MARBLE COOKIES

1/3 cup butter 1/2 tsp. baking powder	1 cup flour 2 eggs	1 tsp. vanilla 1/2 cup coconut	1 cup sugar
2 - 1 oz. squares unsweetened chocolate

Cream butter and sugar. Add eggs and beat well. Measure flour and baking powder on paper. Stir into cream mixture coconut and vanilla. Then diVide batter into half. Add melted chocolate to 1/2 of batter. Drop the batter by tsp. into square cookie pan, mixing the dark through the light. Bake for 20 minutes at 350 F. Cool. Add icing sugar to top. These cookies are quite good!

Jessie Hooper, Churchill Falls, Labrador

BUTTER SCOTCH SQUARES

Put on stove and melt 1 cup butter or margarine and 2 cups brown sugar. Then add in 1 tsp. baking soda and mix well. Add 4 cups rolled oats. Bake in moderate oven about 350 to 375 F. about 25 minutes. The cake comes out all bubbly. Cut in squares right away.

Mrs. G. Iwanonkiw, Thunder Bay, Ontario.

HOMEMADE ICING

1/2 cup white sugar 6tbsp. flour

6 tbsp. milk 1 tsp. vanilla

1 cup butter

6 tbsp. hot water

Beat at high speed until fluffy.

Mrs. Rosalind Fraser, Sudbury, Ont. {Bishop’s Falls}

BANANA LOAF

Sift:

1/4 tsp. baking soda

1 3/4 cups flour

1/2 tsp. salt

2 tsp. baking powder

Cream:

1/3 cup margarine. Beat in 2/3 cup sugar. Add 2 beaten eggs. Add dry ingredients with 1 cup mashed banana. Pour in greased loaf pan. Let stand 20 minutes. Bake at 350 F. for 50 - 55 minutes.

Mrs. Rosalind Fraser, Sudbury, Ont. (Bishop’s Falls)

RECIPE FOR SPRUCE BEER

There are two kinds of spruce trees that grow in Newfoundland - White Spruce and Black Spruce. White Spruce is known to be poisonous - the Black variety is used to make Spruce Beer.

1 bunch black spruce bushes	molasses, according to desired amount of beer	1 cup sugar
1 boiler (about 3/4 full of water)	2 pkgs. Fleischmann’s dry yeast	1 cup apricots or raisins

Boil a bunch of black spruce bushes for approximately 2 hours. Strain the water off the bushes and add more if necessary. To prevent beer from being bitter, have a greater amount of warm water than spruce bush water. Add yeast and molasses; also add sugar and apricots or raisins. Mix all ingredients together. Cork mixture in ajar and let brew for about 2 1/2 days or longer in cold weather. Open and serve.

Note: Increase amount of ingredients in accordance with the size of brewing utensil used. Beer can also be made by boiling spruce buds in a calico bag in the same manner and using the same ingredients.

Bride Whiffen Southern Harbour. Placentia Bay

SAUCEPAN COOKIES

1/2 cup butter 2 eggs

1/2 cup chopped walnuts 1 cup chopped dates

3/4 cup sugar

1 tsp. salt

Cook over low heat for ten minutes. Remove from heat and add 1 tsp. vanilla. Cool for about 5 minutes and then fold in 2 cups crisp rice cereal. Form into balls and roll in coconut.

Mrs. Dorcas Leyte - Fogo

PUDDING COOKIES

1 pkg. vanilla instant pudding 1 tsp. vanilla

3/4 cup biscuit mix

1 egg

1/4 cup salad oil

Shape into balls after combining and mixing the above ingredients. Place on ungreased cookie sheets. Flatten with fork. Bake at 350 F. for 10 - 15 min.

Mrs. Alma Payne - Fogo

BLACK AND WHITE COOKIES

Underlayer: Mix 1 pkg. graham wafer biscuits & 1 cup of butter.

Middle layer: Mix together 1 tin sweetened milk, 2 cups cocoanut, place on top of underlayer and bake until golden brown. Mix icing sugar and cocoa for icing and place on top of cookies after baking.

CHOCOLATE CRACKERS

1 pkg. sweetened chocolate, 2 cups com flakes. Melt chocolate in double boiler allowing it not to get too hot. Add com flakes and stir. Drop on waxed paper. Allow to cool and harden.

cynthia Coish - stagg Harbour

RAISIN DROP COOKIES

2 cups seeded raisins	1 cup water	1 tsp. baking soda	2 cups brown sugar
1 cup walnuts if desired	1 cup butter or shortening	1 tsp. vanilla	3 eggs well beaten
4 cups flour	1 tsp. baking powder	1/2 tsp. salt	1/4 tsp. nutmeg
1 tsp. cinnamon

Add water to raisins, boil briskly for about 5 minutes. Cool, sttrrtng in baking soda and let stand. Cream shortening and sugar until light and fluffy. Add vanilla, beaten egg and cooled raisins with their liquid. Then mix with flour sifted with baking powder and salt. Drop from teaspoon on baking sheet. Bake in moderate oven. If preferred, these cookies may be spread on cookie sheet and cut in squares when cooled.

’The above recipe has been one of our favowite cookie recipes Jor a long time. both in our parents horne and. with my ownfamily. They are not dainty cookies, but the kind that the commonfolks eryoy.”

Mrs. Carry Eddy. North Harbour

JELLY ROLL

1/3 cup shortening 1/2 cup cold water jelly or jam

1 tspn. Salt 3 eggs

2 tspn. baking powder 1 1/4 cups flour

1 cup sugar

Cream shortening, salt & sugar. Add beaten egg yolks, water and then add alternately flour, sifted with baking powder & beaten egg whites. Pour into shallow baking pan lined with wax paper. Bake in hot oven. Tum from pan on to a towel, trip edges, spread with jelly. Roll up in the towel while warm. Let stand a few minutes, then dust with powdered sugar.

“The origin of this recipe is that it was takenjram ‘Miss Olive A.llen’s book of Tested Recipes’. My special recoUection of it is that it was served at my wedding over 30 years ago. It is afact too, that it has been served at many suppers and bazaars in our United Church at Sound Isld. long before that, and many many times since that at Garden Cove.”

Mrs. Ernest Hollett, Garden Cove

NO BAKE CHOCOLATE CREAM COOKIES

1/2 cup butter	1 tsp. vanilla	1 cup coconut	1 tsp. milk or cream
1/2 tin of sweetened condensed milk (15 oz.)		1 envelope chocolate	1 egg beaten
1/2 cup nuts	2 cups sifted icing sugar	1/4 cup gran. Sugar	1 tsp. vanilla
1/4 cup soft butter	2 cups graham wafer crumbs

Melt 1/2 cup butter in saucepan. Remove from heat & add 1 envelope liquid unsweetened chocolate. Blend in sugar. 1 tsp. vanilla. eggs. wafers. coconut & nuts into buttered chocolate mixture. Mix well & press into ungreased pan. Chill.

