| On this page of picturesofnovascotia.com we are displaying recipes out of the book “Our Centennial Cook Book” |
| The book bas been published by Sable River Women's Institute - For Home and Country of Nova Scotia as fundraiser. |
| This book is dedicated to the modern home. In our homes today, as always, life is centered around our kitchens. It is with this thought in mind that we, the sponsors, have compiled these receipes. |
| Some of them are treasured old family receipes. Some are new, but every single one reflects the love of good cooking that is very strong in this country of ours. |
| The receipes in this book may not have been laboratory tested, but their merit has been established by church and civic groups and the most critical group of all – husbands! |
| The receipes are copyrighted by individual persons. |
| The book “Our Centennial Cook Book” can be ordered from Seeblick Printing by phone 902 656 2779 or by email seeblick@seeblick-printing.com. |
| The size of the book is 6" by 9" and has 90 pages, ringbound. |
| ”Our Centennial Cook Book” contains 120 receipes divided into 13 sections – Relishes, Jellies, Pickles – Hors D'oeuvres, Party and TV Snacks – Miscellaneous – Casseroles, One Dish Meals – Meats, Poultry – Seafood – Rolls, Breads – Cakes, Frostings – Candies, Cookies – Pies, Pastries, Desserts – Recreation Room – From Foreign Countries – For Jr. Cooks only. |
 |
| New Ross Farm, New Ross |
CANNING When making jelly and jam hang a piece of string over the edges of the glass before pouring in paraffin. Jam or jelly that is hard or sugary will be like new if you leave it in a warm oven until the sugar softens. Add two tablespoons vinegar when canning strawberries, this will retain the red color of the berries. You can make jelly much clearer and more attractive looking by straining the fruit and juice through a flour sifter. It saves a lot of time and effort too. To prevent jam from burning, rub the bottom of preserving pan with a little oil. It prevents burning. To keep dill pickles crisp, add a teaspoon of alum to the liquid when pickles are canned. Use only sack salt for pickles and kraut because other salt has been treated, thus will soften, discolor, and give unpleasant taste. To keep pickles from shriveling add one heaping tablespoon of alum to first salt water. How To Prevent Mold in Jelly: If circles of tissue paper the size of the tops of jelly glasses are dipped in vinegar and placed on top of jelly or jam they will not mold. Do not peel pears for canning, scald as you do tomatoes and the skins will slip off. If you wash strawberries thoroughly before stemming there will be no waste and your berries will stay firm. When canning tomatoes, put onions and peppers in with them. This is grand with rice or macaroni and it is all ready to use. When preparing pears or peaches for canning add a teaspoon salt to the water in which they stand to prevent them from turning brown. New Preserving Method: If you are interested in “extra-special” preserves, freeze the fresh fruit in season and make it into preserves as you need it. |
| Mustard Relish | |
| Lazy Wife Pickles | |
| Apple Marmalade | |
| "Pickled Beets" |
MUSTARD RELISH |
|
| 2 | qt. cucumbers |
| 1 | qt. onions |
| 1 | qt. cabbage |
| Put these 3 vegetables through meat grinder. Soak overnight in water to which 3 tablespoons salt has been added. In morning drain. | |
| Sauce: | |
| 11/2 | qt. vinegar |
| 1/8 | lb. dry mustard |
| 9 | c. brown sugar |
| 11/4 | c. flour |
| 2 | tsp. turmeric |
| salt to taste | |
| Mix ingredients. Then add vinegar and wix well. Put on stove and bring to boiling point or until it begins to thicken. Then add to vegetables which had been drained. Cook for a short time on back of stove 3/4 of an hour approximately. Put in jars while hot. Creator Mrs. Theodore Lloyd |
|
LAZY WIFE PICKLES |
|
| These pickles are so easily made as to be amusing and they are exceptionally delicious in flavor. To a gallon of vinegar add: | |
| 1 | c. salt |
| 1 | c. dry mustard |
| Put this in a stone crock. Take a peck of medium sized cucumbers, wash and dry thoroughly (this is very important). Drop cucumbers in vinegar and put lid on tight. In the morning the pickles are ready to be used. You may add cucumbers from time to time to this same mixture. Creator Mrs. Cyril Giffin |
|
APPLE MARMALADE |
|
| 3 | orange |
| 3 | lb. sugar |
| 3 | pt. water |
| 1 | peck apples |
| Chop oranges very fine. Add water and sugar. Add apples which have been very finely chopped. Boil until like jelly. Creator Mrs. Linwwod Wolfe |
|
PICKLED BEETS |
|
| 2 | qt. vinegar |
| 3 | lb. white or brown sugar |
| 1 | tsp. salt |
| 3 | Tbsp. pickling spice bag) |
| 1 | tsp. mustard |
| 1 | tsp. pepper |
| Mix all ingredients well. Bring to a boil. Pour over, hot cooked sliced beets which have been put in jars. Seal. Creator Mrs. David Wolfe |
|
 |
| New Ross Farm, New Ross |
| Easy Lunch | |
| Chicken-Liver Twirls | |
| Sardine Hors D'Oeuvres | |
| Hot Sandwiches | |
| Bacon Pinwheel Hors D'Oeuvres |
EASY LUNCH |
|
| 4 | slice light buttered toast |
| 4 | frankfurters |
| 4 | slices Kraft cheese |
| 11/3 | c. tomato soup |
| Slice each frankfurter in three, lengthwise, and place on toast. Place sliced cheese on top and cover with 1/3 cup tomato soup. Put on broiler pan and broil until the cheese is melted and slightly browned, Delicious with a tossed salad. Creator Mrs. Aleta Foote |
|
CHICKEN-LIVER TWIRLS |
|
| 1. Cut bacon strips in half. | |
| 2. Roll chicken liver in bacon halves. | |
| 3. Secure with toothpicks. | |
| 4. Season to taste. | |
| 5. Bake in 400 degree oven until bacon is crisp. | |
| 6. Serve as is. | |
| Creator Sharon L. Lloyd | |
SARDINE HORS D'OEUVRES |
|
| 2 | (3 1/4 oz.) can sardines |
| 3/4 | 3/4 c. corn meal |
| 1 | beaten egg |
| 1 | Tbsp. milk |
| Drain sardines. Dip sardines in corn meal; then dip in a mixture of egg and milk. Dip again in cornmeal. Fry in a hot butter until golden (3 to 5 minutes). Serve hot or cold. Creator Mrs. James MacKinley |
|
HOT SANDWICHES |
|
| 12 | oz. pkg. lunch meat, chopped |
| 1/2 | c. grated cheese (Cheddar) |
| 1/3 | c. chopped stuffed olives |
| 2 | Tbsp. onion |
| 2 | boiled eggs, chopped |
| 3 | Tbsp. ketchup |
| 3 | Tbsp. mayonnaise |
| (Moisen mixture with ketchup and mayonnaise.) Spread on wiener buns. Wrap in foil and put in 400 degree oven 10 minutes. Serve with coffee, punch or cider and a green tossed salad. Creator Mrs. Gerald Seaboyer |
|
BACON PINWHEEL HORS D'OEUVRES |
|
| 1 | loaf unsliced white bread |
| 1 | (8 oz.) glass cream cheese |
| 8 | slices bacon |
| 1. Trim crusts from bread. | |
| 2. Cut four thin slices the length of the loaf. | |
| 3. Spread each slice with cheese. | |
| 4. Roll up like jelly roll, cut each roll in half crosswise. | |
| 5. Wrap a slice of bacon around each pinwheel, secure with 2 toothpicks. | |
| 6. Place under broiler until golden, serve hot. | |
| Creator Mrs. Sharon L. Wolfe | |
 |
| New Ross Farm, New Ross |
| Coleslaw | |
| Salad Dressing | |
| Pop-Sickles | |
| Mince Meat | |
| Decorator Strawberries |
COLESLAW |
|
| 1/4 | head cabbage |
| 1/4 | tsp. celery seed |
