FROM THE SEA - Caplin. deep fried. 22. Cod au Gratin. 25; Cod. baked. 10.11. 16. 17; Cod. barbecued. 14; Codfish cakes. 26; Codfish casserole. 15.21; Cod chowder. 9.19.20. 21; Codfish custard. 10; Codfish. deep fried. 12; Cod heads. 9; Cod loaf. 12. 16; Cod pie. 11, 14.26; Codfish pudding. 25; Codfish savoury, 24; Codfish souffle, 14; Cod sounds. 18. 19; Cod. stew. 12. 25; Cod tongues. 15. 18; Fish & Brewts, 7. 8; Fisherman’s Brewts, 7. 8: Haddock. casserole. 15: Herring. soused. 21; Lake trout. 24; Lobster. 29; Mackerel, soused. 21; Salmon pie. 11, Salmon with cheese. 22: Seal. baked. 28: Flipper pie. 27. 28; Scrad, 12; Squid. 22; Tuna pie. 16; Turbot. baked. 26.
FOR THE DINNER TABIB - Old Fashioned baked beans. 37; Barbecued beef balls. 41; Barbecued spare ribs. 39; Beef & Vegetable stew. 35; Blackberry Bang Belly. 121; Brawn. 41; Bread stuffing. 35: Chicken Liver Brewis, 36; Chicken & Rice spare ribs. 39: Corned beef. 38: Drawn butter. 29; Fat-Back Pork stew. 32; Jiggs Dinner. 30; Kedgaree, 31; Labrador Dinner. 36; Lob Scouce, 34; Mom’s French Fry. 42; Macaroni Casserole. 41: Newfoundland Stew. 31; One Dish Meal. 31; Onion Pudding. 36; Peas Pudding. 38; Pork Patties. 37: Potato Pancakes. 36; Sailor’s Duff. 71: Salt Meat Dinner. 54; Sausages baked in potatoes. 38; Seven layer dinner. 39; Potato cakes. 37; Vinegar Pie. 95.
SOUPS - Newfie Pea Soup. 46; Old Fashioned Soup. 46; Ham Bean Soup, 45; Split Pea Soup. 45; Partridge Soup. 44; Dough Boys. 36; Dumplings. 42, 45.
GAME - Brumswick (Squirrel) Stew. 40: Labrador Rabbit Stew. 35; Rabbit Stew. 34: Pan-fried Partridge. 44; Roast Partridge. 44: Moose, Stew. 32: Squirrel Cake. 40.
JAMS, PICKLES, SALADS - Apple Pickle. 68: Newfoundland Lobster salad. 64; Curried salt cod salad. 64; Dandelion greens. 62: Beet salad. 62; Pineapple jellied salad. 62; Potato salad. 61; Cabbage & Apple salad. 61: Beet & Apple Salad. 61; Macaroni Salad” 60; Bean Salad. 60; Dill Pickles. 60; Sweet Pickles, 59; Cottage Cheese. 59; Potato Salad. 59; PIckles. apple. 64; Pickles. tomato. 65; Pickles. rhubarb. 68; Pickles. partridgeberry, 68. Pickles, carrot. 67: Pickles. cabbage. 67; Pickles. mustard. 66. 67; Pickled beets. 66; Rhubarb relish. 66; Mother’s favourite pickles. 65; Pumpkin Marmalade. 136; Blackberry & Apple Jam. 147.
BREADS, BUNS - Apricot Nut Bread. 120: Banana Loaf. 126; Damper Dogs, 58; Date Loaf. 119; Date Rolls. 144; Delicious Nut Bars, 120; Fat Back & Molasses Dip. 46: Feather Beds. 145; Good Friday Buns. 57; Jelly Roll. 128. 144; Gingerbread. 71. 88. 117; Hotcakes made with Sour Dough. 51; Sour Dough Starter. 51; Lemon Bread. 85: Nain Pastry, 55; Methodist Bread, 56; Molasses Buns. 41. 48. 49. 87: Pork Bread. Old Fashioned. 49; Potato Biscuits. 54; Potato Pork Buns. 54; Plain Old Fashioned Pork Buns. 47. 50: Old Fashioned Pork Cake. 47. 57. 89; Old Time Pork Molasses Cake. 89; Raisin Buns, 52; Rolls. 134; Sandwiches. 62; Scotch Currant Bun. 138; Trapper’s Bread. 55: Tea Buns. 55. 89. 99. 145; Toutons, Pork. 56.
PASTRIES, TARTS, PIES - Apple Crisp. 119; Apple Crumble. 81. 82; Apple filling. 119; Bakeapple Pie. 122; Blueberry Cobbler. 74. Blueberry Crunch. 133; Blueberry Grunt. 114; BranburyTarts. 136: Bride’s Pastxy. 86; Butterscotch Fingers. 104; Butter Balls. 146; Caramel Sauce. 138; Chocolate Crackers. 127; Chocolate Cream. 145; Christmas Balls. 144; Cheny Oat Crumble. 81; Christmas Dominoes. 139; Date Cocoanut Macaroons. 146; Date & Nut Bars. 108; Fat Back & Lassy Toutons, 108. Fine Puff Pastry. 86; Frosty Fruit Pie. 84; Golf Balls. 114; Graham Wafer Pie. 84; Honey Tarts, 107; Ice Cream Delights. 139; Jam Jams. 147; Lassie Jam Tarts. 80; Lemon Sponge. 85; Lemon Sponge Pie. 85. Light Patty. 131; Martha Washington Pie. 122; Molasses Tart. 135; Pineapple Surprises. 135; Raisin Pie Filing. 86; Rhubarb-Marshmallow Dessert. 135; Soft Custard. 80; Snow Balls. 121, Snowball Dessert. 82; Spanish Cream Dessert. 102; Yum Yums, 12.
BARS, SQUARES — Apricot Bars. 142; Apricot Filling. 142; Blueberry Squares, 133; Brownies. 141; Butter SCotch Squares. 125; Caramel Squares. 134; Cheny Chews. 143; Chocolate Cocoanut Squares. 141; Coctail Squares. 139; Cut Glass Squares. 123; Date Squares. 134; Ice Cream Squares. 138; Jelly Squares. 123; Lemon Squares. 104. 116. 140; Maids of Honour. 143; Malted Milk Squares. 140. 143; Marshmallow Squares. 141, 142; Orange Squares. 137; Partrldgebeny Squares. 106; Peach Squares. 137; Peach-Rice Loaf Supreme. 132; Strawbeny Squares. 140.
PUDDINGS - Figged Duff. 77; Figgy Duffwith molasses Coady. 78; Bread Pudding. 69. 76; Boiled Apple Pudding. 76; Bluebeny Pudding. 81; Boiled Pudding. 108. Christmas Steamed. 75; Lassy Coady Dumplings. 78. Molasses Steam Pudding. 146; Pork Bang Belly. 77; Baked Rice. 79; Southern Rice. 79; Partridgebeny Cottage. 79; Mom’s Apple. 80; Hard Times Pudding. 75; Dark Suet Pudding. 72; Steam Pudding. 69; Molasses Pudding. 69; Quick Apple Pudding. 70; Pudding sauce. 70; Steam Molasses Pudding. 70.
CAKES - Banana. 91; Blueberry, 90. 133; Boiled. 51; Birthday, 101; Cocoa. 100; Cake Made in a Hurry, 92; Coffee. 132; 1,2.3,4 Cake. 124; Corn Syrup Frosting. 125; Dark. 91; Fat Pork. 87; Home Made Icing. 125; Mace. 110; Miracle. 92; Molasses. 96; Mystery Icing. 109; Dark Cake. 88; Date. 90 Overseas. 101; Peach. 102; Pineapple Upside down. 105; Potato Pork. 87; Raisin-Apple Coffe Cake. 101; Sponge. 94; Sultan. 74; Susie’s Icing. 109; Tomato Soup Cake. 97; Walnut Cake. 91.
FRUIT CAKES — Dark Christmas. 110; Old Fashioned Christmas. 1ll, 112, 113; Mrs. Smallwood’s Fruit Cake, 100; Fruit Cake, 99; Grandma’s Favourite Dark Cake. 99; Boiled Fruit Cake. 97; Dark Fruit. 94. 95, 96; Light Fruit Cake, 97; Pineapple Fruit Cake. 107, Rich Wedding Cake, 113.
COOKIES - Black & White. 127; Blueberry, 114; Caramel Nut. 129; Chocolate Cream. 129, Centenial, 131; Cry Babies. 101; Drop. 130; Ice Cream Cookies. 131; Marble Cookies. 125;. Marshmallow, 118; Mince Meat. 116; Old Time. 117; Parowax, 116; Peanut Butter, 118; Pudding Cookies. 127; Raisin Drop. 128; Raisin & Nut. 118; Ruby Cookies. 130; Rice Krispie, 132;. Saucepan Cookies. 127.
AFTERS - Brown Sugar Candy, 138; Bull’s Eyes. 105; American Ice Cream. 70; Lassie Pop. 147; Molasses Taffy. 137.
WINES, BRANDY, BEERS - Apricot Brandy. 149; Dandelion Wine. 148; Old Time Barm, 156; Partrldgebeny Punch. 149. Rhubarb Brandy. 149; Rice Wine. 148; Spruce Beer. 126. 156; Uncle Allen’s Bluebeny Wine. 150.
“The following recipe is a typical Newfoundland dish which everyone learns to love, even the English Methodist Parsons.” Dinner for two:
Break up and soak in cold water overnight two cakes of hard bread. If all the water is absorbed by morning add a little more to keep it from burning. Place to boil and add 1/2 tsp. salt. When water boils up all through it, strain and chop into small pieces with a fork.
Boil about 1 lb. of well watered salt fish for 20 minutes. Strain. Flake it into small pieces and remove bones.
Add to the hard bread mixture and drip pork fat & scrunchions over it.
Take a piece of fat back pork (about 1/2 lb) and cut in thin slices and fry until crisp and brown. Break up pork in small bits with fork and knife. Drip over fish & brewts on a dinner plate.
Mrs. Ftorence Wilkinson - Moores. Topsail
FISHERMAN’S BREWIS
Skin and bone fresh fish. Put in boiling salted water and cook until tender. Soak hard bread overnight. Put the soaked bread into cold water; bring slowly to the boil and cook only until tender, 5 - 10 minutes. Fry out small pieces of fat pork. Add the cooked fish, then the cooked brewts, Toss lightly and heat thoroughly.
This recipe famous over all Newfoundiland.
FISHERMAN’S BREWIS
4 cakes hard bread |
fat back pork |
salt |
salt fish |
Soak 4 cakes of hard bread overnight in plenty of cold water. Drain next morning and add more water. Add 1 tsp. salt and bring to a boil for five minutes. Drain very dry. Boil salt fish which has been watered for several hours. Drain fish then add fish to strained bread and chop both well together. Fry out small pieces of fat back pork to cover heapmgs of Fisherman’s Brewis served on plate.
Violet M. Gullford, Hant’s Harbour
In the land where cod is king it is to be expected that many of our dishes make use of this delicious and versatile fish. Here in Newfoundland if you mean salmon, trout or halibut, you say so, but if you just say fish, you mean cod. Perhaps the most popular dish is Fish and Brewts, pronounced “broos”.
The New Englanders make fish and brewis too, but few people inland ever heard of it. In fact, one mainlander on first hearing of it, thought it had some connection with a still for making home brew. On the other hand a story is told of a clergyman newly come from England whose hostess asked him before he retired his first night if he would like fish and brewis for breakfast. Wishing neither to offend nor to be reckless, he replied cautiously that he would like fish, “but only one brew, please.”
Newfoundland families in all income brackets and in all geographical locations serve fish and brewis with varying frequency, especially for Sunday morning breakfast. Sometimes the brewis is served with bacon or ham instead of fish. The fish, of course, is the salt fish and the brewis is made from the hard bread which can be bought in the grocery stores here. As in all such dishes an exact recipe is hard to find, each cook having her own way of doing the cooking which gIves a slightly different flavour to the finished product.
FISHERMAN’S BREWIS
Salt fish as required |
Hard bread as required |
Fat porkas required |
To Prepare Brewts: Split cakes of hard bread; allow I cake per person. Place in a large saucepan well covered with water. Soak overnight. The next day, using same water bring to near boil. (do not boil). Drain immediately. Keep hot. To prepare fish, soak salt fish overnight, changing water once. Boil for 20 minutes until fish is flaky. Drain and remove skin and bones from flsh. Combine fish and hard bread together. SeIVe with scrunchions (small cubes of fat pork fried to golden brown).
Annie Mugford, Clarkes Beach, Nfld
My daughter, Peg, was born and raised in Newfoundland and no doubt saw plenty of fat pork used in our home. She married and moved to Toronto to live. One day she decided to have company in for a “fish and brewis” dinner. She went to the Newfoundland Market and purchased the items needed. Everything went well until she came to preparing the fat pork. She did not know what to do with it. So she hurriedly made a long distance call home to me asking “Mom, how much fat will I put on the fry pan to fry out the fat pork?”
Mrs. Lillian Babstock, St. John’s, Nfld.
FRIED COD HEADS
Obtain 4 medium size cod heads. More for a large family. After they have been sculped - ((to sculp heads: with sharp knife cut head down through to the eyes: grip back of head firmly and pull)) prepare to cook as follows:
Cut heads in two, skin and remove lips. Wash well and dry. Dip both sides of head in flour, sprinkle with salt and pepper to taste. Fry in fat until golden brown on both sides. Serve with potatoes and green peas. or any vegetable preferred.
Mrs. Lloyd G. Hann, Wesleyville, B. B. Bay
COD FISH CHOWDER
l Ib. fresh frozen cod fish
2 cups cooked potatoes, diced |
dash of sugar & pepper
1 cp. evaporated milk |
2 tbsp. Butter
1/3 diced onion |
2 tsp. salt
3 cups water |
Combine butter, onion, potatoes, water, salt. sugar and pepper. Boil gently for about 15 minutes. Once cooked, add fish and simmer gently until cooked, about 10 minutes. Add milk and heat slowly, but do not boil.
Recipe from “Labrodor Cook Book” Happy Valley & Goose Bay. Labrador
1 small codfish
sufficient bread for dressing |
pepper |
1 onion |
salt |
salt pork |
Fry out sufficient salt pork to make fat enough to cook the fish in. Prepare dressing enough to stuff fish. Then place dressing in fish and sew it up to keep dressing in.
Place the prepared fish in roaster. where fat has already been thrown. Cut up onion and put in with a little water. Sprinkle with salt and pepper. Bake in moderate over for about 1 1/2 hours. Serve with potatoes.
Recipe from Barbara Bixby, Stag Harbour
CODFISH CUSTARD
1 1/2 tspns. Cornstarch
1/2 tspn. Salt |
1 1/2 cups milk
2 cups flaked codfish |
2 eggs beaten |
1/4 cup melted butter |
Dissolve cornstarch in milk and add the beaten eggs. melted butter and salt. Stir in flaked codfish and pour into greased 1 quart casserole. Bake in 350 F. oven for 45 minutes. or until the custard is firm.
Recipe from Eva Combden of Barr’d: Islands
FISH BAKED IN CUSTARD
1 lb. fresh fillets |
1 cup milk |
1 tbsp. Margarine |
2 eggs |
salt & pepper to taste |
Cook fillets in the milk until tender. Add salt & pepper to taste. Remove from stove & add margarine. Beat eggs slightly & add hot milk to them. Place fish in a casserole. Pour mixture over it & place casserole in a pan of hot water. Bake at 350F for 45 min. or until custard is firm.
Recipe from Fogo Island U.C.W.
Small fish is best. Remove head. tail. fins, & sound bone from fish. Wash well and dry with paper towel. Stuff as for chicken (beaten egg may be added to dressing). Fry fat, pour over fish. After fish is brown on one side. turn over and brown other side. Bake for approx 60 min. at about 450 F. If preferred. onions & scrunchions may be added.
United Church Women - Fogo Island
BAKED STUFFED FISH
Choose a whole fish. about 3 or 4 pounds; remove head, wash & wipe dry. Sprinkle inside with salt & fill with a well seasoned stuffing. Secure the opening with skewers or sew it and lay the fish back up on a fish sheet (tin foil would be the modern solution).
Make diagonal gashes in the skin of the back and insert strips of salt pork or bacon (preferably pork). Place a little pork in the pan. dredge with flour and bake in a hot oven (400 F) about 1 hour. basting often with the fat in the pan.
Can be served often with white sauce and baked potato or any vegetable.
United Church Women - Mrs. Hedley Butt. St. Georges.
FISH PIE
1 can codfish or salmon
1/4 cup warm milk |
1/4 cup butter
1 1/2 cups potato water |
2 onions |
3 tbsp. flour |
Cook onions in butter then remove pan from stove & mix in flour using fork to stir. Add water slowly. stirring all the time. Add fish & return to stove to thicken. Mash potatoes well while hot with 1/4 cup warm milk & butter. Add 1 egg unbeaten & mash well. Spread potato mixture over the fish & bake in hot oven until golden brown. Serve with green peas or carrots.
“I believe this recipe is very old as it was given to my mother back in the early 1900’s. It has been passed down through the family for many years. It’s a good recipe and a very delicious meal.”
Mrs. Meta Beazley, Garden Cove U.C.W.
2 cups fresh codfish (boiled)
2 eggs |
1 1/2 cups bread crumbs
1/2 tsp. Savoury
|
onion & parsley chopped fine
pepper & salt to taste
|
Combine mixture & bake 1 hour in moderate oven.
Mrs. Joan Brown of Joe Batt’s Arm.
DEEP FRIED FISH
Batter: |
1 cup milk |
1 egg |
1/2 cup flour few grains salt |
Cut fish in squares & salt. Dip each piece in batter until completely covered, then place in boiling fat until golden brown.
Thelma Freake of Joe Batt’s Arm
FISHERMAN’S FRESH FISH STEW
4 slices fatback
potatoes |
5 lb. fresh codfish
pepper |
1 med.onion or chives
water
|
Place fatback in a pot: let fly out well. Clean fish thoroughly, wash and remove skin: cut in squares about 2 inches. Add fish to fat and then add sliced onions or chives. Slice potatoes 1/4 inch thick and cover fish with potato slices: season. Add 3/4 cup boiling water (more if needed). Cook slowly until potatoes and fish are tender (about 1/2 hour). Serves 6.
Mrs. Ella Herridqe, Little Bay East & Mrs. Heber Fifield. Wesleyville
SCRAD
“Catch a fresh fish. Bring it in and split him, wash him, and sprinkle a little salt and put him out for 2 hours in the sun. Then shake off the salt and bring him up and put him in the oven in a flat pan. Bake for 1/2 hour. Remove from oven and he’s ready to eat.”
Mrs. Stan Pope, Fogo. N.D. Bay.
1 1/2 lb. Fillets
1 tblspn. worcestershire sauce
3/4 cup tomato ketchup
|
1/4 cup table vinegar
1 tblspn. Shortening
1/2 tspn. salt.
|
2 tblspns. chopped onion
2 tblspn. brown sugar
|
Heat oven to 375 F. Place fish in shallow baking dish (greased). Brown onion lightly in shortening in small saucepan. Add other ingredients. simmer for 5 minutes and pour over fish. Bake for 30 minutes. or until fish is tender.
Above recipe from Mrs. N. Holmes of Seldom Come By. Fogo Island.
FISH SOUFFLE
3 1/2 tblspns. butter
1/8 tspn. paprika
|
2 cups milk
2 cups cooked fish
|
3 1/2 tblspns. flour
1/3 cup bread crumbs 2 eggs |
2/3 tspns. salt |
Melt butter. add flour and when smooth. stir in milk. Cook until thickened. Add seasoning & crumbs. Cool. Add flaked fish to sauce & mix well. Stir in egg yolks. and stiffiy beaten whites. Put in greased baking dish & bake in moderately hot oven until firm.
Above recipe from Grace Roberts of Joe Batt’s Arm
FISH PIE
Line a greased baking dish with mashed potato. Fill the dish with minced cooked codfish (salt or fresh). Cover generously with drawn butter & onions. Add another layer of mashed potatoes. Bake 30 minutes in a slow oven.
Jubilee Guild of Newfoundland & Labrador
2 cups cooked cod or haddock
4 med. sized cooked potatoes
|
4 hard cooked eggs
2 tblspns. margarine
|
1 1/2 cups white sauce
1/2 cup day-old bread crumbs
|
1. Bone & flake fish & place 1/2 of it in bottom of a margarine coated casserole dish.
2. Slice eggs and layover fish.
3. Cover with 1/2 of the white sauce
4. Cover with 1/2 of the potatoes, sliced.
5. Repeat these layers again.
6. Melt margarine & add crumbs. Sprinkle over top of casserole.
7. Bake in moderately hot oven, 400 F. about 20 minutes. (Serves 6-8)
Mrs. William H. Anthony, Burnt Point, Seldom Come By.
BAKED COD TONGUES
24 cod tongues |
2 tblspns. salt |
1 cup milk |
1 cup biscuit or bread crumbs |
Wipe cod tongues with damp cloth. Soak in milk in which salt is dissolved for about 10 minutes. Drain and roll in crumbs. Place on greased sheet or dish and bake in 450 F. oven for about 10 minutes. Serve with lemon slices.
Recipe from Ellen Keats of Barr’d Islands
HOW TO FRESHEN DRIED SALT FISH: Shred fish, wash it several times in fresh cold water. Cover with fresh cold water and bring to a boil. Pour off water and repeat the operation depending on the amount of salt in the fish. Do not cut dried, salt fish with a steel knife as the fish will have a “steely” taste.
“Canadian Fish Recipes” Dept of Fisheries of Canada
1 small can tuna fish |
1 can mushroom soup |
Put fish in strainer and let hot water run over it to remove oil. Let drain. For the crust mix with hands 1 cup flour. a little salt. 1 tsp. baking powder and 3 or 4 tbsp. of lard to make a dough. Then butter pie tin. cover plate with chunks of fish. and then cover with mushroom soup and spread biscuit dough over top and bake 20 or 30 minutes. Tum out on platter and add a little parsley for decoration.
“Labrador Cook Book” Happy Valley, Goose Bay, Labrador
BAKED STUFFED FISH
4 tablespoons butter
1/4 teaspoon salt |
2 cups soft bread crumbs
stuffing |
2 teaspoons minced onions
dash of pepper |
Use whole fish cleaned and dressed. Rub inside of fish with saJlt. Stuff loosely as dressing will expand during cooking. Sew up opening in fish with needle and thread. Place fish on greased racks in shallow uncovered pan.
