change this year, and possibly into the future. But while the large crowds and parades will be gone – at least for now – that doesn’t mean Stoughton can’t still celebrate Syttende Mai together, even while we’re apart for a while. And maybe there’s nothing more typically Norski-stubborn than having a Syttende Mai issue when there’s no Syttende Mai celebration in Stoughton. So in that spirit, we look back here on the Syttende Mais of the past and ahead to what new, creative ways people find to celebrate this year. And hopefully next year and ever after, we will be back for the parades, the bunads, the canoe races, the Norwegian Dancers and, above all, the camaraderie. And possibly even the lutefisk.
‘Olaf’ and his twin brother Thor bring a sad message about Syttende Mai this year, as Stoughton’s popular annual festival celebrating Norwegian heritage has been canceled for 2020. The Vikings traditionally stand ‘guard’ on opposite ends of Main Street announcing the festival.
A Syttende Mai primer
Norwegian Dancers say goodbye Page 2 A look back through the years Page 3 Hub reporter shares nostalgia of growing up with Syttende Mai Page 4 17 Syttende Mai recipes Pages 6-7
Photo by Kimberly Wethal
Randy and Donna Olson are crowed Syttende Mai 2020 King and Queen during the Norse Afternoon of Fun on Sunday, Feb. 9, at the Stoughton High School gymnasium.
A royal message Syttende Mai 2020 king and queen Randy and Donna Olson will be respecting the “Safer at Home” order while enjoying some traditional celebrations at home. Donna, who was the city’s mayor from 201018, said the couple will spend some time baking some of grandma Olson’s favorite Norwegian recipes: Rosettes, krumkake, doughnuts and “maybe even some lefse and rommegrot.” “We have our Norwegian windsock and flags proudly displayed, as well as a new sign by Bill Amundson,” she emailed the Hub last week. “Randy and I would like to wish everyone a safe and happy Syttende Mai!” Email Unified Newspaper Group reporter Scott De Laruelle at firstname.lastname@example.org.
In the aftermath of the Napoleonic Wars, Norwegians gathered on May 17, 1814, in the small village of Eidsvoll to ratify their own “grunnloven” (constitution). That event established Norway as an independent country — in theory, if not in practice — due to wars with Sweden that would last until 1905. To honor that day, when their country was legally born, Norwegians throughout the world have celebrated May 17 as Syttende Mai, (Seventeenth of May) the Norwegian Constitution Day. In Stoughton, the Syttende Mai festival is held on the weekend closest to May 17. From the late 1800s to the early 1900s, the area saw an influx of Norwegians, and many residents spoke Norwegian. The city has hosted Syttende Mai celebrations on and off since 1868; more frequently between 1915-39 before Germany’s invasion of Norway in 1940. That essentially forced a pause that would last until Walter Eggleston and other city leaders revived it for May 1953, and it has since grown and evolved as an annual event. In 1967, the Stoughton Chamber of Commerce took over the festival, and it has planned the event each year since. The event drew more than 30,000 per year in the late 1960s and early ‘70s. These days, as many as 20,000 people attend, Syttende Mai serves as a way to preserve the city’s Norwegian heritage and share its culture with a new generation. Email Verona Press editor Jim Ferolie at email@example.com.
May 14, 2020
Graduates say goodbye to years on Dancer team MACKENZIE KRUMME Unified Newspaper Group
Every year, Syttende Mai is the pinnacle of the Stoughton Norwegian Dancers’ career. There are typically eight performances during the weekend, and at the very end, the team of 24 says goodbye to the seniors. This year, that is different, with
all those performances canceled. At the end of the weekend, the group often recognizes the graduating seniors – and because that can’t be done this year the Hub, in partnership with Dancer director Staci Heimsoth, would like to do that here. Below are 12 senior profiles of the Norwegian Dancers. A place on the Norwegian Dancer team requires a year-round
commitment with gymnastics classes in the summer, roughly 60 performances a year, and practices each morning before school starting at 6:45 a.m. The dancers describe Syttende Mai weekend as one of the most memorable times of the year. “We have the dances down perfectly and you spend the whole time with the team,” graduating senior and lead dancer Sam
Kicera told the Hub. “It is something I’ll never forget.” Dancers recalled other memories of dancing with the elementary school students and spring break tours to Arizona, Nevada and Virginia Beach. In this year’s 2020 graduating class there are six, 3-year Norwegian Dancers – meaning the students started their sophomore year and stuck with it until
Photo by Smith Photography
Photo by Smith Photography
Maria Buckles Plans after graduation: University of WisconsinMadison to study nursing Favorite memory: Going on tour to Arizona and Nevada. The group really bonded over the week we were there and we got to dance at really cool places. Favorite dance: Progressive Swedish Hambo. Bunad: Romsdal BolsØy
Jack Sanford Plans after graduation: University of Wisconsin Milwaukee Favorite memory: Trip to Virginia Beach because of the beach houses we got to stay in and the opportunity to bond with the other dancers. Favorite dance: Halling Bunad: Boys bunads are from the area around Bergen.