| 1 | Tbsp. mayonnaise |
| 1/2 | small carrot |
| small piece clove garlic | |
| 2 | Tbsp. white vinegar |
| Shred cabbage and carrot, add remaining ingredients. Toss lightly. Chill (covered) in refrigerator for about an hour. Creator Mrs. Vivian Williams |
|
SALAD DRESSING |
|
| 2 | can condensed milk |
| 1/2 | c. melted butter |
| 1/2 | c. vinegar |
| 2 | egg yolks |
| 2 | tsp. dry mustard |
| 1 | tsp. salt |
| Put all ingredients into a bottle and shake real well. Note: This will seem quite thin but when it sets in the refrigerator awhile it will thicken up. Creator Mrs. Alice Verge |
|
POP-SICKLES |
|
| 1 | pkg. jello with 2 c. hot water |
| 1 | c. sugar |
| 1 | pkg. Kool-Aid |
| 2 | c. cold water |
| Mix jello with hot water; add sugar, Kool-Aid and cold water. Pour into pop-sickle trays and freeze. The jello and kool-aid should be the same flavor. Creator Mrs. Aleta Foote |
|
MINCE MEAT |
|
| 1 | c. suet (ground) |
| 6 | c. meat (ground) |
| 16 | c. apples (ground) |
| 2 | c. vinegar |
| 1 | qt. molasses (or more) |
| 3 | lb. raisins |
| 1/2 | lb. minced peel |
| 3 | Tbsp. cinnamon |
| 1/2 | tsp. allspice |
| 11/2 | tsp. cloves |
| 1/2 | tsp. cassia |
| 1 | Tbsp. salt |
| Combine all ingredients, cook over low heat, approximately 4 hours. Creator Mrs. Leamund Williams |
|
DECORATOR STRAWBERRIES |
|
| 1 | (15 oz.) can sweetened condensed milk |
| 6 | c. shredded coconut |
| 31/2 | c. sifted icing sugar |
| 2 | pkg. strawberry jello |
| 20 | drops red food coloring |
| 1. Combine milk, coconut, sugar, food coloring and 1 package jello. | |
| 2. Mix well and then chill. | |
| 3. When firm, form into strawberries, rolling between hands. | |
| 4. Roll in remaining jello. | |
| 5. Decorate with pastry tube with green icing for leaves and stim, etc. | |
| Note: For oranges, substitute strawberry for orange jello, red for yellow coloring and roll into balls. Creator Sharon L. Wolfe |
|
 |
| Mahone Bay |
| Beef Stroganoff | |
| Casserole Supper Dish | |
| Steak Casserole | |
| Seven-Layer Casserole | |
| Meat Casserole | |
| Tuna-Noodle Casserole | |
| Lobster Casserole |
BEEF STROGANOFF |
|
| 1/4 | c. butter |
| 1/2 | c. chopped onion |
| 2 | Tbsp. tomato paste |
| 2 | Tbsp. flour |
| 1 | c. bouillon |
| 1/2 | lb. fresh mushrooms, sliced |
| 11/2 | lb. ground steak |
| 2 | Tbsp. butter |
| 3/4 | tsp. Worcestershire, sauce |
| 1/4 | c. sour cream |
| 1/2 | c. heavy cream |
| 3/4 | tsp. salt |
| Melt 1/4 cup butter in saucepan. Add onion and saute until golden. Add tomato paste. Mix well. Stir in flour and add bouillon gradually, stirring constantly. Cook and stir over heat until mixture is smooth and thick. Add mushrooms and simmer 10 minutes. Brown beef in 2 tablespoons butter. Add to mushroom mixture. Mix well. Add Worcestershire sauce, sour cream, heavy cream and salt. Heat thoroughly, stirring occasionally. Serve over rice. Creator Hazel Harlow |
|
CASSEROLE SUPPER DISH |
|
| 1 | lb. hamburger |
| 1 | Tbsp. butter |
| 1 | large can spaghetti with tomato soup |
| ketchup | |
| 1 | pkg. grated cheese, salt and pepper |
| Cook hamburger in butter in fry pan. Now using casserole dish, put: | |
| 1. Layer of hamburger. | |
| 2. Sprinkle with ketchup. | |
| 3. Layer spaghetti. | |
| 4. Sprinkle with cheese. | |
| Repeatall layers until all ingredients are used. Cover with crushed crackers, and dot with butter. Bake 30 minutes in 325 degree oven. Creator Mrs. Malcolm Seaboyer |
|
STEAK CASSEROLE |
|
| 1 | lb. round steak |
| 1 | onion |
| carrots | |
| 1 | can tomatoes |
| Brown steak on both sides in frying pan. Remove from frying pan and place in a Pyrex dish. Slice onion and carrots on top of steak. Empty can of tomatoes on top. Put in 350 degree oven and cook until carrots are done. Creator Mrs. Stanley W. Giffin |
|
SEVEN-LAYER CASSEROLE |
|
| 1 | c. rice (not minute) |
| 1 | c. onions and green peppers |
| 1 | c. canned tomatoes |
| 1 | c. chopped celery |
| 1 | lb. crumbled hamburger |
| 1 | can tomato soup |
| 1. Place in deep casserole dish in order given. | |
| 2. Bake in a 350 degree oven for 2 to 2 1/2 hours. The first 1 1/2 hours being covered. | |
| Creator Sharon L. Wolfe | |
MEAT CASSEROLE |
|
| 1 | lb. hamburger |
| onions | |
| salt and pepper | |
| 1 | can corn |
| 1 | small bowl of creamed potatoes |
| Place hamburger in bottom of casserole after you have fried it up and added a few onions. Then add 1 can corn. Then add mashed and creamed potatoes over this and bake, 350 degrees for 45 minutes. Creator Mrs. Alice Verge |
|
TUNA-NOODLE CASSEROLE |
|
| 1 | (16 oz.) pkg. noodles |
| 2 | tins solid tuna |
| 2 | tins mushroom soup |
| dots of butter | |
| seasoning | |
| cracker crums | |
| 1. Pre-boil noodles until tender. | |
| 2. Drain noodles, combine with seasoning, tuna and mushroom soup. | |
| 3. Spread in casserole dish, sprinkle with crumbs, dot with butter. | |
| 4. Bake in 350 degree oven for 1 hour. | |
| Creator Mrs. Marjorie Giffin | |
LOBSTER CASSEROLE |
|
| 1 | tin cold pack lobster |
| 1 | c. chopped celery |
| 1 | c. chopped green pepper |
| 1 | c. chopped onions |
| 1 | tin cream of mushroom soup |
| 1 | c. mayonnaise |
| Mix all together and bake at 350 degrees until bubbling hot. May be served in pastry shells. Serve 10. Note: 4 to 5 tins of shrimp may be used instead of lobster. Creator Mrs. Irving Quinlan |
|
 |
| Fishing Boats at Dennis Point |
| Sunday Dinner Chicken | |
| Lamb Chop Dinner | |
| Applesauce Meat Balls | |
| Mock Duck | |
| Beef Biscuit Roll-Ups | |
| Spaghetti Omelet (Supper Dish) |
SUNDAY DINNER CHICKEN |
|
| 1 | chicken (fryer - cut up) |
| 1/2 | c. evaporated milk |
| 1 | c. corn flake crumbs |
| salt and pepper | |
| Dip chicken pieces in milk, coat each piece with corn flake crumbs. Place each prepared piece in roast pan side by side. Season with salt and pepper. Place uncovered in oven 350 degrees and bake approximately 1 1/2 hours. Creator Vivian Williams |
|
LAMB CHOP DINNER |
|
| 4 | lamb shoulder chops |
| 4 | medium potatoes, halved |
| 8 | tiny white onions |
| 1 | pkg. frozen peas and carrots |
| 2 | Tbsp. butter |
| 2 | Tbsp. flour |
| 1 | c. milk |
| salt and pepper | |
| 1/4 | tsp. paprika |
| Brown chops. Place in deep casserole, tucking potatoes, onions around and beneath. Add vegetables, partly thawed. In top of double boiler melt butter; stir in flour slowly, stir in milk, add salt and pepper. Mix until smooth and hot. Pour over chops, sprinkle with paprika. Bake covered at 325 degree oven for 2 hours. Serve with tossed green salad and hot rolls. This may be made with pork chops. Creator Mae Robart |
|
APPLESAUCE MEAT BALLS |
|
| 2 | lb. ground beef |
| 1 | c. crushed corn flakes |
| 1 | chopped onion |
| 11/2 | tsp. salt |
| 2 | cans tomato sauce |
| 1 | tsp. pepper |
| 1/4 | tsp. garlic salt |
| 1 | egg, beaten |
| 1/2 | c. applesauce |
| Mix thoroughly all but the tomato sauce, and shape into small balls. Put into greased open casserole or pan. Pour tomato sauce over top and bake 1 hour in oven 350 degrees. Serves 6 to 8, makes 24 to 28 small meat balls. Creator Faye Bower |
|
MOCK DUCK |
|
| 2 | lb. hamburger steak |
| 2 | eggs |
| 1 | small c. milk |