Bake at 375 F. allowing 10 minutes per pound. If fish is dry - while cooking baste with the juice from the bottom of the pan or lay strips of bacon or salt pork across the fish or brush with French dressing.
Recipefrom U.C.W. Fogo Island.
BAKED FISH LOAF
15 1/2 oz. tin salmon. tuna
or 2 cups leftover cooked fish
1 cup stale bread crumbs
|
3/4 cup milk
1/8 tsp. pepper
|
1 egg. beaten
1 to 2 tsp. lemon juice
|
chopped parsley
1/2 tsp. salt
|
Flake fish and combine with other ingredients. Mix well & pack into a greased loaf pan. Bake at 350 F. until firm & browned (30 to 40 Minutes). Tum from mould and serve hot with or without white sauce.
“Labrador Cookbook.”
1 whole fish or large section
3 cups small bread cubes
1/4 tsp. sage
1/4 lb. mild cheese, grated or finely diced |
1 onion finely diced
1 tsp. dried leaf savory
sprinkle of pepper
|
3 tbsp. butter
1/2 tsp. salt
1/2 cup water
|
3 tbsp. flour seasoned with
1/2 tsp. savory
1/4 tsp. sage
1/4 tsp. salt
sprinkle of pepper |
Saute onion in butter. Add to bread cubes with seasoning, water and 1/2 of the cheese. If too dry add more water.. Pack stuffing firmly inside and in front of fish. Dredge allover with seasoned flour. Bake with 3/4 cup of hot water in bottom of pan until browned and tender, about 50 minutes at 350 F, basting frequently.
While fish bakes cream 4 tbsp. butter with 1/4 cup flour, add juice of 1 lemon or 3 tbsp. juice (bottled), 3 tbsp. sugar, and 1 1/2 cups of water. Cook over low heat, stirring until thickened. Add to gravy in pan with remaining cheese. Baste fish again with thickened gravy.
“This recipe jor Banquet Baked Fish, now includedin the manuscript for “The Man Pleasers’ CookBook”, was created one Summerin Cupids. Miriam Dawe’s birthplace. during the early nineteen thirties. We jiggedcod in the harbour withour dear old neighbour,Chris Bishop, who always knew just where we should lowerour jigger to haul up afresh, round beauty. Ajew years later the recipe wasa prize winner in The American Weekly Magazine, Boston. Now, in the seventies. we canno longer finda wholecod in any market, only an occasional haddock to substitute. The wonderful big Newfoundland fish is justa tantalizing memory. Even whole. dried, salt fisb: have disappeared.”
From Margaret Hunt Stanhope. daughter of Miriam Dawe Hunt.
NEWFOUNDLAND SAYINGS: “Long may your big jib draw:” - A good wish for the future: in other words, “May there always be wind for your sail.”
Submitted by United Church Women of Swift Current
Carefully wash fresh cod tongues and dry in a paper towel. Allow 7 or 8 per person. Put 1 1/2 cups flour. 1 teaspoon salt. 1/2 teaspoon pepper together in a plastic bag. Put tongues in and shake them until evenly floured. Cut up 1/2 pound salt pork and fry until golden brown. Remove pork cubes and fry tongues until golden brown on both sides.
Serve with mashed potatoes and green peas.
Recipe from Margaret Freake of Joe Batt’s Arm.
BAKED COD TONGUES - Wipe the cod tongues with a damp cloth. place in salted milk (1/2 cup milk to 1 tblspn. salt). Roll each in breadcrumbs. place on a greased baking sheet and cook 10 minutes in a very hot oven. Serve with Tartar Sauce.
Fish Favourites’ - by the Jubilee Guilds of Nfld. & Lab.
COD SOUND PIE
2 lb. salt cod sounds
1/2 lb. salt pork |
2 cakes hard bread
1/2 tsp. cloves |
1 tsp. spice
1 tsp. cinnamon |
1/2 cup molasses
1 cup raisins |
Soak Sounds in cold water for 24 hours. Drain sounds. and cover with fresh cold water. Cook until tender. Chop in small pieces. Previously soak hard bread for 12 hours in cold water. break in small pieces after draining. and then add to tender sounds. Cut salt pork in tiny squares. mix in raisins. molasses and spices and pour mixture over sounds and hard bread. Place all in pan and bake for two hours in moderate oven (350 F).
“This recipe came from Western Head, Notre Dame Bay, and may ongtnaH.y have come from our great-great grandparents who came from England. It was always served for Christmas Eve Supper. The Sounds were brought from Labrador where our fathers fished in the summer months. The Sounds were salted down in wooden tubs. Butter was bought then in 22 and 10 pound wooden tubs. Today. where Sounds are tuxulable, the fifth generation of our family still has “Cod Sound Pie” on Christmas Eve and it really is a delicacy.”
Mrs. Stella Boyd, Summerford
2 lb. salt cod sounds |
4 strips salt pork |
shallots or onions |
Put about 2 lb. of salt cod sounds in water & let stand overnight. then drain off water. Put in a saucepan and cook for about 10 minutes. Drain. Fry pork. cut up shallots or onions. then cut sounds in small pieces and fly altogether. Add a little water if necessary.
“This recipe was used some 80 years ago, and often, for a Srmday evening meal with home made bread and butter. It was enough for the family and very tasty and delicious. Today, mashed potatoes. french fries, whole potatoes with green peas could be served with this dish.”
Mrs. Winnifred Green, Hanis Harbour
FISH CHOWDER
1/4 lb. salt pork
2 cups hot water
2 lb. boneless fish. fresh or frozen. bite size |
1/3 cup cold water
sprinkle of pepper & 1 tsp. salt |
2 cups hot milk
2 or 3 med. onions peeled & sliced 1/8”
4 med.potatoes. peeled & sliced 1/3” thick
|
1/3 cup flour |
Cube salt pork in about 1/2” size. Fry in heavy kettle or Dutch Oven until crisp & golden. Remove pork scraps & reserve. Saute onions in pork fat until tender & transparent but not browned. Add potatoes. hot water. salt. and pepper. Boil 5 minutes.
Add fish & simmer until potatoes are tender & fish flakes easily. 5 to 10 minutes. Mix flour & cold water to a smooth paste. add to chowder & stir gently to keep from burning without breaking up the potatoes & fish. When thickened add hot milk & sprinkle pork scraps over top. Serve with hot crusty rolls or hot biscuits and butter. Even more delicious the next day. reheated.
Above recipe from “The Man Pleasers” Cook Book Manuscript by Margaret H. Stanhope of Crescent Road, Lunenberg, Mass. and is used with her permission.
2 lb. fresh fish
2 cups boiling water |
1 med. onion
2 tbsp. butter |
2 cups milk
potatoes. sliced |
salt & pepper
carrot, sliced |
Melt butter. slice onion. cook until onion is transparent or until tender. Add salt & pepper. Cut fish into small pieces. Add fish & cook about 15 minutes longer. Add milk & simmer. Do not boil.
United Church Women - Swift Current
FISH CHOWDER
3 slices salt pork. diced
1/2 cup water
3 cups milk |
1/8 tsp. pepper
soda biscuits
1 1/2 cups sliced potatoes |
2 tbsp. butter
1 lb. fish fillets
|
1/3 cup sliced onions
1/2 tsp. salt
|
FlY salt pork until golden brown; add onions & cook slowly until tender. Add potatoes. salt. pepper & water. Cover and cook for 10 minutes. Add fish & cook for 15 minutes. adding more water if necessary. Add milk & butter and heat. (Do not boil) Serve with crushed soda biscuits over the top.
U. C. W. - Mrs. Ella Herridge - Little Bay East
FISH CHOWDER
1 lb. fresh frozen cod fish
2 cups cooked potato diced |
2 tbsp. butter
3 cups water |
1/3 cup diced onion
dash of sugar & pepper |
2 tsp. salt
1 cup evaporated milk |
Combine butter. onion. potato. water. salt, sugar & pepper. Boil gently for about 15 minutes. Once cooked. add fish. simmer gently until cooked - about 10 minutes. Add milk & heat slowly. but do not boil.
United Church Women - Fogo Island
1/4 lb. fat salt pork, sliced
3 cups boiling water |
6 small potatoes
salt and pepper to taste |
2 onions. chopped fine
2 cups diced uncooked fish |
1 pint milk
|
Fry salt pork in a deep pot. When crisp remove pieces of pork and put fish. potatoes and onions in pot. Cover with boiling water and simmer one-half hour. or until potato is tender. Add the milk and cook five minutes longer. Season to taste with salt & pepper. (Serves 5)
This recipe has been traditionally used by busy fishermen at work on the sea and comes from the ‘College of Fisheries’ of St John’s, Nfld.
CODFISH VEGETABLE CASSEROLE
1/4 cup chopped onion
1/4 tspn. paprika |
1 tbsp. butter
2 cups flaked codfish (fresh) |
2 cups white sauce
1 cup corn kernels |
1/2 tsp. pepper
1 cup cooked carrot or mixed vetetables. |
Fry onion in butter until tender. Combine with other ingredients and season with salt to taste. Pour into greased casserole and cover with pastry dough. Bake in 425 F. for 30 minutes.
This recipe comes from Eva Combden of Barr’ d Island.
SOUSED HERRING OR MACKEREL
Clean fresh herring or mackerel. Place in shallow baking dish. Make a mixture of vinegar, enough to cover fish. and add sugar. pepper and salt to taste and about a tablespoon ofmtxed pickling spice. Bake in oven until tender. Serve when cold with boiled or baked potatoes.
Grace Roberts. Joe Batt’s Arm
1 dozen caplin
1/2 tsp. salt |
1/2 cup flour
1 tsp. oil or butter |
1/2 cup milk
1/2 tsp. baking powder |
1 egg
|
Clean caplin, removing heads and tails. then wash and dry them on a paper towel. Beat eggs. add oil, flour. salt. baking powder and milk. Beat well. Dip fish in batter. Deep fry in hot oil or fat until golden brown (3 to 5 minutes).
Native Cookery & Edible Wild Plants of Newfoundland & Labrador
BAKED STUFFED SQUID
6 squid
2 tsp. melted butter |
1/2 tsp. salt
1 tsp. poultry seasoning |
2 cups bread crumbs
|
1 onion chopped
|
Clean squid by removing tentacles and skin; then wash and sprinkle with salt. Make dressing and stuff squid. Sew up or skewer. Wrap in aluminum foil. putting strips of fat back pork in each squid. Bake at 350 F. for 3/4 hour.
Native Cookery & Edible Wild Plants of Newfoundland & Labrador
CHEESE - CELERY SAUCE for SALMON
1 can (10 oz.) condensed cream of celery soup
1 cup mixed vegetables. |
2 tbsp. milk
1 cup shredded old cheddar cheese |
1 can salmon (1 1/2 1b)
|
cooked rice
1/2 tsp. worcestershire
|
In top of double boiler place soup & 2 tbsp milk. Blend until smooth & heat thoroughly. Add liquid & cheese and sauce. Flake salmon and add to sauce & mix in vegetables. Cover & heat thoroughly. Border a heated platter with rice & centre with salmon mixture.
“This recipe has been used as Jar back as early 1900 and comes from the Canadian Home Journal.”
Floro D. Luther. Sunnyside, NewJoundland.
A TOAST:
|
“Here’s to the women - God created them beautiful and foolish.
Beautiful so the men would love them: foolish so they would love the men.” |
Submitted by Mrs. Florence Wilkinson-Moores
LAKE TROUT WITH DRESSING
2 lbs. lake trout fillets
1/2 cup minced onion |
1 tsp. mixed poultry seasoning
4 cups dry bread crumbs |
2 tsp. salt
4 tbsp. butter or fat |
Wipe fish fillets with damp cloth. Sprinkle with one teaspoon salt and place in a greased baking dish. Mix dry bread crumbs, poultry seasoning, and one teaspoon salt. Saute onions in melted butter or fat and add to bread crumb mixture. Arrange stuffing over fish and put a cover over the dish.
Bake at 400 F., allowing 10 minutes per inch thickness offish. Remove cover after 10 minutes to brown dressing. (Serves 6)
Recipe from Memorial University of Newfoundland Extension Service
SAVOURY CODFISH
Place the contents of 1 can of codfish in a buttered casserole. Cover with white sauce as follows:
Melt 2 tablespoons butter then add 2 tbsp. flour, seasoned with pepper & 1 tsp. salt. Stir in 1 cup milk and cook until thick.
Sprinkle over above with dressing made with:
1 cup bread crumbs |
1 tablespoon butter |
1 tablespoon savoury |
Crumble all together and place bacon strips on top. Bake 20 - 30 minutes.
4 slices fat back |
potatoes |
5 lbs. fresh fish |
water |
1 med. onion or chives. |
Place fat back in pan & fry out well. Clean fish thoroughly. wash and remove skin. Cut in squares about 2 inches. Add fish to fat and then add sliced onions or chives. Slice potatoes 1/4” thick and cover fish with the potato slices. Season. Cook slowly until potatoes and fish are tender. (1/2 hour) Serves six.
Mrs. Ella Herridge, Little Bay East & Mrs. Heber Fifiteld, Wesleyville
COD AU GRATIN
4 cups (2 lbs) cooked cod fillets
1 cup grated sharp cheddar cheese |
3 tbsp. flour
3 tbsp. butter or fat |
2 cups milk
1/8 tsp. white pepper |
1/2 tsp. salt
|
Flake fish. Make white sauce with fat. flour. salt. pepper and milk. Stir until thickened. Arrange fish in bottom of dish or individual servmgs, Cover fish with cream sauce & top with grated cheese. Place casseroles in shallow pan of water and bake at 350 F. for 30 minutes.
United Church Women, St. John’s, Nfld.
FISH PUDDING
1 med. wt. fish
1 tin tomato soup
|
1/4 cup milk |
l or 2 onions |
6 soda crackers |
Cook fish in salted sater, strain and remove bones. Place fish in bowl with soda crackers broken in crumbs. Stir in other ingredients and mix well. Place in greased baking dish and bake 1/2 hour. Cover dish while baking.
Mrs. Claude Ford, Fogo, Nfld
Split turbot. clean. wash & drain thoroughly. Cut into squares & place in a greased baking dish. skin side down. Sprinkle with salt & pepper. Bake in a moderate oven until brown. draining fat off the fish from dish as it collects.
Jubilee Guild of Newfoundland & Labrador
BAKED CODFISH PIE
Line a 1 1/2 quart baking dish with mashed potatoes well covering the bottom. Nearly fill the dish with boned salt-cod which has been minced or finely shredded. Add about 1 cup drawn butter sauce made with a little chopped onions. Spread a thick layer of mashed potatoes over the fish and bake at 350 F. for 30 to 40 minutes.
Above recipe from United Church Women of Fogo Island
COD FISH CAKES
2 onions chopped
2 cups salt codfish, boned, cooked
|
3 cooked parsnips
|
1 egg well beaten
1/2 cup bread crumbs
|
1/4 tsp. pepper
6 cooked potatoes |
Cook onions in a very small amount of water. Mash together fish. potatoes. parsnips. Add onions. water in which they were cooked. Season. Add beaten egg and combine well. Form in cakes. roll in bread crumbs and fry in rendered pork fat.
“This recipe is used in Newfoundland very often for the supper meal and is often made from left-overs of salt cod & potatoes.”
Mrs. R. Hudson., St Geroges
ROAST CAPLIN: Put 6 or 7 dozen fresh caplin in 1 1/2 gallons water. Sprinkle with 1 cup of coarse salt or 1 1/2 cups fine salt. Soak overnight. Then spread out doors in sunshine for 2 or 3 days. Roast in hot oven about 15 minutes. Good with hot home made bread and partridgeberry jam.
United Church Women Fogo Island.
Flipper pie means ‘seal flipper pie’ and is made from the fore-paws from seal flippers. In the Spring when the first sealing ship comes down from the ice of Labrador or the Gulf with its hold packed with seal- skins, it will also cany some barrels of flippers for sale in St. John’s. So eager are the customers that the first flippers sell for $12 to $18 a dozen. Each cleaned flipper would weigh from one-half to one pound. Nearly all the Men’s Clubs in St. John’s serve a flipper supper sometime in April and tickets are sold out long ahead of time. The meat is tender and tasty, but you have to be born in Newfoundland to really appreciate it. Few mainlanders acquire a great liking for it, but it isn’t April in St. John’s without at least one flipper pie.
Mrs. Haroey Lambert. Twillingate. N.D. Bay
FLIPPER PIE
Clean flippers well, making sure to cut off all fat. Some people parboil the flippers about 20 minutes. Dredge with flour. Add seasoning and put in pan with fat back pork, onion and bacon. When nearly cooked, about 2 hours, vegetables may be added and a rich biscuit type topping put on. The meat should be tasty and tender when cooked. Serve with lemon wedges.
Recipe from “Labrador Cook Book”, Happy Valley & Goose Bay, Labrador
NEWFOUNDLAND FLIPPER PIE
4 seal flippers
1/2 cup pork fat diced
1 tsp. worcestershire sauce |
1 qt. water
2 onions. chopped
|
1 tsp. soda
1 tsp. flour
|
1 tsp. salt
1 cup cold water
|
Soak flippers in water and soda for 1/2 hour. Trim off all excess fat. Dip flippers in seasoned flour and pan fry in pork fat to brown.
Add chopped onions. Make a gravy of flour, water and worcestershire sauce. Pour over flippers. Cover and bake in moderate oven (350 F.) until tender. 2 to 3 hours. Cover with pastry and bake at 400 F. for last 1/2 hour.
Native Cookery & Edible Wild Plants of Newfoundland & Labrador
2 flippers
3 slices salt pork |
1 turnip
2 carrots |
6 potatoes
2 onions |
salt & pepper
1 parsnip |
Soak flippers for 1/2 hour in cold water to which has been added 1 tbsp. baking soda. Remove fat from flippers. wash and cut in serving pieces.
Fry out the pork and remove the scrunchions. Brown flippers in this fat. Then add water and sear until partly tender. Add onion and vegetables. except the potatoes. Season and add more water. Cook about 1/2 hour. then add potatoes. Cook another 15 minutes. Cover with your favourite pastry and bake at 425 F. for 20 minutes.
United Church Women - Swift Current, Plac. Bay.
FLIPPER PIE
Do not parboil the flippers as this makes a disagreeable odour and permeates the meat. Take the flippers and soak in cold water with 1 tablespoon soda for 1/2 hour. The soda makes the fat snow white. Remove the fat. Render out fat pork. dip flippers lightly in salted flour and fry until brown in the pork fat. Take from frying pan when brown and put in a covered roasting pan in a medium oven. Add onions if desired. Make gravy. pour over flippers and allow to cook until tender. They may then be put in pastry as a pie or served as they are. garnish with parsley and lemon.
Recipe from Mrs. Tom Best
‘SCOFF’ -
|
A meal. especially one hastily served up aboard a vessel.
Now it has come to mean a ‘boiled dinner’ or party late at night. |
E. R. Hann; Wesleyville, B. B., Nfld..
6 hard cooked eggs
2 tbsp. mayonnaise |
1 cup cooked lobster
salt & pepper |
1 tspn. prepared mustard
paprika |
Cut eggs in half and remove the yolks to a bowl. Mash yolks well & stir in lobster. mustard. mayonnaise and seasonings. Spoon into the egg whites and sprinkle top with paprika. Chill before serving.
Memorial University of Newfoundland and Labrador
LOBSTER FRITTERS
1 cup chopped lobster
1 1/4 cups flour
|
2 eggs
2 teaspoons baking powder
|
1/2 cup milk salt & pepper to taste
|
Heat deep fat until a cube of bread browns in sixty seconds. While fat is heating. beat eggs until light. Add milk. and flour sifted with baking powder. salt & pepper. then fold in chopped lobster. Drop by small spoonfuls into fat. fry until golden brown. Drain on brown paper in warm oven. Serve with quick lemon sauce.
To make sauce. combine 1 cup lemon or orange or pineapple marmalade. 1 tspn. grated lemon peel. 1 tblspn. vinegar and 1/2 cup boiling water. Place in covered jar & shake until well mixed.
Memorial University of Newfoundland Extension Seroice
DRAWN BUTTER
1/2 cup butter |
2 1/2 tspns. flour |
2 small onions |
1 1/2 cups hot water |
Melt butter in small saucepan: add onions & cook for a few minutes over low heat. Add the flour & blend thoroughly. Add hot water & cook until thickened. stirring constantly. Salt & Pepper to taste.
Margaret Freake - Joe Batt’s Arm.
“The following recipe is designed either for a large family or for a public occasion:”
Take a large piece of salt meat and soak in cold water over night. Next. place fresh water in the pot and boil salt meat on the stove with a small amount of salt pork for 45 minutes or longer. While that is boiling. prepare your vegetables. Cut your turnip in small pieces. peel carrots. potatoes and prepare cabbage. Add vegetables to the boiling pot. beginning with turnips, then carrots. cabbage and lastly the potatoes. allowing 15 minutes between each vegetable. Cook until the potatoes are done.
If cooking for your own family. a cup of peas placed in a cloth and tied with a string may be hung in the pot to cook with your salt meat dinner before the vegetables are placed in. They should be soaked in cold water first though.
“This makes a good family dinner.” - Mrs. Norah Leyte. Fogo.
POTATO PANCAKES
6 medium potatoes
5 tbsp. flour
1 1/2 tsp. salt
|
1/8 tsp. pepper
1/4 tsp. baking powder
2 eggs well beaten
|
1 tbsp. grated onion
1 tbsp. minced parsley
cooking oil or fat
|
Combine flour, salt, pepper and baking powder. Set aside. Wash, pare and finely grate potatoes to make about 3 cups. Drain off surplus liquid. Combine flour mixture with eggs, onion and parsley. Add grated potatoes and beat thoroughly with a spoon. Spoon about 2 tbsp, batter into hot, well oiled heavy frying pan, leaving about one inch between pancakes. Cook over medium heat until golden brown and crisp on one side. Turn over and brown other side. Drain on paper towel. Serve as an accompantment to sausages, pork chops, or fried ham.
To serve with apple sauce, syrup or sprinkle, omit pepper & onion.
United Church Women - Swift Current, Nfld.
1 to 1 1/2 lb. salt meat
1 onion |
1 small head cabbage
4 medium carrots |
1 medium turnip
6 medium potatoes |
Cut up salt meat and cover with hot water to remove salt. Let soak for about 15 minutes. Drain off water. Add 6 or 7 cups of cold water to meat in boiler and cook for 1 hour.
