Mabel Biggs (circa 1908) turning her barrel churn by a crank located on the side. After the butter was formed, she would pour in cold water from the nearby well to wash it. GLENBOW ARCHIVES, NC-43-12
Lemons were scarce and were treats saved for special occasions.
2 large lemons (or juice to measure approximately 6 tbsp/100 mL)
1 tsp (5 mL) lemon rind
¼ cup (50 mL) butter
2 large eggs, beaten
1 cup (250 mL) sugar
Wash and dry a 16-oz (500 mL) glass jar; keep it warm. Wash and dry lemons; grate rind very finely. Squeeze juice from the lemons. Place lemon rind, juice, butter, eggs, and sugar in a mixing bowl or top of a double boiler. Set saucepan with a small amount of water and simmer on low heat. Stir mixture for 15 to 20 minutes, until it thickens. Do not allow it to boil. Pour into the heated jar. Lemon butter will keep in refrigerator for up to 6 weeks if tightly covered. Serve in baked tart shells or as a filling for jelly roll or yard cake.
Mabel Biggs (circa 1908) turning her barrel churn by a crank located on the side. After the butter was formed, she would pour in cold water from the nearby well to wash it. GLENBOW ARCHIVES, NC-43-12
This is an old recipe from Mary Stewart’s handwritten cookbook. It makes a delicious sauce for ice cream, puddings, and cake.
2 squares unsweetened chocolate
½ cup (125 mL) water
½ cup (125 mL) sugar
1½ tbsp (25 mL) butter
pinch salt
2 tsp (10 mL) vanilla
Makes approximately ¾ cup (175 mL)
Heat chocolate, water, and sugar in a heavy saucepan or a double boiler over low heat until the chocolate is melted. Add butter, salt, and vanilla; mix well and simmer for 5 minutes. Beat until smooth. If you prefer a thinner sauce, add water until it reaches the desired consistency.
The flavour of this easy-to-prepare icing tastes very good on chocolate cake and Prince of Wales cake.
¼ cup (50 mL) butter
1 cup (250 mL) brown sugar
¼ cup (50 mL) milk
1 tsp (5 mL) vanilla
1 to 1½ cups (250-375 mL) icing sugar
Makes sufficient to ice a 9 × 13-inch (23 × 33 cm) cake
Melt the butter in a heavy saucepan. Add brown sugar and stir over heat for 2 minutes. Add milk and bring to boil. Remove from heat; add vanilla. Cool slightly. Beat in enough icing sugar to make a spreading consistency. Spread on cooled cake.
1 cup (250 mL) icing sugar
2 tbsp (30 mL) lemon juice or milk
water to moisten
Mix the ingredients together and spread over the top of the cake.
½ pint (250 mL) whipping cream
2 tbsp (30 mL) sugar
1 tsp (5 mL) vanilla
Beat the cream until thick. Fold in sugar and vanilla.
6 tbsp (100 mL) butter
1 cup (250 mL) brown sugar
2 tbsp (30 mL) flour
1½ cups (375 mL) hot water
1 tsp (5 mL) vanilla
Melt the butter in saucepan; add the brown sugar. Simmer slowly for 2 to 3 minutes, stirring constantly. Stir in the flour. Add hot water and stir. Cook for several minutes. Just before serving, add the vanilla. Serve hot.
⅓ cup (75 mL) butter
1 cup (250 mL) coconut (or crumbly, crunchy cereal)
1 cup (250 mL) brown sugar
2 tbsp (30 mL) milk
¼ cup (50 mL) nuts
Melt the butter. Add the coconut (or cereal), brown sugar, milk, and nuts. Mix together and spread over top of cake. Place under broiler until the mixture turns golden. Browning will take only a few minutes, so watch the cake closely.