| 1 | chopped onion |
| salt and pepper to taste | |
| Line sides and bottom of baking dish with mixture. Fill center with your favorite dressing (like for chicken) and cover all with strips of bacon or salt pork. Bake 1 hour in moderate oven. Half the recipe makes a small casserole. Creator Emma Goodwin |
|
BEEF BISCUIT ROLL-UPS |
|
| Saute until tender 1/4 cup onions chopped. | |
| 2 | Tbsp. green pepper (optional) |
| 1 | Tbsp. parsley, chopped |
| 2 | Tbsp. butter |
| 1 | lb. ground beef |
| 1 | tsp. salt |
| pepper | |
| Sprinkle over and stir well, 2 tablespoons flour. Add and cook until thickened, 2 cubes dissolved in 2 tablespoons hot water, and 1/2 cup water. Cool. Spread on biscuit dough rolled out 1/4 inch thick. Roll up dough and meat mixture as jelly roll. Slice into 1 inch pieces. Bake at 375 degrees for 20 minutes. Creator Elizabeth L. Huskins |
|
SPAGHETTI OMELET (SUPPER DISH) |
|
| 2 | Tbsp. butter |
| 3 | eggs, separated |
| 1/2 | tsp. salt |
| 1/4 | tsp. pepper |
| 1 | can spaghetti with tomato sauce |
| 1/2 | lb. bacon fried, crisp to serve with omelet |
| bacon drippings may be used in place of butter (about 1 lb. size) | |
| Heat oven to 375 degrees. Heat butter or drippings in large heavy skillet, (with heat resistant or removeable handle). Beat egg yolks with fork, stir in salt, pepper and spaghetti. Beat egg whites stiff and fold in spaghetti mixture. Pour into skillet spread evenly. Cook, (without stirring) over medium heat until underside of omelet is firm and lightly browned. Trans fer skillet and contents to 375 degree oven. Bake 10 minutes or until surface feels firm when touched with finger. Serve immediately with crisp bacon. Creator Percy L. Richardson |
|
 |
| Annapolis Royal Historic Gardens |
| Creamed Lobster | |
| Baked Scallops | |
| Salmon Loaf |
CREAMED LOBSTER |
|
| Take meat from 3 or 4 medium sized boiled lobsters, chop coarsely. Melt 4 ounces butter in frying pan, then add lobster. Let fry for a few minutes. Sprinkle 1 tablespoon flour over lobster and mix well, then add 1 cup hot water and mix again. Simmer for 5 to 10 minutes. Season with salt and pepper. When ready to serve add about 1 cup cream or top milk. (You may have to add a little more milk if sauce is too thick.) A little sherry or a bit of vinegar added will improve the flavor. Serve hot with mashed potatoes and tossed salad. This can be served on toast or in patty shells. | |
| Creator Mrs. Cyril Giffin | |
BAKED SCALLOPS |
|
| 1 | lb. fresh or frozen scallops |
| 1 | tin cream of mushroom soup |
| 1 | Tbsp. grated Cheddar cheese |
| Arrange scallops in baking dish, cover with undiluted cream of mushroom soup. Sprinkle grated cheese on top. Bake 370 degrees approximately 3/4 hour. Creator Mrs. Sandra A. Quinlan |
|
SALMON LOAF |
|
| 1 | large tin salmon |
| 2 | eggs, beaten fluffy |
| 1 | c. milk |
| salt | |
| 1 | c. soft bread crumbs |
| 1/2 | tsp. summer savory |
| 1 | Tbsp. onion finely chopped |
| pepper | |
| Mix all ingredients together. Pour in a well buttered pan and dot with butter. Bake at 325 degrees approximately 45 minutes. Creator Mrs.Lois Harlow |
|
 |
| Annapolis Royal Historic Gardens |
APRICOT NUT BREAD |
|
| 1 | c. dried apricots |
| 2 | tsp. baking powder |
| 1/4 | tsp. soda |
| 1 | c. sugar |
| 1/4 | c. water |
| 1/2 | c. chopped nuts |
| 2 | c. all-purpose flour |
| 1 | tsp. salt |
| 1/4 | c. shortening |
| 1 | egg |
| 1/2 | c. orange juice |
| Soak apricots in warm water for 15 minutes. Drain and cut in pieces. Cream sugar and shortening and beat in egg. Mix water and orange juice and add alternately with sifted dry ingredients. Mix thoroughly, then add nuts and apricots. Bake in mod erate oven 350 degrees for 60 to 65 minutes. Remove from pan to cool. Creator Mrs. Arthur Robart |
|
TEA ROLLS |
|
| 2 | c. milk |
| 1/2 | c. sugar |
| 3 | Tbsp. butter |
| 1 | egg, optional |
| 1 | Tbsp. salt |
| 6 | c. flour (more or less) |
| 1 | yeast cake or dry yeast |
| 1 | c. lukewarm water |
| 1 | tsp. sugar |
| Scald milk, pour over sugar, butter, and salt. Cool to lukewarm; add yeast that has been rising in 1 cup lukewarm water and 1 teaspoon sugar beat in half of flour. Let rise until frothly about 20 minutes. Then add last half of flour, let rise until double in bulk, shape into rolls and let rise again for 30 minutes. Bake in 450 degree oven for 15 minutes. Creator Mrs. Foster Lisk, Jr. |
|
BROWN BREAD |
|
| Dissolve 1 yeast cake in 1/2 cup warm water and plus 1 teaspoon sugar. | |
| 1 | c. rolled oats |
| 2 | c. boiling water |
| 2 | Tbsp. shortening |
| 2 | Tbsp. white sugar |
| 1/2 | c. molasses |
| 1 | Tbsp. salt |
| 6 | c. flour |
| Cool oats; then add shortening, sugar, molasses, salt; then add part of flour and beat, then add yeast, remainder of flour. Stir all with a spoon. Let rise. Put in pans, rise again. Bake 45 minutes or longer. Creator Sandra A. Quinlan |
|
 |
| Pleasant Point |
LEMON BREAD |
|
| 6 | Tbsp. shortening |
| 1 | c. sugar |
| 2 | egg yolks |
| 1 | c. milk |
| 11/2 | c. flour |
| 1 | tsp. baking powder |
| 1 | tsp. salt (scant) |
| 2 | egg whites (beat stiff and add last) |
| Mix in order given, Bake 1 hour at 350 degrees. When lukewarm coat with: | |
| juice of 1 lemon | |
| 1/3 | c. sugar |
| Mixed together. Creator Mrs. Stanley W. Giffin |
|
STANDARD ROLLS |
|
| 1 | c. lukewarm water |
| 2 | tsp. sugar |
| 2 | c. milk |
| 1 | Tbsp. salt |
| 1/4 | c. sugar |
| 1/3 | c. shortening |
| 8 | c. flour (about) |
| Soften yeast in 1 cup lukewarm water and 2 tablespoons sugar for 10 minutes. Scald milk with salt, sugar and shortening. Cool. Add yeast and half flour; beat until smooth add rest of flour mixing enough to keep from sticking. Let rest 10 minutes on board. Knead until smooth. Shape in ball. Let rise until double in bulk. Then shape into rolls, brush with melted butter and bake in hot oven 15 to 25 minutes. Creator Mrs. Royce Burke |
|
BLUEBERRY BREAD |
|
| 3/4 | c. sugar |
| 2 | c. all-purpose flour |
| 2 | tsp. baking powder |
| 1/2 | tsp. soda |
| 3/4 | tsp. salt |
| 1/4 | c. melted butter |
| 3/4 | c. milk |
| 1 | egg, beaten |
| 1 | c. blueberries |
| 1/2 | c. chopped nuts |
| Sift flour, baking powder, soda, salt and sugar in a bowl. Combine melted butter, milk and egg, stir in flour mixture. Add blueberries and chopped nuts. Beat well. Put batter in a greased 9x4x3 inch pan. Bake 1 hour at 350 degrees. Creator Mrs. Linwood Wolfe |
|
BANANA BREAD |
|
| 1/2 | c. shortening or margarine |
| 1 | c. white sugar |
| 2 | eggs, well beaten |
| 1 | c. mashed ripe bananas |
| 1 | tsp. lemon juice |
| 2 | c. flour |
| 3 | tsp, baking powder |
| 1/2 | tsp. salt |
| 1/2 | c. chopped nuts |
| Sift flour, baking powder, soda, salt and sugar in a bowl. Combine melted butter, milk and egg, stir in flour mixture. Add blueberries and chopped nuts. Beat well. Put batter in a greased 9x4x3 inch pan. Bake 1 hour at 350 degrees. Creator Mrs. Theda Harding |
|
RAISIN BREAD |
|
| 41/2 | c. flour |
| 2 | pkg. yeast |
| 2 | tsp. salt |
| 1/4 | c. sugar |
| 1/2 | c. water |
| 1/4 | c. shortening |
| 1/2 | tsp. cinnamon |
| 2 | eggs |
| 2 | c. raisins |
| 3/4 | c. lukewarm milk |