Pare and cut up vegetables and add to meat. Cook until vegetables are tender. The amount of vegetables added may depend on the number of dishes to be served. Above recipe serves six.
United Church: Women’ Fogo Island
ONE DISH MEAL
Put layer of sliced raw potatoes in bottom of greased casserole. Cover with a layer of onions then a layer of hamburger meat. Mix one tin of tomato soup with 1/2 tin of water. Season each layer with salt and pepper to taste. Bake for 1 hour. Makes a delicious meal.
Mrs.. Manuel Reid - Joe Batt’s Arm
KEDGEREE
1 cup raw rice
2 cups cooked fish |
2 hard cooked eggs
1/4 cup melted butter |
pepper to taste
1/2 tsp. salt |
1 tsp. chopped parsley
|
Cook rice in boiling salted water until tender. Drain. Remove bones and skin and flake fish. Add to rice. Chop egg whites in small pieces. Mix with fish and rice. Melt butter in the top of double boiler. Add the fish mixture. Season with pepper and a small amount of salt if salt fish is not used. Heat thoroughly & serve garnished with chopped egg yolks. Use as little water as possible when cooking vegetables.
United Church - Women Fogo Island
1/2 lb. pork
12 sliced potatoes |
dash pepper & salt
6 medium sized carrots |
1 medium turnip
8 sliced onions |
1/2 tsp. salt
2 tablespoons catsup |
Fry pork with onions until brown. After adding carrots and turnip, simmer for 15 - 20 minutes. Add potatoes and season with pepper and salt. Blend in catsup and boiling water, When partly cooked, cover with paste. To make the paste, use the following:
2 cups flour pinch salt |
3 tsp. baking powder |
3/4 cup cold water. |
2 tbsp. butter |
Sift flour with baking powder and salt. After adding butter, mix with fork, Add water to make a soft dough: toss dough on floured board and roll out 3/4 inch thick. Place over stew. Cook 15 minutes or until done.
“Fat Back Pork Stew” is a Newfoundland recipe. It was often made by my grandmother, who, if living, would be over 100 years old.”
Mrs. George B. Winsor, Cupids, Nfld.
MOOSE STEW
3 lbs. moose meat (cut up)
1/4 lb. salt pork
10 potatoes |
salt & pepper to taste
1 onion
|
2 parsnips
6 cups water
|
1 small turnip
2 carrots
|
Fry pork for 5 minutes. Add moose and brown in hot fat. Add water, salt and pepper. Let simmer. Add chopped onion after 1 hour of cooking. Cook for 1 hour, then cut up and add carrots, parsnip, turnip and potatoes. Cook for another 20 minutes. Make dumplings if you desire.
Jessie Hooper, ChurchUl FaUs, Labrador.
1 lb. salt meat cubed
1 med. onion diced |
1 cup each of diced carrots,
turnips and potatoes |
1 parsnip, diced
1 cup chopped cabbage |
2 tbsp. rice
|
Soak meat overnight to remove the salt. Drain. Add 6 or 7 cups of fresh cold water, and cook for one hour. Then add the vegetables and rice. Cook until vegetables are tender. (Spareribs may be used instead of salt meat)
“Lob Seouce is a very thick soup or stew of vegetables and salt meat. A native of LiverpooL Eng land, to this day is often called a “Lob-Saucer”, so this is probably where this recipe originated. It has been used in Newfoundland for at least seventy years.”
Neta lvany, Sunnyside and Miss Alice Lacey, Wesleyville
A NEWFOUNDLAND SAYING
“He’s deaf as a haddock and she’sfoolish as a caplin.”
Neta lvany, Sunnyside, T. B., Nfld.
RABBIT STEW
2 rabbits
fat pork
1/2 cup diced potato |
1/2 cup chopped celery
2 cups water
3 carrots |
1 cup chopped onion
1 cup diced turnip
|
3 tsp. flour
1 1/2 tsp salt
|
Cut up rabbit after cleaning. Dredge with flour and brown in pork fat. Then add vegetables and cook for 20 minutes. Thicken gravy. This may be served with dumpling or a pastry baked over it.
Native cookery & Edible Wild Plants of Newfoundland & Labrador
1 - 3 lb. rabbit
1/2 cup cold water
1 stalk celery chopped |
1 tbsp. salt
1 large onion, diced
|
1 cup uncooked carrot cubes
6 cups boiling water
1 cup uncooked potato cubes |
1/4 cup flour
dash of pepper
|
Wash & cut up rabbit. Place in heavy kettle with onion, celery, salt and pepper. Add boiling water. Cover tightly and simmer for 2 hours. Add vegetables and continue simmering till vegetables are tender. Mix flour and water to paste, then thicken stew with this mixture. Serves 6
Recipe From “Labrador Cook Book”
BEEF and VEGETABLE STEW
2 lb. stewing meat, cubed
1 1/2 cups quartered carrots
4 large potatoes, quartered
3 cups hot water or 1 cup hot water & 2 cups tomato juice
|
2 onions, sliced
2 tsp. salt
1 cup peas
|
1 tsp. Worcestershire sauce 3 tbsp. fat
6 stalks celery, 1” lengths
Pepper to taste
|
Brown onions in fat. Roll cubed meat in seasoned flour and brown. Cover with hot water and tomato juice and simmer until meat is tender, about 1 1/2 hr. Add raw vegetables and cook until tender, about 30 minutes. Add cooked vegetables. Season to taste. If desired, thicken gravy with 2 tbsp. flour mixed with 1/2 cup cold water.
Recipe from Labrador Cook Book Happy Valley & Goose Bay. Labrador
MY BREAD STUFFING
3 cups bread crumbs
1 onion cut very fine |
1 tsp. savory
1/2 tsp. salt |
1 egg
1/2 cup fat-back cut very fine |
1/2 cup flour
|
Mix all together and stuff bird.
Mrs. E.A. Babstock, Comer Brook West, Nfld-
Soak at least 2 cakes of hard bread in water for at least five. hours or until soft. Add salt. Simmer. but do not boil. Fry liver with pepper and salt and onion. When fried. mix it in with brewts. Serve with pork grease and onions or Lemon butter sauce.
Recipe from. Happy Valley, Goose Bay, Labrador
LABRADOR DINNER
Cook 2 lb. salt beef. cabbage. turnip, carrots, potatoes together. When meat and vegetables are cooked, add dough boys.
DOUGH BOYS
Blend 2 1/2 cups flour. 4 1/2 tsp. baking powder and 1 tsp. salt. Stir in water until mixture is moistened. Shape mixture into small balls and drop into liquid with the meat and vegetables. Cover pan tightly and cook for 15 minutes. Do not lift cover during cooking.
“Labrador Cook Book”
ONION PUDDING
1 cup flour
1/3 cupmilk |
2 tbsp. butter
1/4 tsp. salt |
2 tsp. baking powder
1 med. onion grated fine |
Rub butter into flour. baking powder and salt. Add grated onion and milk to make a soft dough. Place in small greased bowl (earthenware), cover top with wax papper and place in saucepan of boiling water. Keep boiling for half hour or more. Try centre of pudding with steel knitting needle for doneness.
“This recipe was used by thefishing vessels in spring when potatoes were scarce. It was also eaten with vegetables on the dinner plate. Good too.”
Mrs. Florence Wilkinson Moores, Topsail.
Wash small potatoes, put in boiler and boil. When cooked, peel. Mash very fine. When mashed, mix with milk and butter. Take 2 eggs and beat yolks and mix with potatoes. Beat whites and spread on top. Put in oven, bake. A very fine dish with roasted caplin.
(A way to use up small potatoes)
Mrs. E.A Babstock. Comer Brook
PORK PATTIES
2 lb. fresh pork
2 eggs well beaten |
1 tsp. salt
1 cup bread crumbs |
2 tbsp. chopped onions
1 tbsp. pork fat |
1/4 tsp. pepper
|
Wipe meat with damp cloth. Chop into very fme pieces. Mix with bread cubes, salt, onions, pepper, & eggs and form into patties. Melt fat. Fry patties on both sides over hot fire until well done, about 15 minutes.
“This recipe was given to me by my aunt and has been made and enjoyed by all.”
Mrs. Joan Vincent - Newtown
OLD FASHIONED BAKED BEANS
2 lb. dried beans
1/4 cup brown sugar |
1 med. onion sliced
3/4 lb. salt pork sliced |
1/4 cup tomato catsup
1/16 tsp. pepper |
1 tsp. mustard
1/2 cup molasses |
Wash beans and add enough water to come two inches above beans. Boil until tender. Put in deep casserole mixed with other ingredients and bake until crisp and brown. Serve piping hot.
“This recipe was often used in the Lumbering Cabins.”
Clarts Vey. Hillview
2 1/2 lb. salt beef
l Ib. turnip |
6 med. sized potatoes
1 lb. split peas |
1 small head cabbage
l Ib. carrots. |
Soak salt meat in cold water over night. Before putting on to cook. cover with fresh water. Cook for 2 hours. Drain off stock and save for vegetables. Cover with boiling water & cook for 2 hours more. In stock drained from meat add cabbage, carrots, turnip one hour before serving. Add potatoes 1/2 hour before serving. (Serves 6)
This recipe often used by busy Longliner Crews and comes from the College of Fisheries, St. John’s, Newfoundland.
PEAS PUDDING
Soak peas in pudding bag with salt meat over night, Cook same amount of time as meat. When mashing pudding add 1/4 lb. butter, tablespoon pepper and salt to taste. (Serves 6)
Recipe from College of Fisheries, St John’s. Used often by fishermen.
SAUSAGES BAKED IN POTATOES
Wash and pare potatoes of uniform size. Make hole with apple corer in each. Push in sausage. Place potatoes in baking dish and bake in hot oven until soft. Baste every ten minutes with drippings.
Above recipe from Mrs. Maud Freake of Joe Batt’s Arm.
BEEF OR VEAL STEWED WITH APPLES: Rub a stewpan with butter: cut the meat in thin slices, and put in with pepper, salt, & apple sliced fine. A little onion may be added. Cover it tight & stew till tender.
United Church Women - Fogo
Into a greased casserole dish place the following:
- 1 to 2 inches of thin sliced raw potatoes
- a layer of thinly sliced onion
- a layer of thinly sliced raw carrot
Then sprinkle 1/4 cup of uncooked rice over layers. Add 1 tin of green peas and liquid. Add one lb. of sausages. Pour 1 tin tomato soup (diluted) over all and bake in a moderate oven.
Thelma Freake - Joe Batt’s Am
CHICKEN FRIED RICE WITH SPARE RIBS
Fry one cup minced chicken (no bones) with one small onion and salt to taste. When tender, add 2 cups cooked rice, continue frying for 5 minutes over low heat. Bake two lbs. fresh spareribs with onions. salt & pepper. When spareribs are well done remove from pan and put on large platter. Garnish with chilli sauce or catsup. Serve with chicken fried rice.
Cynthia Coish - Stag Harbour
BARBECUED SPARERIBS
Boil spareribs for 10 minutes to remove fat.
Sauce: |
1/2 cup brown sugar
1 tsp. garlic sauce
|
2 onions
1/2 tsp soya sauce |
1/2 green pepper
1 cup catsup |
1/2 cup vinegar
1 cup tomato paste |
Mix together and simmer for 1/2 hour. If it is too thick. add water. Throw sauce over spareribs and bake at 350 F. for 2 hours.
Mrs. Cyril Martin, St. Vincent’s. St Mary’ s Bay
2 squirrels
4 cups sliced tomatoes
1 tsp. pepper flour |
2 cups lima beans
2 slices lemon
1/4 lb. butter |
6 potatoes
1 tbsp. salt
1 minced onion |
2 tsp. sugar
6 ears corn
1/2 lb. salt pork |
Cut squirrel in pieces as for fricassee. Add salt to 4 quarts water & bring to boil. Add onions, beans, com, pork, potatoes, pepper and squirrel pieces. Cover tightly and simmer 2 hours. Add sugar and tomatos and simmer 1 hour more. Ten minutes before removing stew from stove. add butter cut in pieces and rolled in flour. Boil up adding salt and pepper ifneeded. Pour in to dish and garnish with lemon.
“Labrador Cook Book” Happy Valley & Goose Bay, Labrador
SQUIRREL CAKES
3 squirrels
1/2 cup washed potatoes |
1 tbsp. catsup
1 onion. finely chopped |
2 tbsp. bread cubes |
Parboil squirrels in salt water for about 15 minutes. then remove all good meat. Grind bits of meat and blend with the bread crumbs. onion. catsup and washed potatoes. Mix well. Shape into small flat cakes and saute in hot bacon fat until well browned.
“Labrador Cook Book” Happy Valley & Goose Bay, Labrador
“My mother (who died last year at the age of 92 years) told me that when one of her girl friends was getting married over seventy years ago. she was asked to say the blessing. She started to say the grace ‘For what we are to receive. O Lord, make us truly thankful.’ But she said. “For what I am to receive,” and all at the table burst into laughter.”
Mrs. Mae Moulton, Burin Bay Arm
meat from pigs
stock |
4 nutmegs
other spices to taste |
head of cow or ox feet
|
salt & pepper
|
Saw pig’s head in 2 parts. Place in salt & water for 24 hours. Wash well, put to boil with sufficient cold water to cover completely. Skim and keep stock clear.
Saw in 2 or 3 parts 4 ox or cow feet (that is, the part from knee to joint above foot). Thoroughly wash and clean. Let almost come to a boil. Pour off this water & put down to boil with sufficient water to cover. Boil till almost jellied.
Remove bones. Mince meat from this and head. Strain stock from head and feet. Then combine strained stock & meat, add salt & pepper to taste, also 4 whole nutmegs grated and simmer for 1/2 hour. Pour into moulds.
M. M. Hollett, Burin, Newfoundland.
BARBECUE BEEF BALLS
1 cup soft bread crumbs
1 tsp. pepper |
1 tsp. salt green pepper
1 lb. ground beef |
1/2 cup milk
1 egg |
Mix together, form into small balls and place in casserole. Then add 1 1/2 tsp. Worchester sauce, 1/2 cup water, 1/2 cup catsup, 1/4 cup vinegar, 3 tbsp. sugar, 1/2 onion chopped. Bake 1 hour at 350 F.
United Church Women - Swift Current
MACARONI CASSEROLE
Sauce:
|
1 can mushrooms
1 onion |
1 pk. hamburger meat,
1 can Catelli meat sauce |
1 can tomatoes
|
Fry meat and onion. Drain off fat. Add the other ingredients and simmer for 1 hour. Boil 2 cups of macaroni. Pour sauce over macaroni mixing thoroughly. Bake at 350 F. for 1 hour.
Mrs. Cyril Martin, St. Vincent’s, St Mary’s Bay
1 Ib. flour
1 1/2 cups sugar
2 level tsp. each of cinnamon. ginger & mixed spice |
1/2 Ib. currants
1/2 lb. raisins |
2 tsp. baking soda (level)
2 tbsp. marmalade |
I lb. chopped suet
2 tbsp. syrup |
Mix all ingredients with enough milk so that mixture is rather dry and not too moist. Wet cloth in boiling water. then flour cloth. Put in mixture. tie cloth allowing for swelling. Bring water to boil. Place plate in bottom of pot. Put in dumpling and boil for 4 hours. Keep covering with boiling water.
Mrs. Eli Foote. Burin. Nfld.
MOM’S FRENCH FRY
4 lb. potatoes
1/2 tsp. salt |
3 oz. diced salt pork
1 onion any size |
Thickening:
1/2 cup cold water
1/2 cup flour |
First peel & slice potatoes or cut them small. Put them in a pot & cover with water. Add salt & bring to a boil. Meantime fry pork. add onion and cook until brown. Then add it to the potatoes. Continue cooking 1/2 hour or until potatoes are cooked. Make a thickening with the flour and cold water. Add to potatoes and cook for 5 minutes longer.
“The history of this French Fry must be known all over Nfld. But it sure is a favourite at our house when eight of us brothers and sisters raced home from school n the middle of the day and Mom would serve it piping hot with delicious homemade molasses bread and tea. One of my treasured memories.
Mrs. Norma Vey, Hillview, Newfoundland
NEWFOUNDLAND SAYING: “Did I ever get a roasting:” - Meaning. abuse or ridicule.
U. C. W. Swift Current, Nfld.
2 partridge
2 tbsp. hot water |
3 tbsp. soft margarine
1/2 tsp. salt |
dash of pepper & celery salt
1 cup cream (18%) |
2 tbsp. flour
|
Remove feathers. head and entrails from partridge. Cut in half lengthwise. Combine flour. salt. pepper and celery salt. Dredge each portion thoroughly. Measure margarine into heavy frying pan. sear. then cook over lower heat until game is tender. Add mixture of hot water and cream during cooking. Lift partridge halves to heated platter. Pour over gravy. Serve: 2 or 3.
“Labrador Cook Book” Happy Valley & Goose Bay. Labrador
ROAST PARTRIDGE
Pick and draw the same as chicken. Wipe inside and out with damp cloth rather than washing. Tuck the wings back and fasten the legs up to the sides of the body with a small skewer so that when the bird is on its back the legs stand up and not down towards the rump as it would with a chicken. Lard lightly and oven bake in moderate temperature. hot first. then slower for about 1 hour.
Serve on squares of toast. The partridge may be stuffed with dressing or a peeled cored apple placed inside. Serve with gravy and cranberry jelly.
“Labrador Cook Book” Happy Valley & Goose Bay, Labrador
PARTRIDGE SOUP
1 lb. salt beef
1 or 2 partridge |
1 turnip
1 or 2 carrots |
1 onion
1/4 or 1/2 cup rice |
tomato if desired
|
Fill pot almost full with hot water and add cut up salt beef and whole partridge. Let cook for 1 to 2 hours. or until cooked. Then add carrot. turnip and cut into small pieces. When almost cooked. add onion & rice. Boll till cooked.
“Labrador Cook Book”
1 lb. salt meat or pork
2 cups split peas |
2 quarts water
1 cup diced carrots |
1 1/2 cups diced turnips
1/2 cup chopped onion |
Cut salt meat in small pieces. soak for 10 minutes in warm water. then squeeze meat from water. Place in pot with the two quarts of water and peas. Let boil for 1/2 hour. Add all ingredients: carrots. turnip, onion and cook for 1 hour then serve.
Recipe from United Church Women - Fogo Island.
DUMPLINGS FOR ABOVE
2 cups flour |
1 1/2 tsp. baking powder |
1 tblspn. butter |
Put all ingredients in a bowl and knead together with a little water. Then put dough in small pieces and roll into small balls. Drop balls in soup for 20 minutes. then serve.
Recipe from United Church Women - Fogo Island.
HAM BEAN SOUP
1 ham bone or bacon butt
2 cups potatoes cubed
1 cup diced turnip |
1 cup dried beans
1 onion
1/4 clove garlic |
1/2 tsp. oregano
1 cup celery.chopped
1/2 tsp. pepper |
1/2 tsp. salt
1 cup diced carrots
|
Place ham bone in 2 quarts water. onion. salt, pepper, garlic, beans, celery and oregano. Simmer 1 1/2 hours. Add remaining vegetables. Cover 25 to 30 minutes over medium heat. Good with Dough Boys.
“Labrador Cook Book”
NEWFIE PEA SOUP - Soak piece of salt beef or ham bone overnight, Soak dried peas overnight as well. In morning cook both together in fresh water. Add chopped carrots, turnips, and onions. Boil together 20 minutes. Before serving put in whole potatoes. Serve with dumplings.
Recipe from Labrador Cook Book. Happy Valley & Goose Bay, Labrador
SOUP OLD FASHIONED
Get a good shank beef bone with marrow. Cover with water and cook until tender or nearly done, then remove.
Add about 3 carrots, 2 onions, 2 stalks of celery cut up, 1 green pepper diced, 5 or 6 potatoes, 1/8 tsp. summer savory, salt and pepper to taste, 1 med. can of tomatoes, about 1/2 cup barley and boil until cooked. This is a dinner in itself.
Mrs. E.A. Babstock, Comer Brook, Nfld.
FAT BACK & MOLASSES DIP
Fry a half dozen or so strips of fat back pork (we call them ‘rashers’) in a fry pan. When all of the fat is fried out of the fat back, then pick up the rashers or you can leave them in if you like. Then pour in about a cupful of molasses (more, if for a crowd) and let it sizzle and boil for 2 or 3 minutes in the fry pan.
Then cool slightly and dip good plain white bread or buns into it. Along with a good cup of tea, it makes a quick, easy and nourishing meal.
“I have never seen or heard of this being cooked much at home, or at any other home, but I do know that when men have been working in the woods in winter time and living in camps and cooking for themselves away from home that they used “Dip” quite a lot.”
Mrs. Lewis Hollett, Garden Cove. P.B., Nfld.
4 cups flour
1 cup lukewarm water. or enough to make tea bun consistency. |
1/3 lb. salt pork. cut in fine cubes |
4 1/2 tsp. baking powder |
Put sifted flour & baking powder in mixing bowl. Cut pork in fine cubes. rinse in warm water and partially fry in pan. Cool pork a little & pour pork & fat derived from it into a hollow made in flour. Add lukewarm water mix with hands to resemble tea bun mixture. Make into buns & bake about 1/2 hour or until golden brown.
“The history of this recipe dates back a long long time. It was used by my grandmother and great grandmother. These buns were used mostly for our grandfathers and uncles, when they went for long trips in the interior of the countru to hunt caribou. They were also taken in lunch. pack when they went on hunting & trapping trips. Many times they were eaten at home by the children for a snack.”
Mrs. Alfred Brinston - Garden Cove
OLD FASHION PORK CAKE
1 lb. mince pork
1 cup molasses
flour to stiffen. (about 2 1/2 cups) |
2 cups sugar
1 oz. nutmeg.
|
2 oz. cinnamon
1 lb. raisins
|
1 pint boiling water
2 tsp. soda
|
Mince Pork. Pour boiling water over pork. Add raisins, nutmeg, and cinnamon. Put soda in molasses. Add the flour. Bake in moderate oven for 2 hours.
Mrs. Charlotte Osborne - Little Bay East
LOCAL JOKE: A woman was busy one day doing her washing & ironing & getting her meals ready for her family. but somewhere in between she managed to bake a cake. Later on that evening the clergy dropped in for a visit. She happily cut her cake and served it with tea for the clergy. When the minister was about to compliment her on the cake she exclaimed. “0 my Lard. I forgot the put the Lord in me cake!”