Photo by Smith Photography
Photo by Smith Photography
Photo by Smith Photography
Photo by Smith Photography
Molly Olstad Plans after graduation: University of WisconsinMadison majoring in dairy science Favorite memory: Performing at elementary schools because we are such an influence on the little kids. Bunad: Nordfjord
Sam Kicera Plans after graduation: University of WisconsinMadison, major in biology Favorite memory: Syttende Mai is my favorite memory or after events when we hang out together at each other’s houses. Favorite dance: Trasko Dans
Brandt Spilde Plans after graduation: Electrician Favorite memory: “Being the ‘bad guy’ in the Halling Dance and all the interaction with elementary school students.” Favorite dance: Trasko Dans Bunad: Boys bunads are from the area around Bergen.
Evan Herbst Plans after graduation: University of Wisconsin — Whitewater Favorite memory: Playing catch with an organize at a rest stop last year on the way to a performance Favorite dance: Oxen
Photo by Smith Photography
Megan Howard Plans after graduation: Edgewood College, pursuing a nursing degree Favorite memory: Being with everyone in dancers. It is such an amazing group of people to be a part of. It is like a family Favorite dance: Little man Bunad: Troms
Photo by Smith Photography
Maggie Osterhaus — musician Plans after graduation: University of WisconsinMadison, major in biology Favorite memory: Car rides to and from performances where we get to talk and listen to music. Favorite dance: Linden Polska and Finnish entrance Bunad: Hedmark region
graduation. Having that many three-year seniors is something Heimsoth said is rare. Having to say goodbye to the seniors is always very sad, she said. “Time with them, whether it’s one, two or three years, goes way too fast,” Heimsoth told the Hub in an email. “We spend a lot of time together and have a lot of fun. It’s hard when it’s over.”
Photo by Smith Photography
Photo by Smith Photography
Maggie McNulty Plans after graduation: University of WisconsinWhitewater, majoring in human resource management. Favorite memory: Spring break of 2018 we went to Virginia Beach on a dancer tour. Favorite dance: Swedish weaving or Finnish Katrille. Bunad: Romerike.
Ryan Waldner: (Hardanger fiddle player) Plans after graduation: University of WisconsinLa Crosse majoring in biomedical sciences Favorite memory: 2019 Spring break tour to Arizona. Favorite dance: Rhinelander. Bunad: Boys bunads are from the area around Bergen.
Photo by Smith Photography
Photo by Smith Photography
Brita Moe Plans after graduation: Edgewood College to study nursing Favorite memory: Getting to dance at elementary school with the kids. Favorite dance: Little man Bunad: Oslo
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Syttende Mai Celebration at Christ Lutheran Church 700 County Highway B
Sunday, May 17, 2020
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On Syttende Mai enjoy some Norwegian Folk Music, a celebration of Norwegian humor with King and Queen Randy and Donna Olson telling Ole and Lena jokes, the Old Black Book Liturgy with portions sung in Norwegian, recordings of the Edvard Grieg Chorus from past years, additional special music and “Ja, Vi Elsker Dette Landet” sung to end the service Once you are parked tune your radio to FM 88.5. We ask that you keep your windows rolled up. There will be no access to the bathrooms in the church.
Drive-In Worship at 8:00 and 9:30 a.m.