| Soften yeast in lukewarm water for 10 minutes. Melt shortening add eggs, milk, salt, sugar and 1/2 flour, and cinnamon. Mix well. Add rest of flour and raisins. Knead, shape into ball. Put in warm place until double in bulk. Shape in 2 loaves. Bake 1 to 1 1/2 hours. Brush top with butter while hot. Creator Mrs. Gerald Seaboyer |
|
CINNAMON ROLLS |
|
| 3 | c. flour |
| 1/2 | tsp. salt |
| 1/8 | tsp. salt |
| 4 | heaping tsp. baking powder |
| 1 | c. milk |
| Mix together flour, shortening, salt and baking powder until it becomes a crumbly mixture. Add milk. Roll out dough to about 1/8 inch in thickness, spread with butter. Then coat with a mixture of 1 1/2 cups brown sugar and 3 tablespoons cinnamon. Roll up and slice. Bake at 400 degrees and heat for 15 minutes. Creator Mrs. Theodore Lloyd |
|
LEMON BREAD (loaf) |
|
| 1/2 | c. shortening |
| 1 | c. white sugar |
| 2 | eggs |
| 11/2 | c. flour |
| 1 | baking powder |
| 1/2 | c. milk |
| 1 | tsp. lemon juice |
| grated rind of 1 lemon | |
| Mix in order given, pour in loaf pan. Bake 1 hour in moderate oven (350 degrees). Leave in pan when baked and pour over loaf the following glaze | |
| 1/3 | c. sugar |
| juice of 1 lemon | |
| Creator Elizabeth L. Huskins | |
PUMPKIN LOAF |
|
| 2 | eggs |
| 1 | c. white sugar |
| 3/4 | c. pumpkin |
| 3/4 | c. Mazol oil |
| 1 | c. small raisins |
| 11/2 | c. flour |
| 1 | tsp. baking powder |
| 1 | tsp. soda |
| 1/2 | tsp. salt |
| 2 | tsp. cinnamon |
| Mix all in one bowl. Bake in loaf or three small cans, size of apple juice tins. Bake in 350 degree oven, for 1 1/4 to 1 1/2 hours. Slice and butter to serve. Creator Shirley Nogler, Trenton, N.S. |
|
DATE MUFFINS |
|
| 2/3 | c. sifted flour |
| 4 | tsp. baking powder |
| 1/4 | tsp. salt |
| 1 | c. whole wheat flour |
| 1/4 | c. white sugar |
| 2/3 | c. chopped dates |
| 1 | egg, beaten |
| 1 | c. milk |
| 4 | Tbsp. melted shortening |
| Sift flour, baking powder, and salt. Add whole wheat flour and sugar. Mix dates with dry ingredients. Add beaten egg, milk and melted shortening. Stir until moistened. Spoon into greased muffin tins, filling 2/3 full. Bake in hot oven 400 degrees for 20 minutes. Remove and serve hot. Creator Mae Robart |
|
RHUBARB MUFFINS |
|
| 1 | c. flour |
| 31/2 | tsp. baking powder |
| 1/2 | tsp. salt |
| 1/2 | tsp. ginger |
| 1/2 | tsp. cinnamon |
| 1/4 | tsp. nutmeg |
| 1/3 | c. brown sugar |
| 1 | c. finely diced raw rhubarb |
| 1 | egg |
| 1/2 | tsp. vanilla |
| 3 | Tbsp. melted butter |
| Combine flour, baking powder, salt and spices in a bowl. Add brown sugar, rolled oats and rhubarb. Beat egg well and add milk, vanilla and melted shortening, then add all to dry ingredients. Mix lightly with as few strokes as possible. (Batter will look pebbly. ) Spoon into well greased muffin tins filling 2/3 full. Bake 20 to 30 minutes in 325 degree oven. Makes 12 muffins. Creator Mrs. Melbourne Wolfe |
|
APPLE BREAD |
|
| 1 | c. sugar |
| 1/2 | c. shortening |
| 1/2 | tsp. salt |
| 2 | eggs, beaten |
| 1 | tsp. soda |
| 2 | c. flour |
| 1 | tsp. baking powder |
| 1 | c. grated apple with peel |
| 1 | c. chopped nuts |
| Cream sugar and shortening. Add eggs. Add sifted dry ingredients and sour milk to which soda has been added alternately. Add grated apple and nuts. Bake 45 minutes in 350 degree oven. Creator Mrs. Melbourne Wolfe |
|
ORANGE CRANBERRY BREAD |
|
| 1 | c. sugar |
| 2 | c. sifted flour |
| 11/2 | tsp. baking powder |
| 1 | egg beaten |
| water | |
| 1 | c. cranberry halves |
| 1/2 | c. walnuts |
| 1 | c. raisins |
| Grind the rind and juice of 1 orange. Sift flour, sugar, salt, and baking powder together. Combine rind and juice, 1 tablespoon shortening and enough water to make 3/4 cup. Add the egg and then add to the dry ingredients mixing enough to dampen. Fold in nuts, cranberries and raisins. Bake in moderate oven about 1 hour. Creator Mrs. Leslie Freeman |
|
RHUBARB BREAD |
|
| 3/4 | c. milk |
| 3 | c. all-purpose flour |
| 1 | c. white sugar |
| 1/2 | tsp. baking powder |
| 1 | tsp. salt |
| 11/2 | c. finely diced rhubarb, over this add 1/4 c. white sugar, let stand |
| 1 | beaten egg |
| 1 | Tbsp. orange rind |
| 1/4 | c. orange juice |
| 1/4 | c. melted butter |
| 1/2 | c. chopped walnuts |
| Mix flour, baking powder and salt together. Put sugar in bowl and add 1/4 cup melted butter and cream well. Add 1 beaten egg. Add orange rind and juice, add flour mixed alternately with milk and lastly add walnuts and rhubarb; mix well. Put in greased loaf pan and bake for 1 hour or until done in 350 degree oven. Creator Mrs. Foster Lisk, Jr. |
|
 |
| Burntcoat Head Park, Burntcoat |
TWO-EGG CAKE |
|
| 1/2 | c. shortening |
| 1 | tsp. vanilla |
| 21/2 | c. sifted cake flour |
| 21/2 | tsp. baking powder |
| 11/2 | c. sugar |
| 2 | egg |
| 1 | tsp. salt |
| 1 | c. plus 2 Tbsp. milk |
| Stir shortening to soften. Add sugar and cream thoroughly. Add vanilla and eggs one at a time beating after each. Sift, flour, with baking powder and salt, add to creamed mixture alternately with milk beating after each addition. Bake in 2 x 9 x 1 1/2 inch round pans in 375 degree oven about 23 miunutes. Creator Mrs. Angus Benham |
|
FEATHER GINGERBREAD |
|
| 2 | eggs |
| 1 | c. molasses |
| 1 | c. sugar |
| 3 | Tbsp. butter |
| 3 | c. pastry flour |
| 1 | level tsp. salt |
| 1 | tsp. ginger |
| 1 | tsp. cinnamon |
| 1 | tsp. cloves |
| 1 | c. boiling water |
| 2 | level tsp. soda |
| Cream shortening and sugar and molasses well. Add beaten eggs, and spices. Add flour with soda and salt. Lastly add boiling water. Bake in moderate oven about 3/4 hour. Serve with whipped cream. Creator Mrs. Dorthy Harlow |
|
HOT MILK SPONGE CAKE |
|
| 11/2 | c. sugar |
| 3 | eggs |
| 11/2 | c. flour |
| 11/2 | tsp. baking powder |
| 3/4 | c. warm milk |
| 1 | tsp. butter |
| 1 | tsp. flavoring |
| 1/4 | tsp. salt |
| Beat eggs and sugar together, add flour and baking powder, then milk in which butter has been melted, desired flavoring and salt. Bake in slow oven. Creator Mrs. Leslie MacDonald |
|
MILLION DOLLAR ICING |
|
| 4 | Tbsp. flour |
| 1 | tsp. vanilla |
| 1 | c. white margarine |
| 1 | c. white sugar |
| 1 | c. milk |
| Cook flour and milk until thick let cool. Cream sugar and margarine, and vanilla until fluffy. Add cooled thickened milk mixture. Beat until fluffy. This icing looks like whipped cream. Creator Mrs. Hector Dawe |
|
HARVEST MOON ICING |
|
| 2 | egg whites (unbeaten) |
| 1 | c. brown sugar (packed) |
| 1/8 | tsp. salt |
| 1/4 | c. (cold) water |
| 1 | tsp. vanilla |
| 3/4 | c. chopped nuts (if prefered) |
| Put egg whites, sugar, salt and water in top of double boiler. Beat with mixer until thoroughly mixed. Place over rapidly boiling water and beat continually for 7 minutes. Remove from fire and add vanilla, beat until thick. Sprinkle with nuts. Creator Mrs. Marjorie Giffin |
|
JELLY ROLL |
|
| 3 | eggs |
| 1 | c. sugar |
| 3 | Tbsp. water |
| 1/2 | tsp. lemon extract |
| 1 | tsp. baking powder |
| 1/4 | tsp. salt |
| 1 | c. flour |