Melt 1/4 cup butter. milk or cream. icing sugar & 1 tsp. vanilla. Spread over crumbs mixture and chill.

Mix 1 envelope liquid unsweetened chocolate & sweetened condensed milk in a saucepan and gradually heat. Spread a thin layer of this mixture on top of chilled filling. Return to refrigerator to set. Cut into squares before completely firm. Yields 3 to 4 dozen.

Mrs. Manuel Reid - Barr’d Islands

CARAMEL NUT COOKIES

Sift together:	3 1/2 cups flour. 1 tsp. baking soda. 1/2 tsp. salt & set aside.
Work with a spoon untU soft:	1 cup butter or margarine.
Add gradually whUe beating:	2 cups brown sugar & beat until light. Add 2 eggs & beat until light & slubby.
Gradually add dry ingredients:	Mix well after each addition - 1 cup finely chopped walnuts. Mix well and shape into balls.

Bake until done. about 8 to 10 minutes.

Mrs. A. Payne - Fogo

COOKIES

1/2 cup sugar	1/2 up butter
1 tsp. baking powder	1 egg
2 cups flour

Topping

1 cup pineapple juice

1 pkg. gela tine

Cream butter. sugar and egg and rub in flour and baking powder. Press in pan and bake until brown. Cool. Heat toppiing until all melted. then cool. Beat Dream Whip as instruction given. then beat injuice and gelatine. Cut up jelly and mix it in. Place on batter. Cool and cut in squares.

United Church Women - Fogo Island

DROP COOKIES

1 cup brown sugar 1 1/2 cups flour 1 egg

1 tsp. cinnamon 1 tsp. nutmeg 1/2 tsp. salt

1/2 cup molasses 1/2 cup shortening 1 level tsp. soda dissolved in

1/2 cup walnut 1/2 cup raisins 1/4 cup hot water

Blend in usual manner and drop by spoonfulls on greased sheet. Bake at 350 F.

RUBY COOKIES

3/4 cup melted

21 graham wafers crushed fine.

Mix above together and place in square pan & bake at 350 F. for 10 minutes.

1 can condensed milk

2 cups coconut

Combine above and place on top of first mixture while warm. Place in oven and brown. Frost with chocolate icing.

Mrs. Alex Hynes - Stag

CENTENNIAL COOKIES

1 pkg. semi sweet choc. Chips 1/2 cup melted butter	1/4 cup brown sugar 1 1/2 cups graham wafers	1 1/2 cups small marshmallows 1 tin cream
1 pkg. dream whip mixed with 3/4 cup milk

Melt chocolate chips in double boiler over hot water & cool. Crush graham wafers very fine. Add brown sugar to wafer crumbs. Add the 1/2 cup melted butter. Mix together. Take half and press into 8” square pan. Beat dream whip stiff. Add cream and beat again. Take half the cream mixture and add the chocolate chips melted and beat together. Stir in marshmallows and spread over first layer. (press) Take remaining cream and spread on the third layer. Sprinkle with coconut. Keep in a cool place.

United Church Women - Fogo

ICE CREAM COOKIES

24 Graham crackers

1 tsp. vanilla

2 tsp. brown sugar

1/2 cup melted butter

Mix above & spread in 8” sq. pan. Save 1/4 cup of this mixture for topping.

1/2 cup butter	2 squares bakers chocolate (semi-sweet)	2 cups icing sugar
2 well beaten eggs	1 1/2 cups fine cocoanut

Spread over bottom mixture and put in refrigerator.

Mrs. Douglas Freake -Joe Batt’sAnn

LIGHT PATTY

3/4 cup butter 1 tsp. vanilla

2 eggs 1 cup cherries cut up

1 cup milk 2 cups flour

1/4 cup shortening 1 cup white sugar

Cream butter & shortening. Add sugar. Beat in eggs. Add vanilla. cherries & flour. Bake 20 minutes. Mrs. Dorcas Leyte - Fogo

PEACH - RICE LOAF SUPREME

28 oz. can sliced peaches 1 cup fine graham wafer crumbs 2 egg yolks. Beaten

2 tbsp. cornstarch 1 1/2 cups milk 2 cups cooked rice

1 tsp. almond extract 1/2 tsp. vanilla

3/4 cup sugar 1/4 tsp. salt

Heat oven to 350 F. and butter a glass dish. Drain peaches & save juice for sauce. Combine sugar. cornstarch & salt in saucepan. Add milk. Boil for 1 minute & add a little of the hot mixture to egg yolks. Remove from heat and add almond. vanilla and rice.

Spread graham crumbs over bottom of the dish. Spread 1/3 rice mixture. then 1/2 the peach slices. then the other 1/3 rice mixture and the remaining peaches and top with the remaining rice. Sprinkle the remaining graham crumbs. Bake 40 minutes.

Mrs. Ethel Anthony - Seldom Come By

RICE KRISPIE COOKIES

Put in a saucepan and mix 1/2 cup butter. 1 cup sugar. 1 cup dates and bring to a boil. Stir in one egg and cook 10 minutes. Let cool. Stir in 2 or 3 cups of rice Krispies. Roll in balls. Then roll in coconut. Add walnuts if desired.

Mrs. Alvie Brown - Joe Batt’s Ann

COFFEE CAKE

One cup of molasses. one cup of brown sugar. one cup cold coffee. four cups sifted flour. half cup of butter. small teaspoon of allspice. two tsp. baking powder. Mix together and bake in moderate oven.

United Church Women - Fogo

BLUEBERRY CRUNCH

2 cups blueberries 1/4 tsp. salt

1 cup brown sugar 1 cup flour

1/2 cup butter 1/2 tsp. cinnamon

1/2 cup white sugar

Put blueberries in 8 inch square baking dish and sprinkle with 1/2 cup of white sugar. Mix together flour, brown sugar, salt and cinnamon. Cut butter into flour mixture until crumbly. Sprinkle this mixture over berries and bake at 350 F. for 30 minutes.

BLUEBERRY CAKE

1 cup sugar 1/2 cup milk 1 tsp. lemon flavouring

1/3 cup butter 2 tsp, baking powder

1 cup blueberries 2 eggs few grains salt

1 1/2 cups flour

Cream butter thoroughly and add the sugar gradually. Cream together well. Add well beaten egg. Sift flour 3 times, baking powder and salt. Add flour altemately with milk. Add flavouring. Add berries and mix lightly. Pour into a greased loaf pan and bake in a moderate oven for 45 minutes.

