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Sable River Recipes
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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.
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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.
This makes it easier to remove paraffin when opened for table use.

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.
Laboratory tests at the Illinois College of Agriculture indicate that this method is superior to the old one of making the preserves when the fruit is in season.

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
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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
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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
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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
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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
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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
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Annapolis Royal Historic Gardens 
Apricot Nut Bread
Tea Rolls
Brown Bread
Lemon Bread
Standard Rolls
Blueberry Bread
Banana Bread
Raisin Bread
Cinnamon Rolls
Lemon Breaf (Loaf)
Pumpkin Loaf
Date Muffins
Rhubarb Muffins
Apple Bread
Orange Cranberry Bread
Rhubarb Bread
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
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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.
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Burntcoat Head Park, Burntcoat
Two-Egg Cake
Feather Gingerbread
Hot Milk Sponge Cake
Million Dollar Icing
Harvest Moon Icing
Jelly Roll
Pound Cake
Annie's Fruit Cake
Tom and Jerry Cake
Nut Cake
Chocolate Cupcake
Light Fruit Cake
Upside Down Cakle
Gingerbread Cake
Chocolate Cake
Cake or Cupcakes
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
Placeholder image
Grand Pre National Historic Site, Grand Pre
Potato Fudge
Divinity Fudge
Molasses Candy in Rhyme
Brownies
Nut Smacks
Date Filled Oat Cookies
Chocolate Fingers (squares)
Nut Crisps
Lemon Moments
Gingerbread Cookies
Frying Pan Cookies
O'Henry Bars
Elephant Ears (Drop Cookies)
Nanaimo Squares
Chocolate Drop Cookies
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
Placeholder image
Little Harbour, Cherry Hill
Pie Pastry
Half-Hour Pudding
Cranberry Pudding
Scotch Apple Crumble Pudding
Lemon Delight (Dessert)
Blueberry Crumb Cake (Dessert)
Rhubarb Custard Pie
Date Pie
Coconut Cream Pie
Butterscoth Pie
Banana Cream Pie
Doughnuts
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
BANANA CREAM PIE
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
DOUGHNUTS
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
Placeholder image
Crescent Beach 
Macaroni and Cheese
Tuna Pizza
Party Clamburgers
MACARONI AND CHEESE
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
TUNA PIZZA
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
PARTY CLAMBURGERS
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
Placeholder image
Sable River
Salt Cod Hash
Sweet and Sour Spareribs
Pork Chop Delight
Swedish Meat Balls
SALT COD HASH
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
SWEET AND SOUR SPARERIBS
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
PORK CHOP DELIGHT
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
SWEDISH MEAT BALLS
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
Placeholder image
Sherbrooke Village Museum, Sherbrooke
Hot Milk Cake
Cherry Balls
Snickerdoodles
Coconut Crisps Cookies
HOT MILK CAKE
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
CHERRY BALLS
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
SNICKERDOODLES
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
COCONUT CRISPS COOKIES
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
Seeblick Printing - 902-656-2779