| Separate eggs, beat yolks until thick and light colored. Gradually add sugar, water and flavoring. Beat until light. Beat egg whites stiff and fold into yolk mixture. Sift flour twice measure, add baking powder and salt sift twice. Fold flour lighty into the egg mixture. Pour into large shallow pan which has been lined with greased paper. Bake in moderate oven (350 degrees) 20 to 25 minutes. When baked turn onto a cloth, remove paper. Spread with jam, jelly or lemon filling and quickly roll. Wrap in towel. Creator Mrs. Leamund Williams |
|
POUND CAKE |
|
| 1 | lb. butter (2 c.) |
| 1 | lb. sifted flour (4 1/2 c.) |
| 10 | eggs, separated |
| 1 | lb. sugar (2 c.) |
| 1 | tsp. vanilla |
| 1 | tsp. lemon (essence) |
| Cream butter with sugar and essence until fluffy. Beat egg yolks until thick and add to creamed mixture. Fold in stiffly beaten egg whites, mixing thoroughly. Fold in flour and beat vigorously 15 minutes or longer. I also use 1/2 teaspoon baking powder mixed with the flour. P. S. If pastry flour is used, use 2 tablespoons of flour per cup less. Creator Mrs. Irving W. Quinlan |
|
ANNIE'S FRUIT CAKE |
|
| 1 | c. shortening |
| 1 | c. molasses |
| 2 | c. sugar |
| 5 | c. flour |
| 1 | Tbsp. soda |
| 2 | tsp. salt |
| 2 | c. buttermilk |
| vanilla | |
| 1 | tsp. ground cloves |
| 1 | tsp. allspice |
| 1 | tsp. nutmeg |
| 2 | tsp. cinnamon |
| Fruit: | |
| 2 | lb. raisins |
| 2 | lb. dates |
| 1 | pkg. peel |
| 1 | pkg. pineapple |
| 2 | pkg. candied fruit |
| Prepare fruit. Sift dry ingredients. Cream shortening, add sugar and molasses. Combine dry ingredients with cream mixture with buttermilk and soda. Mix in floured fruit. Bake in cake pans until done. Creator Annie Robart |
|
TOM AND JERRY CAKE |
|
| 2 | c. sugar |
| 1 | c. butter |
| 1 | c. milk |
| 3 | eggs |
| 3 | c. flour |
| 1 | tsp. baking powder |
| 1 | tsp. flavor |
| 1 | tsp. salt |
| 1 | c. raisins |
| 1/2 | tsp. cloves |
| 1/2 | tsp. nutmeg |
| 1 | tsp. cinnamon |
| 2 | Tbsp. molasses |
| Cream together sugar and butter, add eggs then milk and flavoring. Add flour, baking powder and salt. Mix well. Divide mixture into half. Leaving one half white to the other add raisins cloves, nutmeg, cinnamon and molasses. Put dark part into loaf pan, add white part. Bake at moderate oven 350 degrees for 1 1/2 hours. Creator Mrs. Helen Bower |
|
NUT CAKE |
|
| 11/2 | c. sugar |
| 1/2 | c. butter |
| 3/4 | c. milk |
| 3 | eggs or (4 whites and 1/2 tsp. soda, 1 tsp. cream of tartar) |
| 2 | c. flour |
| 3 | tsp. baking powder |
| 1 | tsp. salt |
| 1 | tsp. vanilla or 1/2 tsp. maple flavoring |
| 1 | c. walnuts |
| Cream together sugar and butter. Add the 3 whole eggs or whites to which the soda and cream of tartar has been added. Add milk and flavoring. Add flour, baking powder and salt. Add walnuts crushed finely, mix well. This is very good with maple flavor icing. Bake at 350 degrees for 3/4 of an hour. This should be put into a long square pan as it makes a large cake. Creator Mrs. Ray S. Lloyd |
|
CHOCOLATE CUPCAKES |
|
| 1/2 | c. cocoa |
| 1 | c. hot water |
| 11/2 | c. white sugar |
| 1/2 | tsp. baking powder |
| 1 | tsp. soda |
| 1/2 | tsp. salt |
| 1/2 | c. soft shortening |
| 2 | eggs |
| 12/3 | c. flour |
| Add cocoa in hot water. Let cool. Then add flour, sugar, baking powder, soda and salt. Then add shortening. Last add eggs. Bake 15 to 20 minutes in 400 degree oven. Creator Mrs. Nancy Moody |
|
LIGHT FRUIT CAKE |
|
| 1/2 | lb. butter |
| 1 | lb. fine white sugar |
| 4 | eggs |
| juice of 1/2 orange | |
| juice of 1/2 lemon | |
| 1 | bottle red cherries (drained) |
| 1 | bottle green cherries (drained) |
| 1 | c. milk |
| 1 | c. cocoanut soaked in milk |
| 1/2 | lb. minced peel |
| 2 | pineapple rings |
| 1 | tsp. vanilla |
| 1 | tsp. salt |
| 4 | c. flour |
| 2 | tsp. baking powder |
| 1 | pkg. white raisins |
| Flour fruit, soak cocoanut in milk. Cream butter and sugar. Add eggs. Then add flour, baking powder and salt. Add fruit, cocoanut, lemon and orange juice and vanilla. Bake in greased pan 300 degrees about 3 hours. Creator Mrs. Leland Richardson |
|
UPSIDE DOWN CAKE |
|
| 1/3 | c. margarine or butter |
| 1/2 | c. brown sugar |
| Drained canned pineapple, apricots or peaches. | |
| 11/2 | c. sifted all-purpose flour |
| 21/2 | tsp. baking powder |
| 1/2 | tsp. salt |
| 1 | c. sugar |
| 1/2 | c. shortening |
| 2/3 | c. milk |
| 2 | eggs |
| 1 | tsp, vanilla |
| In a deep 9 inch round pan melt margarine and sprinkle with brown sugar. Arrange on top canned fruit. For batter sift together flour, salt, baking powder and sugar. Add shortening and milk. Beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand. Then add beaten eggs and vanilla, beat for 2 more minutes. Pour into prepared pan. Bake in oven (350 degrees) for 50 minutes or until cake springs back when touched. Invert on serving platter but do not remove pan for 5 minutes. Cool. Garnish with whipped cream. Creator Mrs. LeRoy Giffin |
|
GINGERBREAD CAKE |
|
| 1/2 | c. shortening |
| 1/2 | c. brown sugar |
| 3/4 | c. molasses |
| 2 | eggs |
| 13/4 | c. flour |
| 11/2 | tsp. baking powder |
| 3/4 | tsp. soda |
| 3/4 | tsp. salt |
| 11/2 | tsp. ginger |
| 11/2 | tsp. cinnamon |
| 1/4 | tsp. cloves |
| 3/4 | c. boiling water |
| Cream shortening and sugar. Add molasses and eggs, beat until light and fluffy. Blend dry ingredients and add to first mixture. Add boiling water and mix quickly to a smooth batter. Pour into greased pan. Bake for 40 to 45 minutes at 350 degrees. Serve with whipped cream or ice cream. Creator Mrs. Vernon Murphy |
|
CHOCOLATE CAKE |
|
| 2 | c. once sifted pastry flour or 12/3 c. once sifted all-purpose |
| 3 | tsp. Magic baking powder |
| 3/4 | tsp. salt |
| 11/2 | c. fine granulated sugar |
| 1/2 | c. cocoa |
| 2/3 | c. soft shortening |
| 1 | c. milk |
| 1 | tsp. vanilla |
| Beat 300 strokes with wooden spoon or 2 minutes with electric mixer set at medium speed. Add: 2 eggs and beat another 150 strokes or 1 minute. Turn into 2 greased 8 inch round layer cake pans. Bake in moderate oven 350 degrees, 35 to 40 minutes. Creator Mrs. Phillip MacDonald St. Catherine's River, Queen's Co., N.S. |
|
CAKE OR CUPCAKES |
|
| 2 | c. sifted flour |
| 2 | tsp. baking powder |
| 3/4 | tsp. salt |
| 11/4 | c. sugar |
| 1/2 | c. shortening |
| 3/4 | c. milk |
| 1 | tsp. vanilla |
| 2 | eggs (unbeaten) |
| Mix shortening (just to soften). Sift in dry ingredients, add milk, and mix until all flour is dampened. Then beat 2 min utes. Add eggs and beat 1 more minute. Bake (moderate). Creator Mrs. Milton Harlow |
|
 |
| Grand Pre National Historic Site, Grand Pre |
POTATO FUDGE |
|
| 1/2 | c. hot mashed potatoes |
| 11/2 | Tbsp. butter |
| 2 | c. icing sugar or enough to make quite stiff |
| 1 | tsp. vanilla |
| 1 | c. desiccated coconut |
| Mix potato, butter, icing sugar, vanilla and coconut. Put in pan. Cover with unsweetened chocolate, which has been melted over hot water. Cut in squares as soon as chocolate is cool enough to cut without breaking. Creator Mrs. Leeman Burke |
|
DIVINITY FUDGE |
|
| 31/2 | c. sugar |
| 1/2 | c. corn syrup |
| 2/3 | c. water |
| 2/3 | tsp. vanilla |
| 1/8 | tsp. salt |
| 2 | egg whites |
| 11/2 | c. walnuts |
| 1 | Tbsp. butter |