BLUEBERRY SQUARES

3 tbsp. butter 1 tsp. baking powder

2/3 cup flour 1/4 tsp. vanilla

1/4 cup milk 2 egg yolks

1/3 cup sugar 1/4 tsp. salt

Cream butter and sugar, beat in egg yolks. Add sifted dry ingredients altemately with milk and vanilla. Pour into greased 8” square pan. Bake at 350 F. for 18 - 20 minutes.

Topping for above squares: Beat 2 egg whites until peaked. Beat in 6 tbsp. sugar, 1/4 tsp. salt and fold in 1 cup of fresh blueberries. Spread over baked cake portion. Retum to oven heated to 300 F. Bake until topping has browned slightly (12 to 15 minutes).

The above Blueberry recipes are from the -Labrador Cookbook-

ROLLS

Make a sponge of 1 pint milk (lukewarm). 2 tbsp. sugar. 2 tbsp. butter. 1 yeast cake dissolved in 1/2 cup lukewarm water and thicken with flour and 1 tsp. salt. When risen. add 1 egg and enough flour to knead. Set to rise again. Knead when risen and put in desired shapes. Let rise and bake until brown.

Mrs. Bemice Hynes - Stag Harbour

DATE SQUARES

13/4 cups flour	1/2 tsp. soda
1 cup butter	1 1/2 cups water
2 cups rolled oats	1 cup brown sugar

Filling

1 1/2 cups dates

1/2 cup white sugar

Spread date mixture over rolled oats mixture. Top with remaining mixture. Bake in oven 350 F. untlllight brown.

Mrs. Daisy Brown. - Fogo

CARAMEL SQUARES

1/2 cup butter	1/2 cup brown sugar
1/2 tsp. vanilla	1 egg yolk
13/4 cups flour

Filling

1 egg white

1 cup walnuts

1 cup brown sugar

Cream butter and sugar with egg. Beat well. Beat this topping together.

Mrs. M. Johnson. North Hr. & Mrs. Daisy Brown. - Fogo

RHUBARB-MARSHMALLOW DESSERT

1 cup stewed rhubarb drained	1 cup whipped cream	16 large marshmallows
1/2 cup rhubarb juice

Place rhubarb juice and marshmallow in top of double boiler and heat over simmering water till melted. Blend well. Add drained rhubarb and fold in cold. Do not chill. Whip cream until fluffy and fold in. Chill. (serves 6)

United Church Women - Fogo Island

PINEAPPLE SURPRISES

1/2 cup butter	pineapple cubes well drained	1 cup icing sugar	1 tsp. vanilla
2 cups coconut	Graham wafer crumbs.

Cream butter and sugar. Add coconut and vanilla. Mould around pineapple cube and roll in Graham wafer crumbs.

United Church Women - Fogo Island

MOLASSES TARTS

1 1/2 cups butter or shortening 2 tsp. soda dissolved in 1/4 cup tea

4 cups flour 1 1/2 cups molasses

2 tsp. spice

2 tsp. cinnamon 2 tsp. cloves

Mix all ingredients together well and ‘patty’ mixture on pie plate. Fill with any jam desired & arrange pastry strips across top. Bake in moderate oven until done. This recipe makes several tarts.

Note: the above recipe is another Neusfoundland faoourtie.

Mrs. Alex Hynes - Stag Harb

PUMPKIN MARMALADE

6 1b. pumpkin	1 tin crushed pineapple	4 1/2 lb. sugar	2 lemons or oranges
Vegetable marrow may be used instead of pumpkin

Peel pumpkin or vegetable marrow. Remove seeds and pulp and cut up fine. Add sugar and set aside for 2 days. Add lemon and rind. Cut fine and boil for 8 hours slowly and very rapidly for the last 10 minutes. Add pineapple last.

’The history oj the above recipe. as Jar as I can learn. is that it originated about 40 or 50 years ago. It was made use of by my husband’s grandmother and her Jamily on many occasions. as it was a Javowite marmalade. They used to grow the pumpkins and vegetable marrows at that time. Many’s ajar oj the delicacyJowtd its way to the Harvest Festivals and Churcti Bazaars in those days.”

Mrs. George Hollett. Garden Cove

BRANBURY TARTS

1/2 up seedless raisins Grated rind of 1 lemon

juice of 1 lemon 1 cup sugar

1/2 up dried currants 1/4 cup cracker crumbs

1 egg

Mix together the fruit. sugar, lemon juice. cracker crumbs and grated rind. Beat the egg and add it stirring it in thoroughly. Roll plain pastry (your usual recipe) to one eighth of an inch thick.

Cut with round cutter. Put a tablespoon of the mixture on one round & cover it with another. Dampen fingers & pinch edges together. Prick the centre of each with a fork and bake in a hot oven 450 F. for about 20 minutes or untilllght brown.

These are delicious and different”

Mrs. Florence Wilkinson-Moores, Topsail

PEACH SQUARES

1/2 cup butter	1 cup coconut	3/4 cup sugar	1 unbeaten egg
1 tin sliced peaches. drained and mashed.

Cream together butter and sugar. Add unbeaten egg. coconut and peaches. Une 6” by 9” pan with Graham Wafers. Put filling over this then add another layer of wafers. Whip one pkg. Dream Whip and put on top. then sprtnkle with coconut. Leave in refrigerator until cool. Cut in squares.

Recipejrom Mrs. Roy Anthony, seldom Come By and Martha Hewitt, Barr’d Islands.

ORANGE SQUARES

2 cups sifted flour	3/4 cup granulated sugar	1/2 tsp. salt	2 cups coconut
1 tsp. baking powder	1 cup butter

Sift dry ingredients together. Add coconut. Rub in butter until mixture is crumbly. Press half of this mixture over bottom of a greased pan about 9” square. For the filling combine - 1 cup granulated sugar. 2 teaspoons custard powder (or more), 1 orange Ouice. pulp & grated rind) & 1 cup of water. Boil filling until it thickens, then add 1 tbsp. butter & spread over layer of crumbs in the pan. Bake at 350 F. for 25 to 30 minutes. Cut in squares when cool.

Mrs. Maud Frealce - Joe Batt’s Ann, NjId.

MOLASSES TAFFY

2 cups molasses

1 cup sugar

1 tbsp. vinegar

2 tbs. butter

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.

ICE CREAM SQUARES

2 cups graham waf. Crumbs	1/2 cup butter	1 pkg. jelly (any kind)
1 brick vanilla ice cream

Save 1/4 cup crumbs for top of squares. Mix crumbs & butter. Take 1 cup boiling water & nux withjello until dissolved. Add ice cream until smooth and pour over crumb mixture. Sprinke crumbs on top. Put in refrigerator until set.

