According to the Ode to Saint Urho, consuming "Feelia Sour" caused the legendary hero to grow "tall and trong;" he purportedly ate "Culla Mokakka" every hour. The following recipes are modern versions of these ancient victuals. They come from the book "Of Finnish Ways" by Aini Rajanen. (Vintners about to plant their grapes for the season may want to stoke up on these dishes before setting off to do battle with the hordes of grasshoppers that might descend on their vines.) Feelia Sour (Viili) 1 to 2 tablespoons cultured buttermilk ½ cup milk Let milk warm to room temperature and combine with buttermilk in a custard cup. Place in a slightly warm spot (on the pilot light of a gas stove is a good place, if it’s not too hot.) Cover loosely to keep the dust out, and leave it overnight. Don’t shake it, or it may become watery. In the morning it should have the texture of gelatin. If not, let it stand until it coagulates. Chill in the refrigerator, then season with salt and eat it with dark bread, or sprinkle it with sugar and cinnamon for a sweet treat. Serves 1. Culla Mokakka (Kalakeitto, or Fish Soup) The Easy Way 2 strips bacon 2 tablespoons chopped onion ¼ cup chopped celery 1 8-ounce can mixed vegetables 1 cup evaporated milk 1 8-ounce can salmon or ½ pound salmon filets Fry bacon until crisp. Drain, crumble, and set aside. Saute onion and celery in bacon fat until tender. Drain off excess bacon fat. Add vegetables with their liquid, and milk. If using canned salmon, drain and flake, removing skin and bones. Add salmon and heat to serving temperature. If using salmon filets, cut into pieces, add, and simmer until tender, about 10 to 15 minutes. Ladle into bowls and sprinkle bacon bits on top. Serves 2. Old-Fashioned Kalakeitto If you like New England clam chowder, you might prefer this version. 2 to 3 medium potatoes, peeled and quartered 1 medium onion, quartered 1 cup water 1 teaspoon salt 3 whole allspice (optional) 3 whole peppercorns ½ pound fish filets (whitefish, trout, or pike) 1 tablespoon flour 1 tablespoon melted butter ¼ cup milk 1 cup evaporated milk Chopped dill and parsley Place potatoes and onion in a kettle and add seasonings. Add 1 cup of water, or enough to cover the vegetables. Bring to a boil and cook until tender, about 10 minutes. Reduce heat to simmer and lay fish, in filets or cut up, on top of vegetables. Cover and simmer gently until fish flakes easily, about 10 minutes. Meanwhile, stir flour into melted butter, stirring until smooth. Add the ¼ cup milk, and stir the mixture gently into the soup. Add the evaporated milk and heat until slightly thickened. Ladle into bowls and sprinkle with fresh dill and parsley. Serves 2. The following dessert recipe was originally published in "A History of St. Urho," a publication of the Review Messenger of Menahga, Minnesota. St. Urho Sundae 1 quart vanilla ice cream 6-ounce can grape juice concentrate, thawed Green grapes Pumpkin pie spice Top one scoop of ice cream with 2 tablespoons grape juice concentrate. Sprinkle with pumpkin pie spice. Garnish with green grapes. Serves 6. The next recipe is appropriate to serve at your St. Urho's celebration, for, well, obvious reasons. It came from Epicurious.com. Grasshopper Pie For the crust: 1 1/2 cups fine chocolate wafer crumbs (about 30 wafers) 1/4 cup sugar 1/2 stick (1/4 cup) unsalted butter, melted For the filling: 1 1/2 teaspoons unflavored gelatin 1 1/3 cups well-chilled heavy cream 1/4 cup sugar 1/4 cup green crème de menthe 1/4 cup white crème de cacao 4 large egg yolks Grated mint-flavored chocolate (available at specialty foods shops) for garnish Make the crust: In a bowl stir together the wafer crumbs, the sugar, and the butter until the mixture is combined well, pat the mixture onto the bottom and up the side of a buttered 9-inch pie plate, and bake the crust in the middle of a preheated 450°F. oven for 5 minutes. Let the crust cool. Make the filling: In a metal bowl sprinkle the gelatin over 1/3 cup of the cream and let it soften for 5 minutes. Whisk in the sugar, the crème de menthe, the crème de cacao, and the egg yolks, set the bowl over a saucepan of simmering water, and cook the mixture, whisking constantly, until it registers 160°F on a candy thermometer. Transfer the bowl to a larger bowl of ice and cold water and stir the mixture until it is cooled and thickened. In another bowl beat the remaining 1 cup cream until it holds stiff peaks and fold it into the crème de menthe mixture thoroughly. Pour the filling into the crust and chill the pie for 4 hours, or until is set. Sprinkle the pie with the grated chocolate. Every great party needs great libations. Here are some beverages (also from Epicurious.com) guaranteed to get your St. Urho's party guests hoppin'!! Grasshopper I Variation below: Mexican Grasshopper 1 ounce green crème de menthe 1 ounce white crème de cacao 1 ounce light cream 1/2 cup crushed ice Pour all ingredients into a cocktail shaker, shake vigorously and strain into a saucer champagne glass. (Or whirl ingredients in an electric blender and serve in a cocktail glass.) Serves 1. Variation: Mexican Grasshopper: Substitute Kahlua for crème de cacao. You may also substitute heavy for light cream. Grasshopper II 2 tablespoons green créme de menthe 3 tablespoons white créme de cacao 3 tablespoons heavy cream Ice cubes In a cocktail shaker combine the créme de menthe, the créme de cacao, the cream, and 1 cup ice cubes, shake the mixture well, and strain it into a stemmed cocktail glass. Serves 1. Vodka Grasshopper 3/4 ounce vodka 3/4 ounce green crème de menthe 3/4 ounce white crème de cacao 3 or 4 ice cubes Combine all ingredients in a mixing glass and stir well. Strain into a cocktail glass. Serves 1. Grasshopper Hot Chocolate 1/2 cup unsweetened cocoa powder 1/3 cup sugar 1/2 cup cold water 1 teaspoon vanilla 1 cup half-and-half 2 1/2 cups milk 1/3 cup crème de menthe, or to taste 2 tablespoons crème de cacao, or to taste Whipped cream and shaved Bittersweet chocolate for garnish In a heavy saucepan combine the cocoa powder, the sugar, the water, the vanilla, and a pinch of salt and heat the mixture over low heat, whisking, until the cocoa powder is dissolved and the mixture is a smooth paste. Gradually add the half-and-half and the milk, both scalded, and simmer the hot chocolate, whisking, for 2 minutes. Stir in the crème de menthe and the crème de cacao. (For a frothy result, in a blender blend the hot chocolate in batches.) Divide the chocolate among mugs and top it with the whipped cream and the chocolate. Makes about 4 1/2 cups, serving 4 to 6.

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