Mrs. Norma Vey, Hillview, Trinity Bay
1/2 cup butter
1/2 cup molasses
1 cup diced pork |
1 well beaten egg
1/2 cup brown sugar
1 tsp. soda |
1 tbsp. milk
1 tsp. cinnamon
|
1/4 tsp salt
1 1/2 cups flour
|
Cream butter & sugar. Add egg & vanilla and molasses. Sift together dry ingredients with milk. Bake in cup cake pans at 350 F. for 15 - 20 minutes. Raisins may be added if desired.
These buns proved to be the staple lunch for woodsmen or fishermen. Made with molasses, they did not dry so early. The pork & molasses provided heat and enelrgy during cold weather - almost a ‘must’ for hard working Newfoundlanders.
“They were also called ‘Jay Buns’ because the saucy Jay birds often stole them from the hands of the men while eating, or they certainly came in for all the left-overs by the woodsmen.”
Mrs. Mable Squires, Blackhead, Conception Bay
MOLASSES BUNS
1/2 cup butter
1 cup boiling water
|
1 cup molasses
4 tsp. baking soda
|
1 tsp. cloves
1 cup sugar
|
2 tsp. allspice
5 1/2 cups flour
|
2 tsp. ginger |
Mix butter, molasses, sugar & boiling water in a bowl. Add spices & baking soda. Chill in fridge for 20 minutes then shape into buns and bake.
“This recipe came to me from my husband’s grandmother, Mrs. ’William Eddy. Her husband was the first settler to live in North Hr., having moved here from Hollett’s Cove, a small fishing cove near Come By Chance.”
Mrs. Ann Eddy, North Hr. Plac. Bay
NEWFOUNDLAND WISDOM: |
“A test of good manners is being able to put up pleasantly with bad ones. |
Mrs. Florence Wilkinson-Moores, Topsail
2 cups molasses
3 cups flour (more if needed)
1 cup raisins if desired |
2 cups pork fat
1 cup sugar
pork scrunchions |
1 tsp. cloves
2 tsp. baking soda
|
2 tsp. allspice
1/2 cup hot water
|
Stir baking soda in hot water. Add this to molasses in large mixing bowl. Stir until foamy. Add other ingredients. Stir well until all the flour is mixed up. Use large mixing spoon to mix real well. If too soft to handle with hands. mix in little extra flour. then pinch off bun size pieces.
Place in pan or pyrex dish well greased side by side. Bake in slow over at 200 F. Use pan of cool water in oven to keep buns from burning. This keeps the heat at low temperature. Cook until done. Make sure heat not too hot as molasses is easy to burn real quick, When buns are cooked. let cool little in pan. then turn out on cake rack and cool more. Place buns in large tin to hold buns a couple days to improve flavour.
“These old time molasses buns were eaten by men working long hours in the woods cutting firewood to burn in their stoves on the hard frosty days. The molasses buns were something to chew on good and hardy to fil their hungry bellies in the winter time. After the firewood was cut down and hauled out, the men would rest for awhile and then light thefire in a hole in the snow. They held the kettle of water and tea over the open flame (or used a green stick cut for that purpose) until it would boil over. They would sit by the warm fire and munch on that big home made molasses bun and drink the black tea until their beUies could hold no more. The men could then work harder than ever. The molasses buns gave them lots of energy to work harder in the woods.”
Mrs. Ewart Marshall, Little Bay East, Fortune Bay.
OLD FASHIONED PORK BREAD - Cut into small pieces about 2 cups of salt pork and mix in a bowl with a little salt, 3 cups flour and 1 pkg. dry yeast. Add just enough water to make a soft dough. Then let rise and bake the same as you would plain bread or buns.
“Mother often used to make this recipe when we were home and we would always have some when we would leave for Our trip down the bay to our Summer place which took two or three days. according to the weather.”
May McLean. North West River, Labrador
1 cup finely chopped salt pork
4 cups sifted flour |
1 1/2 cup water
1/4 cup margarine |
1/2 cup molasses
8 tsp. baking powder |
1/2 tsp salt
|
Fly out salt pork. Drain well. Sift dry ingredients into a bowl and cut in margarine. Add scrunchions & mix with a fork until the pork is well scattered. Combine molasses & water. Add them to the flour mixture and stir lightly. Roll out on a floured board to 1/2 inch thickness. Cut into desired shapes. Place on floured baking sheet. Bake at 400 F. for 15 minutes.
Mrs. Donald Blake, Barr’d Islands & Mrs. Heber Fifield. Wesleyville.
MORE SALT PORK BUNS
3 cups flour 3 1/2 tsp. baking powder one piece salt pork enough cold water to mix them soft.
Put flour, baking powder together. Cut up salt pork into small pieces and fry out till golden brown. Cool and add to mixture. Bake 30 minutes or until golden brown.
“I have been baking these buns for about 10 years. I hope you like them and that they turn out well”
Mrs. Heber Eddy,- North Harbour, Placentia Bay.
OLD FASHION PORK BUNS
1/4 lb. salt pork
1/2 pkg. seedless raisins |
3 tsp. baking powder
3 cups flour |
1/2 cup warm water
1 cup sugar |
Cut salt pork in 1/4” squares. Place in fry pan. Fry until golden brown. Combine dry ingredients in bowl. Mix fat and warm water together. Mix well into dry ingredients. Roll into buns & place in pan. Bake 400 F. until golden brown.
“This recipe was given to me by Mrs. Lushman on the South Coast It has been made and enjoyed for a full century or more. It is enjoyed as much today as ever. The ladies of the South Coast of Nfld. could never hold a party without serving ‘Old Fashion Pork Buns’.”
Mrs. Minnie Vincent - Newtown. Nfld.
1 cake yeast |
2 cups all purpose flour |
2 1/2 cups warm water |
1 tblsp. sugar 2 tsp. salt |
Dissolve yeast in 1/2 cup warm water to which 1 tbsp. sugar has been added. Let stand 10 minutes. Stir in remaining ingredients. Put in a large crock. cover loosely with a towel and let stand in a warm place (80 to 90 F).
Stir down daily. In 3 or 4 days it will be ready to use. When some starter is withdrawn from the crock. replace it with equal amounts of water and flour each time for reuse in future.
“This is an old recipe used by people many years ago when yeast was scarce. It has been tested by a member of our local U.C. W. and found very good indeed for ‘Hotcakes.’”
United Church Women, Pt. Leamington, N.D. Bay
HOTCAKES MADE WITH SOURDOUGH STARTER
1 cup flour
1 cup sourdough starter |
1 egg
1 tblsp. sugar |
1 tsp. soda
1/2 tsp. salt |
1 cup milk
1/2 tbsp. oil |
Mix the night before. 1 cup flour and 1 cup milk. Beat. Let stand until until morning then add 1 cup sourdough starter. Beat egg, add sugar, oil, soda & salt. Combine with first mixture. Drop on hot greased griddle. cook until bubbles form then turn to brown other side. Serve with maple syrup or jam.
N. B. - These are good served with bacon or ham or plain if you like pancakes.
United Church Women, Pt. Leamington, N.D. Bay
BOILED CAKE: 2 cups sugar; 1 1/2 cups raisins; 1 cup butter; 3 tsp. spices. 1 1/2 cups warm water & 2 tsp. soda. Boil together for 5 minutes. Let cool. Add 3 cups flour & the soda. nuts & citron if desired. Bake 1 1/2 or 2 hours with slow heat.
Mrs. Ellen Good, Little By East, F. Bay
1 cup molasses
1/2 cup salt pork(fried) |
1/2 tsp. baking soda
1 cup boiling water |
1/2 tsp. cinnamon
1 1/2 cup flour |
First cut up pork in mall pieces. fry out and let cool. Pour boiling water in bowl. add baking soda and let cool. Sift flour & cinnamon together. Combine all ingredients together. Roll out on floured board and cut out. Bake at 350 F for 15 or 20 minutes.
Mrs. Gertrude Temple, Sunnyside, Nfld..
RAISIN TEA BUNS
3 cups flour
5 tsp. baking powder
1/2 tsp. salt |
1 cup milk
1 1/2 cups raisins
|
1 tsp. nutmeg
1 egg
|
3/4 cup butter
1/2 cup white sugar
|
Combine dry ingredients & rub in butter until fine. Combine egg & milk and add to first mixture. Add raisins. Roll lightly. Cut & bake in hot over at 450 F for 15 minutes.
Mrs. Berkley King, St. John’s, Nfld.
RAISIN BUNS
3 cups flour
4 tsp baking powder
|
1/2 cup butter
1 tsp. vanilla
|
2 cups raisins
1 cup sugar
|
2 eggs
milk
|
1/2 tsp. salt |
Rub together butter & flour. Add sugar, raisins, baking powder, salt & eggs. Add enough milk to make soft dough. Cut & bake.
M. Beazley, Burin, Nfld.
NEWFOUNDLAND WISDOM: “Two things are bad for the heart:
- running upstairs
- running down people.”
Mauguerite Sutton, St. Georges, Nfld.
6 - 8 potatoes |
2 cups flour |
1/2 lb salt pork (minced) |
5 tsp. baking powder |
2 - 3 tbsp. butter |
Boll potatoes, drain, then add the butter and minced pork. Mash well. Add the sifted flour and baking powder to make a soft dough. Cut out and bake in hot oven. Serve with hot botled salt fish.
United Church Women, Pt. LeamingtDn, N.D. Bay
POTATO BISCUITS
1 1/2 cups sifted flour
1 cup cooked potatoes (riced) |
3 tbsp. shortening
1/2 cup cold milk |
4 tsp. baking powder
|
1/2 tsp. salt
|
Sift together dry ingredients. cut in shortening. Lightly mix in cooled riced potatoes. Add cold milk to make a soft dough. Turn out on a floured board. lightly roll and cut into required shapes. Bake on greased sheet at 400F.
“This recipe was taken from an old cook book.” U.C.W., Pt. Leamington
SPECIAL OLD TIME RECIPE IN NEWFOUNDLAND
3 cakes hard bread
1 cup fat back pork (finely chopped) |
1 tsp. soda
|
1 cup molasses
|
1 tsp. allspice
|
Soak bread overnight. Next morning squeeze dry and crumble. Then add and mix together all other ingredients and boil in same pot with salt meat and cabbage and other vegetables.
“This recipe was used by my mother and as I am 85 years old this recipe is well over one hundred years old.”
Mrs. Louise Eddy. North Hr., P. Bay
2 cups flour
1/2 cup butter
|
4 tsp. baking powder
1/3 cup sugar |
1 egg |
pinch of salt |
Cream butter & sugar. Add beaten egg. Add salt & baking powder to flour. Add to butter mixture with 1/2 cup of milk. Brush the buns with milk before putting in the oven.
D. Moulton, Burin, Newfoundland
NAIN PASTRY
1 lb. flour
3 tbsp. sour cream |
1 Ib. lard
3 tbsp. vinegar |
3 egg yolks
|
3/4 tsp. salt
|
If canned milk is used instead of cream. the vinegar would sour it after being slightly warmed. One lb. of sifted flour measures approx. 3 3/4 cups.
Labrador Cook Book
TRAPPER’S BREAD
3 cups flour
2 cups brown sugar
2 cups raisins |
2 pkg. Yeast
1 cup molasses
1 cup melted shortening |
3 tsp salt
1 cup currants
2 tsp. nutmeg |
1 tsp. cloves
1 tsp. cinnamon
|
Place currants and raisins in bowl and cover with hot water. Let stand. Put flour in large mixing bowl. Add salt, sugar and spices. Pour in molasses and melted shortening. Mix yeast according to directions. Add risen yeast to mixture and mix well. Add water to dough to make as smooth as plain bread. Remove currants & raisins from water and add to dough. mixing well. Cover bowl. Let rise. then bake.
Labrador Cook Book
“RAMES” - “A skeleton - the bare bones. Applied to a thin man or woman.”
E.R. Hann, Wesleyville. Nfld.
Dissolve 2 pkg. yeast. 2 tsp. sugar in 1 cup luke warm water. Take 3 cups luke warm water and 3/4 cup molasses and 1/4 cup lard or shortening and 4 tsp. salt.
Add the yeast mixture and six tbsp. sugar. Stir well. then add 12 cups sifted flour. 1 pkg. raisins. 1/4 tsp. grated nutmeg or 2 tsp. caraway seed. Mix with hand and turn out on floured board. Knead well for about 10 to 15 minutes.
Brush with melted shortening and place in pan to rise until double its bulk. Knead down again with greased hands. After this rising. knead again and form into loaves and place into baking pans. Brush top again with melted shortening. Allow to rise again until double its bulk. Bake in 375 F oven about 1 hour. When removed from oven brush top again with melted butter.
This recipe is tradionally used on Christmas eve with watered boiled salt fish’
Mrs. Florence Wilkinson-Moores. Topsail
PORK TOUTONS
4 cups flour
1 lb. fat pork. (finely chopped or minced) |
1 cup molasses
|
1/2 tsp. baking powder
|
1/2 tsp. baking soda
|
Mince or chop pork & place in hot water to remove some of the salt. Let stand for 10 minutes. Sift dry ingredients. Remove pork from water & add to molasses. Add flour mixture to molasses mixture. alternately with enough water to make a soft dough. Pat out on floured board and cut into buns. Bake at 400 F for 20 to 25 min.
Mrs Alice Lacey. Wesleyville. B. B., Nfld.
TOUTONS
In the old days bread was put to rise overnight. When white bread had risen ready to go in pans. small pieces the size of an egg were broken off and flattened 1/2 inch thick in the palms of hands and dropped in the frying pan where fat-back cut up had been fried out until pork was crisp. It was browned on both sides and served for a hot breakfast to children leaving for school on a cold winter morning. Hot molasses with a knob of butter melted in it was the choice sauce. but of course. golden syrup or marmalade could be used as desired.
Mrs. Florence Wilkinson-Moores. Topsail
(Note: This recipe has been added to the 2nd edition of Fat-Back & Molasses because it is different from all others. It shows how one of the more common recipes has been embellished to further tantalize hungry members in the Newfoundland home.)
1 Ib. salt pork
4 cups flour
1/2 lb. citron
2 cups sugar
|
1 pt. boiling water
1 cup molasses
1/2 lb. nuts
2 tsp. nutmeg.
|
1 tsp. soda
1 lb. currants
1 cup jam
2 tsp. cinnamon
|
1 tsp. ginger
1 lb. raisins
1 tsp. cloves
|
Pour boiling water over minced pork and add molasses andjam. Sift all dry ingredients. Add fruit and blend well. Bake in a slow oven for 2 1/2 hours.
Mary Driscoll, New Melbourne. Trinity Bay
GOOD FRIDAY BUNS
Scald 1 cup milk with 1/2 tsp. salt and 1/4 cup sugar. Cool. Dissolve a yeast cake (or 1 pkg. yeast) in half cup warm water and add to milk. Mix in 2 cups sifted flour, beat well and let rise for 2 hours until light and spongy.
Next, fold in three tbsp. melted butter, 2 well beaten eggs, 1/4 tsp. cinnamon, 1/4 tsp. grated nutmeg, 1/4 cup raisins, 2 tbsp. mixed peel and enough flour to make dough stiff enough to handle. Add the flour gradually, keeping dough soft. Knead well and let rise again.
Shape into buns and place in moderate oven. When cool, decorate a cross with icing sugar and milk on top of each bun.
“These were eaten for tea on Good Fridays and Easter morning breakfast. This recipe was given to the writer by Mrs. Ralph Wood, wife of Ralph Wood who was for many years the Head Master of Bishop Field College.”
Mrs. Florence Wilkinson-Moores. Topsail
PLIM - “To make a barrel or keg tight by filling it with water or standing it in running water to soak.”
E. R. Hann, Wesleyville, B. B. Nfld..
“For ‘Damper Dogs’ we used to get some little pieces of bread dough when mother made her regular batch of home-made breadand flatten them out. After wiping off the top of the old ‘Waterloo’ with a clean cloth or paper. we would then put the pieces of dough on the edge of the stove and let them brown to a lovely crust on both sides. They would always rise up or swell in size about double the original piece of dough. Sometimes when the stove was not too hot, we would move the bread dough farther in on the damper. hence the name ‘Damper dogs’. Sometimes we also made damper buns with ordinary baking powder biscuit dough.”
Mrs. Lewis Hollett, Garden Cove, P. Bay, Nfld.
SCOTCH CURRANT BUN (GLENORCHY)
l Ib. flour
1 cup buttermilk
1/3 1 tsp. black pepper
1 tsp. cream of tartar |
l lb, sugar
2 lbs, currants
2 tsp. cinnamon |
1/4 lb. orange peel
2 lbs, raisins
2 tsp. Jamaican pepper |
1/4 lb. almonds
2 tsp. ginger
1 tsp. baking soda |
(Take 11/2 pounds flour, 1/4 lb. butter, 1/2 tsp. baking powder for sheet of pastry which encloses the bun). The fruit must be carefully prepared – stone raisins, clean currants, blanch almonds, cut orange peel. Put all fruit. flour. sugar and spices in big basin. set aside and make pastry, using quantities given above. Rub butter in flour with baking powder. making into stiff dough with water. Roll pastry thin. Grease tin: line with pastry. keeping piece for top of bun. Now pour milk in flour and mix. also fruit, and mix with hand. It must be moist. Pour into tin and put on top sheet. Dot with fork and bake 3 hours in moderate oven.
“Taken from Cook Book 80 years old - The New Cook Book”. Mrs. Eileen Thistle, Comer Brook, Nfld.
“DUFF DAY’ - |
“Figged Duff was mostly served on Thursdays. so Thursday became known as Duff Day.” |
Mrs. Peart Hatfield, Collins Cove
5 large potatoes (diced)
1 tin mixed vegetables |
2 boiled eggs (diced)
|
salad dressing
|
1 apple. (diced)
|
Mix ingredients with salad dressing & sprinkle over with paprika.
Louise Decker - Joe Batt’s Arm
COTTAGE CHEESE
1 gallon sweet skim milk
3/4 cup clean sour milk |
1/8 junket tablet
|
4 tsp. cold water
|
1 tsp. salt.
|
Stir sour milk into sweet milk. Place vessel in hot water and raise temperature to almost lukewarm. Remove and set where it is to remain until clabbered. Dissolve junket tablet in water and stir it in. Cover the vessel with a cloth and leave it where it will be lukewarm for 12 to 16 hours. or until there is a slight whey on the top. Drain through a cotton cloth. When well drained work in salt.
Mrs. Tom Best - Fogo
SWEET PICKLES
1 large tin tomatoes
1 cup white sugar |
3 large onions (sliced)
1 tbsp. mixed spices |
3 large apples (sliced)
1 cup vinegar |
1 tsp. salt.
|
Mix above ingredients together and boil for 35 minutes.
United Church Women - Fogo Island.
Use 6 qt. basket of cucumbers about 3 or 4 inches long. Wash and pack in cleanjars. You put a nice sized flower of dill at the bottom and top. enough garlic to taste (optional) about 1 tsp. mixed spices on top. Now you make your brine.
1 cup salt (course) |
2 cups white vinegar |
6 cups water |
Bring to a boil. then pour over cucumbers in jars. Seal. Let sit for a couple of weeks before you use them.
“I read your cook book while visiting my daughter-in-law (who is from Newfoundland) and thought what a good cook book it is.”
Mrs. G. Iwanonktw. Thunder Bay. Ontario
BEAN SALAD
1 sm. tin green beans
2 sticks celery (cut up)
1/2 cup sugar |
1 sm. tin yellow beans
1 onion (sliced in rings)
1/2 cup salad oil (not com) |
1 sm. tin kidney beans
2/3 cup vinegar
|
1 tsp. pepper
1 tsp. salt
|
Drain all beans and mix everything together. Let stand in fridge 3 hours.
Mrs. Rosalind Fraser. Sudbury. Ont (Bishop’s Falls)
MACARONI SALAD
1 lb. macaroni (cooked and rinsed in cold water). Drain. Add - 1 sm. tin green peas. 1 cup cheese cut in cubes. 1 tin tuna or ham. 1 onion (chopped). 1 stalk celery (chopped). Add salad dressing to taste.
Mrs. Rosalind Fraser. Sudbury, Ont (Bishop’s Falls)
1 pkg. lemon gelatin
1 cup boiling water |
1 tbsp. lemon juice
1/2 cup chopped apple |
3/4 cup chopped beets
1 cup beet juice |
1 tsp. salt
1/8 tsp. pepper |
Soften gelatin in boiling water. Add beet & lemon juice. salt & pepper. Chill until partially set. Fold in beets & apple. Pour into mold & allow to set until firm.
Mrs. Stella Decker - Joe Batt’s Arm
CABBAGE AND APPLE SALAD
1 pkg. lemon jello
1 cup shredded cabbage |
1/2 tsp. salt
1/4 cup chopped sweet pickles |
1 pint hot water
1 cup diced apples |
4 tsp. vinegar
|
Dissolve jello in hot water. Add vinegar and salt. Chill until slightly thickened. Fold in cabbage. apples & pickles. Chill until firm. Serve on crisp lettuce.
United Church Women - Seldom Come By
POTATO SALAD
2 cups freshly boiled potatoes
few drops onion juice |
1/8 tsp. pepper
1 tbsp. vinegar |
3 tblsp. olive oil
1 tbsp. fInely minced parsley |
1 tsp. salt
|
Cut potatoes in 3/4 inch cubes. Add seasoning. then olive oil, only what the potatoes will absorb. then add vinegar & mix carefully until it is absorbed. Mound on a bed of lettuce in a shallow dish. Egg yolks make an attractive garnish if put through a ricer. Tomatoes cut in eighths added to potato salad make a pleasant variation.
Mrs. Parmenas wells - Fogo
1 pkg. lemon jelly
1 cup grated raw carrot |
1 tin crushed pineapple(drained)
1 cup grated cabbage |
2 tablespoons mayonaise
1 tsp. vinegar & pinch of salt |
Set jelly, grate carrot and cabbage. When jelly is almost set add 1 tspn. vinegar & pinch of salt. Add grated carrot & cabbage & pineapple. Mix well together. add salad dressing. but in refrigerator to set.
Mrs. B.. M. Penny - Little Seldom Come By
BEET SALAD
Mix 1 envelope gelatine with 1 1/2 cups lukewarm water. Set over slow heat and stir until clear. Set aside and cool. Add 2 cups diced beet. 1 diced apple. 1/2 cup shredded cabbage. pinch of salt. 1 teaspoon vinegar and 1/4 cup sugar. Mix together. When gelatine is set. mix with beet mixture.