Betty Kinden - Stag Harbour

CARAMEL SAUCE

2 egg yolks 1/2 cup water

1/4 cup soft butter

1 cup brown sugar

1 tsp. vanilla

Beat eggs lightly with fork in top of a double boiler. Stir in sugar. water and butter. Set over boiling water and cook. Stir until thickened. Stir in vanilla and serve hot.

Mrs. Claude Gill - Fogo

BROWN SUGAR CANDY

2 cups brown sugar 1 tsp. vanilla

1/3 cup milk

1 tbsp. butter

3/4 cup chopped nuts

Put sugar. milk & butter into saucepan. Boil with as little sttrrtng as possible until it makes a soft ball when tested in cold water. Take from fire and add nuts and vanilla. Beat until thick and pour into greased tins.

Mrs. Hubert Freake, Fogo

COCKTAIL SQUARES

Mix 30 single Graham crackers and 1/2 cup butter & spread on bottom of pan & bake 20 minutes at 325 F. Cool. For the TOP: use 1 large tin of fruit cocktail well drained. 1 tin Eagle Brand milk & the jUice of 1 lemon. Mix fruit, milk, lemon together & spread over cooled crust. Bake 20 minutes at 325 F. Cool. Spread over with whipped cream or Dream Whip. Sprinkle with graham crackers broken up & keep in refrigerator.

United Church Women - Fogo Island.

CHRISTMAS DOMINOES

1/2 cup butter 2 cups graham wafers crushed

1 cup coconut 1 tsp. vanilla

1/2 cup sugar 1/3 cup cocoa

1/2 cup chopped walnuts 1 beaten egg

Combine all Ingredients. Pour into greased 6” by 10” pan. Then combine 1/4 up butter, 2 tsp. vanilla & 2 cups sifted icing sugar. Spread over bottom layer in pan & chill.

United Church Women - Stag Harbour

ICE CREAM DELIGHTS

Mix 1 cup shortening, 1/4 tsp. salt, 3 tbsp. icing sugar & 1 cup flour. Press in 8” by 8” pan. Dissolve 1 pkg. lime jello in 1 cup boiling water. Pour into this mixture 1 pint vanilla ice-cream. Pour over first mixture & set in refrigerator. Cut in squares.

United Church Women - Fogo

LEMON SQUARES

25 Graham wafers rolled fine

2 tbsp. butter

1 tsp. vanilla

Mix thoroughly & save half of mixture for top. Pack in g” by g’” pan. For second layer: 1 can sweetened milk. 3 egg yolks. juice of 2 lemons. Add 2 stlffiy beaten egg whites last. Pour over bottom layer & cover with remaining crumbs. Bake in 350 F. oven until brown.

Mrs. Verley Hewitt,; - Barr’d Islands.

STRAWBERRY SQUARES

Bottom:	2 1/2 cups Graham wafers crushed. mixed well with 1/2 cup butter. Press in pan.
Filling:	1 tub fresh strawberries: 1 pkg. strawbeny jelly & 1 tsp. lemon juice. Bring to a boil. let cool. then pour over bottom & let set in fridge.
Top:	With 1 pkg. Dream Whip. Put back in fridge until ready to serve.

Louise Decker - Joe Batt’s Ann

MALTED MILK SQUARES

Line pan g” by 13” with Graham Wafers. Mix 1/2 cup butter &. 1/2 cup sugar & cream well. Add 2 eggs. 1 cup coconut, 2 tbsp. cocoa mixed with a little melted. butter. Spread on Graham Wafers. Cover all this with another layer of wafers. Top with Dream Whip.

United Church Women - Fogo Islan

CHOCOLATE COCONUT SQUARES

Bottom:	1 cup white sugar	2 egg yolks	2 tbsp. butter	1 tsp. baking powder
	1 cup milk	1/2 cup coconut	1 cup flour

Put above in square pan & bake for 20 minutes.

Top:

2 egg whites (beaten stiff)

2 cups coconut

1/2 cup white sugar

Spread over partly baked bottom & return to oven for 30 minutes or until brown. Ice while warm with chocolate icing. Cut in squares.

Mrs. Winston Bixby - Stagg Harbour

MARSHMALLOW SQUARES

1 cup white sugar

2 eggs

1 cup margarine

Mix above in saucepan. cook on medium heat until mixture starts to bubble. Remove from stove and add the following:

1 tsp. almond extract	1/2 cup coconut	1/2 cup chopped nuts
24 Graham Wafers crushed coarsely.		2 cups small marshmallows

Flatten this mixture in an 8” by 8” pan & spread with chocolate icing. Chill well & cut as used.

Keeps tndeflnttely. Mrs. Claude Gill - Fogo

BROWNIES

3/4 cup brown sugar 1/2 tsp. vanilla

3 tbsp. cocoa I egg

1/2 tsp. baking powder 1/2 cup chopped walnuts

1/4 cup margarine 1/2 cup of flour

Cream brown sugar and margarine then beat in egg. Stir in flour. baking powder and cocoa. then add vanilla and chopped nuts. Put in greased square pan and bake at 350 F. until done. Ice while warm & cut into squares.

Mrs. Lillian King - Millertown

MARSHMALLOW SQUARES

2 cups graham wafers 1/3 cup cherries cut up	32 marshmallows quartered 1 1/2 cups coconut	1 tsp. vanilla 1/4 tsp. salt
1 1/3 cups sweetened condensed milk

Blend marshmallows. sweetened milk. graham wafers. salt. vanilla & cherries. Line 8” by 8” pan with half the coconut. Add the marshmallow mixture & press down. Sprinkle remaining cocoanut on top. Press down. Place in refrigerator for 24 hours. Cut in squares with wet knife.

United Church Women - Fogo Island

APRICOT BARS

1 1/2 cups sifted flour 1 cup brown sugar

1/2 tsp. nutmeg 1/2 tsp. salt

1 1/2 cups rolled oats 3/4 cup butter

1 tsp. baking powder

Heat oven to 375 F. Lightly grease a 13” by 9” by 2” pan. Sift flour. baking powder. salt & nutmeg into bowl. Add brown sugar & mix with a fork. Add butter & cut in with pastry blender. Add rolled oats & mix until crumbly. Put 2/3 of mixture into prepared pan & press down. Spread with apricot filling. Sprinkle remaining crumbs over filling. Bake about 35 minutes or until brown. Cut in squares while warm. but let cool in pan.

