Foodie Friday - Carrot Pudding

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

CARROT PUDDING

Recipe by Jeanette (Bobier) Patterson, Mother of Marion Page

1 cup grated carrots

1 cup grated potatoes

1 cup brown sugar

1 cup suet

½ cup mixed peal

½ teaspoon salt

1 teaspoon nutmeg

1 cup seeded raisins

1 cup seedless raisins

½ cup currants

½ cup figs

1 teaspoon molasses

2 cups flour

½ teaspoon cinnamon

Mix. Steam 3 hours covered with foil

Sauce:

2 cups brown sugar

1 cup butter

Add 6 level tablespoons of cornstarch

6 cups boiling water

Dash of salt, vanilla or a little brandy

Mix sugar and butter to liquid on stove. Add the remaining ingredients. 

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - 100 Cups of Coffee

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

100 CUPS OF COFFEE

Recipe given to Marion (Davy) Foreman by her mother Ida (Wilton) Davy.  Submitted by Laurine Foreman and Angela (Foreman) Bobier, daughter and granddaughter of Marion and granddaughter and great granddaughter of Ida.  Since Ida was an active member of the Wallacetown Women’s Institute it is quite probable that this recipe was used for meetings and also for serving customers at Davy’s Garage and Restaurant in Wallacetown. 

18 qts cold water

8 cups coffee

2 tbsps salt

1 tsp any mustard may be added

Put coffee into cheese cloth bags (double thickness).  Leave plenty of room for coffee to swell.  Fill about 1.4 full.  Soak bags in cold water to cover (be sure that the bags are well tied at neck with string, leaving enough string to tie onto handle of coffee pot.) And add salt.  Soak bags of coffee several hours (this soaking is done in a large kettle). 

Put 18 quarts of cold water into coffee maker, bags of coffee and the water they have been soaking in, gather up all strings and tie onto handle making sure all coffee bags are tied securely so that no grounds escape.  Add mustard.  Bring this to a boil and boil for 5 to 10 minutes.  Test coffee for strength, if not strong enough leave for a few minutes longer to boil.  Take out bags of coffee.  Into kettle that they were soaked in pour boiling water over them and this may be added to coffee in maker if required.  

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Beer and Mock Plum Pudding

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

Recipes submitted by Barbara Backus-Zernicke from handwritten cookbooks belonging to her grandmother, Eliza Potticery Backus, a grade school teacher in Tyrconnell and wife of Andrew Storey Backus.

HOME BREWED BEER

Using brown sugar, ginger, hops, molasses, yeast, water, bottled in in bottles with rubber corks securely tied.  Beer will be ready in two days but will keep a year. 

Please note: no quantities were written.

MOCK PLUM PUDDING

1 cup suet

1 cup sweet milk

1 cup raisins

1 cup molasses

3 cups flour

1 teaspoon soda

Steam 4 hours.

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Mince Meat

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

MINCE MEAT

Recipe recorded by Miss Myrtle Perrin (Mrs. James Allan Carmichael) in a small book given to her by Donalda (McRae) Cook in 1919.  Myrtle (Perrin) Carmichael is the grandmother of Janice (Hathaway) Ellis, great grandmother of Angela (Foreman) Bobier.

3 lbs chopped beef

6 lbs apples

1 lbs suet

3 lbs currants

2 lbs raisins

1 lbs citron

¼ lbs lemon peel

2 lbs brown sugar

2 oranges grated

1 tbsp salt, cinnamon, allspice, nutmeg, cloves

3 pints boiled cider or vinegar

Please note: No instructions came with this written recipe.

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Mincemeat

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

AUNT SADE’S MINCEMEAT

Recipe given to Stella (Smith) Hathaway from her Aunt Sarah (Marshman) Milligan.  Stella Hathaway is the grandmother of Janice (Hathaway) Ellis, great grandmother of Angela (Foreman) Bobier.

1 pig head chops and all

3 lbs raisins

2 times as many apples as ground meat

1 teaspoon black pepper

2 teaspoon all spice

2 teaspoon cinnamon

1 ½ teaspoon nutmeg ground, and salt

Sugar nearly 10 lbs granulated

3 quarts of liquid left from cooked meat

Please note: No instructions came with this written recipe.

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Maple Syrup Pie

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

MAPLE SYRUP PIE

Recipe submitted by Barbara Backus-Zernicke from handwritten cookbooks belonging to her grandmother, Eliza Potticery Backus, a grade school teacher in Tyrconnell and wife of Andrew Storey Backus.

1 ½ cups maple syrup

1 tablespoon butter

2 tablespoons flour

yolks 2 eggs

Cook on stove till thick, then add 1 teaspoon vanilla, put in crust.  

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Fruit Cake for Weddings

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

FRUIT CAKE

Recipe given to Marion (Davy) Foreman by Mrs. J. Walters and used for wedding cakes.  Submitted by Laurine Foreman and Angela Bobier.