Mrs. R. E. Holmes - Seldom Come By
DANDELION GREES
Pick over the greens to remove all dirt and spoilage. Wash thoroughly. Put in a saucepan containing just enough water to prevent burning. Add a mall amount of salt pork. Cook until tender. All greens may be cooked this way.
Mrs. Tom Best - Fogo
SANDWICHES
Combine 1/2 cup ground ham. 1 chopped hard boiled egg. 1/4 cup salad dressing or mayonnaise, 2 tbsp. chopped sweet pickle & 1 tsp. of prepared mustard.
United Church Women - Fogo Island.
1 lb. cooked salt cod
1/2 cup raisins
1 1/2 tsp. curry Powder |
1 tbsp. lemon juice
1 unpeeled red apple. diced
1/2 cup salad dressing |
1/2 cup chopped onions
1 cup diced celery & leaves |
Flake salt cod. Sprinkle lemon juice over diced apples. Combine apples. celery. raisins and onions. Add salt cod. Mix curry powder and salad dressing. Combine with mixture and toss lightly. garnish with lettuce and red pimento.
Ellen Keats - Barr’d Islands
NEWFOUNDLAND LOBSTER SALAD
3 freshly boiled lobsters (shelled)
3 hard cooked eggs. chopped |
1/2 tsp. salt. few grains pepper
1/2 cup sweet pickles (chopped) |
1 small onion. finely minced
1/2 cup mayonnaise |
Cut lobster into bite size pieces. Add other ingredients and toss together. Serve on lettuce leaves.
Mx. Margaret Freake - Joe Batt’s Arm
APPLE PICKLES
1 doz. apples (med. size)
2 tsp. pickling spices (tied in thin cloth) |
2 1/2 lbs. Onions
|
1 large tin tomatoes
1 pint white vinegar |
1 1/4 lbs. brown sugar |
Cook until tender.
Mrs. Eunice Budgell, Lewisporte, Nfld.
1 tin tomatoes. large
2 or 3 onions |
4 apples
1 tsp. salt |
1 cup vinegar
1 cup sugar |
1 tsp. allspice
|
Put all in pan together and boil 3/4 or 1 hour.
Mrs. Alex Hynes - Stag Harbour
TOMATO PICKLES
1 large tin tomatoes
2 large onions |
3 large apples
1 cup sugar |
1/2 cup white Vinegar
|
1/2 tsp. salt
|
Boil all together for 35 minutes or until onions are well cooked.
Mrs. Sarah Brown - Joe Batt’s Arm
MY MOTHER’S FAVOURITE PICKLE
One quart raw cabbage chopped fine; one quart boiled beets chopped fine: two cups of sugar. one tbs. salt. one tsp. black pepper. 1/4 tsp. red pepper. one teacup grated horse-radish. Cover with cold vinegar & keep from the air.
Mrs. Parmenas Wells - Fogo
FAREWELL KISS
“A person from the congregation went to church one Sunday afternoon for a special service and when the evening offering was taken, he took a fifty cent piece from his pocket and kissed it goodbye. And it happened shortly after that there were no more old fifty cent pieces made.”
Mrs. Florence Bursey. New Melbourne. T. Bay
2 qts. rhubarb
1 qt. vinegar (diluted) |
1 tsp. spice
2 qts. onions |
1/4 tsp. pepper
1 tsp. cloves |
2 tsp. cinnamon
l Ib. brown sugar |
Cut rhubarb & onions in small pieces. Soak in salt overnight. Wash and strain. Put together. Let simmer for 3 hours with cover half off.
Mrs. Melvin Holmes - Seldom Come By
MUSTARD PICKLES
2 qts. chopped onions |
2 qts. cabbage |
Make brine of 4 pints of water & I pint of salt. Pour over vegetables & let stand 24 hours. Drain & cover with fresh water. Mix together 1 cup flour with 6 tsp. dry mustard, I tsp, turmeric powder. Add enough vinegar to make small batter. Add 2 cups sugar.& enough vinegar to make 2 quarts. Heat mixture in double boiler. Add vegetables & cook only until heated through.
Mrs. Bride Sheppard - Stag Harbour
PICKLED BEETS
Boil small beets until tender. Skin them. For each quart of beets, allow I 1/2 cups of brown sugar, I tsp. salt, 3/4 cup table vinegar and 3/4 cup water in which beets were boiled. Heat beets in this mixture until it boils. Fill hot sterilized jars & seal.
Mrs. Margaret Freake - Joe Batt’s Arm Arm
WEATHER LORE:
|
“When distant hills appear near,
Rainy weather is coming.” |
Annie Hodder, Collins Cove, Burin
10 lb. onions
1 cup flour |
3 tbsp. turmeric
3 tbsp. mustard |
2 qts.vinegar
2 cups sugar |
Cut onions in large pieces & soak overnight in 3/4 cup salt. Cover with cool water & let stand until morning. Place on stove & bring to a boiling point. Strain off dry as possible. Add the remainder ingredients. Boil one hour or little longer if necessary. Cool & bottle.
Mrs. W. J. Goodland - Joe Batt’s Arm
CABBAGE PICKLES
2 qts. cabbage
2 qts. onions
1/2 cup flour |
1 cup gran. sugar
1 tbsp. dry mustard
1 cup water |
1 tbsp. tumeric powder
1 tbsp. curry powder
|
1 tsp. salt
1 qt. vinegar
|
Chop cabbage & onion until fine. Add vinegar & boil 15 minutes. Add salt & sugar. Mix seasonings with the flour & add water to make a paste. Stir flour paste into the boiling pickles & boil for 15 minutes more. Bottle while hot.
Myrtice Pomeroy - Fogo
CARROT PICKLES
3 lbs. onions |
l Ib. carrots |
1 pt. Vinegar |
2 lbs. sugar |
1/2 head cabbage |
Cook onions. carrot and cabbage until tender. adding salt to taste. then thicken with the following:
6 tblsp. mustard |
1/2 cup sugar |
1 cup flour |
1 tblsp. turmeric mixed with one cup vinegar & water. |
Mrs. Bernice Hynes - Stag Harbour
1 quart Partridgebenies
1 inch onions (cut up fine) |
1 cup vinegar
1 tsp. allspice |
pinch of salt
|
sugar to taste
|
Bring above ingredients to boil until jelled.
Louise Decker - Joe Batt’s Ann
RHUBARB PICKLES
Add together 1 quart rhubarb. 1 quart onions & 1 pint vinegar & boil for twenty minutes. Then add 1 1/2 lb. of brown sugar, 1 tsp. cinnamon, 1 tsp. spice, 1 tsp. cloves. 1 tsp. salt & 1 tsp. pepper. Cook for 1 1/4 hours.
Nora Leyte - FogO
RHUBARB PICKLES
4 cups rhubarb
l Ib. onions |
1 cup vinegar
1 tsp. cloves |
2 tsp. allspice
1 tsp. cinnamon |
2 tsp. salt
l Ib. sugar |
Boil all ingredients for one hour.
Mrs. W.J. Goodland - Joe Batt’s Arm
APPLE PICKLES
1 dozen apples
2 1/2 lbs. onions |
1 can tomatoes
1 1/2 lb. brown sugar |
1 pint vinegar spices |
Boil until tender.
Nora Leyte - Fogo
2 1/2 cups flour
1/2 cup milk
2 tsp. mixed spice |
1/2 cup molasses
1/2 pkg. raisins
2 tsp. ginger |
1 cup sugar
3 tsp. soda
1/2 cup butter |
1 tbsp. vanilla
1/4 cup hot water
|
Sift together flour, spice & ginger. Cream together butter & sugar. Add molasses. Mix well, then add vanilla, milk & raisins. Blend together well. Put the 3 tsp. soda in 1/4 cup hot water & add to above mixture. Combine sifted ingredients with liquid mixture. Put into wet pudding bag. Boil constantly for 3 hours.
“Tne history of the above recipe is not really well known to me. but I do know that it is quite old. It was used on many occasions, like at church suppers & bazaars. It was served to the people for dessert after a hot supper. Usually a hot sauce was poured over it. Our grandmother and great grandmothers served it numerous times to the their families and it certatnly was enjoyed by all and helped keep them healthy and happy.”
Mrs. Eric Williams. Garden Cove, P.S.
STEAM PUDDING
1 cup butter
1 cup sugar |
1 cup raisins
1 1/2cups flour |
1 egg and pinch of salt
|
2 tsp. baking powder
|
Combine butter and sugar, add egg and raisins, flour and baking powder and beat well and place in a pudding steamer and place on stove for 1 hour. Serve hot with sauce.
“Called steam pudding because it was steamed.”
Mx. Mrs. Eli Wareham. Garden Cove.
BREAD PUDDING: Heat 4 cups milk & add 4 tbsp. butter, 1/2 cup sugar, 1/2 tsp salt, 1 tsp. vanilla and 1/2 cup raisins. Beat and stir up 3 eggs. Fold in 4 cups bread cut in cubes. Pour into a buttered pan. Sprinkle with cinnamon or nutmeg. Steam for 40 - 50 minutes or until knife comes out clean, when inserted near centre of pudding.
Mrs. Hilda Stacey, Garden Cove.
1 egg
3/4 cup molasses |
1/2 cup water
1 1/2 cups flour |
1 cup raisins or currants
2 tbsp. melted fat |
1 tsp. soda
1/2 tsp. salt |
Beat egg & add molasses. Dissolve soda in water & stir into egg mixture. Sift flour & salt, add and beat thoroughly. Dredge raisins in flour & stir in lightly. Add fat. Fill greased mold 3/4 full. Cover closely & steam 1 1/4 to 1 1/2 hours. Serve hot with sauce.
SAUCE FOR STEAMED MOLASSES PUDDING: Stir 1 cup brown sugar and 1 cup of light cream(milk) together in saucepan until sugar is dissolved. Set over low heat. Add 1/4 cup butter and cook, stirring often until mixture boils. Remove from heat and stir in 1/4 cup brandy. Serve while hot.
QUICK APPLE PUDDING
2 tbsp. butter
1/4 cup sugar |
6 tbsp. milk
1/2 tsp salt |
1 cup chopped apples
1 tsp. baking powder |
1 cup sifted flour
|
Cream butter & sugar. Sift dry ingredients and stir in apples. Add this to creamed mixture with milk. Pour into 2 qt. dish.
SAUCE FOR QUICK APPLE PUDDING: Combine 1 cup brown sugar, 1 tbsp. butter and a few grains of salt together. Add 1 1/2 cups boiling water and stir until sugar dissolves. Add 1 tsp. vanilla and mix. Pour sauce over above batter and bake at 400 F. for 30 to 3S minutes.
Mrs. Cyril Mahaney, Fogo, Nfld.
AMERICAN ICE CREAM: Make a soft custard using 2 eggs, 1/8 tsp. salt and 1 cup sugar mixed with 2 1/2 cups of milk. When cool, add 4 cups cream and 1 tsp. vanilla. Freeze mixture, stirring slowly until firm.
United Churchh Women, Fogo Island, Nfld.
1/4 cup shortening
1/2 cup molasses
1/2 tsp. soda dissolved in 1 tbsp.boiling water |
1/4 cup brown sugar
2 tbsp. canned milk
|
1 egg pinch of salt
1/2 cups flour
1 tsp. baking powder |
1/2 tsp. vanilla |
Cream shortening and sugar. add egg. then molasses. milk and other ingredients. Mix well. Then add 1/2 cup boiling water. mix in well. You can add 1/2 tsp. of any spices. also 1 cup of ratsms. Steam 2 hours.
“This recipe was passed down from my great grandmotherwho lived her life in Chimney Cove. where she was known to everyone as Granny Breton. She was a midwife.
“Marguerite Sutton, St. Georges
GRANDMOTHER’S DELICIOUS GINGERBREAD
2 eggs 1/2 cup shortening 1 cup buttermilk (or semi-sour or plain milk) |
1 cup brown sugar 2 3/4 cups flour |
1 cup molasses 1/2 tsp. salt 2 tsp. soda |
allspice or cloves 1 tsp. ginger 1 tsp cinnamon |
Beat the eggs, add sugar, mix well. Add molasses. Melt shortening & mix together. Sift flour. salt. ginger & cinnamon & spices and then add alternately with cupful of buttermilk. Last add soda dissolved in warm water. Bake in moderate oven for 25 or 30 minutes.
“We received this recipe from Braniford; Ontario, about 50 or more years ago, and it is all that its name implies. It has been used very much in our family and in a variety of ways, such as made up into gingerbread buns and patty-buns (or muffins, as they would more likely be called now). It was a real favourite in years gone by at socials and church teas and so on. I got it from my husband’s mother about 42 years ago. It was taken from Miss Olive Allen’s book of tested recipes. My mother-in-law would be 103 years old now if living and I know that I am safe in saying that she brought many a smile of satisfactior: to her family’s table when she came from the old:fashioned pantry with a platter of this steaming gingerbread served with butter.”
Mrs. Lewis Hollet, Garden Cove. P. Bay
1/2 cup suet 1 1/2 cups flour (add chopped nuts for Christmas pudding) |
3/4 tsp. baking powder 1 tsp. baking soda |
1/2 cup molasses 1/2 cup milk 1/2 tsp. salt |
raisins or currants 2 tsp. spice |
Cut up fat in very small pieces. Rub it through flour. Mix in all the dry ingredients. Add molasses and milk. Stir until well mixed. Add fruit and flavouring if desired. Put into a greased bowl or pudding steamer. Steam for 2 1/2 hours. Serve hot.
Sauce: 1/2 cup brown sugar, 2 tsp. flour & 1 tbsp. butter. Mix: sugar & flour well in a small saucepan. Add butter. Stir in 1 1/2 cups boiling water. Place on stove & boil for a few minutes. Add 1 tsp. vanilla or lemon flavouring before serving.
“The above recipe makes a very delicious pudding. It was given to me by a dear friend who had received iifrom her mother. It is a very old Newfoundland recipe. I have made this pudding several times and received some very good comments about it. if you try it I am sure you will be asked to serve it again.”
Mrs. John Howell, Garden Cove, P.B.
HARD BREAD PUDDING
4 cakes hard bread |
1/4 lb. salt pork |
1 tsp. pepper |
1 onion |
Soak bread overnight. Strain & mash. Chop onion fine and add to mashed bread. Add pepper. Put in pudding bag and tie tightly. Boil with Jiggs dinner for 2 hours. Serve with molasses or corn syrup if used for dessert.
“A substantial meal for men returning home after a hard day’s work, as they often referred to it as a ‘standby’ or as some put it, ‘It stayed with you.’ It’s not like soup, which makes you feel hungry shortly after drinking it.”
Mrs. Mabel Squires. Blackhead U.C.W: Pres.
2 cups blueberries
4 tbsp. sugar
1/2 tsp. salt |
1 tsp. baking powder
2 tsp. butter
1/4 cup milk |
1/2 cup sugar
1 egg. well beaten
|
1/2 tsp. vanilla
1 cup flour
|
Put the berries into a baking dish. sprinkle with the 4 tbsp. sugar. Sift remaining dry ingredients. Add egg. milk and melted butter. stirring just enough to combine. Spread batter over blueberries and bake in a moderate oven 350 F. about 40 minutes. Serve from baking dish or invert on platter. Serve with plain or whipped cream.
Mrs. Minnie Penney - Seldom Come By
OLD FASHIONED SULTANA CAKE
3 1/2 cups flour
3/4 lb. butter 2 cups sugar |
4 eggs
1 tsp. vanilla 1/4 tsp. salt |
1/2 tsp. baking powder
1 cup milk (no raisins used) |
Cream butter & sugar. Add eggs one at a time. Sift dry ingredients and add to creamed mixture. Add vanilla & milk. Mix well. Bake in large pan for 2 1/2 hours.
“This cake recipe is used when mothers have been very busy with everyday chores, They find it very easy to mix and bake and inexpensive as well Of course. it has been connected with mothers. daughters and even grandchildren and friends, so each generation haue found this recipe to be of good value.”
Mrs. Florence Bursey. New Melbourne. T. Bay
POOR MAN’S PUDDING
Boil 2 cups water. Add 1 cup brown sugar. 1 tbsp margarine. 1 tsp. vanilla. Mix together 1/2 cup white sugar. 1 cup flour. 1 tsp. baking powder. 1/2 cup milk.
Put first mixture in casserole dish. Drop second mixture by teaspoon onto first mixture. Bake 350 F. for 30 minutes.
Mrs. Rosalind Fraser. Sudbury, Onto (Bishop’s Falls)
1/2 lb. raisins 4 eggs well beaten 1/2 cup brown sugar 1 tsp. cinnamon |
1/2 lb. figs 1 tsp. baking powder 1 cup Karo 1 tsp. all spice |
1/2 lb. mixed fruit 1/2 lb. dates 1/4 cup brandy 1/2 tsp. cloves |
1 cup butter (l/2Ib) 2 1/2 cups flour 1 tsp. suet 1/2 tsp. nutmeg |
Sift together all dry ingredients then cream butter and sugar well. Add Karo. Mix well. Add 1 cup dry ingredients to batter and mix till smooth. Add eggs beat well. Add fruit which has been soaked in brandy over night. Fold in remaining flour mixture.
Steam 4 1/2 hours in 2 quart pudding mold.
Mrs. B. Dyke
HARD TIMES PUDDING
1 1/2 cups flour
1 tsp. magic soda
1 cup raisins |
1 tsp. cream tartar
1 tsp. mixed spice
1/2 pint cold water |
2 cups currants
1 tbsp. melted butter
|
1/2 pint molasses
1/4 tsp. salt |
Sift together flour, cream of tartar, salt and spice. Add fruit and mix well. Add soda to molasses, then melted butter and cold water. Add this to the first mixture. Beat into a smooth batter and steam for 2 hours.
METHODIST BREAD — An old name in Newfoundland for raisin bread.
E.R. Harm; Wesleyville. B.B., Nfld.
5 or 6 apples
6 or 8 potatoes |
2 tbsp. brown sugar
flour |
1/2 lb. butter
|
cinnamon
|
Peel & quarter apples and put in cold water. Make a crust of 16 to 8 potatoes boiled & mashed. Add butter rubbed well into potatoes and as much flour & cold water as required to make a stiff paste. Roll out about 1 inch thick.
Dip the pudding cloth into boiling water. lay it over a large bowl and put the crust into it. Take apples from water and place half of them in crust. Sprinkle with cinnamon and 1 tsp. brown sugar. Put in the remainder of apples then tie cloth up on top and place into pot of boiling water. Turn frequently in the pot and boil for about 3 hours.
“According to information I received, this recipe was copied from a cookbook published in 1858. It seemed to be very popular in our grandparents’ day. The suggestion was made that berries could be used instead of apples and it was somtimes known as ‘Berry Pig’.”
Anna Loughlin, North Hr. PIac. Bay.
BREAD PUDDING
2 cups water |
1/4 cup sugar |
1/2 cup flour |
1/2 doz. slices stale bread and crusts. according to size pudding needed. |
Soak stale bread crusts in 2 cups water. Squeeze out all water possible. Mix melted butter (l/4Ib) through bread and sugar. Add flour to make bread flrmer to handle. Put in pudding cloth and tie tightly. Place in pot with other vegetables. Boil about 18 - 25 minutes. Serve with boiled molasses or jam.
“This recipe has been used for years by my mother & motner-tn-law and even today we all love it, especially my son who prefers to eat it with milk and sugar. No doubt it has been used hundreds of years ago. A wonderful way to use left over bread.”
Sophie C. Way, Newtown, B. Bay, Nfld.
3 cups bread crumbs
1 tsp.each ginger, allspice,
& cinnamon |
1 cup raisins
1 tbsp. hot water
1/2 cup brown sugar |
1/4 cup melted butter
1/2 cup flour
|
1 tsp. soda
3 tbsp. molasses
|
Soak bread in water for a few minutes. Squeeze out water (measure without pressing down). Combine bread & raisins, sugar, salt, spices & mix with a fork. Add molasses, melted butter & soda which has been dissolved in hot water. Add flour & mix well. Pour into dampened pudding bag. Cook with Jigg’s dinner for one hour.
“This recipe has been given to us by our older Newfoundland folk who selected their own ingredi ents because they were skilful cooks. This recipe can br rolled to make molasses buns or put in a baking pan for a molasses cake; bake at own judgement The recipe is an old Newfoundlandfavourite.”
Submitted by Mrs. Velmore Stacey, Garden Cove, Mable Squires. Blackhead; Pearl Hatfield, Burin; Ruby Loder, North Harbour; and Mrs. lloyd G. Hann of Wesleyville.
PORK BANG BELLY
2 cups molasses
4 cups flour |
1 tsp. baking soda
1 tsp. nutmeg |
1 tsp. allspice
|
1 lb. salt pork
|
Heat molasses on stove. Cut pork in small cubes & fry, Add to molasses while hot. Dissolve soda in 1/4 cup boiling water. Add spices to flour. Mix all together. Grease pan and lay rind of pork in bottom. Bake one hour in shallow pan. Eat while warm.
Annie Hodder, Burin - Collins Cove
NEWFOUNDAND SAYINGS: “He was up in the States for a spurt.”
‘Up in the States’ meaning to Mainlanders ‘down in the States’ and a ‘spurt’ meaning ‘active work for a short duration.’
United Church Women, Swift Current
2 cups bread crumbs
1 tsp. allspice
1/4 tsp. salt |
1 cup raisins
1 tsp. cinnamon
1/2 cup flour |
1/2 cup molasses
1/4 cup melted butter
1 tsp. baking soda |
1 tsp. ginger
1 tbsp. hot water
|
Soak stale bread in water for a few minutes. Squeeze out water and measure. Combine crumbs. raisins and molasses. salt. spices and mix with a fork. Add melted butter and baking soda which has been dissolved in hot water. Add flour and mix well. Pour into a pudding bag or greased mould and steam for 2 hours. Serve with molasses coady.
For Molasses Coady - boil for 10 minutes: 1 cup molasses. 1/4 cup water. 3 tbsp. butter and 1 tbsp. vinegar. Spoon over figgidy duff.
“This recipe was used by my mother which was passed to her by her mother. who was 92 years old when she died and she used it on the Labrador while cooking for ten men and then she used it for her family when she married and now I use it for my family.”