United Church Women - Fogo Island

APRICOT FILLING

3 cups dried apricots

1 1/2 cups water

3/4 cup sugar

Combine apricots and water in sauce pan. Cover & cook until apricots are tender & most of the water absorbed. Add sugar & cook uncovered stirring often. until thick. For sweeter filling. increase sugar to 1 cup.

United Church Women - Fogo

MALTED MTTK SQUARES

line pan with whole caramel wafers. FUUng: mix 1/2 cup butter. 1/2 cup sugar. 2 eggs. 1 cup coconut. 2 tbsp. cocoa with a little melted butter. Spoon on the caramel wafers & cover with another layer of whole caramel wafers. Top With Dream Whip and chill.

United Church Women - Fogo Island

CHERRY CHEWS

1 cup butter 1 cup flour

1 cup rolled oats 1/4 tsp. salt

1 cup brown sugar

1 tsp. baking soda

Press above in pan & bake 10 minutes.

2 eggs beaten 1/2 tsp. salt

1 tsp. baking powder 1/2 cup cherries (cut fine)

1/2 cup walnuts 2 tbsp. flour

1 cup brown sugar 1 cup coconut

Spread above on pastry & bake 20 minutes until brown. Cut in squares.

United Church Women - Fogo Island

MAIDS OF HONOUR

1/2 cup butter

2 cups flour

2 tbsp. icing sugar

Jam

Mix the first 3 ingredients & put into muffin tins. Add about 1 tsp. of Jam in each.

2 eggs

1 cup white sugar

2 tbsp. melted butter

1 cup coconut

Filling is made by beating the eggs until smooth. Add sugar. melted butter and coconut. Put on top of bottom layer &jam on each muffin. Bake in 350 F. for 25 minutes.

Mrs. Bride Sheppard - Stag Harbou

JELLY ROLL

3 eggs separated 1 tsp. baking powder

1/2 tsp. vanilla or lemon extract 1 tbsp. cold water

1 cup granulated sugar 1/4 tsp. salt

1 cup flour

Beat egg whites until soft peaks start to form; gradually add sugar and beat until stiff. but not dry, Beat egg yolks until thick; add cold water and flavourtng, Fold the beaten yolks into the egg whites; then fold in sifted dry ingredients.

Line bottom of shallow pan about 10” by 15” with waxed paper. Pour in batter and spread evenly. Bake at 400 F. for 12 to 15 minutes. Turn out on a towel which has been dusted with sugar. Remove wax paper and trip the edges. Spread with jam or jelly. Roll up. Wrap in waxed paper until serving time.

Mrs. Joan Brown - Joe Batt’s: Ann

DATE ROLLS

1 cup butter

1/2 cup coconut

1 cup brown sugar

1 1/2 cups flour

Roll in dates and bake for 10 minutes.

Mrs. JuUa Leyte & Mrs. Daisy Brown. Fogo Island

CHRISTMAS BALLS

30 marshmallows	1 - 15 oz. can sweetened condensed milk	2 cups wafer crumbs
1/2 cup red cherries (halved)	1/2 cup green cherries

Mix the above ingredients together.

Daisy Brown - Fogo

FEATHERBEDS

2 cups scalded milk 1 1/2tsp. salt

2 well beaten eggs 4 tbsp. sugar

4 tbsp. butter 1 pkg. yeast

4 cups bread flour

Melt butter in warm milk. Add salt, sugar & yeast cake. Dissolve in warm water and add eggs and flour. Beat well. Let rise until very light - about 2 hours in a warm place. Beat again. Place in buttered muffin tins about 3/4 full. Let rise again and bake in hot oven 450 F. for about 20 minutes.

Mrs. Pannenas Wells - Fogo

TEA SCONES

2 cups sifted flour 1 slightly beaten egg

1/2 tsp. salt 3 tsp. baking powder

2 tbsp. sugar 1/2 cup milk

6 tbsp. butter

Sift together dry ingredients. Cut in butter till mixture resembles coarse crumbs. Add egg and milk, stirring only till dough follows fork around bowl, Turn out on floured surface. Knead gently about 15 times. Cut dough in half. Shape each half into a ball and pat or roll around about 1/2” thick and 6” in diameter. Cut into 8 wedges like a pie. Place the wedges on an ungreased baking sheet without allowing the sides to touch. Brush with slightly beaten egg. Bake at 425 F. about 12 to 15 minutes or until deep golden brown. (makes 16)

Mrs. Stella. Decker - Joe Batt’s Ann

CHOCOLATE CREAM

Dissolve half a cake of chocolate in a little hot water: put in a cup of milk, and when it boils have five eggs well beaten and mixed with two cups of milk; pour the hot chocolate into the eggs and milk; stir well and boil all together for a few minutes. Sweeten to your taste and eat cold.

Mrs. Pannenas Wells - Fogo

BUTTER BALLS

1 cup butter 1/4 tsp. salt

23/4 cups flour 2 egg yolks

1 cup finely chopped nuts 1 tsp. baking powder

1/2 cup sugar

Mix all ingredients together except nuts. then roll in slightly beaten egg white and chopped nuts. Place on cookie sheet and make indentation in middle of cookie. Bake at 325 F. for 25 minutes. When cool, fill with jelly.

Mrs. Emma Keats, Barr’d Islands

MOLASSES STEAM PUDDING

1/2 cup butter 3/4 cup molasses 1 tsp. cinnamon

1 tsp. soda 1/4 cup white sugar

1 egg 1/3 cup milk salt

2 cups flour

Cream butter, sugar. Add egg & molasses & cream well. Stir in dry ingredients. Place in a double boiler and steam about 2 hours.

Mrs. Bernice Loder, Hiilview, T. Bay, Nfld.

DATE COCONUT MACAROONS

2/3 cup sweet condensed milk

1 tsp. vanilla

1 cup each coconut,

chopped nuts & dates

Heat oven to 350 F. Combine all ingredients. Drop by teaspoon 1” apart on greased cookie sheet. Bake 10-12 minutes.

Mrs. M. Best - Fogo

NEWFOUNDLAND WISDOM: “Waste neither time nor thought

About the bridge you’ll never cross.”

Mrs. Florence Wilkinson-Moores, Topsail

BLACKBERRY AND APPLE JAM

4 Ib. blackberries

5 Ib. sugar (more if needed)

1/2 pint water

11/2 Ib. peeled.cored & sliced apples.

Place berries in a pan over low heat, adding half the quantity of water and stew slowly until tender. Stew the apples until soft in the remaining water. Combine the fruit. add the sugar and stir until dissolved and boil rapidly until settling point is reached.