May 14, 2020
Syttende Mai through the years Here are a few snippets from Courier Hubs from 50, 25 and 10 years ago, reporting on Syttende Mai:
Mr. and Mrs. Warren Fessenden reigned as king and queen, as rosemaling and Norse scenes adorned downtown store windows. A large banner hung across Main Street, welcoming the guest of honor Joe Runsvold, vice president of the Supreme Lodge of the Sons of Norway. The event started on Wednesday with the Wisconsin Regional Rosemaling contest, with more than 100 entries. The weekend was filled with music, including performances by the Stoughton High School marching band (under the direction of Roger Gohlke), Curt Strandlie and the Dance Masters, Sammy Eggum and his orchestra, the Goose Island Ramblers and the SHS Norwegian Dancers. Photos submitted A n e s t i m a t e d 3 5 , 0 0 0 p e o p l e Syttende Mai 1980 king and queen Oscar and Beverly Forton, riding in the flocked to Stoughton, causing what Sunday parade. the Monday, May 18, Hub described as “one of the biggest traffic jams in the city’s history” after the Sunday parade. A line of cars stretched from Lake Kegonsa through the city as far east as Tower Road, with an estimated 10,000 vehicles trying to make their way through.
Don and Carol Wahlin were king and queen, Kegonsa Elementary School kindergartener Brittany Olson was princess and Fox Prairie fifth grader Matt Wheeler was prince. The year marked the 20th anniversary of the canoe race, and upwards of 100 canoes were expected at the traditional event. For the first time, the Vesterheim Genealogical Center of Madison was represented at Syttende Mai. Stationed at the old train depot, the group brought many maps and genealogical records and a variety of other documents and information for people to peruse and discuss. One of the featured artists was retired carpenter Norm Seamonson, a lifelong Stoughton resident with pieces on exhibit around the world. Conrad “Connnie” Elvehjem, a 1919 Stoughton High School graduate, was inducted into the Stoughton Hall of Fame. A scientist who specialized in biochemistry and nutrition, he was a professor at the University of Wisconsin at age 36. He is credited with numerous discoveries and wrote nearly 800 scientific papers. The first UW alumnus to be named president of the university, he died in 1962 during fundraising for a new arts museum, subsequently named in his honor.
Spotlight: About 60 years ago
Stoughton’s first Syttende Mai was observed in 1868 Stoughton’s first Syttende Mai celebration took place in 1868, when the Scandinavian-American Fraternity gave a Constitution Day Ball. However, celebrations of this special day were irregular during most of the rest of the 19th century until 1897, when the first citywide celebration took place. It consisted of a military review by Stoughton Rifles, followed by games and contests. In 1906, Stoughton held its first “Telelag,” which involved a reunion and celebration for people throughout Wisconsin and the rest of the country who had once lived in the Telmarken Valley of Norway. Then, in 1910, a large citywide celebration took place featuring decorated horsedrawn wagons in a downtown parade which attracted many visitors from out of town. An even larger celebration took place in 1912, when Syttende Mai and the sixth annual Telelag took place at the same time. From 1915 until 1939, larger celebrations of the holiday were held periodically. Then, in 1939, the Sons of Norway and the American Legion organized the largest Syttende Mai celebration to date. The
observance, with the planning committee chaired by Torstein “Tut” Kvamme, featured a large parade, speakers, performances and store window displays of Norwegian household and handicraft items. Civic attention to this event was minimal during the next decade. Then, in 1952, with Walter Eggleson as committee chairperson, the community a ga i n r ev ive d t h e S y t tende Mai celebration, with activities consisting of stage entertainment, a movie, traditional Norwegian refreshments and a dance. An active member of the Stoughton Chamber of Commerce, Eggleson encouraged that organization to take over the coordination of the event. So, starting in 1953, the chamber did assume this coordination and the celebration has grown in scope ever since. It has been said to be the largest Syttende Mai Celebration in the world outside Norway. Popular current features are folk dancers, folk costume style show, ugliest troll contest, arts and crafts fair canoe race, running race and walk, Norwegian heritage lecture and rosemaling show. The front page of the Courier Hub from May 12, 1953, is dominated by plans to hold the first major Syttende Mai celebration since 1939. It has been held every year since, until being canceled in 2020 because of concerns of the spread of a virus.
The Newcomer’s Club float, with the VerHelst family kids, from the early 1990s.
On the Web Check out the library’s collection of Syttende Mai buttons and coins at
Abe Nebel prince and Anja Nygaard princess. Dave Kalland wore his father’s bunad, which carried special significance. Paul Kalland was king of the 1991 Syttende Mai festival, and he and his wife Bea were set to preside over the event but Paul died a month before the event. 2010 Around 20 sailboats competed in D a v e a n d B a r b a r a K a l l a n d the Syttende Mai Regatta on Lake reigned as king and queen, with Kegonsa, the Lake Kegonsa Sailing
Club’s eighth annual event. And downtown, the Power Play Hockey Club sold hand-made lutefisk brats (part pork and park lutefisk) for $4. The 2010 Stoughton Hall of Fame inductee was longtime Dane County Circuit Court judge and 1964 SHS graduate Dan Moeser. He was a four-year letterwinner in basketball, three-year letterwinner in baseball and one-year letterwinner in track and baseball. In his Viking career, he garnered all-conference, all-state and high school all-American honors in basketball and football. Email Unified Newspaper Group reporter Scott De Laruelle at scott. firstname.lastname@example.org.