Mrs. Helen Sheppard. Carbonear. South
LASSY COADY DUMPLINGS
For the Dumplings:
1 1/2 tbsp. chilled shortening |
1 1/2 cups all purpose flour
2/3 cup cold water or milk |
3 tsp. baking powder
1/2 tsp salt |
Mix dry ingredients together. cut in shortening finely. make a well and add water or milk. Mix lightly with a fork. drop dough by spoonfuls over hot stew or hot vegetables. cover closely and simmer 15 minutes. (Never lift the cover).
For the Coady: |
1 1/2 to 2 cups molasses. |
Put molasses into saucepan. bring to a boil. serve as sauce over hot dumplings.
“This is a family recipe handed down from generation to generation, usually used as a second course when molasses sauce is used. Sometimes dumplings are served without sauce with hot vegetables. especially in spring when there is a shortage of vegetables.”
Mrs. Jacob Best. Wesleyville. B.B. Nfld.
1/2 cup sugar
1 1/2 cups skim milk powder |
1/2 cup uncooked rice
1 tsp. salt |
6 cups water
1/4 cups raisins |
Wash rice. Put in large baking dish. Add all ingredients but raisins. Bake in oven at 325 F. for 1 1/2 hours. Stir in raisins and bake another 1/2 hour.
SOUTHERN RICE PUDDING
1 cup uncooked rice
4 cups milk |
1 cup sugar
4 eggs |
1/4 tbsp. cinnamon
2 tbsp. butter or margo |
dash mace or nutmeg
grated rind 1 lemon |
Soak rice in 2 cups of milk for 2 hours. Add remaining milk to rice and cook for 20 minutes over low heat. Set aside. Place butter in a 2 quart casserole and work in sugar until soft. Beat eggs and mix with flavouring spices. Mix rice. butter mixture and egg mixture together. Pour into pan and bake 45 minutes at 350 F.
PARTRIDGEBERRY COTTAGE PUDDING
1 3/4 cups sifted flour
1 cup sugar
1 egg |
1/4 cup shortening
2/3 cup milk
|
1 tsp. vanilla
1/2 tsp. salt
|
2 1/2 tsp. baking pwdr.
1 cup partridgeberries
|
Sift flour, baking powder and salt together. Alternately add flour and milk to sugar mixture. beating after each addition until smooth. Add berries and mix lightly. Pour into S” sq. greased pan and bake in moderate oven at 350 F. for 30 - 40 minutes. Serve with lemon sauce. Serves six.
RICE PUDDING
Bring 2/3 cup water and 1/4 tsp. salt to boil. Stir in 3/4 cup rice. Remove from heat and let stand 5 minutes. Put 1/4 cup milk and 1 beaten egg yolk in. Add 1/3 cup sugar. 1/3 cup raisins. l/S tsp. cinnamon. l/S tsp. nutmeg and l/S tsp. butter. Take from heat & let stand for 1 hour. Stir just before serving. Serve warm or cool. (serves 4)
Mrs. Alvie Brown - Joe Ann. Nfld.
Make apple jam or use a large size tin of apple pie filling. sweeten to taste and put it in a casserole dish. The jam or filling must be hot. Then:
1 1/2 cups flour
1/3 cup butter |
1/3 cup suga
2/3cup water |
3 tsp. baking powder
|
1/4 tsp salt
|
Sift dry ingredients together into the mixing bowl. rub in the butter well. add water and stir well. Drop by the spoonful into the hot jam and bake until nicely browned at 350 F. Partridgeberry or blue berry jam could also be used. After serving. pour a little milk over the pudding, if desired.
“When we were young, what we liked. best about Friday’s fish dinner was Mom’s apple pudding.”
‘LASSIE JAM TARTS
Melt 1 cup shortening; add 1 cup molasses add 1 tsp. all spice. Dissolve 1 tsp. soda in 1/2 cup hot water and mix all together. Then add 2 cups flour or enough to make a soft pastry, Press firmly in pie tin and fill with partridgeberry jam. Cut the remaining pastry in strips and criss-cross across tart. Bake in 350 F. oven until pastry is done.
“When the ‘Lassie Jam Tart’ has cooled, stand well back while your children come runniing for their piece.”
Mrs. Stanley Pope, Fogo
SOFT CUSTARD
3 eggs or 6 yolks |
2 cups hot milk |
1/4 cup sugar |
1/4 tsp. salt |
1/2 tsp. vanilla |
Beat eggs only enough to blend. Add sugar & salt & mix well. Pour on hot milk gradually. stirring constantly. Cook with constant stirring over hot. not boiling, water. until the mixture coats the spoon. (about 7 min.) Strain. chill & add flavouring. Serves 4. If custard curdles with overcooking, beat with an egg beater. This will restore the smoothness.
Boil 1 quart bakeapples in water until soft and thick. Add sugar to sweeten.
2 cups flour
1 cup sugar |
1 cup butter
|
2 cups rolled oats
|
2 tsp. cinnamon
|
Combine all the above. cover the bottom of a greased pan with half above mixture. Cover with bakeapple mixture and then put rest of the ingredients on top of bakeapple. Bake until brown.
‘“Labrador Cook Book’
APPLE CRUMBLE
4 cups sliced peeled apples
1/2 cup rolled oats |
1/4 cup butter
1/4 cup flour |
1/4 tsp. salt
3 to 4 tbsp. sugar cinnamon |
3/4 cup brown sugar
|
Place apple slices in buttered shallow baking dish and sprinkle with sugar and cinnamon. Beat butter until creamy. beat in brown sugar. add flour. rolled oats and salt. Blend together well. Sprinkle over apples. Bake in moderately hot oven 375 F for about 40 minutes or until fruit is soft and top is golden brown. Serve warm with thick cream or whipped cream.
United Church Women - Fogo Island
CHERRY OAT CRUMBLE
3/4 cup brown sugar
3/4 tsp. cinnamon |
1/3 cup soft butter
1/2 cup rolled oats |
1 tsp. flavourtng
20 oz. can cheny pie filling |
1/2 cup flour
3/4 tsp. nutmeg |
Blend ingredients till crumbly in a baking dish. Put one can pie filling and add flavourtng. Sprinkle crumb mixture on top. Bake at 375. F for 25 min.
United Church Women - Fogo Island
1 1/2 tbsp. gelatine
dash of salt
1 cup shredded cocoanut |
4 tbsp. cold water
1 cup sugar
1 pint whipped cream or l tin of cream |
1 cup boiling water
1 cup orange juice
|
1 pkg. Dream Whip
1 cake mix (white)
juice of 1 lemon or 1 1/4 cups lemon juice |
Add gelatine to cold water. Stir in boiling water until the gelatine is dissolved. Add salt. sugar. orange juice & lemon juice. Let mixture partially set. Fold in whipped cream. Line a deep bowl with waxed paper. Prepare cake mix as per instructions and cut all brown surface from edges when finished. Then break the cake in I” pieces. Put alternate layers of. gelatine mixture and cake pieces into the bowl. making sure that the last one is a gelatine layer. Refrigerate over night. Turn out on a plate and frost with Dream Whip and shredded cocoanut.
Mrs. Wiliam Anthony - Seldom Come By
APPLE CRUMBLE
1 egg
ice cream or custard sauce.
1/2 tsp. almond extract |
2 tbsp. flour
1/2 tsp. vanilla
1 cup coarsely grated peeled apples |
1/8 tsp. salt
1 tsp. baking powder
|
2/3 cup sugar
1/4 cup walnuts
|
Heat oven to 350 F. Grease an 8” round layer cake pan. Beat egg and sugar together. Stir in flour. baking powder. salt. vanilla and almond extract. Fold in nuts and apples. Spoon into prepared pan and spread evenly. Bake 35 minutes. Spoon into individual serving dishes or sherbert glasses while warm and serve topped with ice cream or custard sauce. (serves 4 to 6).
Mrs. Claude Gill - Fogo
Filllng: Bring to a boil 1 1/4 cups crushed pineapple. Stir in 1 pkg. lemon flavoured gelatine. Mix in 3/4 to 1 cup sugar. Cool until almost stiff. Mix until stiff 1 cup undiluted carnation milk. Add 1 tbsp. lemon juice & continue to whip until it forms stiff peaks. Pour on top of the gelatine mixture. Beat in slowly with rotary beater. Pour into baked pie shell. Chill 1 hour.
Success tip: Chill milk until soft ice crystals form around edges - 15 to 20 minutes before whipping. For a fluffy high pie be sure the gelatine mixture is almost stiff, and milk whipped in stiff peaks.
Mrs. Stella Decker - Joe Batt’s Arm
GRAHAM WAFER PIE
1 1/2 cups graham wafers rolled fine |
1/4 cup melted butter |
1/4 cup sugar |
Mix above ingredients thoroughly & put aside 1/4 cup crumbs for top.
2 cups milk |
2 1/2 tsp. cornstarch |
3 egg yolks |
pinch of salt5 tsp. sugar |
Mix the milk, egg yolks, sugar and cornstarch and cook in double boiler until mixture thickens, stirring constantly to keep free from lumps. Pour over crust.
Mix 3 egg whites & beat until very stiff, adding gradually 3 tbsp. sugar. Spread over top of pie & finally sprinkle with remainder graham mixture and bake until light brown.
Publisher’s note: Above recipe was always a favourite to visiting ministers.
Mrs. Manuel Reid - Barr’d Islands
1 cup sugar
2 eggs |
1 pinch salt
3 tbsp. flour |
1 cup milk
juice of 1 lemon |
1 tbsp. butter
|
Cream butter & sugar. Add flour & salt. Separate eggs. Beat yolks into creamed mixture. Add lemon juice and mix well. Add milk. Beat egg whites stiff and fold in last. Pour into greased casserole and bake in moderate oven 350 F. for 30 - 35 minutes.
LEMON SPONGE PIE
1 pastry shell
1/2 cup butter
2 tbsp. flour |
l cup sugar
1 tbsp. lemon rind
1 cup milk |
2 eggs separated
1/2 tsp. baking powder
|
1/4 tsp. salt
1/4 cup lemon juice
|
Preheat oven to 450 F. Line pie plate inside with rolled out pastry. Trim and crimp border. Beat egg whites until stiff. Blend sugar, butter, egg yolks and lemon rind and mx in lemon juice. Measure your flour, baking powder and salt into a small sieve and sprinkle over the sugar mixture. Combine lightly then gradually stir in milk. Fold in beaten egg whites. Pour mixture into unbaked pie shell. Bake 10 minutes then lower temperature. Continue to bake pie until filling is set and pastry cooked about 25 minutes longer. Serve warm. Serves 6.
Florence Flight, Sunnyside
LEMON BREAD
1/3 cup margarine
1 tsp. baking powder |
11/2 cups flour
juice & rind of 1 lemon |
1/2 cup milk
2 eggs |
1 cup sugar
1/2 tsp. salt |
Cream butter & sugar, beating a lot. Add eggs & beat well after each addition. Sift flour, baking powder & salt, and add to butter mixture. Add milk & lemon rind. Bake in loaf pan 1 hour at 350 F, Remove from oven and while still hot pour over bread the juice of 1 lemon which has been combined with 1/4 cup sugar. Let cool and remove from pan.
Mrs. Eunice Budgell, Lewisporte, Nfld.
1/2 lb. shortening
1/2 cup cold water
|
1/4 cup butter |
3 cups sifted flour |
1 tsp. salt |
Cream shortening & butter thoroughly. Add sifted flour & salt gradually. creaming well after each addition. Add water to mixture. Mixture will be sticky at first. so stir well. Use plenty of flour when rolling out. This pastry will never be tough and will keep in refrigerator for 10 days. Sure success recipe for every Bride.
Mrs. Betty Kinden, Stag Harbour
RAISIN PIE FILLING
1 1b, raisins
1 tbsp. lemon juice |
2 tbsp. com starch |
1/2 cup sugar |
1 tsp. salt |
Place raisins in saucepan & barely cover with cold water. Bring to a boil and cook for 10 minutes. Combine sugar. salt & corn starch. and mix well. Add a little boiling water from the raisins and mix. Stir into remaining boiling water and raisin mixture in saucepan.
Cook over high heat. stirring constantly until thick and clear. about five minutes. Remove from heat and stir in lemon juice. Cool before using.
Makes enough filling for one 9” pie.
Mrs. Thelma Freake - Joe Batt’s Arm
FINE PUFF PASTRY
One Ib. flour. a little more for rolling pin and board. and 1/2 lb. butter and 1/2 lb. lard. Cut the butter and lard through the flour (which should be sifted) into small thin shells and mix with sufficient ice water to roll easily. Avoid kneading it and use the hands as little as possible in mixing.
“This method. is well over 100 years old.”
United Church Women - Fogo Island.
Boil & mash about 8 large potatoes. Cut up finely 1 lb. salt pork (fat back) and fly out until crisp. Drain off fat and add the crisp pork to the mashed potato.
Next sift 3 tsp. baking powder into 2 1/2 cups sifted flour. Add to potato mixture. Form into buns and bake at 350 F. until brown & crusty, about 1/2 hour.
”When the writer lived in the North. the men went out on the tee to hunt seals. Sometimes they would be carried off on the ice and perhaps be off all night. One could see at night the reflection of light from where they were burning seal oil to keep themselves warm. Next morning when the wind changed and the ice returned; wives went off to meet their husbands with bottles of hot tea and hot pork cakes. They would give the men a rest by taking their tow of seals and hauling them for a while”
Florence Wilkinson - Moores Topsall
FAT PORK CAKE
1 lb. fat pork
1 lb. raisins
1 lb. currants |
1/2 lb. citron
1/2 cup nuts
2 cups sugar |
4 cups flour
2 tsp. cloves
2 tsp. spice |
2 tsp. cinnamon
2 tsp. baking soda
1 cup boiling water |
Cut up fat pork & pour boiling water over it and mix well. Drain. Add sugar and other ingredients. Dissolve baking soda in boiling water and add to dry ingredients. Mix well. Bake 325 F. oven for 2 to 2 1/2 hours.
“This recipe was my Grandmother’s and she would make this cake every week tofeed us hungry grandchildren.”
Mrs. Helen Sheppard. Carbonear. South. Nfld.
MOLASSES BUNS - 1 cup molasses: 1/2 cup butter; 1/2 tsp. vanilla: 1 cup raisins: 3 cups flour: 1 tsp. soda: 1 1/2 spoon baking powder: 1 tsp. nutmeg & 1 tsp. cinnamon. Mix together all ingredients & bake until done.
“I have been baking these buns for 20 years or more”
Mrs. Charles Brinston. North Hr. P. B.
1 cup molasses
3 cups flour
1/2 lb. raisins |
3 eggs
3/4 cup salt pork fat
1/2 tsp. each of spice, cinnamon and cloves |
1/4 cup milk
1 tsp. vanilla
|
1 tsp. coffee
1 tsp. baking soda
|
Combine flour. spices & raisins. Mix molasses. port fat & eggs well beaten. Add coffee in two tsp. water to vanilla & milk. Dissolve baking soda in hot water and add all liquid mixtures to dry ingredients. Bake 2 hours at 300 F.
’This recipe was used by my grandmother who died in 1912 at the age of 82: ie; born 1830. It has been used by members of her family through the years and no doubt was also used by my great grandmother before. “lola M. Winsor. Newtown, B. Bay.
OLD FASHIONED GINGERBREAD CAKE
2 cans tomato soup 1 cup walnuts (chopped) |
1 cup raisins 2 pkgs. gingerbread mix |
3 eggs beaten |
Mix soup & eggs in large bowl. Sift the gingerbread. Mix & beat with beater at low speed for 2 minutes. Fold in raisins and chopped nuts. Pour into 9” tube pan greased. Bake at 325 F. for 1 hour. Cool right side up in pan for 10 minutes. Serve warm or cold.
Mrs. Alfreda Parson. Garden Cove.
OLD NEWFOUNDLAND CUSTOM: “The old custom is that Christmas Celebration begins on Christmas Eve with a Thanksgiving meal of salt fish followed by sweet raisin bread called ’Christmas Fruit Loaf.’ Fishing was the means of livelihood and so fish had its place in thanksgiving before the day of feasting.”
United Church Women, Swift Current
1 cup salt pork (cut fine)
1 cup strong coffee
1 cup sugar |
1 tsp. baking soda
2 eggs, well beaten
1 tsp. spice |
2/3 cup molasses
3 cups sifted flour
2 cups raisins |
1 cup currants
1 cup mixed peel
|
Place pork in a bowl, pour hot coffee over it. Let cool. Combine sugar, spices, soda. Stir into pork mixture, then add eggs & molasses. Sprinkle 2 tablespoons flour over fruit. Add rest of flour to the pork mixture, then add floured fruit. Bake at 275 F. for about 3 hours.
Mrs. Greta Beazley. Garden Cove & Mrs. Mae Moulton. Burin Bay Arm
PORK CAKES
1 cup minced salt pork
2 cups flour |
2 tsp. baking powder
|
6 potatoes
|
1 tsp. baking soda
|
Cook potatoes & mash well. Add pork & mix well with potatoes. Add flour, baking powder and soda. Mix together with hands and form into cakes. Bake at 400 F. for 1/2 to 1 hour or until brown.
“These cakes are traditional in my home town (Grand Bank) and are usually made every Saturday.”
Mrs. Allan Arbeau, St. Georges
TEA BUNS
4 cups flour
4 tsp. baking powder |
1 cup raisins
1 cup sugar |
1 tsp. vanilla
1 egg |
1/2 lb. butter
|
Place flour in mixing bowl. Rub butter through flour. Put all other ingredients in the flour & mix the milk & water to a soft batter. Roll and cut out with cutter.
“This recipe was given to me around 50 years ago from my aunt. It’s a delicious tea bun.”
Mrs. Winnie Piercey. Garden Cove. P. B.
1 cup sugar
1/3 cup butter
2 tsp. baking powder |
1 1/2 cups flour
1/2 cup milk
|
2 eggs few grains salt
1 tsp. lemon flavouring
|
1 cup blueberries
|
Cream butter thoroughly and add the sugar gradually. Cream together well. Add well beaten eggs. Sift flour 3 times. baking powder & salt. Add flour alternately with milk. Add flavouring. Add berries and mix lightly. Pour into a greased loaf pan & bake in a moderate over about 45 minutes.
Thelma Freake - Joe Batt’s Arm.
ORANGE DATE CAKE
1 cup boiling water
1 cup finely chopped dates
3/4 cup shortening |
1 tbsp. grated orange rind
1 1/2 cups sugar
|
3 eggs separated
2 cups flour
|
2 tsp. soda
1/4 cup orange juice
|
Pour boiling water over dates & orange rind in bowl. LET STAND. Cream sugar. shortening & egg yolk thoroughly. Measure flour (without sifting). baking powder. soda & salt onto square waxed paper. Stir well to blend. Add dry ingredients alternately with combined orange juice and water to creamed mixture. Stir date mixture and blend into batter. Beat egg whites until stiff and fold into batter. Spread in greased and lightly floured 9” X 13” pan.
Bake at 350 F. for 50 to 55 minutes. Cool in pan. Frost with orange butter icing or as desired.
Mrs. Stanley Pope - Fogo
WILLS AND WIVES:
|
Men dying. make their wills - but wives escape a work so sad:
Why should they make what all their lives the gentle dames have had? |
Submitted by Mrs. Florence Willkinson-Moores
1 cup sugar
1 tbsp. cinnamon
2 eggs, beaten separately |
1/2 cup shortening
1 tsp. baking powder
|
1 cup flour
3/4 cup chopped walnuts
|
1 tsp. salt
1/2 cup milk
|
Cream shortening & sugar. Add egg yolks beaten with milk. Sift flour, baking powder and cinnamon. Mix with walnuts and add to first mixture. Fold in whites of eggs beaten stiff. Bake in moderate oven. Cover with any desired frosting.
“This recipe is over one hundred years old.”
Mrs. Ralph Giles. Garden Cove
BANANA CAKE
1/2 cup butter
1 tsp, baking soda
2 cups sifted pastry flour |
1 cup sugar
4 tsp. boiling water
1 tsp. baking powder |
2 eggs. Beaten
1 cup mashed bananas
1 cup chopped nuts |
1 tsp. vanilla
1/2 tsp. salt
|
Cream butter & sugar, add beaten eggs. Dissolve soda in boiling water and add mashed bananas. Sift flour. baking powder and salt. Add alternately with banana mixture. adding nuts and vanilla last. Bake at 350 F. for 40 minutes in a greased 8” square pan.
“This recipe is a Canadian recipe and over a hundred years old. It is a treasured family favourite and a selected prize recipe.”
DARK CAKE
3/4 cup butter
2 cups raisins
1 tsp. soda |
1 cup sugar
2 cups currants
spice of all kinds |
1 cup dates
3 eggs
1/2 cup mixed peel flour to stiffen |
1 cup molasses
4 tsp. baking powder
|
Mrs. Oswald Dominix. Little Bay East, F. Bay.
3 cups flour
1 egg |
1 tsp. baking powder
1 cup milk or water |
2 tbsp. melted butter
1 cup white sugar |
1 tsp. salt
2 tsp. Cream Tartar |
Put all dry ingredients into a bowl and mix well. Make hole in centre. drop in egg. melted butter and milk. Beat all together till light. Bake in greased cake pan for 30 to 40 minutes.
United Church Women - Seldom Come By
MIRACLE CAKE
1/3 cup butter 1 tsp. nutmeg 10 oz. can tomato soup 1 cup chopped raisins |
2 cups sifted flour 1 cup sugar 1 cup chopped nuts |
1 tsp. baking powder 1 tsp. cinnamon 1 tsp. baking soda |
1/4 tsp. salt 1 tsp. allspice 2 egg yolks |
Cream butter: add sugar gradually. Beat untillight & fluffy. Beat egg yolks with electric beater until thick & a pale lemon colour. Add fat-sugar mixture. beating thoroughly until creamy. Mix flour with salt. baking soda. baking powder & spices. Sift together 4 or 5 times.
Add dry ingredients alternately with soup (adding about 1/4 at a time) beginning and ending with dry ingredients. Stir gently & quickly until batter is well blended together. Do not over mix. Fold in nuts and raisins. Spread carefully in a greased 9 inch square pan and bake in moderate oven at 350 F. for 55 to 60 minutes.
Mrs. Wesley L Sheppard - Stag Harbour
LONELY HEARTS? TRY FASTING!
A woman who fasted for sixty-two days
To see if the stunt could be done:
From hundreds of Scotsmen had letters of praise.
And proposals from seventy-one.