United Church Women - Fogo Island

LASSIE POP

Boil 2 or 3 cups of molasses constantly until it forms a ball when dropped in cold water. Stir frequently to prevent burning or boiling over. When cooked enough throw on a well-greased platter until cool. then with buttered hands. (greased) stretch molasses into a long string. Must be done in a cool place. When stretched enough. twist, dip in cold water. then break into candy-sized pieces.

“This is an oldfamily recipe. one much loved by children. Sometimes afew drops of peppermint would be dropped into the molasses while cooking. This was very helpful to coughs and colds.”

Mrs. Jacob Best Wesleyville. B. B. Nftd.

JAM JAMS

1 cup butter 1/2 cup molasses

1 egg 3 cups flour (more if needed)

1 tsp. vanilla 1 cup brown sugar

1 tsp. soda 3 tbsp. boiling water

Cream butter & sugar together until very creamy. Add egg & beat well. Dissolve molasses. soda & boiling water then add to mixture. Then add vanilla and flour. Mix all together. Roll on board & cut with cookie cutter. Bake about 15 minutes at 350 F. When baked put jam between two.

“This recipe was given to me by my Grandfather and it was used by all our families over the years. It’s great to add to lunches for lunchboxes.”

Mrs. Alma Loder - Hillview U.C.W.

DANDELION WINE

1 gal. dandelion water juice of 3 lemons

1 pkg. yeast 1 slice toast

1 orange

3 Ibs. sugar

Pour the boiling water over well washed dandelion flowers & let stand over night. Strain & add lemon juice. orange juice and sugar. Chill for 1/2 hour. When cool add yeast spread on slice of toast. Let stand until fermentation ceases. Strain. bottle & cork well.

“This wine or even boiled dandelion was considered a ‘tonic’ in It he springtime when folks were ‘run down’. The standard of living was often anything but good with many people, and any home made tonic was welcome. Somefolks kept it storedfor a year or two (those wlw were getting their vitamins) which made it more palatable and perhaps decidedly intoxicating if taken in large amounts. Thus it serves a two-fold purpose as medicine and merry making.”

Mrs. Mabel Squires, Blackhead U.C. W., Conception Bay

RICE WINE

3 Ib. rice

1 oz. yeast

1 Ib. raisins

5 qts. water

3 Ib. sugar

Bring the water to boiling point and cut off the heat at once. Pour in the sugar & stir until dissolved. Then add the rice & chopped raisins. Allow the mixture to cool & sprinkle the yeast on top & stir in. After 14 days fermentation strain & proceed with isinglass & bottling.

“This recipe is more than 100 years old.”

Mrs. Mae Mourton, Burin Bay Arm

NEWFOUNDLAND SAYING:

“You can cut a notch in the Beam.,” Said when someone does the unusual.

Annie Hodder. Collins Cove, Burin

PARTRIDGEBERRY PUNCH

1 qt. Partrtdgeberrtes 6 cups water

3 tbsp. lemon juice 1 qt. ginger ale

1 cup orange juice

2 cups sugar

Cook partrtdgeberrtes in 4 cups water until soft. Crush & drain through cheesecloth. BoU sugar & remaining 2 cups water 5 minutes. Add to partridgeberry juice and chill. Add fruit juices. Just before serving add ginger ale.

Jubilee Guild of Nfld. & Lab.

APRICOT BRANDY

Let 2 Ibs. of apricots soak in six qts. water for four days. Strain and add 6 lb. sugar to liquid. Cut, slice & peel 3 oranges & 2 lemons and add them to the liquid. Float a slice of toast on top of the liquid & sprinkle one package yeast on toast. After liquid has started to ‘work’ then remove the toast with yeast. After liquid stops ‘working’ strain it and put into ajar and let it stand for a month or longer. Strain again & bottle. Save for Christmas!

From a good friend in Barr’d Islands

RHUBARB BRANDY

6 Ib. rhubarb l Ib. barley

1 gallon water 1 oz. yeast

1 Ib. dates

4 Ib. sugar

Wipe the rhubarb clean with a damp cloth, cut into mall pieces, and then crush with a rolling pin. Place the rhubarb in the water & allow to soak for 24 hours, crushing as much as possible during that time. Strain through muslin and put the juice through a jelly-bag. Bring the juice to boiling point and simmer for 3 minutes. Strain on to the sugar and stir until all the sugar is dissolved, then add the cut-up dates and the barley. Allow the brew to cool, sprinkle the yeast on top & stir in. Cover as directed & ferment for fourteen days, after which strain and proceed with the first bottling.

More good friends!

UNCLE ALLEN’S BLUEBERRY WINE

Wash 7 gallons ofblueberrtes and put in Keg for two days. Then add 1 gallon molasses with enough water only to rinse out molasses can. Add 1 pound brown sugar. 1 yeast cake. 1 lb. raisins and 1 Ib. prunes. Soak the raisins and prunes overnight before adding them along with the water they were soaked in. Cork the keg. but not too tight. and after three weeks. bottle it off.

“Nearest to port wine I’ve ever tasted. Real stuff!”

Mrs. Florence WUkinson-Moores. Topsail

DOGBERRY WINE

Cook 2 qts. dogberrtes and 1 doz. apples (cut in pieces) in 4 qts, water. Strain. Add 8 cups sugar in a large crock. When lukewarm. add 1 package yeast. Store in a warm place until all bubbles have gone. Strain again and bottle.

HOW TO PRESERVE A HUSBAND

To Preserve a husband. be careful in your selection. Do not choose one too young. and take only such varieties as have been raised in a moral atmosphere. When once decided upon and selected. let that part remain forever settled and give your entire time and thought to domestic use.

Some insist on keeping them in pickle while others are constantly keeping them in hot water. Never keep them in ice. Even poor varieties may be made sweet and good by garnishing with patience. well seasoned with smiles and flavoured with kisses to taste.

Then wrap them up in a mantle of love. keep warm with a steady flow of devotion and serve with peaches and cream. When thus prepared they will keep for years.

Mrs. Allan Arbeau. St. Georges. Nfld.

KITCHEN KAPERS

FLOATING FAT: To remove floating fat from the surface of hot soup stock, use clean white blotting paper.

(Mrs. Hubert Freake, Fogo)

DOUGHY HANDS. When making bread or pastry, always have two plastic bags near to put your hands in. If the phone rings or you have to answer the door, you’re ready!

(Mrs. Bride Sheppard. Stag Harbour)

PLAIN BISCUITS: If you fmd the plain biscuits from tins of assorted ones never seem to get eaten, sandwich them together in pairs with butter icing between them. Children love them.

(Mrs. Pannenas Wells)

RED CABBAGE: Red cabbage will keep its colour if cooked with vinegar. Use 1 tsp. vinegar to 1 cup of water. Add when cabbage is partly cooked.