| Cook sugar, corn syrup, water and salt to soft ball stage. Remove 1/2 cup of this syrup and allow to cool. Beat slowly into the stiffly beaten egg whites. Cook remainder of syrup to a hard ball stage. Pour gradually into egg whites beating continually. Add walnuts, butter and vanilla. Beat until a thick mass is formed. Put in pan. Cut while warm. Creator Mrs. Douglas Harlow |
|
MOLASSES CANDY IN RHYME |
|
| Take two cups of rich molasses. Brimming measure I advise. Mix with this a cup of sugar And some butter - small egg size. |
|
| A tablespoon of glycerine With the rest is duly blent To produce a magic smoothness Like an oil of good intent. |
|
| Put this mixture in a kettle Set above a fire strong Where it stays till it has boiled hard Five and twenty minutes long. |
|
| Test as usual in iced water If it snaps you know its done Stir in soda - one-half teaspoon An in pans the candy run. |
|
| After it has cooled a little Pull until its almost white Then with scissors snip in pieces Each a mouthful of delight. |
|
| Creator Mrs. Cyril Giffin | |
BROWNIES |
|
| 1 | c. sugar |
| 1/2 | c. butter |
| 2 | eggs |
| 21/2 | Tbsp. cocoa |
| 2 | Tbsp. boiling water |
| 2/3 | c. flour |
| 1 | c. walnuts |
| vanilla | |
| 1/2 | tsp. baking powder |
| Melt butter, sugar and cocoa together; add beaten eggs and boiling water, add flour and baking powder; stir in floured walnuts and vanilla. Bake in 10 inch pan in moderate oven 40 minutes; ice while warm. Creator Bessie Robart |
|
NUT SMACKS |
|
| 1/4 | c. butter |
| 1/2 | c. sugar |
| 1 | tsp. baking powder |
| 2 | egg yolks |
| 11/2 | c. flour |
| vanilla | |
| Crumble all together; put in pan 7 x 13 inches. Roll 1/2 cup walnuts fine; sprinkle over mixture. Beat 2 egg whites and add 1 1/2 cups brown sugar. Flavor with vanilla. Mix in: | |
| 1/2 | c. coconut |
| 1/2 | c. chopped dates |
| Spread over nuts. Bake in slow oven for 25 minutes. When cool cut in squares. Creator Bessie Robart |
|
DATE FILLED OAT COOKIES |
|
| 1 | c. shortening (part butter) |
| 1 | c. brown sugar |
| 1/2 | c. milk |
| 2 | c. rolled oats |
| 11/2 | c. flour |
| 3 | tsp. baking powder |
| 1/2 | tsp. salt |
| Filling: | |
| 1/2 | lb. dates |
| 2/3 | c. water |
| 1/2 | c. sugar |
| 1 | tsp. lemon juice |
| Filling: Add water and sugar to dates. Cook until thick, stirring well. Add lemon juice. Cool before using. Creator Mrs. Vernon Murphy |
|
CHOCOLATE FINGERS |
|
| 1 | c. shortening |
| 1/2 | c. white sugar |
| 1/2 | c. brown sugar |
| 2 | eggs |
| 2 | tsp. vanilla |
| 1 | c. flour |
| 1 | c. rolled oats |
| 1/2 | tsp. salt |
| Cream together shortening and sugar. Add eggs and vanilla. Add flour, oats and salt. Mix well. Bake at 350 degrees for 15 minutes. Chocolate icing while warm, and leave in pan, until cold. Cut in squares (long but narrow as to resemble fingers). Creator Mrs. John R. Bower |
|
NUT CRISPS |
|
| 1 | Tbsp. butter |
| 1 | c. sugar |
| 2 | eggs |
| 21/2 | c. rolled oats |
| 2 | tsp. baking powder |
| 1/2 | tsp. salt |
| 1 | tsp. vanilla |
| Melt butter, add sugar, then the eggs, well beaten. Add rolled oats, baking powder, salt, vanilla. Drop by spoonfuls on greased cookie sheet. Bake in 350 degree oven. Creator Mrs. Harrison Lewis |
|
LEMON MOMENTS |
|
| Set oven at 350 degrees. Bake in a 8 x 8 inch pan, well greased. | |
| 1/2 | c. butter |
| 1/2 | c. white sugar |
| 1 | whole egg and 2 yolks |
| 1/2 | c. flour |
| 1/4 | tsp. baking powder |
| Mix in order given. Bake 20 minutes. | |
| Filling: (prepare while bottom is baking) | |
| 1 | tin condensed (sweetened) milk |
| grated rind and juice of 2 lemons | |
| Beat until thick (about 5 minutes) with mixer. Spread over cooked bottom. | |
| Topping: | |
| 2 | egg whites (beaten) with 1/2 c. sugar |
| 1/4 | tsp. lemon extract |
| 1/4 | c. cocoanut |
| Sprinkle with cocoanut and place in refrigerator. Creator Mrs. Arthur Robart |
|
GINGERBREAD COOKIES |
|
| 1/2 | c. molasses |
| 1/2 | c. white sugar |
| 1/4 | c. shortening |
| 1/2 | c. hot water |
| 1 | tsp. soda |
| 1 | tsp. ginger |
| 1 | tsp. cassia |
| 23/4 | c. flour |
| 1 | tsp. salt |
| Mix first three ingredients in bowl. Pour hot water over soda and add to mixture. Then add salt and spices also flour. It will need about 1 cup flour extra to roll. Cut in about 2 inches square and bake. Creator Ethel Harlow |
|
FRYING PAN COOKIES |
|
| Drop following in cold frying pan: | |
| 2 | unbeaten eggs |
| 1 | c. sugar |
| 11/2 | c. dates (cut) |
| salt | |
| Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of rice crispies. Roll in balls and dip in cocoanut. Creator Lucy Dash |
|
O'HENRY BARS |
|
| 1 | c. brown sugar |
| 1/2 | c. butter |
| 1/2 | c. milk |
| 1 | c. crushed graham wafers |
| 1/2 | c. chopped nuts |
| 1 | c. fine coconut |
| Combine sugar, milk and butter in a pan and bring to a boil, remove from heat and add graham wafers, nuts and coconut. Pour into 8 x 12 inch greased pan which has whole graham wafers on bottom. Lay another layer of whole graham wafers on top and press. Frost with chocolate frosting. Set in refrigerator. Creator Mrs. Allister Harlow |
|
ELEPHANT EARS |
|
| 1 | c. sugar |
| 21/2 | c. flour |
| 1 | tsp. salt |
| 1 | tsp. allspice |
| 1 | tsp. nutmeg |
| 1 | tsp. cinnamon |
| 2 | Tbsp. molasses |
| 1/2 | sour milk |
| 1 | tsp. vanilla |
| 1/2 | c. melted shortening |
| 1 | c. raisins |
| Sift flour, sugar, salt and spices in mixing bowl, add molasses, sour milk, vanilla and cooled shortening, mix thoroughly and add raisins. Drop by teaspoon on cookie sheet, and bake in 350 degree oven for about 10 minutes. Creator Mrs. Bernard Dexter |
|
NANAIMO SQUARES |
|
| Bottom: | |
| 1/2 | c. butter |
| 1/4 | c. white sugar |
| 1 | tsp. vanilla |
| 5 | Tbsp. cocoa |
| 1 | egg |
| 2 | c. graham wafer crumbs |
| 1 | c. coconut |
| 1/2 | c. walnuts (chopped) |
| Place soft butter, sugar, cocoa, vanilla and egg in double boiler until butter melts and mixture looks like custard. Combine crumbs, coconut and nuts; add to cooked mixture. Press in 9 x 9 inch pan. | |
| Top: | |
| 1/4 | c. butter |
| 3 | Tbsp. milk |
| 2 | Tbsp. vanilla instant custard powder |
| 2 | c. icing sugar |
| Cream butter, milk and vanilla powder. Blend in icing sugar and spread on bottom mixture. Let stand 15 minutes. Melt 3 squares semi-sweet chocolate with 1 tablespoon butter. Pour over icing , cool. This does not have to be baked. Creator Mrs. Thomas Richardson |
|
CHOCOLATE DROP COOKIES |
|
| 2 | c. brown sugar |
| 1/2 | c. shortening |
| 2 | eggs |
| 4 | squares melted chocolate |
| 1 | tsp. vanilla |
| 1 | c. milk |
| 1 | tsp. soda |
| 1 | tsp. salt |
| 3 | c. flour |
| 1 | c. chopped nuts |
| Mix in order given. Drop with teaspoon on cookie sheet. Bake in moderate oven, 350 degrees. Creator Roberta E. Lloyd |
|
 |
| Little Harbour, Cherry Hill |
PIE PASTRY |
|
| 51/2 | c. flour |
| 3 | tsp. baking powder |
| 1 | egg, beaten |
| 2 | Tbsp. vinegar |
| 1 | lb. lard |
| 1 | tsp. salt |
| 3/4 | c. water |
| Sift flour, baking powder and salt. Rub lard and flour to gether until it resembles coarse meal. Combine beaten egg, vinegar and water; and add to flour. This can be kept in the refrigerator, for an indefinite period. Wrap in wax paper or keep in covered dish. Creator Hazel Harlow |
|
HALF-HOUR PUDDING |