Submitted by Mrs. Florence Wilkinson-Moores
4 eggs well beaten
1/2 cup hot milk. not real hot |
1 1/2 tsp. baking powder
|
1 cup white sugar
|
1 tsp. allspice
|
Beat eggs good, then put in sugar gradually and beat well. Then add the flour which has been sifted three times with baking powder. I always beat it in with a large spoon. Last, the hot milk is added. I folds it in with spoon. Bake for 20 minutes.
“It is really a good sponge cake. I put it together with Dream Whip. if you know Mrs. Kewley, she can tell you it’s a good Sponge Cake.”
Mrs. Gladys Garland, Lower Island Cove, C.B., Nfld.
BOILED DARK CAKE
1/2 cup butter
2 cups hot water
2 cups brown sugar |
1/2 lb. dates
1 lb. raisins
|
1 tsp cinnamon
1 tsp. mace
|
1/2 tsp. salt
1 tsp. cloves
|
Boil together for 5 minutes, let cool. Add the following:
2 beaten eggs
3 cups flour
|
1/2 cup nuts
1/2 cup mixed peel
|
1 tsp. almond flavouring
1 tsp baking powder
|
4 oz. cherries
|
Bake 1 1/2 hours at 325 F.
Mrs. Eunice Eudgeu, Leusisporte, NfId.
1 cup vinegar |
1/2 tsp. cream |
1 1/2 cups water |
1/2 tsp. spice |
1/2 cup sugar |
Boil above ingredients together for 10 minutes then thicken with corn starch. Then make any ordinary pastry and put filling in pie.
”This recipe was used by my mother many years ago. She grew her own vinegar plants. One half gallan of molasses water sweetened to taste and a small piece of vinegar plant placed in the container will keep the plant growing until the container is full and you always have Vinegar to use when you need it.”
Mrs. Frank Boyd, Summerford,. Nfld.
BOILED DARK FRUIT CAKE
l 1b. raisins |
1 lb. currants |
1/2 lb. dates |
1/2 lb. cherries |
1/2 cup walnuts |
1/2 cup mixed fruit |
2 cups water |
2 cups brown sugar |
1 cup butter |
1 tsp. cinnamon |
1 tsp. cloves |
1 tsp. allspice |
1 tsp. vanilla |
|
|
|
Prepare & cut up fruit & add all ingredients and put in large pot. Simmer on top of stove for 15 minutes. Let cool a little then add 3 cups flour & 2 tsp. baking soda and mix well. Bake 2 1/2 to 3 hours.
“This cake recipe can be used for any occasion. I personally have been making this cake for a long time and have had no failures. It can be stored in containers and the longer it is stored. the more moistened it becomes. For a larger cake the recipe can be doubled. I found this recipe quite a long time ago from a dietician’s book and passed it on to my sisters, relatives and many friends. They have had good results from it as well.
Mrs. florence Bursey, New Melbourne. T. Bay.
NEWFOUNDLAND SAYING: |
”Fair weather to you and snow to your heels.” - means good luck on your way. |
Mrs. Pearl Hatfield, Collins Cove. Burin
1 Ib. brown sugar |
1 lb, raisins |
1 pkg. cherries |
1/2 tsp. salt |
3 1/2 cups flour |
1 tbsp. mace |
3/4 cup milk |
1 pkg. dates |
1/2 lb. butter |
1 Ib. currants |
1 pkg. mixed peel |
3 eggs |
1 tsp. allspice |
1/2 tsp. soda |
1/4 lb. walnuts |
1 tsp. cinnamon |
1 tsp. vanilla - or whatever flavouring preferred |
Cream butter and sugar. Add one egg at a time. Beat thoroughly until fluffy. The more you beat it, the finer the cake will be. Sift flour and then measure. Take some of the flour and dredge your fruit before the spices are added. To the remaining flour add the spices, salt and soda. Sift 3 times and add to creamed mixture alternately with milk. Add nuts, vanilla and dredged fruit. Bake 3 to 3 1/2 hours in moderate oven (350 F). If preferred, you can add a drop of spirits of any kind which will help keep the cake moist for a long time.
Mrs. Brendon McKenna, Island Harbour
MOLASSES CAKE
One cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sweet milk, 3 cups flour, four eggs, 1 1/2 tsp. cream tartar, one tsp. soda, 2 lb. raisins chopped fine and nutmeg. Bake in slow oven.
“This recipe over 100 years old.”
United Church Women - Fogo Island
THE CAUSE OF ALL THE TROUBLE?
God made the world, and rested.
God made man - and rested.
Then God made women;
Since then, neither God nor man has rested.
Submitted by Mrs. Florence Wilkinson-Moores
1/3 cup butter
1 cup brown sugar
1 can tomato soup |
1 tsp. baking soda
1 1/2 cups flour
1 tsp. baking powder |
1 tsp. cinnamon
1 cup raisins
|
1/2 cup peel
1 tsp. cloves
|
Cream butter and sugar. Dissolve soda in soup and beat into the butter and sugar mix. Sift flour. baking powder and spices twice. and add to first mixture. Stir in floured raisins and peel. Turn into greased pan and bake 350 F for 50 min.
United Church Women - Fogo Island
BOILED FRUIT CAKE
1 pkg. raisins
1 pkg. currants
mixed peel |
cherries
few nuts
1 lb. butter |
2 cups white sugar
1 tsp. spice
1 tsp. cinnamon |
2 tsp. cloves
2 tbsp. Cocoa
2 cups cold water |
Mix all together in pot to boil 10 to 15 minutes. Stir in 2 teaspoons baking soda and 2 cups boiling water and flavouring. Put back to cool, then add 5 cups flour. Bake 3 hours in slow over.
United Church Women - Fogo Island
LIGHT FRUIT CAKE
1/2 lb. butter
2 cups white sugar
1 tsp. baking powder |
1 cup warm milk
1 tsp. vanilla
1/2 lb. fruit |
2 1/2 cups cake flour
3/4 cup plain flour
3/4 cup corn flour |
4 eggs
1/2 lb. fruit
|
Cream together butter and sugar well by hand. Then add eggs one at a time and beat again. Add half of flour all kinds sifted together with baking powder. Beat again. Add rest of flour and vanilla. Let stand for 5 minutes. Add fruit. beat again. Bake 1 1/2 hours.
Stella Green - Fogo
“When I was a bedlamer boy seventy-five years ago. medical aid in outport communities was sort of confined to the skills of local elderly ladies. Although they did not have any formal medical training. they were skilled in the old time use of herbs and other ingredients when administering to the sick and ailing residents living in the communities where those skilled ladies resided.
One Sunday afternoon as I sat relaxing in my cozy corner where I do my planning and writing. my wife sitting in her rocker nearby said. “Why not write a recipe for old time white liniment used extensively three quarters of a century ago.”
Old time medicine men when advertising their bottled products stated the concoction as a cure-all for all ailments.
The liniment I am referring to long years ago was proven to be effective when used externally for rheumatic pains. sprains. neuralgia. neuritis. leg cramp and other muscular ailments. When I was a young lad eight years old I can well remember my Grandfather George Hann describing to my mother the ingredients and methods for making this liniment. He had received the information from some old lady of his acquaintance.
In the bygone days. or as some old people referred to times passed. as “pot-angus-days’, egg cups were extensively used as measuring cups.”
Recipe: Take two egg cups full white vinegar; two egg cups full spirits turpentine and the whites of two eggs with shells.
Place the above ingredients in bottle. Shake bottle occasionally until egg shells dissolved.
“I am well aware of the use of this liniment for many years. It was an excellent relief when used to rub painful affected areas and compared favorably with other liniments then on the market.”
Submitted to F. B. & M. by Victor, Arnold’s Cove. P. Bay, NfId.
4 cups flour
1 pkg. currants
l Ib. fat back pork |
1/2 lb. peel
2 tsp. soda
1 tsp. each nutmeg. mace & cloves |
1 cup boiling water
1 pkg. raisins
|
1 cup molasses
1 cup white sugar
|
Mince pork & pour boiling water over it. Add molasses & sugar and beat well. Sift flour & soda. Add spices & fruit and mix well. Bake 2 1/2 to 3 hours in slow oven.
Mrs. G. Hart, Fogo, Notre Dame Bay. Nfld
FRUIT CAKE
1 cup sugar
1/2 cup mixed fruit
1/2 cup chopped nuts |
2 cups sifted flour
1 tsp. baking powder
|
1 cup white raisins
1 tsp. soda
|
1 1/2 cups water
1/3 cup shortening
|
Combine sugar, water, shortening & raisins and bring to boil for 2 minutes.
Cool, Add combined flour, baking powder, soda, salt, fruit and nuts. Mix well and pour into baking tin and bake 1 hour or until done. Hint: When baking cakes. place a saucepan of warm water near cake. This helps to keep cake soft & moist.
Mrs. Cyril Mahaney, Fogo, Nfld.
TEA BUNS
3 cups flour salt
1/2 cup butter |
1 egg slightly beaten
1 cup water (approx) |
3 tsp. baking powder
1/3 cup sugar |
1 tsp. lard |
Sift dry ingredients & cut or rub in butter. Mix with egg & water. Do not over mix. Roll out & cut buns. Bake in hot oven at 450 F. for approx. 20 minutes.
Mrs. Madeline Leyte, Fogo, Nfld.
1 lb. raisins or currants |
l Ib. dates |
1/4 lb. mixed peel |
2 tsp. almond flavouring |
2 tsp. lemon flavouring |
1/2 cup warm water |
1 cup chopped nuts |
1/2 cup brown sugar |
3 eggs |
1 cup cherries |
2 1/2 cups flour |
1 tsp. soda |
2 tsp.maple flavouring |
l Ib. butter |
1 tsp. vanilla |
1 tsp. spices |
Cream butter and sugar. Add eggs and cream well. Add flavouring. Sift flour and spices together then coat fruit with 1 cup flour and spice mixture. Add the fruit to butter mixture and then remainder of flour. Add the soda dissolved in 1/2 cup of warm water and then if desired, add one cup of strawberry jam. Bake in 275 F. for 3 1/2 hours. (note: when storing. wrap in wet “J” cloths or foil wrap).
’This cake is used around Christmas time. The earlier it is made the nicer the flavour. I first found this recipe in a Weekend Telegram:’ Mrs. Smallwood, the wife of Mr. J. R Smallwood, that is, Newfoundland’s first Premier after Newfoundland joined Confederation in 1949, submitted the recipe to the paper:”
Dora Eddy, North Harbour
COCOA CAKE
1/2 cup cocoa
1 tsp. soda
1 tsp. vanilla |
1 cup milk
1 1/2 cups flour
2 tbsp. butter |
1 egg
1 cup white sugar
|
1 tsp. baking powder
1/2 tsp. salt
|
Blend cocoa with 1 1/2 cups milk & cook until thick. Remove from heat and beat in egg yolk. Cream butter and sugar & add remaining 1/2 cup milk. Sift flour with baking powder, soda and salt. Add to mixture. Lastly, add the beaten egg whites.
Mrs. Hedley Butler, Burin
1 lb. prunes (cut up & soften in a drop of water) |
1 cup small figs |
1 tsp. cloves.citron.peel |
2 cups sugar |
1 cup butter |
1 cup molasses |
5 to 7 eggs |
1 1/2 tsp. cinnamon |
2 cups currants |
1 cup walnuts |
1 1/2 tsp. spice |
5 tsp. baking powder |
flour enough to make stiff batter (5 cups) |
Bake in an iron pot in 275 F. oven for 3 1/2 hours.
Mrs. Pannenas Wells - Fogo
MOLASSES TAFFY
2 cups molasses |
tbsp. butter |
cup sugar |
tbsp. vinegar |
Place all ingredients in a saucepan. Boil until mixture becomes brittle - hard crack stage (when a drop put in cold water forms a ball). pour into buttered pan. Grease hands and when cool enough to handle. pull the toffee until it becomes light in colour. Cut into pieces with scissors.
Mrs. RE. Holmes - Seldom Come By
CRY BABIES (Molasses Cookies)
1 cup hot coffee
1 cup molasses
1 cup shortening |
cup white sugar
2eggs
4 1/2 cups flour |
tblsp. Ginger
1 tsp. cinnamon
2 tsp. soda |
tblsp. vinegar
little salt
|
Mix coffee. molasses. shortening. sugar and eggs. Put little hot water in baking soda and add to mixture. Add dry ingredients. with more flour if necessary. Add vinegar last. Drop by spoonful on baking sheet and bake in moderate oven.
Mrs. Eunice Budgell, Lewisporte. Nfld.
1 cup butter
1 1/2 cups sugar
3 eggs well beaten |
1 tin peaches
1 1/2 cups raisins
1 1/2 cups cherries |
1 1/2 cups coconut
3 cups flour
1 tsp. baking powder |
1/2 tsp. salt
2 tsp. vanilla
|
Cream butter. sugar. Add eggs. Add dry ingredients. Blend crushed and drained peaches. Add raisins. cherries. vanilla and coconut. Juice may be added if the batter is too dry. Bake at 270 F. for 3 hours.
United Church Women, Fogo Island.
DESSERT - SPANISH CREAM:
To 4 cups of milk add 2 pkgs. gelatine previously soaked in 1/4 cup cold milk. Add 1 cup sugar to beaten egg yolks of four eggs and pour into boiling milk. Let it boil for a moment. Add flavouring. Have four whites beaten stiff and fold the mixture into whites. Stir around.
Nellie Coish - Stag Harbour
PEACH CAKE
1 cup butter
3 cups raisins
1 1/4 cups sugar |
1 tin (15oz) sliced peaches
3 eggs
1 cup coconut |
1 pkg. red cherries
1 tsp. vanilla
3 cups flour |
1 pkg. green cherries
1 tsp. baking powder
|
Cream butter & sugar. Add unbeaten eggs. beating well after each addition. Sift flour & baking powder together and add to the creamed mixture. Then add all fruit. Bake in oven at 275 F.
Dorothy E. Collins - Stag Harbour
Batter: |
Mixture: |
|
|
1 cup sifted all-purpose flour |
2 eggs well beaten |
1 tsp. vanilla |
1/2 tsp. salt |
1 cup shortening |
1 cup brown |
1/2 tsp. sugar |
1/4 tsp. baking powder |
1/2 tsp. salt |
1/2 cup nuts chopped |
2 tbsp. sifted all-purpose flour |
1 tbsp. cold water |
1/4 cp. marashino cherries chopped |
Sift together 1 cup flour and the salt and cut in the shortening until the mixture is crumbly. Add the cold water and blend. This dough is very stiff. Press the batter into an ofled pan 8 inches by 12. Bake in a hot oven (400 F.) for 12 - 15 minutes.
Remove from the oven and spread the following mixture over the partly cooked base. Beat the eggs till very light. Add brown sugar. beat again until the sugar is dissolved. Add chopped nuts. cherries. vanilla. 2 tbsp. flour, salt and baking powder. Blend lightly. Spread this mixture over the partly cooked batter. Bake in a moderate oven for 35 minutes. Cut in finger lengths while still warm.
Gladys Garland, Lower Island Cove, C.B., Nfld
LEMON SQUARES
Rub together:
1/4 lb. butter
1 tsp. baking powder |
10 sodas rolled fine
1 cup coconut |
1 cup flour
1 scant cup sugar |
pinch salt
|
Mix and cook in double boiler. When boiling hot. add 2 tbsp. corn flour mixed with half cup cold water. Cook till thick.
Filllng:
1 cup sugar |
2 eggs |
1 cup cold water Juice and rind of |
1 lemon |
2 tsp. butter |
Spread half the thickened flour mixture in bottom of pan 7 inches by 11. Cover with hot lemon filling. Spread remaining mixture on top. Sprinkle with coconut. Bake in moderate oven till brown.
Mrs. Gladys Garland, Lower Island Cove, C.B., Nfld.
3 tbsp. margarine
1 1/4 cups sifted cake flour
1/2 cup granulated sugar |
maraschino cherries
1 can sliced pineapple
1/3 cup shortening |
1 1/2 tsp. baking powder
1/3 cup brown sugar
1 egg |
1 tsp. vanilla
1/2 tsp. salt
|
Topping: Melt margarine in 9” X 1 1/2” round baking dish. Drain pineapple, reserving 1/2 cup syrup. Arrange cherries in bottom of dish. Cover with brown sugar then pineapple.
Cake: Cream together shortening and granulated sugar. Add egg and vanilla, then beat till fluffy. Sift together dry ingredients. Add alternately with reserved pineapple syrup, beating after each addition. Spread over pineapple. Bake in moderate over (350 F. for 45 to 50 minutes). Let stand 5 minutes and invert on plate. Serve warm.
Stella Decker - Joe Batt’s Arm
BULL’S EYES
1 cup brown sugar |
1 cup molasses |
2 tbsp. lemon juice |
2 tbsp. butter |
Cook all together in sauce pan. Do not stir while cooking until you test a few drops in cold water. When it forms a ball pour all out on greased platter until it cools sufficiently to handle.
Grease hands and pull and manipulate until it is a lovely golden brown and snappy to touch. Pull and roll in long narrow strings about the size of a thumb. Cut into one inch pieces with scissors and arrange on greased platter to set hard.
“Bull’s Eyes were always made for the Christmas season and they always provided lots of fun. when young people got together for a “taffy-pull.”
Florence Wilkinson-Moores, Topsail
CUFFER - “A meeting of fishermen or seamen, generally aboard a ship, to have a friendly chat or to swap yams.”
E. R. Hann, Wesleyville. B. B., Nfld.
2 cups sifted flour
1/3 cup soft butter
1 cup finely grated peeled apples |
1 cup sugar
1 egg
|
3 tsp. baking powder
1 cup milk
1/2 cup sugar |
1 tsp. salt
1/2 cup raisins
1 1/2 tsp. cinnamon |
Heat oven 350 F. Grease 9” square cake pan. Sift flour. 1 cup sugar. baking powder & salt together into mixing bowl. Add butter. Beat egg and milk together lightly with a fork and add to flour mixture. Beat hard for 2 minutes. Stir in apples and raisins. Spoon into prepared pan. Spread evenly. Combine 1/2 cup sugar and cinnamon and sprinkle over top of batter.
Bake about 35 minutes or until a toothpick stuck in centre comes out clean. SeIVe warm.
Mrs. Shirley Temple. Sunnyside. NfId.
PARTRIDGEBERRY SQUARES
3 tbsp. butter
1/4 tsp. vanilla |
2 egg yolks
1/4 cup milk |
1/4 tsp. vanilla
1/3 cup sugar |
2/3 cup flour
1 tsp. baking powder |
Cream butter. sugar and egg yolks. Add dry ingredients with milk and vanilla. Bake in 8” square pan about 18 minutes at 350 F.
Topping for above squares:
3 egg whites |
6 tbsp. sugar dash salt |
1 cup partndgebernes |
Beat egg whites stiff with salt. Add sugar. beat again. fold in berries. Return to oven. Bake for 12 minutes.
Sybil Blake. North West River. Labrador
6 cups coconut |
1/2 lb. blanched almonds |
3 eggs |
2 tsp. baking powder |
3/4 cup soft butter |
1 tsp. almond extract |
1 tsp. salt |
1 lb.raisins |
1 tsp. vanilla |
1 cup sugar |
3 cups sifted flour |
|
1 - 10 oz. can crushed pineapple. pulp and juice |
1/2 1b. candied cherries. |
|
|
Mix coconut. cherries. raisins and almonds in large bowl. Cream butter in another bowl. Add sugar gradually. beating well. Add eggs and beat until light and very fluffy. Stir in pineapple and flavourings. Sift flour. baking powder and salt together over fruit. Mix with hands until all fruit is coated. Add to creamed mixture and stir until blended.
Line a 10 inch tube pan with greased wax paper. Heat oven to 300 F. and bake 1 3/4 hours to 2 hours.
Flora Primmer - Barr’d Islands
PINEAPPLE CAKE
1 cup white sugar
1 Lb. raisins
1 lb. cherries |
3 cups flour
1/2 lb. peel
1 tin crushed pineapple (drained) |
1 cup butter
2 eggs
|
1/2 tsp. salt
2 tsp. baking powder
|
Mix ingredients and bake 2 1/2 hours in oven at 300 to 350 F.
Mrs Sarah Brown - Joe Batt’s Arm
HONEY TARTS
2 eggs. Beaten |
2 cups brown sugar |
1/4 tsp. nutmeg |
1 cup water |
1 tbsp. honey |
Boil sugar & water to a light syrup. Cool. Add eggs. honey. nutmeg and beat thoroughly. Fill unbaked tart shells. Bake at 450 F. for 10 minutes. Reduce heat to 350 F. for 15 minutes.
“Labrador Cook Book”
1 lb. fat pork, chopped fine
sour milk |
2 tsp. baking soda
1 1/2 cups molasses |
1 cup sugar
3 tsp. each ginger and cinnamon |
1 tsp. allspice |
5 cups flour |
1 1/2 cups hot water |
Melt fat pork in oven, let cool. Put flour in large bowl, add sugar and spices. To molasses add baking soda, hot water, and rendered pork and scrunchtons, then add this to the flour mixture with enough sour milk to form dough firm enough to roll. Roll on floured board, about 1/2 inch thick and cut. Bake in hot oven for approximately 20 minutes.
“In Brigus, Conception Bay. anywhere from 35 to 100 years ago, the men would leave to go ‘in the woods’ for firewood at early morning and not return until late afternoon. As this was in zero or subzero weather. their lunches wouldjreeze. While they could toast bread and roastftsh or caplin over the open fire, they needed something sweet also. My mother and my grandmother before her. always gave the men Fat Bacy and Lassy Touions, as it was found that these did not freeze:”
Hilda Spracklin. St John’s, Nfld.
BOILED PUDDING
1 1/2 cups flour |
1 tbsp. each of butter and sugar |
1/2 tsp. salt |
Enough boiling water to mix a stiff batter. Put in cloth and boil one hour.
“This recipe was passed down by Mrs. Albert Spencer. Springdale, and has been made by our family for seventy years.”
Mrs. Mary Grant. little Bay, Newfoundland
DATE AND NUT BARS
3/4 cup sifted flour
1 tsp. baking power |
3/4 cup brown sugar
2 cups chopped dates |
1 cup chopped nuts
1/4 cup melted butter |
1/4 tsp. salt
3 eggs |
Bake in square pan for 45 to 50 minutes. Spread with chocolate frosting and cut in bars.
Mrs. Julia Leyte, Fogo, Nfld.