2 ½ cups flour

2 tsps baking powder

1 tsp mace

1 tsp cinnamon

a little nutmeg

mix and sift 3 times

1 cup butter

1 cup granulated sugar

4 eggs

1 ½ lbs raisins

1lbs dates

1 lbs currants

½ lbs mixed peel

½ lbs almonds

½ lbs walnuts

½ lbs candied cherries

¼ lbs pineapple

¼ lbs coconut

½ cup maple syrup

½ cup coffee, grape juice or wine

1 tsp vanilla extract

1 tsp lemon extract

1 tsp almond extract

½ tsp soda mixed in a little water just before putting in the fruit.  If you wish a larger cake double the recipe. 

Bake 250 degrees.

Using Square Cake Pans

Small Layer      4 hrs. 25 min.

Middle Layer   5 hrs. 35 min.

Large Layer     5 hrs. 45 min.

Recipe double yields 3 layers and 1 long loaf pan.

3 recipes makes 6 layers

2 ¼ recipes = 3 layers, loaf pan and middle layer

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Shortbread

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

SHORTBREAD

Recipe given to Marion (Davy) Foreman grandmother of Angela (Foreman) Bobier by Marion Pearce, wife of John S. Pearce and mother of Joyce, Elaine, Grace, Leslie, and Bonnie.

1 lbs butter

2 tbsp Crisco (approx. size of egg)

1 cup brown sugar

5 cups of flour (velvet cake flour)

Knead in flour.  Cover cookie sheet with brown paper bag.  Bake 275 degrees for 1 hour.  

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Yorkshire Pudding

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

YORKSHIRE PUDDING

Recipe belonging to Marion (Davy) Foreman submitted by her daughter Laurine Foreman and granddaughter Angela (Foreman) Bobier.

1 cup flour

salt

½ cup milk

½ cup water

2 eggs

Mix all ingredients at room temperature.  Large cast iron frying pan heated with beef drippings to cover bottom.  Pour room temperature mixture in.  15 minutes in over at 450 degrees.  Then drop to 325 degrees until browned.  

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Spooke Bread

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

SPOOKE BREAD

Recipe submitted by Barbara Backus-Zernicke from handwritten cookbooks belonging to her grandmother, Eliza Potticery Backus, a grade school teacher in Tyrconnell and wife of Andrew Storey Backus.

To make the “spooke” take 3 pts. unsalted potato water, add 1 cup white sugar, dissolve yeast cake in 1 cup luke-warm water, and after it is thoroughly dissolved, let settle and pour of liquor into the potato water.  Let stand in a warm place until it foams and it is ready for use to make the bread:

At noon on the day previous to baking, take the water in which the potatoes were boiled (unsalted) and add the “spooke”.  Let this set in a warm place until evening.  Pour half of this into a glass fruit jar (taking care not to fill too full) add 1 cup white sugar, screw on the cap and keep in cool place for your next baking.  Take the remaining half, add enough luke-warm water to make the amount of bread required ( 2 or 3 potatoes mashed fine will improve the bread) salt to taste and mix hard with flour.  In the morning mold into loaves and when light, bake 1 hour in a moderate oven.  

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Lamb Roast

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

LAMB ROAST

Recipe submitted by Betty Ann Bobier, passed on to her by Clarence Bobier, grandson of settler Joshua Bobier who arrived in the Tyrconnell area in 1869. 

Leg of lamb

Lard

Salt pork or bacon

Pepper

Cloves

Currant or Mint Jelly

Take a leg of lamb and lard it well with strips of (salt pork) bacon in deep slits in the meat which has been previously rolled in pepper and cloves.  Bake two hours or according to the size of roast, basting frequently while in oven.  About a hour before serving, spread over it currant or mint jelly.  Return to oven and let it brown.  Bake between 325 and 350. 

Please note: No measurements came with this written recipe.

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/

Foodie Friday - Apple Sauce Cake

From a Tyrconnell Heritage Society book called 
12 Days of Christmas

APPLE SAUCE CAKE

Recipe given to Stella (Smith) Hathaway by Mary (Marshman) Rowe.  Stella Hathaway is the grandmother of Janice Ellis, great grandmother of Angela Bobier.  Mary Rowe is the grandmother of Mike Rowe.

1 ½ cups applesauce

1 teaspoon soda

1 cup brown sugar

1 cup raisins

½ cup butter

2 cups flour

spices to taste

Please note: 1 teaspoon of soda refers to baking soda.  No instructions came with this written recipe.

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You may not know that all our events, admission and programming income goes into maintaining our heritage buildings, daily operating expenses like utilities, and funding future events.  If you are able to contribute financially by purchasing a Tyrconnell Heritage Society Membership or making a donation in any amount your support would be greatly appreciated.  Memberships - Individual $30; Couple $35; Family $40; Organization $45; Business $75; Individual Lifetime $250  Here is the link to our page at CanadaHelps http://www.canadahelps.org/en/charities/tyrconnell-heritage-society/