|
| 1 | c. flour |
| 1/2 | c. brown sugar |
| 1 | tsp. baking powder |
| 1 | c. raisins |
| 1/2 | c. milk |
| 1/2 | tsp. salt |
| Mix the above into a batter and put in a well buttered pan Top with the following. Mix together: | |
| 2 | c. boiling water |
| 1 | Tbsp. butter |
| 1 | tsp. vanilla |
| Pour over batter. Bake 1/2 hour at 355 degrees. Creator Mrs. David Wolfe |
|
CRANBERRY PUDDING |
|
| 1/2 | c. molasses |
| 2 | tsp. soda |
| 1/2 | c. boiling water |
| 1 | c. fresh cranberries |
| 11/2 | c. flour |
| 1 | tsp. baking powder |
| salt | |
| Add soda to molasses, stir in hot water. Sift flour, etc. and add to first mixture. Steam 2 hours. | |
| Sauce: | |
| 1 | c. sugar |
| 1 | c. cream |
| 1/2 | c. butter |
| Stir and cook 15 minutes. Creator Emma M. Goodwin |
|
SCOTCH APPLE CRUMBLE PUDDING |
|
| 6 | apples |
| 6 | Tbsp. butter |
| 6 | Tbsp. white sugar |
| 1 | tsp. cinnamon |
| 1/2 | c. brown sugar |
| 1/2 | c. sifted flour |
| 1/2 | c. rolled oats |
| dash of salt | |
| Slice apples in bottom of a 9 x 9 inch greased pan and dot with 2 tablespoons butter and sprinkle with white sugar and cinnamon. Combine remaining 4 tablespoons butter, brown sugar, flour, rolled oats and salt. Sprinkle crumb mixture over apples and bake 15 minutes covered. Uncover and finish baking at 350 degrees. Serve warm with cream. Creator Mrs. Allister Harlow |
|
LEMON DELIGHT |
|
| 24 | graham wafers |
| 1/4 | c. white sugar |
| 1/2 | c. melted margarine |
| Mix together. Leave a little to sprinkle over the top at last. | |
| 1 | pkg. lemon jello |
| 3/4 | c. hot water |
| Set until thick syrup. Chill 1 can milk and whip. (Substitute quick or Dream Whip or cream.) | |
| Add: | |
| 1 | c. sugar |
| juice and rind of 1 lemon | |
| Beat jello mixture into the chilled above. Set 3 or 4 hours in refrigerator. Creator Mrs. H. Stanley Giffin |
|
BLUEBERRY CRUMB CAKE |
|
| 11/4 | c. sugar |
| 1 | egg |
| 1/3 | c. soft shortening |
| 1 | tsp. vanilla |
| 21/2 | tsp. baking powder |
| 2 | c. flour |
| 1 | tsp. salt |
| 1 | c. milk |
| 1 | c. blueberries |
| 1/4 | c. brown sugar |
| 2 | Tbsp. butter |
| 1 | tsp. cinnamon |
| 2 | Tbsp. flour |
| whipping cream | |
| Put sugar, egg and shortening and vanilla in bowl, mix well, then add flour, baking powder, salt and milk. Add to this 1/2 cup of blueberries. Pour in baking dish and sprinkle remaining 1/2 cup of blueberries on top. Make crumbs of brown sugar, butter, flour and cinnamon and sprinkle on top. Bake for about 1/2 hour and serve with whipped cream. Creator Mrs. Bernard Dexter |
|
RHUBARB CUSTARD PIE |
|
| 2 | egg yolks |
| 1/4 | c. corn syrup |
| 1 | Tbsp. cornstarch |
| 1/4 | tsp. salt |
| 3/4 | c. white sugar |
| 1 | Tbsp. melted butter |
| 3 | c. rhubarb |
| Line a nine inch pie plate with uncooked pastry. Beat egg yolks well then gradually add sugar, salt, cornstarch, corn syrup and butter. Add rhubarb cut in 1/2 inch pieces. Pour into uncooked shell. Bake in hot oven 425 degrees for first 15 minutes, then reduce heat to 350 degrees until done. When baked, top with meringue made with egg whites and sugar. Return to oven to brown. Creator H. Lois Harlow |
|
DATE PIE |
|
| 1/2 | lb. dates |
| 1/2 | c. sugar |
| 3 | Tbsp. flour |
| 2 | c. milk |
| 2 | eggs |
| 1/4 | tsp. salt |
| 1/2 | tsp. vanilla |
| Heat dates in milk. Mix flour, sugar, and salt in a little cold milk and add egg yolks. Gradually add this to the milk and date mixture and cook until thick, stirring constantly. Cool, add vanilla and put in a baked pie shell. Top with whipped cream or meringue. Creator Roberta E. Lloyd |
|
COCONUT CREAM PIE |
|
| 2 | c. milk |
| 3/4 | c. white sugar |
| 1/3 | c. cornstarch mixed with 1/4 c. milk |
| 1 | tsp. vanilla |
| 2 | Tbsp. butter |
| 1/2 | c. coconut |
| 2 | eggs, separated |
| 1 | 9 inch pie shell |
| Mix milk, sugar; add cornstarch mixed with milk, scald this mixture, then add egg yolks. Cook until thickened. Take off stove and add vanilla, butter and coconut. Put in pie shell. Make meringue with 2 egg whites and two heaping tablespoons sugar. Cover pie and cook in 400 degree oven for 12 minutes. Creator Mrs. Walter Verge Summerville Queens Co., N.S. |
|
BUTTERSCOTCH PIE |
|
| 1 | c. firmly packed brown sugar |
| 5 | Tbsp. flour |
| pinch of salt | |
| 11/2 | c. milk |
| 2 | egg yolks |
| 2 | Tbsp. butter or margarine |
| 9 | inch baked pastry shell |
| Mix brown sugar, flour and salt. Gradually add milk, mix well. Beat egg yolks; add. Cook over hot water, stirring constantly until thick. Add butter or margarine. Pour into pastry shell. Swirl meringue on filling. Bake in 325 degree oven for 20 minutes. Creator Mrs. Angus Benham |
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BANANA CREAM PIE |
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| 13/4 | c. scalded milk |
| 1/2 | c. white sugar |
| 3 | Tbsp. cornstarch |
| 1/8 | tsp. salt |
| 2 | eggs, separated |
| 1 | Tbsp. butter |
| 1 | tsp. vanilla |
| 2 | bananas |
| 3 | Tbsp. white sugar |
| Scald milk, mix together sugar, cornstarch, cold milk, and salt; stir into hot milk until thickened. Beat yolks, add and blend to hot mixture. Cook 3 minutes, add vanilla and butter. Slice bananas in baked pie shell. Cover with filling. Beat egg whites, add 3 tablespoons sugar. Cover filling. Bake in 350 degree oven until brown. Creator Mrs. Wayne Dexter |
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DOUGHNUTS |
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| 2 | eggs |
| 1 | c. sugar |
| 4 | Tbsp. melted butter |
| 2/3 | c. milk |
| 3 | c. flour |
| 3 | tsp. baking powder |
| 1/2 | tsp. salt |
| 1/4 | tsp. nutmeg |
| 1 | tsp. vanilla |
| Beat eggs well, add sugar, then melted butter. Mix and add milk and vanilla. Add flour containing salt and baking powder; add nutmeg and mix well. Roll out and cut. Fry in deep fat preheated to 350 degrees. Roll in sugar or leave plain as desired. Creator Mrs. Douglas Harlow |
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| Crescent Beach |
| Macaroni and Cheese | |
| Tuna Pizza | |
| Party Clamburgers |
MACARONI AND CHEESE |
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| 1 | c. macaroni |
| 2 | qt. water |
| 2 | tsp. salt |
| 3 | Tbsp. butter |
| 4 | Tbsp. butter |
| 2 | c. milk |
| 1/4 | tsp. salt and pepper |
| 1 | c. sliced - or-grated cheese |
| Add salt to water, put over heat and when boiling rapidly drop in the macaroni; boil rapidly until macaroni is tender, then drain. Pour cold water over macaroni to prevent pieces sticking together. Make a sauce of butter, flour, milk, and seasoning. Add cheese last, arrange alternate layers of macaroni and cheese sauce in buttered baking dish. Cover with crumbs and bake in a moderate oven until crumbs are browned. Creator Mrs. Phyllis Lloyd |
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TUNA PIZZA |
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| 2 | Tbsp. vegetable oil or shortening |
| 1/3 | c. chopped onions |
| 1/2 | c. chopped cooked mushrooms |
| 1 | (10 oz.) can tomato soup |
| 1/4 | tsp. garlic powder |
| 1/4 | tsp. chili powder |
| 1/8 | tsp. pepper |
| 1 | (7 oz.) can tuna, flaked. |
