Cottlesville Book Chapter 10
CHAPTER 10
RECIPES
Old Fashion Recipes
Molasses Taffy Candy
2 cups molasses 1 tbs. vinegar
1 cup sugar 2 tbs. butter
Place all ingredients in sauce pan. Boil until it becomes brittle
(When dropped in cold water forms a ball). When ready pour into
buttered pan. When cold enough to handle, grease hands and pull
the taffy until it becomes light in colour, cut into pieces and serve.
Brown Sugar Candy
2 cups brown sugar 1 tbs. vanilla
3/4 cups chopped nuts 1 tbs. butter
1/3 cups milk
Put sugar, milk, and butter into saucepan. Boil with as little
stirring as possible until it makes a soft ball when placed in cold
water. Remove from heat and add nuts and vanilla. Beat
until thick and pour in greased pans. Wait until hard and serve.
Vinegar Candy
3 cups vinegar ½ tbs. vanilla
2 ½ cups sugar Pinch of coconut
Boil vinegar, sugar, and vanilla, then add coconut. Test by
dropping it into cold water to see if it is ready. If it becomes
hard pour into greased pans and let stand until cold. Cut into
pieces and serve.
Fisherman's Brewis
2 cups fat pork
1 package fillets or fresh fish
5 cakes hard bread (soaked in cold water overnight)
Fry fat pork until a little brown; add fish, cook until you can remove
bones; add hard bread, bring to a boil, mash right away and
serve. Can be cooked within 30 minutes.
Pea Soup
2 cups split peas ½ turnip, diced
1 onion, chopped 1 cup celery, diced
1 cup potato, diced 3 carrots, diced
1 pound salt meat or ham bone
Soak salt meat and peas overnight. Drain off water. Add 6
cups of water and onion. Simmer gently for 3 hours. About
20 minutes before serving, add vegetables. If soup is too thick
add extra water. Make doughboys as follows: 1 ½ cups
flour, 1/4 cup butter, 3 tsp. baking powder, 1 tsp. salt, ½ to
3/4 cup of water or milk. Cut butter into small pieces in the
flour, baking powder and salt. Add water or milk to make a soft
dough. drop by teaspoonfuls into soup. Cover pot tightly
and cook for 15 minutes.
Fried Cod Tongues
1 ½ cups flour 7 to 8 cod tongues per person
1 tsp. salt ½ pound salt pork
½ tsp. pepper
Carefully wash cod tongues and dry in a paper towel. Mix together
flour, salt and pepper in a plastic bag. Shake tongues in the
mixture until evenly coated. Fry salt pork until golden
brown. Remove pork cubes and fry tongues in the same pan.
Cook until golden brown on both sides. Serve with mashed potatoes
and green peas.
Baked Stuffed Squid
6 squids 2 cups bread crumbs 1 chopped onion
1 tsp. poultry seasoning ½ tsp. salt 2 tsp. butter, melted
Clean squid by removing tentacles and skin. Wash thoroughly and
sprinkle with salt. Make a dressing by combining poultry
seasoning, butter, crumbs and onion. Stuff the squid, adding
strips of fat pork to each squid. Place the squid on skewers and
sew the ends. Wrap in aluminum foil and bake for 3/4 hour in a
oven at 350 degrees
Deep Fried Squid Rings
Clean squid and parboil for five minutes. Cut into rings and dip in batter.
Batter: 1 cup flour 1 tsp. baking powder
1 tsp. salt 1 egg
Combine ingredients, adding milk enough to make batter smooth.
After dipping rings, drop into hot fat and cook until golden brown.
NF Pork Buns
3 cups of flour ½ cup shortening 1 ½ cups raisins
5 tsp baking powder 1 cup cold water
½ lb. salt pork, cut small
Mix in order given. Bake at 375 degrees.
Turrs ( Meal-in-a-dish)
2 turrs
Toss the following together for stuffing.
4 slices of bread, cubed 1 apple, chopped
1 onion, chopped ½ tsp. savoury
½ cup butter or margarine, melted.
Preheat oven to 350 degrees F. Slice ½ pound salt
pork. Use half to line a baking dish. Place stuffed turrs
on top and cover with remaining salt pork. Bake in a covered dish
in preheated oven for 1 ½ hours. Arrange around turrs in
pan:
4 medium potatoes, quartered 1 onion, quartered
4 medium carrots, quartered 1 small turnip, diced
Continue baking (covered) for 1 hour or until vegetables are tender. Add one can of heated mushrooms.
NF Egg Nog
1 quart of fresh milk 1 tin evaporated milk
½ cup white sugar 6 eggs
1 bottle of Newfoundland Screech
Separate eggs and beat yolks with ½ cup of sugar and whites with
½ cup of sugar. In large container pour 1 bottle of
Newfoundland Screech, 1 quart milk and 1 tin evaporated milk and egg
yolk mixture. Beat for about 2 minutes then top with egg
whites. Sprinkle with nut-meg.
Dogberry Wine
Place 2 gallons of berries in a boiler with one gallon of water.
Boil for 2 hours. Press and strain. Place juice back in
boiler for 1 hour adding sugar to taste. When cool, strain and
bottle.
NF Pot Day Tuesday or Thursday
1 package dried peas 1 turnip 6 potatoes
1 lb carrots 3 lbs salt beef 1 head cabbage
Soak beef in cold water overnight. Bring to a boil in the morning
(10 am) next, add cabbage and then turnip. When nearly cooked add
whole potatoes and carrots. Place peas in a moulin bag and boil
in water strained from the beef. When cooked, serve for noon meal.
Lassie Buns
1 cup molasses 1 cup sugar 1 egg
1 cup melted butter 2 tsp. ginger pinch salt
2 tsp. cloves (chopped) 4 ½ cups flour 2 tsp. baking soda
½ cup milk
Add melted butter to molasses and stir. Add milk and egg.
Stir. Mix in remaining ingredients. Roll out on a floured
board to ½ inch thickness. Cut in desired shapes and place
on greased cookie sheet. Bake in 400 degrees oven for 15-20
minutes.
Old Fashioned Sweet Bread
2 pks. yeast 4 tsp. salt 2 tsp. butter
1 cup lukewarm water 12 cups flour 1 cup molasses
3 tsp. caraway seeds 3 cups raisins 2 tsp. sugar
Dissolve yeast in 1 cup lukewarm water to sugar has been added.
Combine 3 cups lukewarm water, molasses, and butter. Sift dry
ingredients together and add raisins and caraway seeds. Mix well
and add to liquid ingredients. Knead dough and let rise until
double in bulk. Knead and let rise again until double in
bulk. Shape dough and place in greased loaf pans to rise.
Bake in 375 degrees oven for 1 hour.
Partridgeberry Pie
2 cups all-purpose flour 1 tsp. vinegar added to milk
1 cup margarine 1 and ½ to 2 cups berries
1/3 cup milk sugar and butter
Pastry:
Mix flour and margarine with pastry blender until it resembles crumbs,
add the milk mixture, a little at a time, stirring with a fork or
knife. Roll out on slightly floured board and cut to fit pie
plate, put in amount of berries required and sprinkle with sugar to
taste, add a few small pieces of margarine. Cover with strips or
full size layer of pastry. Bake in hot oven. Makes two
small double pies or one large one.