1 cup boiling water
2 rounded tbsp. custard powder mixed with a little cold water |
1 tbsp. sugar, added to boiling water
|
Cook until colour changes. Stir constantly. Let cool, add flavouring (lemon). Meanwhile cream 1/2 lb. butter, add 1/2 cup sugar, small amounts at a time. When this is good and creamy add custard powder mixture by teaspoons and beat well after each addition.
This is an excellent filling as an icing for Chocolate cake.
SUSIE’S ICING
4 tbsp. flour |
1 cup cold milk |
1 cup water |
1/2 cup sugar (or 1 cup) |
1 tsp. vanilla |
Cream butter and vanilla until fluffy. Add sugar gradually and beat until fluffy. Boil flour and milk until thick. Let cool and add the butter and sugar until fluffy. This icing looks like whipped cream.
Mrs. B. Dyke, Nfld.
MY OWN PUDDING
1/4 cup butter
1 1/2 cups flour |
1/2 cup molasses
1/2 tsp. salt
|
1/2 cup milk
1/2 tsp. soda
|
1 egg
|
1 cup raisins or blackberries or blueberries |
Steam 2 hours.
Mrs. E.A. Babstock, Comer Borrk, Nfld.
1 cup molasses
5 eggs well beaten
2 cups lemon peel
1 tbsp. vanilla
1 tbsp. cloves
2 cups citron peel
|
1 cup butter
2 tsp. salt
1 1/2 cups dates
1 tbsp. cinnamon
3 1/2 cups sifted flour
4 cups mixed peel
|
1 cup granulated sugar
3 cups raisins
2 tbsp. hot water
1 tbsp. allspice
3 cups currants
1 tsp. soda |
Wine glass whiskey or rum |
Steep spices in molasses over a low heat. Do not let boil. The longer it is allowed to steep the darker your cake will be. Cream butter and sugar. then add well beaten eggs and cooled molasses mixture. Dust fruit with 1/4 cup of the flour. add remamng flour and salt to the butter mixture and blend well. Stir in floured fruit. Last of all. mix in soda dissolved in hot water.
Use a large baking pan lined with three layers of brown paper. An iron pot is best and it should be at least 10 inches deep. Bake at 275 F for 3 to 3 1/2 hours.
“Of course in the old days people cut their oum fruit, but now you can use mixed cut peel instead of the lemon and cttron if desired. This is my favourite cake. My mother also used this recipe and passed it down to me.”
Mrs. B. Dyke. Nfld.
MACE CAKE
Sift together 2 cups flour. 1 cup sugar. 2 tsp. baking powder. 1 tsp. salt. 1 tsp. mace. Add 1/2 cup soft butter and 1 cup milk.
Beat 2 minutes in electric mixer. longer by hand. Add the 2 eggs. beat 2 minutes more. Bake in loaf pan at 350 F. for 30 minutes.
Gladys Garland, Lower Island Cove. C.B., Nfld.
4 cups flour |
2 rounded tbsp. custard powder mixed with a little cold water |
1 Ib. sticky raisins |
1 tsp. cinnamon |
1/4 tsp. cloves |
1 pint milk |
1 cup butter |
1 hp. tsp. baking soda |
1/2 Ib. currants |
1/2 Ib.mixed fruit |
1/2 tsp. ginger |
1 Ib. brown sugar |
|
|
Rub butter through flour. add sugar & mix well. Add spices & mix well. Add fruit & mix well. Add a little salt. Add milk in which soda has been dissolved. Bake in covered pot for 3 1/2 hours at 275 F. Let cake cool with cover on.
“This recipe is 200 years old and was brought to Newfoundland from Ireland by the Nuns.”
Mrs. Eli Foote. Burin, Nfld.
OLD FASHIONED XMAS CAKE
3/4 cup butter |
1/2 cup corn syrup |
3 eggs |
1 cup dates (cut fine) |
1/4 tsp. mace |
1/4 cup brown sugar |
2 cups raisins |
3 cups flour |
1/2 tsp. cinnamon |
3/4 cup molasses |
1/2 cup jam |
1 cup currants |
1/2 tsp. baking soda |
1/4 tsp. cloves |
1/4 tsp. ginger |
1/2 tsp. baking powder |
1/2 cup salt pork(cut up fine) |
Cream butter, brown sugar, corn syrup and molasses together. Add eggs, Mix sifted dry ingredients. Add jam and salt pork (wash off salt). Add fruit and mix well. Bake in large iron pot with lid on for about 3 to 4 hours in slow oven.
Mrs. Marie Frost. Hillview
1 1/2 cups seedless raisins |
1 1/2 cups water |
1 tsp. baking soda |
1 tsp. baking powder |
1/4 cup butter |
1/2 tsp. cinnamon |
1 1/2 cups brown sugar |
2 eggs |
3 cups flour |
1/2 tsp. salt |
1/4 tsp. cloves |
1/2 tsp. allspice |
1 cup of any or all of the following: nuts, dates, candied cherries. mixed peel. |
Wash and drain raisins well and mix in a saucepan with water. brown sugar and butter. Bring to a boil and cook gently for 10 minutes. Chill. Dissolve soda in well beaten eggs and add to chilled mixture. Mix and sift flour. baking powder. salt and spices into a bowl and add the cup of mixed nuts and fruit. Stir this dry mixture into liquid mixture and blend well.
Bake in slow oven at 275 F. for 3 hours.
Mrs. Pannenas wells - Fogo
CHRISTMAS CAKE
1 1b. butter |
1 1b. dates |
1 1b. peel |
1/4 cup rum |
1/2 cup brown sugar |
1/2 tsp. cloves |
1 tsp. allspice |
1 tsp. nutmeg |
2 1/2 cups flour |
1 lb. raisins |
1 cup nuts |
1/4 cup raspberry jam |
3 eggs |
1/2 tsp. ginger |
1 tsp. mace |
1 tsp. cinnamon |
2 tsp, vanilla, maple, almond and lemon extract l Ib. currants 1 cup cherries |
1 tsp. soda in 1/4 cup hot water |
Cream butter and sugar. Add eggs. Cream well. Add flavourings. Sift flour and spices together. Sprinkle little flour on fruit and nuts. Stir to coat well. Add butter mixture to fruit mixture. Addjam and rum. Bake slowly at 300 F. for 3 hours. (test at 2 1/2 hours)
Mrs. Violet Leyte. Fogo
2 cups seedless raisins |
3/4 tsp. salt |
6 eggs |
1/3 cup cold strong coffee |
1 1/2 tsp. baking powder |
1/2 tsp. cloves |
2 1/2 cups flour |
1 1/2 cups seeded raisins |
1 1/2 tsp. nutmeg |
1 1/2 cups cherries |
1 cup cut up dates |
1 1/2 tsp. cinnamon |
1 1/4 cup brown sugar |
1 pkg. mixed peel |
1 cup butter |
1 cup currants |
1/2 cup mixed fruit |
1/2 tsp. ginger |
1/4 cup molasses |
|
Cream butter gradually and blend in sugar. Add unbeaten eggs one at a time. Beat well after each addition. Stir in molasses and add flour mixture after each addition. Add fruit and mix well. Put spices in flour. Place cake in angelfood pan lined with three layers of paper. Bake 2 1/2 hours to 3 ½ hours at 300 F. Stand in pan until cold.
Mrs, W. Freake - Joe Batt’ s Arm
RICH WEDDING CAKE
6 cups sultana raisins |
6 cups seedless raisins |
2 cups walnuts |
3 tsp. baking powder |
4 tsp. cinnamon |
1 tsp. vanilla |
12 egg yolks |
3 cups currents |
1/2 cup grapefruit juice |
3 cups mixed peel |
1 Ib. butter |
1/2 tsp. salt |
1 tsp. nutmeg |
1 tsp. almond |
1/2 cup molasses |
8 oz. dates |
1/2 cup strong coffee |
1/2 Ib. cherries |
3 1/2 cups flour |
2 tsp. allspice |
1/2 tsp. cloves |
2 cups sugar |
12 egg whites |
|
Grease 3 wedding cake pans, 4”, 6”,8” in diameter; line with greased heavy brown paper. Combine fruits and nuts; dust with a little of the measured flour. Let stand overnight. Stir baking powder, salt, allspice, etc. and flour together. Cream butter, add sugar gradually, beating between additions. Add eggs and other liquids. Blend in dry ingredients; fold in floured fruits and nuts. Fill prepared pins 2/3 full. Bake in a slow oven (275 F.) 4 to 6 hours, depending on size or until done.
Mrs. Cyril Martin. St. Vincent’ s, St. Mary’ 5 Bay
1/2 cup shortening
1 tsp. baking powder
1 cup blueberries |
1 1/2 cup flour
1/3 cup sour milk
|
1/2 tsp. salt
2 eggs, beaten
|
1 cup brown sugar
1 tsp. baking soda
|
Cream shortening and sugar together. Add eggs, beaten until light & fluffy. Sift dry ingredients together and add to creamed mixture alternately with sour milk. Fold in blueberries. Drop from a tsp. on greased baking sheet. Bake in preheated 350 F. oven for about 12 minutes. Makes 4 dozen cookies.
“Blueberries are Mother Nature’s convenience food. No peeling, no pitting, no coring. Just wash them and enjoy their flavour. Blueberries were probably the first famlliar foodstuff the early colonists found in the New World. Sweet and succulent their harvest soon became a familiar tradition throughout Newfoundland.
Mrs. Frank Hollett, Blackhead.
BLUEBERRY GRUNT
1 cup butter
1 tsp. vanilla |
3 eggs
1 cup sugar |
2 1/2 cup flour
blueberries |
3 tbs. baking powder
|
Cream butter: add sugar gradually. Add eggs one at a time. Add vanilla and dry ingredients.
GOLF BALLS
1/2 cup butter |
1/2 cup milk |
2 cups sugar |
Boll above for 5 minutes & pour over 3 1/2 cups rolled oats, 1 1/2 cups coconut, 6 tbsp. cocoa & 1 tsp. vanilla mixed up. Roll in coconut.
United Church Women - st. John’s
1/4 cup fat (may use bacon)
1 egg |
1 cup flour +2 tbsp.
1 cup mincemeat |
1/4 tsp. salt
2 tsp. baking powder |
1/2 cup white sugar
|
Cream fat, add sugar, egg and mincemeat. Mix thoroughly. Add sifted dry ingredients. Drop by spoon on cookie sheet and bake 12 to 15 minutes in 350 F. oven. Makes 2 dozen cookies.
Jessie Hooper, Churchill Falls, Labrador
PAROWAX COOKIES
1/2 block parowax
1/2 cup peanut butter |
1 cup icing sugar
|
1 pk. choc, chips
|
5 cups corn flakes
|
Melt parowax and chocolate chips. Add peanut butter and icing sugar. Stir in corn flakes. Drop on cookie sheet or wax paper to cool. Rice Krispies may be used in place of corn flakes.
Jessie Hooper, Churchill Falls, Labrador
LEMON SQUARES
2 cups flour
1 cup white sugar |
3/4 cup butter
1 pkg. lemon pie filling |
2 cups cocoanut
|
1 tsp. baking powder
|
Press half dry ingredients in pan, Mix lemon and pour over It. Put remainder of dry ingredients on top. Bake 35 to 40 min. at 350 F.
Mrs. Cyrll Marttin. St. Vincent’s, St. Mary’s Bay
1/2 cup butter or lard
2 1/2 cups sifted flour
1 tsp. ginger |
1/2 cup sugar
1 1/2 tsp. baking soda
1/2 tsp cloves |
1 egg. Beaten
1/2 tsp. salt
1 cup hot water |
1 cup molasses
1 tsp cinnamon
|
Cream butter & sugar. Add beaten egg & molasses: beat well. Blend in sifted dry ingredients. Add hot water last & beat until smooth. Bake in a 9 inch square pan for 45 minutes. Use a 350 F oven.
“This recipe is well over 100 years old.” Mrs. Clara Temple of Sunnyside and Mary Frost of Hilview.
SOFT GINGERBREAD
1 egg. Optional
1 tsp. baking soda |
2 tsp. ginger
2 cups bread flour |
1 cup boiling water
3 tbsp. butter |
1 cup molasses
1/2 tsp. salt |
Beat the egg: add molasses and the other ingredients in the order given. Melt the butter. Beat thoroughly and transfer to a well oiled pan about 9 inches square and bake from 40 to 50 minutes in a moderate oven (350 F.).
Mrs. Gordon Hollett. Garden Cove.
OLD TIME COOKIES
1/2 cup margarine
2 3/4 cups flour
1/2 cup cherries |
1 cup sugar
1 tsp. soda
1 cup currants |
3 eggs. beaten
1/2 tsp. salt
cut up last 3 fruits |
1 tsp. vanilla
3/4 cup nuts
|
Cream butter & sugar. Add eggs & vanilla. Sift together flour. soda. & salt. Blend nuts. cherries & currants. Mix fruit well with flour & add gradually to creamed mixture. Blend well. Drop by tsp. onto greased cookie sheet. Bake 8 - 10 min.
Mrs. Hilda Reid, Garden Cove.
1/2 cup butter
1/4 tsp. salt
1/2 cup raisins |
1 cup flour
1/2 cup chopped walnuts
|
1 tsp. vanilla
1 egg
|
1/4 cup sugar
1 tsp. baking powder
|
Cream butter, sugar & egg together. Sift flour, salt and baking powder. Add this to the creamed mixture. Add vanilla. walnuts and raisins. Mix together. Drop by spoonfuls on a greased cookie sheet. Bake 15 min. at 350 F.
PEANUT BUTTER COOKIES
1 cup flour
1 1/2 tsp. baking powder
1 cup peanut butter |
1/2 tsp. salt
2/3 cup butter
1 tsp. vanilla |
1/3 cup sugar
1 cup brown sugar
|
2 eggs
1/4 tsp. baking soda
|
Combine sifted flour, baking powder, baking soda and salt. Beat butter until it is creamy. Add peanut butter & continue beating until thoroughly blended. Gradually beat in sugar, brown sugar and vanilla. Add eggs and beat well. Stir in rolled oats & sifted flour mixture. Drop dough on ungreased baking sheet. Bake until done.
United Church Women - Fogo Island
MARSHMALLOW COOKlES
Beat 1 egg. Add 1 cup icing sugar, 2 squares chocolate melted or 6 tblspns. cocoa. Cut marshmallows in quarters & mix with above. Cover sheet of wax paper with cocoanut. Drop mixture on paper and roll to make log. Slice when cool. Coloured marshmallows are best.
From Primer, Bart’d. Islands
4 tbsp. butter |
8 tbsp. brown sugar |
12 tbsp.flour |
Mix together and put on top of sliced apples with nutmeg and bake in 350 F. oven until golden brown.
APPLE FILLING
juice & rind of lemon
1 apple. peeled & grated |
butter size of egg
|
1 cup white sugar
|
1 egg yolk
|
Cook until thick. Cool. then put between layers and ice with butter icing. Keeps well.
Gladys Garland LowerIsland Cove, C.B., NfId.
RICH DATE LOAF
3/4 cup butter |
1 tsp. salt |
1/2 cup warm water |
1 cup sugar |
1 cup graham flour |
1 lb. dates |
2 eggs |
1 cup white flour |
1 cup chopped walnuts |
1 tsp. soda dissolved in water |
Cream butter and sugar. Add eggs. Pour the warm water and soda over dates and add with flour and salt mtxture. Add walnuts and mix. Bake in moderate oven 45 minutes in loaf tin.
‘This is an old recipe. I’ve given it to many. I’m sure everyone will like it”
Gladys Garland, Lower Island Cove, NfId.
1/4 cup shortening |
1/2 cup brown sugar |
1 cup sifted all |
purpose flour |
Cream the shortening. gradually add the brown sugar. blend well. Sift in flour. stirring with a fork until the mixture is crumbly. Pat into an oiled pan 8 inches by 12: inches. Bake in a moderate oven for 12 or 15 minutes. Watch that the edges do not brown too much. As this is baking. proceed with the following:
2 eggs slightly beaten
1/2 cup nuts chopped
1 cup shredded cocoanut |
1/2 cup raisins chopped
1/2 tsp. baking powder
|
1/4 tsp. salt
1 cup brown sugar
|
1 tsp. vanilla
1 tbsp. com starch
|
Mix together the slightly beaten eggs. sugar and vanilla. Add the remaining ingredients. Mix well. Pour over the partly baked shortbread foundation. Return to the oven and continue cooking for 25 minutes. Whlle still warm. cut in bars. Yield - 30 bars. They are very good.
Mrs. Gladys Garland. Lower Island Cove. C.B., NfId.
APRICOT NUT BREAD
1 cup flour
1 cup dried apricots
1 cup white sugar |
1 cup walnuts
2 tbsp. melted butter
1 1/2 tsp. grated lemon rind |
3 tsp. baking powder
1 egg slightly beaten
|
1/2 tsp. salt
1 cup mllk
|
Preheat oven to 350 F. Grease loaf pan. Sift together flour. baking powder. salt. baking soda and sugar. Stir in chopped up apricots. nuts and lemon rind. Add melted butter. egg and mllk all at once and stir only enough to moisten dry ingredients then tum mixture into the prepared pan.
“This is an old, tried and true recipe. very easy and quick to make. Delicious for afternoon tea or supper bread.
Anne F. Snow. Clarkes Beach, NfId.
bread
cinnamon |
spices
baking soda |
flour
salt Pork |
molasses
cloves |
Soak bread. Cut pork in very small squares. Add pork, molasses, spices, small amount of soda and blackberries to soaked bread. Also add enough flour, about 1 cupful, to make mixture not as soft. Drain water from bread before adding other ingredients: use amount of bread as needed and molasses to taste.
“Blackberry Bang Belly” originated from Dorcesetsbire, England, and brought to Cape Freels, Newfoundland by the first settlers there. The recipe was enjoyed by old and young alike in early summer when the blackberries grew there in profusion. It was baked in a long rectangular pan. When cold, cut in slices. like a cake. Just try itl”
Joan Andrews. George’s Brook, NfId.
YUM-YUMS
Beat the yolk of 2 eggs and add:
1 cup brown sugar2 tsp. baking powder1/2 cup soft butter
1 1/2 cups flour |
1 tsp. vanilla
1/4 tsp. salt |
Mix together, press in pan and bake to delicate brown about 10 minutes in 325 F. oven. Take out of oven and put 3/4 cup walnuts over mixture and then add 2 beaten egg whites and 1 cup brown sugar. Put back in oven until brown.
Mrs. Stella Collins - Stag Harbour, NfId.
Take 4 ozs. blanched almonds and pound in a mortar with 2 ozs powdered sugar, adding gradually 1 raw egg. When well pounded add:
1/2 gill rum
1/2 tsp. ground cinnamon |
2 ozs. more of sugar
6 drops orange flower water |
2 ozs. melted butter
|
another egg
|
Pound for 5 minutes and add 2 ozs. well pounded macaroons. Line pie plate with good pastry, pour in preparation and bake. Decorate with candied fruits.
From “The New Cook Book” - 95 years old
Mrs. Eileen Thistle, Comer Brook, NfId.
BAKEAPPLE PIE
2 cups bakeapples |
2 tbsp. tapioca |
1 cup sugar |
Any favourite pastIy recipe |
Mix 2 cups bakeapples with 1 cup sugar, let stand while making pastry. Line bottom of pieplate with the pastry, sprinkle with 2 tbsp. tapioca to absorb juice. Fill shell with bakeapples and sugar mixture, cover with pastry and proceed as with any berry pie. Serve with ‘clotted cream’ and you have a dish ‘fit for a Queen’.
“Clotted cream is cream skimmed from milk that has been scalded and chilled. Bakeapples are yellow deliciously flavoured berries. which grow in boggy areas throughout Newfoundland and Labrador. An awerage serving is equivalent in vitamin C to an orange or half a grapefruit. It is said that when the French first came to our shores and found this unknoum beny they said. “What is this beny?” or ‘Bale qu’ appelle?” Hence comes the name bakeapple which is often confused. by the stranger or foreigner with ‘baked apple’.”
2 cups flour |
1/4 cup icing sugar |
1/2 cup butter |
Press in long angel food pan. Bake until brown. Let cool.
3 pks. jelly: lemon, lime & raspbeny
1 cup hot pineapple juice |
1/4 cup cold water
1 tsp. vanilla |
2 envelopes gelatin
1/4 cup sugar |
1 1/2 cups hot water for each pack of jelly. 1 tin cream |
Dissolve jelly each pack in separate dishes in hot water. Chill until ftrm. Cut in half inch cubes. Soften gelatine in cold water, then add to hot pineapple juice. Cool then fold in whipped cream mixture, into which you have beaten sugar and vanilla. Blend jelly cubes into whipped cream mixture. Spread on layer in pan. Top with dream whip. Chill until firm. Cut in squares.
“Dear sir, I am sending you a couple oj my recipes which we like very much and I would like to share them by having them used in “Fat Back & Molasses.”
Mrs. Doris Quinlan. Birchy Bay, Nfld
JELLY SQUARES
Line 8 inch square pan with graham wafers. Set one pack of jelly in 1 cup hot water. Let stand 20 minutes. Mix one pack dream whip, then mix the jelly with the dream whip. Spread on the wafers. Add another layer of wafers.
Icing: |
1/4 cup butter |
1 tbsp. flour |
1 tsp. vanilla |
1/4 cup sugar |
|
1 tbsp. milk |
1 tsp. hot water |
|
|
Beat together and put on wafers. Put in fridge. When set, cut in squares.
Mrs. Doris Quinlan. P.O. Box 54, Birchy Bay. Nfld. AOG 1EO
One cup butter: two cups sugar; three cups flour: four eggs. Add a little more flour if needed and roll out very thin on sugar. Cut any shape and bake quickly.
Mrs. Parmenas WeUs. Fogo
SNOWBALLS
1 cup butter |
2 cups flour |
3/4 cup brown sugar |
1 egg yolk |
Mix then take small pieces of dough and flatten. Put cheny or dates in centre. Form into balls and bake. When cool, ice with icing sugar. Roll into coconut.
Mrs. Gladys Garland, Lower Island Cove. C.B., Nfld
A TOAST
“Here’s to the women: God created them beautiful and foolish. Beautiful so the men would love them: foolish so they would love the men.”
Submitted by Mrs. Ftorence Wilkinson-Moores
Have you read all the recipes in our book?
We hope you’ve found some Goodies to cook.
Our wishes for you are most sincere
for Blessings and Happiness year after year.
GRACES FOR THE TABLE 