(Mrs. A. W. Freake)

POTATO SALAD WITHOUT ONIONS: When you’re making potato salad and don’t like to eat onions but like the flavour of them, cut one large onion in fourths, place in the potato salad & let sit awhile. Before serving the salad, remove the onion. Some people also boil an onion in the water in which they are boiling the potatoes. The potatoes will absorb some of the flavour this way.

(Mrs. B.M. Penney)

HARD SUGAR: Place a quarter of an apple in a tight container with sugar that has become hard. It will soften the hardest lump.

(Joan Brown)

HOW TO BOIL A CRACKED EGG: If you have a little waxed paper about the house, try putting the egg in a twist of this and boil. You will be surprised to find that you have lost none of the contents.

(Cynthia Coish)

REFRIGERATOR ODORS: Refrigerators should be cleaned regularly every season of the year, but particularly in the summer when they are used more frequently. If an odor persists after a thorough washing and rinsing, fill an empty coffee can with charcoal and set it inside on a middle shelf. Sometimes a slice or two of white bread helps too.

HOMEY HOUSEHOLD HINTS

EGG STAINS: To remove egg stains from spoons & forks, take a little salt between thumb & forefinger & rub briskly.

(Cynthia Coish, Stag Harbour)

SHARPEN SCISSORS: Scissors may be sharpened by cutting through. fine sandpaper several times.

(Mrs. Margaret Freake, Joe Batt’s Arm)

YELLOW LINENS: Yellow linens may become white by putting a few drops of turpentine in the rinse water. and then hang in the sun to bleach.

Margaret Freoke, Joe Batt’s Ann.

PLASTERED WALLS: To keep plastered walls from cracking when driving a picture hook into the wall. first cut a piece of adhesive tape and stick it to the wall. Then drive the nail into taped wall.

(Alma Payne - Fogo)

PAINTING CUPBOARDS: To avoid smearing window glass or cupboard door pulls when painting. grease the glass and pulls with vasoline. This prevents paint from sticking. When paint drys. wipe off

vasoline. (Mrs. Joyce Anthony, Seldom)

HOUSE PLANTS: Brighten your house plants with a milk bath. Take a small cloth and a saucer of milk and sponge the leaves with a thin coating of milk. Makes the leaves shine and removes dust.

(Mrs. Maude Freake - Joe Batt’s Arm)

SWEATER CUFFS: When knitting children’s sweaters. start the sleeves at the armhole and work them down to the cuff. As the child grows. it is easier to knit a piece to the end of the cuff.

(Mrs. Wesley Sheppard, Stag Harbour)

UNTASTY MEDICINE: Before children have to take a dose of unpleasant tasting medicine. give them an ice cube to suck. This will make the taste of the medicine less noticeable. (Mrs. Hubert Freake, Fogo)

I HAVE NOT TIME TO BE A SAINT

Lord of all pots and pans and things,

Since I have not time to be

A saint by doing lovely things -

Or watching late with thee.

Or dreaming in the dawn light,

Or storming heaven’s gates:

Make me a saint by getting meals

And washing up the plates.

Warm all the kitchen with thy love

And light it with thy peace:

Forgive me all my worrying

And make my grumbling cease.

Thou who did’ st love to give men food.

In room or by the sea.

Accept the service that I do -

I do it unto Thee.

Submitted by Nora Leute - Fogo

ALL SET FOR THE NIGHT

The hostess of a hospitality home in Fogo looked at her two guests who appeared collectively oversized for the bed in the guest room.

“Here.” she said to the husband, whose wife was the larger of the two. “I’ll put yer longliner t’ rest in the guest room. an’ yeo y’ little dory. ye’ll hav’ t’ sleep alone on the couch down th’ ‘all.”

SUNSHINE CAKE

Fill a measure full of sunshine,

Some crumbs of comfort too:

Then mix them well with loving thoughts

And words both kind and true.

Let them quickly rise with action

To deeds of golden hue,

And you’ll have a cake worth eating

When baking time is through.

Yes, you’ll have a life worth living

And a cure for every ache

If you and all your family

Will feast on Sunshine Cake.

Gladys Garland, Lower Island Cove

A GOOD COOK

She guessed at the pepper. the soup was too hot.

She guessed at the water, it dried in the pot.

She guessed at the salt and what do you think?

For the rest of the day, we did nothing but drink:

She guessed at the sugar, the sauce was too sweet,

And by guessing, she spoiled the meat.

What is the moral? It’s easy to see -

A good cook measures and weighs to a T.

Submitted by Stella Decker - Joe Batt’s Arm

TAKE TIME FOR TEN THINGS

Take tlme to work, for it Is the price of success.

Take tlme to think, for it is the source of power.

Take time to play, for it Is the secret of youth.

Take tlme to read, for it Is the foundation of knowledge.

Take tlme for worship, for it Is the highway of reverence and washes the dust of earth from your eyes.

Take tlme to help and enjoy friends, for this is the source of happiness.

Take time to love, for it is the one sacrament of life.

Take tlme to dream, for it hitches the soul to the stars.

Take time to laugh, for it is the singing that helps with life’s loads.

Take time to plan, for it Is the secret of being able to have time for the first nine things.

Submitted by Mrs. Stella Collins - Stag Harbour

“He smoked like a winter tilt.” - A tilt was the temporaxy shelter built in the woods and occupied only when men go inland to cut wood or hunt.

Submitted by Mrs. Roy Anthony - Seldom

“You can’t tell the mind of a squid.” - This refers to an unreliable person. A squid moves backward or forward at a moment’s notice.

Submitted by Mrs. William H. Anthony - Seldom

“Some animals would be as smart as men, if they could talk.”

A bit of local wisdom submitted by Mrs. Melvin Holmes - Seldom

The shortest conversation held between two fishermen: “Ar’n?” “Nar’n.”

“AR’n’ meaning. “Did you get any fish. ‘Nar’ n’ meaning’No, none:

Another fisherman’s conversation: “How’s the fish this year?” Reply: “Not so good. Them that ar’n ain’t no better than them that nar’n; cause them that got nar’n, ain’t no bit of size.”

Submitted by Mrs. Roy Anthony - Seldom Come By

THE PARTING

I’ve spent so many hours with you,

And planned so many things to do;

While bending over you, it seems

You’re part and parcel of all my dreams.

I’ve stood by you down through the years,

Sometimes with smiles, sometimes with tears;

And countless are the little prayers

I’ve breathed upon you unawares.

But you have changed - and oh, how much,

You shiver at my slightest touch

And walk away from me indeed

When pressing is my want or need.

Old Ironing Board, your day is done —

I’ll have to get anohter one!