Cheers to Syttende Mai of Yesteryear! Happy Syttende Mai! Committed to Keeping our Community Safe &Well! www.msbonline.com 2401 Jackson St. | 205 E. Washington St. adno=154615
We’ll see you next year, Stoughton! stoughtonhealth.com
May 14, 2020
Having no Syttende Mai is a reminder of what it means to me community and its history, is something I’ve always taken for granted. No matter the weather outside, be it the ridiculous May heat, rain or the weird combination of chilly and humid we dealt with on the Saturday of last year’s event, the festival continued. You were guaranteed to get your fill of lefse, Norwegian meatballs and a to-go container of cheese curds and cream puffs. And the people-watching, as a photographer, was always fantastic. Nowhere else in the world can you see that many little kids and dogs dressed up in bunads cheering on runners on Main Street on a Saturday morning. I never thought I’d see a Stoughton without a
Syttende Mai, or a Syttende Mai without Amber, and both are still difficult to wrap my mind around. When May 15 arrives, I’m going to miss my usual trifecta of Syttende Mai food that I would take back to my desk in the Verona office (to carb up before running around later that night to capture the paddle and portage canoe race, obviously). Syttende Mai, when it returns in 2021, will mean so much more to
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end, but it can’t change the pride we have in our community or how important we are to one another. And I will never take those things – or Syttende Mai food – for granted ever again. Kimberly Wethal is a Cooksville native and Norwegian descendant who believes the best lefse is made with real potatoes and has yet to use a krumkake iron successfully.
We are Open to the Public!
Edward Jones celebrates Syttende Mai.
me than it used to. It will be a celebration not just of Norwegian independence but of the difficulties and adversity we’ve gone through together individually and as a community – and even as a planet – as COVID-19 has uprooted our entire lives. It will be a symbolic testament to the fact that COVID-19 can reshape how we live our lives and keep us inside away from one another for weeks on
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would mean something completely different to me. I was expecting this year to be tinged Wethal with grief and sadness, a monumental reminder of what I’d lost in the last year. And then COVID-19 came and took away Syttende Mai, too. Without Syttende Mai – or any of our other community events, which are the bread and butter for our local papers – I’m relearning what the festival means to me, yet again. It might sound cliche, but Syttende Mai, the celebration of our
yttende Mai has meant a lot of things to me over the years. As a middle and high school student, it was the pseudo-end of the school year. Each year, for six years, I would cross my fingers that I would have a nice gym teacher who would make the day’s lesson a walking one that involved the FFA Cream Puff and Cheese Curd stand. The meaning of Syttende Mai changed as I got older and became an intern reporter who photographed it for the Stoughton Courier Hub, and a few years later, had my best friend join me. Ask anyone on the Hub staff – for three years, that festival belonged to Amber and me, and we refused to let anyone else help us photograph it. We knew Syttende Mai 2020 would be different for us because we weren’t going to photograph it together, as we were passing the torch to others on staff for the 2020 event. This year, we were going to enjoy the festival together for the first time in a long time. But then Amber died last August. I spent months grappling with the fact that the upcoming Syttende Mai
May 14, 2020
After lapse, Syttende Mai held in 1939
Plans for the 1939 Syttende Mai celebration were on Page 4 of the May 15, 1939, Courier Hub. dragon, snaking from side Norwegian pastor, rode to side. down the street in a horse “Mrs. Barbara Amble and buggy.” led the high school band, Following the parade, and after the band came there was a program carStoughton’s fine Nation- ried on WIBA radio. Attoral Guard unit … Stough- ney Palmer Henderson and ton’s oldest resident, Mrs. Mayor G.C. Siggelko both Breta Svalheim, who was expressed their apprecia100 years old last month, tion to those who worked rode down the street in hard. They also exchanged her familiar brown boat some friendly banter in w h i c h w a s m o u n t e d Norwegian. Nelson, the main speakupon a truck; Mrs. Svalheim waved vigorously er, talked about how the to the applauding crowd people might misunder… The Rev. Amos Sto- stand the celebration, that l e n , d r e s s e d a s a n o l d it detracts from American