| Heat vegetable oil or shortening in fry pan and add chopped cooked mushrooms and onions, fry until tender. Combine tuna, soup, garlic, chili and pepper. Add to mushroom and onion mixture. Then spread on dough and sprinkle with grated cheese. | |
| Pizza Dough: | |
| 1 | pkg. dry yeast |
| 1/2 | c. lukewarm water |
| 1 | tsp. sugar |
| 1/4 | c. milk |
| 2 | Tbsp. shortening |
| 1 | Tbsp. sugar |
| 2 | c. flour |
| Sprinkle yeast over lukewarm water in which has been dissolved 1 teaspoon sugar. Let stand in a warm place for 10 minutes. Then stir briskly with a fork. Meanwhile scald milk, shortening, and sugar. Cool to lukewarm. Add softened yeast and stir well. Then add flour. Knead for 3 minutes on floured board. Place in a greased bowl and grease slightly. Cover and let stand in a warm place until double in bulk, about 80 degrees. Punch down and let rest for 10 minutes, then roll out about 9 x 12 inches. Place on a greased baking sheet and spread with Tuna mixture and allow to rise again, then bake in preheated oven for 15 minutes at 450 degrees. Bacon strips are nice to place on top just before pizza is done. Creator Mrs. James MacKinley |
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PARTY CLAMBURGERS |
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| 2 | beaten eggs |
| 1 | c. minced clams |
| 1/4 | c. clam liquor |
| 1 | c. cracker crumbs |
| salt | |
| pepper | |
| dash of Worcestershire sauce | |
| 1/4 | c. hot fat |
| lemon wedges | |
| tartar sauce | |
| toasted buns | |
| Combine the beaten eggs, minced clams, clam liquor, cracker crumbs, salt, pepper and a good dash of Worcestershire sauce, mix well. Form into 6 flat cakes and brown slowly in the hot fat for about 5 minutes. Serve hot with lemon wedges and tartar sauce on hot buns. | |
| Tartar Sauce: | |
| Simply add chili sauce, minced sweet pickles and minced onions to salad dressing. The quanties are optional. Makes 1 cup. | |
| Creator Mrs. Polly Brown | |
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| Sable River |
| Salt Cod Hash | |
| Sweet and Sour Spareribs | |
| Pork Chop Delight | |
| Swedish Meat Balls |
SALT COD HASH |
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| 21/2 | c. salt cod |
| 2 | Tbsp. butter |
| 1/4 | c. minced onion |
| 21/2 | c. diced cooked potatoes |
| 1 | Tbsp. minced parsley |
| Soak cod fish at least overnight. Melt butter in skillet and saute onions until clear. Add shredded freshened cod and diced potatoes and brown lightly about 15 minutes. Sprinkle with parsley before serving. Yield 6 servings. Creator Helen Bower |
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SWEET AND SOUR SPARERIBS |
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| 2 | Tbsp. butter |
| 1 | medium onion, sliced |
| 1 | clove garlic |
| 1/2 | c. chopped celery |
| 3/4 | c. water |
| 1 | c. ketchup |
| 2 | Tbsp. vinegar |
| 3 | lb. spareribs |
| 2 | Tbsp. lemon juice |
| 2 | Tbsp. Worcestershire sauce |
| 2 | Tbsp. brown sugar |
| 1 | tsp. dry mustard |
| 1 | tsp. salt |
| 1/4 | tsp. pepper |
| Melt butter, add onion. Cook until brown and add remaining ingredients. Cook 20 minutes, pour over spareribs and cook 25 to 30 minutes in a hot oven, about 375 degrees. Creator Mrs. William DeChamp |
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PORK CHOP DELIGHT |
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| 2 | Tbsp. fat |
| 6 | pork chops |
| 6 | Tbsp. raw rice |
| 1 | large onion |
| 1 | can (10 1/2 oz.) condensed consomme |
| 1/2 | c. water |
| salt and pepper | |
| Trim off excess fat, brown chops slowly and thoroughly. Remove from skillet. Drain on paper toweling, place in baking dish 8 x 13 x 2 inches. Top each with 1 tablespoon raw rice and chopped onion. Combine consomme, and water. Pour over chops, season to taste, cover dish closely with aluminum foil. Bake in slow oven 325 degrees for 1 hour or until done. Top each chop with 1/4 tomato and return to oven until heated. Creator Polly Brown |
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SWEDISH MEAT BALLS |
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| Blend: | |
| 1 | can cream of celery soup |
| 1/2 | can water |
| Measure out 1/4 cup of soup mixture. Combine this with: | |
| 1 | lb. ground beef |
| 2/3 | c. fine dry bread crumbs |
| 1 | egg |
| 2 | Tbsp. minced onion |
| 1 | Tbsp. chopped parsley |
| 1/2 | tsp. salt (scant) |
| Shape into balls about 1 inch in diameter. In large skillet brown meatballs in 1 tablespoon shortening. Add remaining soup mixture to meatballs and cook over low heat for about 20 minutes stirring frequently. Creator Mrs. Leslie Freeman |
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| Sherbrooke Village Museum, Sherbrooke |
| Hot Milk Cake | |
| Cherry Balls | |
| Snickerdoodles | |
| Coconut Crisps Cookies |
HOT MILK CAKE |
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| 2 | eggs, beat 5 minutes |
| 1 | c. sugar |
| 1 | c. flour |
| 1 | tsp. baking powder |
| 1/2 | tsp. salt |
| 1/2 | c. hot milk with 3 Tbsp. butter |
| 1/2 | tsp. flavoring |
| Beat eggs, add sugar and flavoring. Add flour, baking powder and salt. Add hot milk and butter. Beat well. Bake at 350 degrees for 45 minutes (bake in 8 x 8 inch pan). Creator Miss Sharon Lloyd |
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CHERRY BALLS |
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| 36 | cherries, drained |
| 1/2 | c. butter |
| 11/2 | c. icing sugar |
| 11/2 | c. fine coconut |
| 1/2 | tsp. almond extract |
| 1 | Tbsp. milk |
| Mix well together and chill in refrigerator. When chilled, form into balls with cherry in center. Roll in graham wafer crumbs or ground peanuts. Re-chill. Good for Chistmas treat! Creator Miss Lynda Giffin |
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SNICKERDOODLES |
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| 1 | c. soft shortening (part butter) |
| 11/2 | c. sugar |
| 2 | egg |
| 23/4 | c. all-purpose flour |
| 2 | tsp. cream tartar |
| 1 | tsp. soda |
| 1/4 | tsp. salt |
| Heat oven to 400 degrees (moderately hot). Mix shortening, sugar, and eggs thoroughly. Measure flour by dip level pour method or by sifting. Blend all dry ingredients; stir in. Roll into balls the size of walnuts. Roll in mixutre of: | |
| 2 | Tbsp. sugar |
| 2 | tsp. cinnamon |
| Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes. These cookies fuff up at first then flatten out. Makes about 5 dozen 2 inch cookies. Creator Miss Doris Dash |
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COCONUT CRISPS COOKIES |
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| 1 | c. shortening |
| 11/2 | c. sugar (white) |
| 2 | beaten eggs |
| 1/2 | tsp. vanilla |
| 1 | c. desiccated coconut |
| 21/4 | c. all-purpose flour |
| 2 | tsp. baking powder |
| 1/2 | tsp. salt |
| Cream until light shortening and sugar, add beaten eggs, vanilla and coconut. Beat until well combined add flour, baking powder and salt mix well. Drop from teaspoon on greased baking sheet. Bake for 10 to 12 minutes in 350 degree oven. Yield 4 dozen cookies. Creator Miss Charlene Loveless |
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