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 - 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/