citizenship, but that this was foolish. “The real fundamental tests of good American citizenship have been h o n e s t y, i n t e g r i t y a n d industry, he stated; yet there was a time when applicants were scolded in court because they spoke the mother tongue at home and there wasn’t the proper amount of interest paid in the court to the great part that immigrant probably was playing in building up America’s great northwest, he stated. Several musical highlights followed the speech. Lila Jorstad from Cambridge sang several Norwegian folk songs. The high school band, under t h e d i r e c t i o n o f T. O . Kvamme, performed several numbers. “A l t h o u g h t h ey w e r e handicapped by lack of music and the fact t h a t t wo o f t h e i r n u m b e r fa i l e d t o s h ow u p , five members of the sons o f N o r wa y o f M a d i s o n went through a sprightly Norwegian dance on the pavement,” says the paper. The final event of the day was a tug-of-war between the Community Club and the Lions Club. 1977 Courier Hub Syttende Mai spotlight
Event still on in spirit The Sons of Norway – Mandt Lodge will miss its many guests, customers and the social interactions from what would have been this year’s Syttende Mai festival. The lodge actually starts preparations in March with lefse, donut, meatball and barbeque making. Cookies and other delicacies start in April. Then, the weeks leading up to Syttende Mai weekend are full of final food preparations, cleaning, setup and finally celebrating. The weekend is the lodge’s biggest annual fundraiser. With this year’s third grade cultural event cancellation, we modified the Viking Ship Building Contest with entries in the youth parade. Also this year, students are writing and drawing entries about Syttende Mai. They are due May 17. And members are being asked to write about their favorite Syttende Mai memories and family traditions. Without the annual major fundraiser, the lodge has been appreciative of the Stoughton Chamber of Commerce’s online opportunity to donate to groups who normally have fundraising stands or meals during the weekend. We will plan future fundraisers to make up for the event and welcome donations. Because others are in need and Sons of Norway cares for its community,
Mandt Lodge used the Community Support Program offered by the insurance department of Sons of Norway- International. Mandt Lodge donated $252 to the Second Harvest Adopt-a-Cow Program and Sons of Norway International gave $200 to Second Harvest to match it. The money was used to buy two week’s supply of milk for those getting food through Second Harvest. The lodge has over 233 members and has been recognized at the district and international level as a leader in cultural and youth programs, outreach in the community and offering a variety of sport and social activities. The public is always welcome at any Mandt Lodge activity or trips they host. As we move forward and are able to plan events and activities again, we welcome the public to attend. We have set up some fall events on Facebook – subject to restrictions. The public is encouraged to keep watch on the Chamber’s online calendar at stoughtonwi.com and the lodge’s Facebook page. For more information, contact lodge president Darlene Arneson at 5144951 or email email@example.com. – Submitted by the Sons of Norway-Mandt Lodge
Happy Syttende Mai! Joshua Holt Realtor® 608.345.6594 firstname.lastname@example.org
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After a lapse of many years, Stoughton revived the Syttende Mai cele bration in May 1939. The Daily Courier-Hub carried an account of the affair. That first celebration in years wasn’t the extended weekend affair that it is today. May 17 fell on a Wednesday, and that’s when the event was celebrated. The local stores had exhibits of Norwegian p a r a p h e r n a l i a o f eve r y kind, there was a parade and a program. Madison attorney Robert Nelson was the featured speaker. The displays of Norwegian articles were “unexpectedly large” and included “Norwegian antiques, dishes, silverwa r e , B i b l e s , s p i n n i n g wheels, dresses and other items.” One of the more significant displays was an old Norwegian clock. “The largest Norwegian clock on display on Main Street is to be found in the window of the Home bakery,” said the paper. “The clock, all hand-made, was made in 1798, and was bought by the great-grandfather of Mrs. Hans Romnes, the late Knute Queson, who resided in Norway. “The clock was the first to be brought to the community in which Mr. Queson lived and was paid for with butter which he made.” Prizes for best decorated window displays were wo n t h a t y e a r b y J o h n Duer, O.D. Eppart, K&H, Slam Anderson and Badger Petroleum. Judges were Viola Wade, Marie Bakken and Dorothy Salzman. The 1939 Syttende Mai parade brought 3,000 people into the streets to view – a small crowd by today’s figure of 60,000, but certainly significant for those times. “When the parade swung down Main Street shortly after 2 o’clock Wednesday afternoon, spectators were packed solidly along both sides; leading the parade was stalwart Sverre Brekke, dressed as an old Viking. The colors were next in line, and then came John Stokstad’s 50-foot
HAPPY SYTTENDE MAI from
We do hope to co-sponsor the Stoughton Kubb Tournament on July 25. You can be practicing while socially distancing! Learn more on Facebook: Stoughton Kubb Club. Please stay safe and we’ll see you soon!