Mrs. Florence Wilkinson-Moores, Topsail

FOGO ISLAND EXPRESSIONS

Hold on to your wool! - Slow down!

Good as the weather - Feeling well.

Half and a quarter well. - Feeling okay.

Going out to squeeze me brewis. -

Going outside to use the bathroom.

There’s better fish in the water than have been

pulled out. - Don’t worry about the boyfriend

you’ve lost because there are better ones to get.

Peggy Jones & Beth Walboume - Fogo

FOGO

 

Fogo has nice houses,
It has nice people too.
They are all friendly
With me and with you.
There’s not much pollution here,
The air is very clean;
I think this is the nicest place
I have ever seen!

Inez Torraville - Fogo

SEALING

When the ice comes in the bay.
“TIle seals will soon be here,”

the men all say.

The ice will soon be packed in tight
And the men try to kill seals

with all their might.

The men grease their guns
And pack a lunch of tea and buns.
They leave home in early morning
And kill the seals without warning.

By Elaine Day - Grade 8 - Seldom

RECIPE FOR OLD TIME BARM (Yeast)

hops

potatoes

boiling water

molasses

The principal ingredient for Barm was hops. As long as I can remember, hops could be bought in small packages in stores. My mother used to grow her own supply of hops. She dried them for winter use and shared some with her neighbours.

The hops would be boiled. strained through thin material and the water put in a bottle. Potatoes would be grated fine and added to the bottle with a portion of molasses. A cork would be inserted in the bottle and a string tied around the neck. The bottle and contents would then be hung on a nail in the wall behind the Waterloo or Comfort stove.

For the next couple days the bottle would be shaken at intervals. It would then be ready to raise bread. Bread raised today with modem yeast cannot compare in taste or texture to the bread of yesteryears. especially if baked in an iron bake pot. Victor Butler (80 years of age), Arnold’s Cove, P.B., Nfld.

MRS. IDA DICKS SPECIAL SPRUCE BEER RECIPE

First. she would proceed to the woods and was very particular In selecting the tops of small dark green black spruce trees. The tops would be boiled and strained through material and the liquid placed in a large earthern-ware jar or a small oak keg.

Molasses would be added. Some barm, mentioned above. would be added. Raisins. if available. would also be added to the liquid. A secure cork would be placed in the utensil. The jar and contents would then be placed in a warm place to brew.

For years passed. when peanut butter was available in stores for sale. the butter would be contained in twenty-five pound buckets. It would then be sold in smalll amounts as required by the customer. Peanut butter was a luxury at the time I am referring to. Mrs. Dicks and her daughters were fond of peanut butter. I heard her say. “With a couple of peanut butter sandwiches and a portion of spruce beer,’ they were ready to proceed to the barrens to pick parttrdgebernes,

Victor Butler, Arnold’s Cove, P.E., Nfld.

“I HOPE YOU SELL MILLIONS OF COPIES”

Point Claire. Que.

March 8. 1975

Dear Reverend:

I received a copy of “Fat-Back & Molasses” as a gift from a friend when we lived in Nfld. last year. and a relative of mine saw it and asked if there was any possibility of her getting one.

Incidentally. the recipes contained in the book are the most dependable ones I have tried yet. No hesitation on trying any of them. after having lived in Nfld. for a while — delicious recipes and not expensive.

K. Mankinen

Willowdale. Ontario

September 8, 1975

Dear Rev. Jesperson,

I would like to thank you for the prompt delivery of my two copies of “Fat Back & Molasses”. I am taking home a copy to my mother in Newfoundland in October and I’m sure she will appreciate it as much as I do. I hope you will sell millions of copies of this fantastic book.

Thanking you again,

Yours faithfully.

Vonne Simmonds

Whidden Memorial Hospital

Everett. Massachusetts

May 29, 1975

Dear Rev. Jesperson,

One of our employees brought in a cook book with all of the most wonderful recipes from Newfoundland and Labrador. I found it most intriguing and interesting. I was wondering if you would be so kind as to find out if I can purchase a dozen of these books. I would like several and some of our employees would like one too.

Sincerely yours,

Mildred B. Malcolm

Swan River. Manitoba

July 25. 1975

Dear Sirs,

Through a friend, a collector of cook books as myself, I borrowed “Fat Back & Molasses”.

How could I have missed such an excellent cook book and pure Canadian. This book has also many dishes as used in the country in which I was born. I would like to know as to where I could obtain hard-tack. Surely this is a produce unknown in the West. However, my mother used this so often in cooking.

Yours truly.

W.S. Howes

Germany

February 14, 1977

Dear Rev. Jesperson

First of all I’ll explain why I’m writing to you. This eveing my husband came from work with a copy of the Nfld. cookbook “Fat Back & Molasses” and since I’m a former Newfoundlander I really was delighted to read it. However. the book has to be returned but I certainly would like one for myself. I especially enjoyed the writing about Harvest Supper. Bon Fire and Mummers.

My husband. myself and daughter are doing a four year posting here in Germany. So far we have almost 3 years spent here which leaves only one left here. We are enjoying ourselves very much. We live in a little German town and the German people are really nice to us.

Please wriite if you can still supply me with a cook book and let me kdnow the cost so I can get some money changed into Canadian currency.

We lived six and one-half years in good old St. John’s before our posting here.

Thank you and best wishes,

Mrs. Winifred J. McCullough

Waterloo, Iowa,

U.S.A

November 4, 1975

Dear Pastor Jesperson:

My husband and I have jsut returned from a trip to the New England States where we visited members of my family. All of us having been born in Nfld. have a real yen for the homey things of the Island. One of my Aunts had spent some time there last year and during the course of our conversation she mentioned a cook book purchased at that time. The title itself intrigued me, and after a quick glance through some of the contents. I knew I must have one.

If copies are still available. please advise me as to the cost and postage. and I will send you a cheque by return mail. Some of the recipes would be ideal for use at Christmas time when home made goodies are so welcomed by our “shut-ins. “

Yours truly,

Judy Brechenfelder

OUR FIRST CHRISTMAS IN NEWFOUNDLAND — The door bell rang. Visitors, we thought, to help us celebrate the joys of the season. We opened the door. “Any mummers in the night?” The voice crackled with squeeks and half-tones from behind a flour-sack hood. “Any mummers in the night?” another voice drew in. Obviously the visitors were as surprised by our lack of understanding as we were by their manner of dress. The visitors, we later learned, were ‘Mummers’ who went from house to house between Christmas and January 6th (referred to as ‘Old Christmas Day’) to entertain their surprised hosts, enjoy themselves and visit friends and foe alike. The costumes and masks help keep identity a secret and adds to the merriment of a beautiful Newfoundland tradition.