Sons of Norway misses you too but we all need to stay safe. All SN events are cancelled until the Shelter- at- Home and other restrictions are lifted. Watch our Facebook page (Sons of Norway- Stoughton WI) and Chamber calendar for events when they can be scheduled.
May 14, 2020
Top 17 Norwegian recipes Stoughton community members and celebrators of all things Norwegian submitted 17 Norwegian recipes to the Hub this year to commemorate the Syttende Mai we won’t have. The recipes include such Syttende Mai staples as lefse (four different versions),
krumkaka (two versions), Muerbeteig Fruit Kuchen and Norwegian meatballs. Try one yourself and upload a photo to the Hub’s Facebook page so we can share the holiday together even while we’re in isolation!
Syttende Mai recipe: Lefse 11 cups water 1 pound lard 2 sticks of margarine
23⁄4 cups of potato granules 1 tablespoon salt 10 cups of flour
Bring to a full rolling boil the water, margarine, salt and lard. Remove from stove and put in a large bowl Add potato granules and blend well with a hand mixer Place in refrigerator overnight Do not cover in refrigerator As the steam causes excessive moisture into the dough NEXT DAY: Add flour and mix with your hands Form balls with approx. 1⁄3 cup each Place on a jelly roll pan and cool in ref Take out of ref as you need — — Roll out and fry Place lefse on damped towels — covering with damped towels Recipe makes about 55 to 60 balls. Marcia Seybold
Syttende Mai recipe: Fattimond 6 egg yolks 4 tablespoons sugar 2 tablespoons melted butter Dash of salt
Bjorn Seybold takes a turn at the roller recently, helping with a recipe used for the family’s annual lefse bake. Proud grandma Marcia Seybold said he holds the title of “Best Lefse Roller” in the family and therefore wears the apron
Syttende Mai recipe: Rommegrot (sour cream porridge) 6 tablespoons heavy whipping cream 1 ⁄2 teaspoon cardamom 3 cups flour
Beat well: 6 egg yolks, 4 tablespoons sugar Add and mix well: 2 tablespoons melted butter, dash salt, 6 tablespoons heavy whipping cream, half teaspoon cardamom, 3 cups flour Roll thin and cut with a cookie wheel in diagonal shape. Make a cut in one end and curl the end in the cut. Fry in hot lard, 360°F. May have to adjust temp up a little if it takes too long to fry. The dish will take on too much lard if cooked too slow. Sprinkle with powdered sugar. Ann Quam Olson, Recipe of Great Grandma, Gunhild Hansdatter Moen Sundby
2 cups heavy cream 1 tablespoon lemon juice 2 cups hot milk
Combine cream and lemon juice. Set aside about 15 minutes. Bring to boil over medium high heat, stirring often. Simmer 5 minutes. Sprinkle with the flour. Blend. Continue cooking, stirring constantly. Skim butter from mixture as it separates. When no more butter appears, add remaining flour. Stir until well combined. Gradually add hot milk, stirring constantly. Add until mixture is thick and creamy. You may need to add more than the amount of milk listed, depending on how thick you like your porridge. This may be served hot, with butter and sugar/ cinnamon. Or you may cool it and cut it into pieces and top with cold fruit soup. Barbara Wethal
Syttende Mai recipe: Muerbeteig Fruit Kuchen
Syttende Mai recipe: Lefse 2
1 stick butter plus 2 tablespoons butter, divided 1 cup sugar, divided 1 egg, beaten 11⁄2 cups plus 2 tablespoons flour, divided 1 teaspoon baking powder 1 ⁄4 teaspoon salt About 6 apples, peeled and sliced or fruit of choice
10 cups boiling water 2 cups melted lard 1 tablespoon salt 1 tablespoon sugar 3 cups instant powder potatoes
Preheat oven to 400°F Mix butter, 1⁄4 cup sugar, egg, 11⁄2 cups flour and baking powder like pie crust. Pat into a 7"x11" pan on bottom and sides. Spread fruit. Sprinkle with a mixture of 3⁄4 cup sugar, 2 tablespoons flour and remaining 2 tablespoons butter. Bake in 400°F oven for 30 minutes. Karen Spilde family recipe
1 cup all purpose flour 1 ⁄4 teaspoon salt
Boil water; add salt & sugar. Mix in potatoes to a good mashed potato consistency. Add lard. Cover with wax paper & refrigerate overnight. In large bowl, measure 5 (1) cup potatoes and add 2 cups flour. Mix with hands and form log. Measure 1⁄3 cup portions, roll out thin on floured surface. Bake on lefse grill, shouldn’t take more than 2 min. Turn & bake other side. Remove lefse and place on sheets and keep covered to keep from drying out. Freeze 3 in quart freezer bag and double bag to keep from getting freezer burn. Rhonda Wethal
Syttende Mai recipe: Krumkaka
Syttende Mai recipe: Riskrem (Rice Pudding)
4 egg yolks 1 egg 1 cup sugar 1 ⁄2 cup butter Small cup water 1 tablespoon vanilla extract 11⁄2 cups flour 1 ⁄2 teaspoon almond flavoring
FOR PUDDING: 3 cups quick rice (Minute Rice) ½ gallon milk
Cream well: 4 eggs yolks and 1 egg and 1 cup sugar Add and cream well together: 1⁄2 cup butter Add: small cup of water, 1 tablespoon vanilla, 11⁄2 cups flour Add 1⁄2 teaspoon almond flavoring if desired. Use a krumkaka iron to make. Ann Quam Olson, Recipe of Great Grandma, Gunhild Hansdatter Moen Sundby
¾ to 1 cup sugar Almond extract to taste (several drops)
Heat rice and milk over low heat, about 45-60 minutes until porridge-like consistency. Add sugar and almond extract. Place in refrigerator to cool, about 5-6 hoursor overnight. FOR CREAM: 1 qt. heavy cream ¾ to 1 cup sugar
Almond extract to taste (several drops) 1 cup almonds, ground
Whip cream with sugar and almond extract. Fold cream and ground almonds into pudding. Makes 50 servings Sons of Norway- Mandt Lodge
May 14, 2020
Syttende Mai recipe: Cucumber Salad
Syttende Mai recipe: Mandt Lodge Lefse
1 medium sized onion - peel and slice thin 1 large cucumber - peel and slice thin 1 tablespoon salt ½ cup sugar ½ cup cider vinegar 1 ⁄3 cup water 1 ⁄8 teaspoon pepper Dill weed to taste - fresh or dried Dill - for garnish
11⁄2 cups water 1 pound lard 2 sticks oleo 22 oz. potato granules 1 good tablespoon salt 2 good tablespoon sugar
Place the onions, cucumbers and salt in a bowl. Cover with cold water and refrigerate 2-3 hours. Drain well. Add sugar, cider vinegar, water, pepper and dill weed (to taste). Mix well and refrigerate until serving. Drain. Sprinkle with dill before serving. Sons of Norway- Mandt Lodge
Leave bowl of dough out partially covered. Mix in 3 pounds of flour the next morning--make in balls and put on floured trays. Fry --Let cool and package. Sons of Norway- Mandt Lodge
Syttende Mai recipe: Krumkaka
Syttende Mai recipe: Søt Suppe
1 cup sugar 1 cup heavy cream ¾ cup butter 1 teaspoon vanilla 2 eggs 1¾ cups flour ½ teaspoon cardamom
1 ⁄2 cup small size pearl tapioca 36 prunes 11⁄2 cups raisins 2 sticks cinnamon 1 cup sugar 2 cans of tart cherries 1 bag of dried apples 2 bags of dried fruit 11⁄2 quarts water 1 lemon Soak prunes overnight (not required) and cut into small pieces. Add raisins, dried cherries, dried apples (cut up), dried fruit (cut up), lemon slices (cut into eighths) and stick cinnamon. Cover with water and boil about 30 minutes. Add tapioca and cook until clear and thick. Add sugar and stir. Add water if too concentrated Sons of Norway- Mandt Lodge
Add sugar to eggs and beat. Melt butter and add to mixture. Add cream, mix. Add flour, cardamom & vanilla. Mix until all combined. Preheat krumkaka iron. Put about 1 tablespoon of batter onto the hot iron. Let bake about 50 seconds. Take off iron and roll immediately with wooden cone roller. Store in tin. Storing in plastic will soften krumkaka. Rhonda Wethal
Syttende Mai recipe: Lefse 4
Syttende Mai recipe: Norwegian Meatballs 2 pounds finely ground beef ¾ cup hot water ¾ cup bread crumbs 1 egg 1 ⁄2 cup finely diced onion 1 teaspoon salt
1 tablespoon sugar 1 teaspoon ginger 1 ⁄2 teaspoon allspice 1 ⁄4 teaspoon nutmeg 1 ⁄4 teaspoon black pepper
Combine water and crumbs in small bowl. Set aside. In large mixing bowl, combine meat, egg, onion, all seasonings. Add water/crumb mixture. Mix well. Form into small balls. Bake at 350°F for about 20 minutes, or fry in skillet on stovetop. To make gravy: Add flour to hot drippings. Continue cooking over medium heat to form roux. Add 1⁄2 cup water, 1⁄3 cup milk or cream to consistency. Add 2 teaspoons sugar, 1 teaspoon ginger, 1⁄4 teaspoon allspice, and dash pepper and salt. Cook until thickened. Pour over meatballs. Stoughton Area School District
5 pounds potatoes 1 tablespoon salt 2 cups butter 1 cup flour 1 ⁄2 cup rich cream Peal and cook five pounds. Drain. Mash them, then put them through a potato ricer. Now measure. You should have 8 cups riced potatoes. Add to them 1 tablespoon salt, 2 cups butter and half cup rich cream. Set aside to cool. When cool, add your flour. Work it well into the potato mixture. Take a small amount of mixture and roll out on a pastry sheet until thin. Bake on top of stove or lefse iron. Brown both sides (not completely brown but with spots). This recipe can be divided into small quantities. Barbara Wethal
Syttende Mai recipe: Scandinavian Almond Cake
Syttende Mai recipe: Norwegian Fruit Soup (saftsuppe)
11⁄4 cups sugar 1 egg 11⁄2 teaspoons almond flavoring 2 ⁄3 cup milk 1 ⁄2 teaspoon baking powder 11⁄4 cups flour 1 stick melted butter 11⁄4 cups sugar and 1 egg
1 cup large pearl tapioca 1 cup fruit juice grape or cherry) 3 quarts water 1 stick cinnamon 1 cup raisins Juice of 1 lemon 1 cup art cherries Sugar to taste 1 ⁄2 pound prunes, diced
Mix sugar and egg well and add: 11⁄2 teaspoon almond flavoring, 2⁄3 cup milk, 1⁄2 teaspoon baking powder, 11⁄4 cups flour. Mix well and lastly add: 1 stick melted butter. Pour mixture into a pan that has been sprayed with nonstick spray. Bake in the oven at 350°F for 35-40 minutes. Sprinkle powdered sugar on top and serve. Wonderful with fresh berries of any kind and whip cream, but delicious all by itself! Ann Quam Olson
Cook tapioca in water until it’s transparent. Add the other ingredients. Cook slowly until prunes and raisins are well done(plump). Can be served hot or cold. Excellent over Rommegrot. Barbara Wethal
Syttende Mai recipe: Lefse 3
Syttende Mai recipe: Molasses fruit bars
1 quart mashed/riced potatoes(about 2.5 lb raw) (Salt water before cooking) 4 cups shortening 2 tablespoons heavy cream 2 cups all purpose flour 1 teaspoon salt
¾ cup shortening 2 teaspoons baking soda 1 cup sugar ½ teaspoon salt 1 egg ½ teaspoon cinnamon
Put shortening in mashed potatoes while hot. Add cream and salt. Chill this mixture until very cold. Then add flour. Roll out as thin as possible and bake on a hot ungreased griddle. Barbara Wethal
Combine all ingredients in bowl and mix. Add raisins and nuts last. May have to add additional flour. Will need to work with hands. Grease cookie sheet. Flatten to about 1 inch thick. Sprinkle with a splash of water. Sprinkle decorating sugar on top. Bake at 350°F for 12-15 min. Let stand. Slice diagonally. Rhonda Wethal
¼ cup molasses ¼ teaspoon ginger 2 cups flour ¼ teaspoon cloves 1 ⁄2 cup nuts (optional) 1 ⁄2 cup raisins (optional)
May 14, 2020
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